Rigatoni with Four Cheeses
Rigatoni with Four Cheeses recipe
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rigatoni pasta
|
|
| 1 ½ | cups |
light cream (half&half)
|
|
| 3 | ounces |
gorgonzola cheese
crumbled |
*
|
| 3 | ounces |
bel paese cheese
or talegggio cheese, cubed |
* |
| 3 | ounces |
fortina cheese
cubed |
* |
| ½ | cup |
Parmesan cheese
freshly grated |
|
| 2 | tablespoon |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rigatoni pasta
|
|
| 355 | ml |
light cream (half&half)
|
|
| 3 | ozs |
gorgonzola cheese
crumbled |
*
|
| 3 | ozs |
bel paese cheese
or talegggio cheese, cubed |
* |
| 3 | ozs |
fortina cheese
cubed |
* |
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
Directions
Cook pasta in salted water until tender but still firm to the bite.
Mean while bring half and half to simmer in heavy skillet over medium-low heat . Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted.
Drain pasta and add to sauce.
Toss to coat. Season with salt and pepper.
Transfer to large bowl.
Sprinkle with Parmesan and parsley and serve.
