Three Cheese Baked Rigatoni
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When having pasta, I will always pick to have it covered with a creamy cheesy sauce over a tomato sauce any day! I just can’t help myself. This Three Cheese Baked Rigatoni pasta is coated with a creamy three cheese sauce.
One of those cheeses used is a smoked gouda. I love the slight smoky flavor it adds to the dish, but Parmesan cheese could be easily used in it’s place and it would be equally delicious.
I am also a huge mushroom fan and those are included in this dish. No meat is included but you could always mix in some cooked chicken if desired.
Three Cheese Baked Rigatoni
Real Mom Kitchen
Ingredients
- 1 lb. rigatoni pasta
- 8 ounces fresh mushrooms sliced
- 1 small onion diced
- ½ Tbsp olive oil
- 5 Tbsp butter
- 3 cloves garlic minced
- ¼ cup flour
- 2 cups milk
- ¼ teaspoon salt
- pepper to taste
- 8 oz mozzarella cheese grated
- 8 oz smoked gouda grated (Parmesan would be a great substitute for this too)
- 8 oz provolone cheese grated
Instructions
- Preheat oven to 375 degrees.
- Cook pasta for a few minutes less than directed on package.
- While the pasta cooks, in a large oven-safe skillet, olive oil and butter. Melt butter over medium heat over and add in the onions and mushrooms. Cook just until tender. Add in garlic and cook for a minute until fragrant.
- Sprinkle flour over the mixture. Whisk together and cook for 1-2 minutes.
- Slowly add in the milk while whisking to avoid any clumps. Add in the salt and pepper.
- Once combined and thickened reduce the heat to low.
- Set aside 1/3 of each of the cheeses. Then add the remaining 2/3 of cheeses to the mixture. Stir together until the sauce is smooth and creamy.
- Combine the cooked pasta with the sauce. If your skillet is oven-safe, sprinkle the remaining cheese over the skillet. If your skillet is not oven-safe, transfer the pasta to a large casserole dish (something like a 9 x 13). Top with dish with the the remaining 1/3 cheese that you set aside.
- Bake for 30 minutes at 375 or until the cheese is melted and bubbly. Serves 6.
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Recipe adapted from Center Cut Cook.
