Rigatoni gratinati ai cinque formaggi

Baked rigatoni with five cheeses

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This recipe is from Lombardy, the region where the best cow’s milk cheeses are produced. It is a dish similar to – though far richer than – macaroni cheese, well known in England and the United States since the nineteenth century.


  • 350 g/12 oz rigatoni
  • 125 g/ oz/


Preheat the oven to 180°C/350°F/gas mark 4. Generously butter a baking dish.

Make the béchamel sauce, following the instructions here.

Cook the rigatoni in boiling salted water until it is just al dente. Drain the pasta and toss it wit