Rigatoni gratinati ai cinque formaggi

Name: Rigatoni gratinati ai cinque formaggi (Baked rigatoni with five cheeses)
Yield: Serves 4–5
Cuisine: Italy
Ingredients: béchamel sauce, flavoured with nutmeg; 2 tbsp dried breadcrumbs; 150 g/5½ oz Gruyère cheese, thinly sliced; béchamel sauce, flavoured with nutmeg; 100 g/3½ oz Bel Paese cheese, thinly sliced; 100 g/3½ oz Taleggio cheese, thinly sliced; 100 g/3½ oz fontina cheese, thinly sliced; 100 g/3½ oz Grana Padano or Parmesan cheese, grated; 100 g/3½ oz Grana Padano or Parmesan cheese, grated; 125 g/4½ oz/½ cup unsalted butter, plus extra for the dish; 350 g/12 oz rigatoni

Baked rigatoni with five cheeses

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

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.

Ingredients

350 g/12 oz rigatoni
125 g/4½ oz/

Europe
Italy
Main course
Lombardy
Pasta
Vegetarian
Mediterranean

Method

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