Baked Four Cheese Pasta. A creamy and stringy first course, with a rich and intense flavor.
This delicious recipe is a great fridge cleaner and is perfect for a family lunch or a dinner with friends.
You can prepare it the night before and bake it just before sitting at the table.
Moreover, the cheeses used can be replaced with others you have in the fridge, and you can enrich it with sausage or cooked ham.
Try it, and I’m sure it will become your Sunday dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz rigatoni
- 2 cups béchamel sauce
- 3.5 oz fontina
- 3.5 oz gorgonzola
- 3.5 oz mozzarella
- 1.75 oz grated parmesan
Tools
- Baking dish
- Pot
- Knife
- Cutting board
Steps
First, prepare the béchamel sauce. Find my recipe HERE or you can use store-bought.
Cut the mozzarella, fontina, and gorgonzola into cubes. If you wish, you can grate the fontina with a large-hole grater.
Bring a pot of salted water to a boil. Cook the rigatoni al dente, then drain and place them in a large bowl.
Add the béchamel, mozzarella, gorgonzola, and mix with a wooden spoon to distribute the cheeses well.
Pour everything into a baking dish, sprinkle the grated fontina and dust with the grated parmesan.
Bake at 356 degrees Fahrenheit for about 10-15 minutes, or until the surface is golden and crispy.
Our baked four cheese pasta is ready.
Remove from the oven and let it rest for a few minutes before serving it hot and stringy.
Enjoy.
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Storage and Tips …
Store covered with aluminum foil and reheat before serving.
Consume within 2 days.
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