Dinner Favorite: Grandma’s Five-Cheese Rigatoni
If you are craving a cozy, baked pasta dish that is incredibly rich and satisfying, Grandma’s Five-Cheese Rigatoni is the answer. This classic comfort meal features tube-shaped rigatoni pasta tossed in a velvety tomato cream sauce, then baked with a decadent blend of five melted cheeses.
Every bite delivers a gooey, savory experience that feels like a warm hug. This hearty casserole brings the authentic, rustic charm of Grandma’s kitchen straight to your dining table!
This baked pasta delivers all the rich, comforting flavors of a traditional layered Grandma’s Four-Cheese Lasagna but with a fraction of the assembly time
Why You’ll Love This Rigatoni Bake
- The Ultimate Cheese Medley: By combining five distinct cheeses, you get a complex depth of flavor and an incredibly gooey texture that standard mac and cheese just cannot match.
- Ridged Pasta Perfection: Rigatoni noodles feature deep ridges and a wide center, meaning they trap the maximum amount of sauce and melted cheese in every single bite.
- Make-Ahead Friendly: This dish holds up beautifully, making it an excellent candidate for meal prepping or assembling ahead of time for a stress-free weeknight dinner.
Tips for the Perfect Five-Cheese Rigatoni
- Undercook the Pasta Slightly: Boil your rigatoni for two minutes less than the package instructions indicate for “al dente.” The pasta will finish cooking in the oven while absorbing the moisture from the sauce. This prevents the noodles from turning mushy or soft during the bake.
- Grate Your Own Cheese: Whenever possible, buy blocks of cheese and grate them yourself. Pre-shredded bags are coated in potato starch to prevent clumping in the package, which stops the cheese from melting into a perfectly smooth, gooey consistency.
- Create a Crispy Top Layer: If you love a textural contrast, sprinkle a handful of crispy panko breadcrumbs mixed with a little melted butter over the top during the last five minutes of baking. It adds a wonderful crunch that complements the creamy interior.
Dinner Favorite: Grandma’s Five-Cheese Rigatoni
Equipment
- 1 13×9-inch baking dish (with lid)
- 1 drainer
- 2 large saucepan
- 1 large spoon
- 1 grater
Ingredients
- 1 pkg (16 oz) rigatoni or large tube pasta
- ½ cup grated Parmesan cheese, divided
- 3 Tbsps all-purpose flour
- ½ tsp pepper
- 2 Tbsp butter
- ½ cup shredded swiss cheese
- 1 tsp salt
- ½ cup shredded fontina cheese
- 2 ½ cups milk
- ½ cup shredded mozzarella cheese
- ½ cup grated Romano cheese, divided
Instructions
- Preheat the oven to 375°.
- Cook the rigatoni according to the package directions.
- In a large saucepan. melt the butter. Stir in the flour, pepper and salt until smooth.
- Gradually stir in the milk. Bring to a boil. Cook and stir for about 1 to 2 minutes or until thickened.
- Stir in mozzarella, swiss, fontina, ¼ cup of Romano cheese, and ¼ cup of Parmesan cheese until melted.
- Drain the rigatoni, and stir in the cheese sauce mixture.
- Transfer to the greased 13×9 inch baking dish. Sprinkle with the remaining Parmesan and Romano cheese.
- Cover and bake for about 20 minutes. Uncover, and bake for about 5 to 10 minutes longer or until bubbly.
Nutrition
We Want to Hear From You!
Are you ready to fill your kitchen with the mouthwatering scent of baked cheese and savory Italian herbs? Grab your favorite casserole dish and let’s start baking Grandma’s favorite!
Did this five-cheese rigatoni bake become an instant hit at your dinner table? Please leave a comment down below and give this recipe a star rating! Hearing from you always makes my day. Be sure to hit that share button and pin this recipe to your favorite Pinterest pasta boards!
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