Rigatelli with Cheeses

  • 1 1/8 Pound rigatelli
  • 3 ½ Oz Emmenthal or fontina cheese, diced
  • 3 ½ Oz Mozzarella
  • 1 ¾ Oz Parmesan
  • Butter
  • Salt

Boil the rigatelli in salted water for 12 minutes, drain and pour into a baking dish. Cover with the cheeses and add butter and half of the Parmesan. Mix. Place in the oven and let brown until the diced cheese melts.

Make your own homemade rigatelli with the Imperia Gnocchi Attachment, fitted to the Imperia Pasta Machine. Enjoy!

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