Best 14 Rigatoni With Four Cheeses Recipes

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In the culinary realm, few dishes can rival the grandeur and indulgence of rigatoni with four cheeses. This iconic Italian pasta dish tantalizes taste buds with its symphony of flavors, textures, and aromas. As you embark on a culinary journey to discover the ultimate rigatoni with four cheeses recipe, you are about to unveil a world of creamy decadence, where melted cheeses intertwine with tender pasta, creating a masterpiece that will transport you to the heart of Italy's culinary traditions.

Let's cook with our recipes!

OVEN-BAKED FOUR CHEESE RIGATONI ROSA



Oven-Baked Four Cheese Rigatoni Rosa image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 cup ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup thinly sliced fresh basil leaves
1 egg, slightly beaten
1/8 tsp. ground black pepper
8 ounces rigatoni or large tube pasta, cooked and drained
1 jar Bertolli® Four Cheese Rosa Sauce
2 Tbsp. Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
  • Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.

CHEESY RIGATONI BAKE



Cheesy Rigatoni Bake image

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

BAKED RIGATONI WITH FOUR CHEESES



Baked Rigatoni With Four Cheeses image

This was adapted from Giada de Laurentis's recipe, which she calls "Farmer's Pasta." It is a macaroni and cheese dish that will appeal to young and old. In a pinch, I have substituted 8 ounces of mozzarella cheese for the 8 ounces of Fontina. Great dish for entertaining!

Provided by Maureenie

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

1 tablespoon butter
3 tablespoons extra virgin olive oil
4 ounces Italian sausage, removed from casing
2 garlic cloves, minced
1/3 cup all-purpose flour
7 cups whole milk (Using low or non-fat milk will not give the desired consistency)
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
1 cup romano cheese, grated
6 ounces provolone cheese, grated
1 lb rigatoni pasta
4 tablespoons parsley, chopped
3 tablespoons basil, chopped
fresh ground black pepper, to taste
1/2 teaspoon garlic powder
2 cups fresh breadcrumbs (Do not use prepared bread crumbs in this quantity.)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 x 13 inch baking dish with butter.
  • Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
  • Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
  • If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
  • Add garlic and saute until light brown.
  • Add the flour and stir for 2 minutes.
  • Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
  • Gradually whisk in all the cheeses.
  • Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
  • Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
  • Pour pasta mixture into the baking dish.
  • Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat.
  • Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 682.1, Fat 33.5, SaturatedFat 16.6, Cholesterol 120.8, Sodium 893.9, Carbohydrate 61.6, Fiber 2.7, Sugar 11.6, Protein 32.9

RIGATONI WITH FOUR CHEESES



Rigatoni with Four Cheeses image

Rigatoni with Four Cheeses recipe 16

Categories     Pasta     Cheese

Time 25m

Yield 4

Number Of Ingredients 14

pasta, rigatoni
light cream (half&half)
gorgonzola cheese
bel paese cheese
fortina cheese
Parmesan cheese
parsley leaves
pasta, rigatoni
light cream (half&half)
gorgonzola cheese
bel paese cheese
fortina cheese
Parmesan cheese
parsley leaves

Steps:

  • Cook pasta in salted water until tender but still firm to the bite. Mean while bring half and half to simmer in heavy skillet over medium-low heat . Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.

Nutrition Facts :

RIGATONI AND CHEESE



Rigatoni and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 17

3 1/2 ounces diced bacon
1 ounce diced shallots
5 1/2 ounces diced porcini mushrooms
6 ounces chicken stock
Salt and freshly ground black pepper
3 ounces butter
3 tablespoons bread crumbs, plus extra for sprinkling
1 tablespoon chopped parsley leaves
8 rigatoni shells
1 tablespoon truffle shavings
Parmesan cheese, as needed
2 cups milk, scalded
2 to 3 teaspoons blonde roux, recipe follows
Salt and freshly ground black pepper
4 ounces aged cheddar, grated
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning.
  • To make the Mornay:
  • Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie.
  • Preheat oven to 350 degrees F.
  • To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.
  • Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary.
  • Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese.
  • Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.

RIGATONI WITH FOUR CHEESES



Rigatoni With Four Cheeses image

Make and share this Rigatoni With Four Cheeses recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb rigatoni pasta, any tubulay will do really
3 tablespoons butter
3 garlic cloves, crushed
1 cup heavy cream
1/3 cup fresh grated parmesan cheese
4 ounces Fontina cheese, Grated
3 ounces gorgonzola, Crumbled
3 ounces mascarpone cheese
1/4 teaspoon black pepper
salt, if needed to taste
1/4 cup chopped fresh Italian parsley

Steps:

  • Cook the pasta in boiling salted water according to package directions; drain,.
  • Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
  • Stir in all of the cheeses; stir fequently until cheeses are melted.
  • Remove from heat, and stir in the pepper, salt (if needed) and parsley.
  • Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.

Nutrition Facts : Calories 630.4, Fat 35.4, SaturatedFat 20.9, Cholesterol 170.9, Sodium 507.4, Carbohydrate 56.8, Fiber 2.6, Sugar 1.9, Protein 21.8

RIGATONI WITH FOUR CHEESES



Rigatoni With Four Cheeses image

Make and share this Rigatoni With Four Cheeses recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 ounces boxes rigatoni pasta
3 tablespoons margarine
2 tablespoons all-purpose flour
1 tablespoon chopped carrot
1 tablespoon chopped onion
2 cups milk
1 tablespoon parsley sprig
1/4 teaspoon hot pepper sauce
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
paprika

Steps:

  • Preheat oven to 350 degrees F.
  • Cook rigatoni according to package directions.
  • Meanwhile, in medium saucepan, melt margarine over medium heat.
  • Stir in flour.
  • Stir in carrot and onion and cook briefly.
  • Gradually stir in milk.
  • Cook, stirring constantly, until thickened.
  • Remove from heat.
  • Add parsley, hot pepper sauce and Parmesan and Romano cheeses, stirring until blended.
  • Combine with pasta in a large bowl.
  • In a small bowl, combine cheddar and mozzarella cheeses.
  • Place half of the pasta mixture in buttered 2-qt.
  • casserole.
  • Sprinkle ½ of cheese mixture over top; place remaining pasta mixture on top.
  • Sprinkle rest of cheese on top.
  • Sprinkle with paprika.
  • Bake for 25 minutes or until bubbly.

Nutrition Facts : Calories 367.8, Fat 23.3, SaturatedFat 11.7, Cholesterol 72.9, Sodium 520.9, Carbohydrate 20.7, Fiber 0.8, Sugar 0.9, Protein 18.9

RIGATONI WITH FOUR CHEESES



Rigatoni with Four Cheeses image

Number Of Ingredients 8

1 pound rigatoni, ziti, or fusilli pasta
salt
6 tablespoons unsalted butter, melted
1/2 cup shredded fontina cheese (Fontina Valle d'Aosta)
1/2 cup shredded fresh mozzarella cheese
1/2 cup shredded gruyére cheese or Emmenthal
3/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Steps:

  • 1 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. 2 In a large heated serving bowl, toss the pasta with the butter. Add the cheeses and a couple of tablespoons of the pasta water. Toss until the cheese is melted. Sprinkle with black pepper and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RIGATONI WITH FOUR CHEESES



Rigatoni with Four Cheeses image

Number Of Ingredients 8

1 pound rigatoni, ziti, or fusilli pasta
salt
6 tablespoons unsalted butter, melted
1/2 cup shredded fontina cheese (Fontina Valle d'Aosta)
1/2 cup shredded fresh mozzarella cheese
1/2 cup shredded gruyére cheese or Emmenthal
3/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Steps:

  • 1 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. 2 In a large heated serving bowl, toss the pasta with the butter. Add the cheeses and a couple of tablespoons of the pasta water. Toss until the cheese is melted. Sprinkle with black pepper and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RIGATONI WITH FOUR CHEESES AND HAM



Rigatoni With Four Cheeses and Ham image

For those quick family dinners. You could use just about any meat you would like in this dish... i.e, chicken, shrimp, sausage etc.

Provided by Kimschmee

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb rigatoni pasta shells
2 cups half-and-half or 2 cups whipping cream
3 ounces crumbled gorgonzola
3 ounces cubed white cheddar cheese
3 ounces cubed Fontina cheese
1/2 cup imported grated romano cheese
1 lb chopped cooked ham
2 tablespoons chopped Italian parsley
2 tablespoons flour
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • For sauce: Use a heavy bottom saute pan over medium high heat. Melt butter, then whisk in flour and cook while whisking for 2-3 minutes. Whisk in half and half and continue to whisk gently until mixfture comes to a boil. When the sauce gthickens enough to coat back of spoon, remove from heat and add Gaorgonzola, cheddar and Fontina cheeses and stir until melted. I like to use a whisk as it helps the sauce to blend well.
  • Cook pasta in large pot of boiling, lightly salted water until al dente, tender but firm to the bite. Drain cooked pasta, DO NOT RINSE, and put into large serving bowl. Add ham and sauce and fresh parsley, then toss until pasta is well coated. Sprinkle with Romano cheese and serve immediately.
  • ** whipping cream can be used to make a richer sauce.
  • *** be sure to use white cheddar, not yellow. If unavailable, use jack cheese.

Nutrition Facts : Calories 1309.2, Fat 68.9, SaturatedFat 37.4, Cholesterol 259.1, Sodium 1116.9, Carbohydrate 95.6, Fiber 3.8, Sugar 4, Protein 73.7

FIVE-CHEESE RIGATONI



Five-Cheese Rigatoni image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Steps:

  • Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

BAKED RIGATONI WITH FOUR CHEESES



Baked Rigatoni With Four Cheeses image

Number Of Ingredients 12

1 tablespoon salt, plus more to taste
1 pound dried pasta such as fusilli, penne, rigatoni, or zita
6 tablespoons unsalted butter (3/4 stick)
1/2 cup all-purpose flour, preferably unbleached
4 cups milk
2 cups evaporated milk
freshly ground pepper to taste
freshly grated nutmeg to taste
1 1/2 cups freshly shredded gruyére cheese (about 5 ounces)
1 1/2 cups freshly shredded Emmenthaler Swiss cheese (about 4 1/2 ounces)
1 1/2 cups freshly shredded sharp cheddar cheese (about 5 ounces)
1 cup freshly grated Parmesan cheese (about 5 ounces), preferably Parmigiano-Reggiano

Steps:

  • 1. Stir the 1 tablespoon salt into a large pot of rapidly boiling water. Drop the pasta into the boiling water and cook, stirring frequently, until tender but still firm to the bite. Drain into a colander, rinse under cold running water, drain again, transfer to a large bowl, and set aside.2. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish and set aside.3. In a heavy saucepan, melt the butter over low heat. Whisk in the flour and cook, whisking or stirring almost constantly, until bubbly and fragrant, about 5 minutes do not brown. Remove from heat.4. Meanwhile, in a saucepan, combine the milk and evaporated milk and bring just to a boil over medium-high heat. Pour all at once into the butter and flour mixture and whisk until smooth. Season with salt, pepper, and nutmeg. Place the pan over medium heat and cook, whisking or stirring constantly, until thickened, about 5 minutes. Pour over the cooked pasta and stir to thoroughly coat the pasta. Spread the pasta evenly in the prepared baking dish.5. In a bowl, combine the four cheeses, then sprinkle evenly over the pasta. Lightly dust the top with grated nutmeg and bake until the cheese melts and the pasta is heated through, about 25 minutes.6. Transfer the baking dish to the broiler and cook until the cheese is slightly golden, about 3 minutes. TO MAKE AHEAD: Store, covered, in the refrigerator for up to 3 days. TO REHEAT: Heat in a microwave or a preheated 350°F oven until heated through.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

FOUR-CHEESE SAUSAGE RIGATONI



Four-Cheese Sausage Rigatoni image

To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 18

1 package (16 ounces) rigatoni pasta
1 pound bulk Italian sausage
1 medium sweet red pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
3/4 cup heavy whipping cream
1 can (28 ounces) crushed tomatoes in puree
1 can (6 ounces) tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 carton (15 ounces) whole-milk ricotta cheese
1 cup shredded Parmesan cheese, divided
1 log (4 ounces) fresh goat cheese, softened
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
8 ounces fresh mozzarella cheese, cubed
Torn fresh basil, optional

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl., In same stockpot, cook and crumble sausage with red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook, uncovered, over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg and seasonings., Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-in. baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture., Bake, covered, 25 minutes. Sprinkle with mozzarella and remaining Parmesan cheese. Bake, uncovered, until cheeses are melted, about 5 minutes. If desired, sprinkle with basil. Freeze option: Prepare casseroles without mozzarella cheese and remaining 1/2 cup Parmesan cheese; freeze cheeses separately in resealable plastic freezer bags. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, sprinkle with basil.

Nutrition Facts : Calories 474 calories, Fat 26g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

RIGATONI WITH BACON, SPINACH AND TWO CHEESES



Rigatoni with Bacon, Spinach and Two Cheeses image

This is one of my family favorites. You will get lots of requests for this one. Feel free to exchange the cheeses with something different.

Provided by Miss Annie

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 slices bacon, cut in one inch pieces
1 large red bell pepper, cut into matchsticks
1 cup chopped onion
12 ounces rigatoni pasta
1 1/3 cups grated Fontina cheese
1 1/3 cups crumbled gorgonzola
6 tablespoons butter, cut into pieces,room temperature
8 ounces chopped fresh spinach
3 tablespoons brandy
1/3 cup toasted walnuts, chopped
2 tablespoons chopped fresh chives or 2 tablespoons green onion tops

Steps:

  • Cook bacon in a heavy, large skillet over medium heat until crisp.
  • Transfer bacon to paper towels and drain.
  • Pour off all but 3 Tbsp.
  • drippings from the pan.
  • Add bell pepper and onion to the skillet and sauté until tender.
  • Remove skillet from heat.
  • Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
  • Drain and immediately return pasta to the same pot.
  • Add the cheeses and butter until they melt and coat the pasta.
  • Add spinach and brandy and toss over medium heat until the spinach wilts.
  • Gently mix in the red bell pepper mixture and the bacon.
  • Season to taste with salt and pepper.
  • Garnish with walnuts and chives and serve immediately.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your dish taste better.
  • Don't overcook the pasta. Cook it al dente, or slightly firm to the bite.
  • Use a variety of cheeses. This will give your dish a more complex flavor.
  • Don't be afraid to experiment. Try different combinations of cheeses and ingredients to find your favorite recipe.
  • Serve the pasta immediately. This is when it is at its best.

Conclusion:

Rigatoni with Four Cheeses is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, cheesy sauce and tender pasta, it is sure to be a hit with everyone at the table. So next time you are looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!

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