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Baked Rigatoni with Italian cheese and Artichoke Hearts

Ingredients

1/8 oz. Package of Rigatoni, cooked
Salt & pepper to taste
4 tbsp. Butter
3 tbsp. All Purpose Flower
1 1/2 cups Milk
3/4 cup Grated Italian Cheese, True Reggiano, Provolone, Locatelli
6 oz. Frozen Artichoke hearts, thawed and quartered
2 Tomatoes, diced
1/4 cup Parsley Leaves, thinly sliced
4 tbsp. Bread Crumbs

Method

1. In a medium sauce pan, melt the butter and stir in the flour making roux. Stir constantly for 3 minutes, making sure not to burn.
2. Warm the milk in a separate sauce pot. Do not boil.
3. Gradually blend in the heated milk and increase the heat until it comes to a boil and thickens. Approximately 10-10 minutes
4. Stir in 1/2 cup of the cheeses. Season with Salt & pepper.
5. In a mixing bowl, combine the pasta with the cheese mixture, artichoke hearts, tomatoes and pour into a baking or casserole dish. Top with the remaining cheese, bread crumbs and parsley.
6. Bake in a preheated 350° oven for 30 minutes until it starts to bubble and becomes golden.