Baked Cheesy Protein+® Rigatoni Pasta
Recipe - The Fresh Grocer - Corporate
Baked Cheesy Protein+® Rigatoni Pasta
0
Servings7
Cook Time35 Minutes
Ingredients
1 Box Barilla® Protein+® Rigatoni pasta
2 Jars Barilla® Marinara Sauce (24 Oz)
5 Tablespoons butter
4 Tablespoons flour
3 Cups milk
½ Teaspoon nutmeg
2 Teaspoons kosher salt, divided
1 Pound mozzarella cheese, shredded
½ Cup Parmigiano-Reggiano cheese, grated
½ Cup panko breadcrumbs
Directions
- For the Béchamel sauce: heat butter in a medium saucepan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
- Meanwhile, heat milk in a separate pan until it is about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and salt then set aside.
- Preheat oven to 425° F.
- Bring a large pot of water to a boil and cook pasta half the time indicated on the package directions.
- Drain pasta and return to pan. Add Marinara sauce, Béchamel sauce, mozzarella, and Parmigiano cheese to the pasta and mix well.
- Divide pasta and sauce mixture among six individual au gratin dishes. Sprinkle with panko breadcrumbs.
- Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.
0 minutes
Prep Time
35 minutes
Cook Time
7
Servings
Shop Ingredients
Makes 7 servings
Not Available
Not Available
I Can't Believe It's Not Butter! Garlic Flavored Buttery Spray, 8 fl oz, 8 Fluid ounce
On Sale! Limit 4
$2.99 was $4.05$0.37/fl oz
Gold Medal All Purpose Flour, 32 oz, 32 Ounce
$3.99$1.99/lb
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon, 64 Fluid ounce
$5.39$0.08/fl oz
Nutmeg, 6 oz, 6 Ounce
$8.99$1.50/oz
Morton Kosher Salt, Coarse, 16 Ounce, 16 Ounce
$2.29$0.14/oz
Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz, 16 Ounce
$4.99$0.31/oz
Stella Parmigiano Reggiano Cheese, 5.3 oz, 5.3 Ounce
On Sale!
$6.99 was $7.99$1.32/oz
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz, 8 Ounce
$2.79$0.35/oz
Directions
- For the Béchamel sauce: heat butter in a medium saucepan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
- Meanwhile, heat milk in a separate pan until it is about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and salt then set aside.
- Preheat oven to 425° F.
- Bring a large pot of water to a boil and cook pasta half the time indicated on the package directions.
- Drain pasta and return to pan. Add Marinara sauce, Béchamel sauce, mozzarella, and Parmigiano cheese to the pasta and mix well.
- Divide pasta and sauce mixture among six individual au gratin dishes. Sprinkle with panko breadcrumbs.
- Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.