Baked Rigatoni

A good baked pasta dish goes a long way, especially this Baked Rigatoni. Our recipe is sized for 6-8 people – enough for guests or for enjoying throughout the week. The best part about this dish is that it can be made the day before and simply baked when it’s dinner time. A quality baking dish is designed to go from refrigerator, to the oven, and to the table easily!

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Baked Rigatoni
serves 6-8

Ingredients:
1 lb rigatoni pasta
1 (28oz) can diced tomatoes
8 oz pancetta
1 tablespoon Olivelle Caramelized Garlic Infused Olive Oil
1 tablespoon butter
1 onion, diced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup white wine
1 cup cream
2 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon oregano
2 cups parmesan cheese, finely grated and divided
2 cups fontina cheese, grated and divided
parsley, minced for garnish

Directions:
1. In a large pot, cook the pasta according to package instructions.
2. Drain pasta, and place into a large casserole dish.
3. Add tomatoes to the cooked pasta, and stir to combine.
4. In a large saute pan, cook the pancetta until it is crispy. Add the pancetta to the pasta and tomatoes, and mix until combined.
5. In the large saute pan, add 1 tablespoon of olive oil and butter and saute the onions and garlic until translucent.
6. Whisk in the cream, chicken broth, wine, flour, salt, pepper, and oregano. Stir until sauce begins to simmer and thicken.
7. Add 1 cup of parmesan and 1 cup of fontina to the sauce, and stir until the cheese is melted.
8. Pour the sauce over the pasta mixture, and stir to combine. Top with the remaining 1 cup of fontina and 1 cup of parmesan cheese.
9. Bake at 350 degrees F for about 45 minutes, or until the bake is bubbling hot and the cheese is golden brown. Broil to further brown the cheese, if desired.
10. Garnish with fresh parsley.