Whole baked rigatoni

Whole baked rigatoni
Whole baked rigatoni 5 1 Stefano Moraschini

Instructions

Prepare the béchamel sauce, when is ready join mixing diced caciotta.

Cook the rigatoni in boiling salted water until al dente, drain and put them in a buttered ovenproof dish well.

Cover them with bechamel sauce.

Sprinkle the surface of grated cheese and bake in preheated oven at 180 degrees for about 20 minutes.

Let stand 5 minutes and serve hot immediately.

The accompanying wine: Dolcetto d'Asti DOC, Rosso Piceno DOC, Corvo Rosso IGT Sicilia.

Whole baked rigatoni

Calories calculation

Calories amount per person:

766

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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