Baked Cheesy Protein+® Rigatoni Pasta
Recipe - Dearborn Market
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
Breakstone's Salted Butter, 4 count, 16 oz
$6.99$0.44/oz
Gold Medal Unbleached All Purpose Flour, 5 lb
$5.29$1.06/lb
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon
$4.89$0.08/fl oz
Simply Organic Nutmeg, 2.30 oz
$7.79$3.39/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
$5.49$0.21/oz
Bowl & Basket Whole Milk Shredded Mozzarella Cheese, 8 oz
$2.59$0.32/oz
Not Available
4C Plain Panko Bread Crumbs, 8 oz
$2.69$0.34/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.