Baked Cheesy Protein+® Rigatoni Pasta

Recipe - Gourmet Garage Corporate

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

Servings

Shop Ingredients

Makes 7 servings

1 Box Barilla® Protein+® Rigatoni pasta

Not Available

2 Jars Barilla® Marinara Sauce (24 Oz)

Not Available

5 Tablespoons butter

Land O Lakes Salted Butter, 4 count, 1 lb

Add Land O Lakes Salted Butter, 4 count, 1 lb to Favorites.Add Land O Lakes Salted Butter, 4 count, 1 lb to Favorites.

$9.49$9.49/lb

4 Tablespoons flour

Gold Medal All Purpose Flour, 32 oz

Add Gold Medal All Purpose Flour, 32 oz to Favorites.Add Gold Medal All Purpose Flour, 32 oz to Favorites.

$5.19$2.59/lb

3 Cups milk

WILLAS WILLA OAT MLK ORIG

Add WILLAS WILLA OAT MLK ORIG to Favorites.Add WILLAS WILLA OAT MLK ORIG to Favorites.

$7.39$0.23/fl oz

½ Teaspoon nutmeg

Not Available

2 Teaspoons kosher salt, divided

Alessi Coarse Kosher Sea Salt, 2.2 lbs

Add Alessi Coarse Kosher Sea Salt, 2.2 lbs to Favorites.Add Alessi Coarse Kosher Sea Salt, 2.2 lbs to Favorites.

$3.49$0.10/oz

1 Pound mozzarella cheese, shredded

Polly-O Whole Milk Mozzarella Cheese, 16 oz

Add Polly-O Whole Milk Mozzarella Cheese, 16 oz to Favorites.Add Polly-O Whole Milk Mozzarella Cheese, 16 oz to Favorites.

$9.99$0.62/oz

½ Cup Parmigiano-Reggiano cheese, grated

Ambrosi White Gold Parmigiano Reggiano Grated Cups, 2.8 oz

Add Ambrosi White Gold Parmigiano Reggiano Grated Cups, 2.8 oz to Favorites.Add Ambrosi White Gold Parmigiano Reggiano Grated Cups, 2.8 oz to Favorites.

$7.99$2.85/oz

½ Cup panko breadcrumbs

Kikkoman Panko Japanese Style Bread Crumbs, 8 oz

Add Kikkoman Panko Japanese Style Bread Crumbs, 8 oz to Favorites.Add Kikkoman Panko Japanese Style Bread Crumbs, 8 oz to Favorites.

$3.99$0.50/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.