Ingredients
- 1 pound whole wheat rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 6 ounces fresh mozzarella, cut into cubes
- 6 ounces fontina cheese, grated (about 1 cup)
- 3/4 cup fresh ricotta cheese
- 1 cup Romano cheese, grated or shaved
- 1 can (14 ounces) crushed tomatoes, undrained
- 1 jar (6 ounces) sliced truffled mushrooms, drained
- 1 cup whole milk
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt (plus more for pasta water)
- 1/2 teaspoon freshly ground black pepper
- 1 green onion, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Bring a large pot of water to a boil and salt generously. Cook pasta until very al dente (about 10 minutes). Drain and toss with olive oil.
- Preheat oven to 450°F.
- In a large bowl, combine mozzarella, fontina, ricotta, and Romano. Divide mixture in half.
- To one half, add crushed tomatoes, truffled mushrooms, and milk. Stir well.
- Season with salt, pepper, and rosemary. Mix thoroughly.
- Add cooked pasta and toss until evenly coated.
- Transfer to a 12-inch oven-safe skillet or baking dish and spread evenly.
- Top with reserved cheese mixture.
- Bake 10–15 minutes until melted, bubbling, and golden brown.
- Garnish with green onion and optional red pepper flakes. Serve hot.
Notes
- Cook pasta very al dente to prevent overcooking in the oven.
- Broil 1–2 minutes at the end for a more golden crust.
- Add a splash of milk when reheating to restore creaminess.
- Can be assembled up to 1 day ahead and baked before serving.
- Substitute Parmesan for Romano if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
