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three cheese baked rigatoni
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Three Cheese Baked Rigatoni

This three cheese baked rigatoni is the ultimate comfort food packed with tender pasta, sautéed mushrooms, and onions, all tossed in a rich, creamy cheese sauce.
Prep Time15 minutes
Cook Time20 minutes
Servings: 6

Ingredients

  • 1 pound rigatoni pasta
  • 8 ounces fresh mushrooms sliced
  • 1 small yellow onion diced
  • ½ tablespoon olive oil
  • 5 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups milk I used 1%
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces mozzarella cheese shredded
  • 8 ounces smoked gouda shredded
  • 8 ounces provolone cheese shredded
  • grilled chicken diced (optional)

Instructions

  • Preheat your oven to 375°F.
  • Cook 1 pound rigatoni in a large pot of salted water. Boil it for a couple of minutes less than the package directions (you want it al dente). Drain and set aside.
  • In a large oven-safe skillet, melt 5 tablespoons of unsalted butter with ½ tablespoon olive oil over medium heat.
  • Add 1 small diced yellow onion and 8 ounces of sliced fresh mushrooms to the skillet. Sauté for 5–7 minutes, until the vegetables are tender and the onions are translucent.
  • Stir in 3 minced garlic cloves and cook for another 1 minute, stirring frequently.
  • Sprinkle in ¼ cup all-purpose flour, stirring to coat the vegetables. Cook the mixture for 1–2 minutes, whisking constantly.
  • Slowly whisk in 2 cups of milk (I used 1%), stirring well to avoid clumps. Season with ¼ teaspoon salt and ½ teaspoon black pepper. Continue whisking until the sauce thickens slightly.
  • Lower the heat to low. Reserve about ⅓ of each cheese (mozzarella, gouda, and provolone) for topping. Stir in the remaining 8 ounces mozzarella, 8 ounces smoked gouda, and 8 ounces provolone until melted and creamy.
  • If using, stir in 1 to 2 cups of diced grilled chicken.
  • Add the cooked rigatoni to the cheese sauce and toss until well coated. Taste and adjust seasoning if needed.
  • If your skillet is oven-safe, sprinkle the reserved cheese over the top. If not, transfer the pasta mixture to a 9x13-inch baking dish and top with the reserved cheeses.
  • Bake for 30 minutes, or until the cheese is melted and bubbly.
  • Let the pasta rest for 5–10 minutes before serving.