• 4servings

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Rigatoni

  2. 1 1/2 cups 355ml Half and half 3 oz 85g Gorgonzola cheese - crumbled

  3. 3 oz 85g Bela paese or talegggio cheese - cubed

  4. 3 oz 85g Fontina cheese - cubed

  5. 1/2 cup 73g / 2.6oz Freshly grated parmesan cheese

  6. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook pasta in salted water until tender but still firm to the bite. Meanwhile bring half and half to simmer in heavy skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.


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