Categories: Casserole, Macaroni and Cheese, Main Dish, Pasta

Ingredients

• 1 lb rigatoni pasta
• 2 cups heavy cream (plus extra, if needed)
• 1 cup whole milk (plus extra, if needed)
• 1 small garlic clove , crushed and minced
• 1/4 lb gorgonzola dolce blue cheese , broken into small pieces
• 1 cup gratedgrana padano or 1 cup parmigiano-reggiano cheese
• 1/2 teaspoon dried oregano (or 1 t. chopped fresh oregano)
• fresh ground pepper
• 1/4 lb unsalted fresh mozzarella cheese , cut into 1/4-inch dice
• 1/4 lb fontina , val d'aosta, rind removed and cut into 1/4-inch dice
• 2 tablespoons plain breadcrumbs

Directions

1. Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.

2. While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.

3. Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.

4. Remove from heat and add in the oregano and pepper.

5. Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d’Aosta and mix well.

6. The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.

7. Brush the bottom and sides of a 13×9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).

8. Sprinkle with the bread crumbs and the remaining Grana Padano.

9. Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

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