Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy with this decadent Rigatoni Gorgonzola Timballo. Imagine a creamy, golden-crusted pasta dish that combines the bold, tangy flavors of gorgonzola with perfectly cooked rigatoni, creating a symphony of textures and tastes that will make your dinner guests swoon. This isn't just another pasta recipe – it's a gourmet experience that turns an ordinary meal into an extraordinary feast of rich, cheesy goodness.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb rigatoni
- 1 cup gorgonzola cheese, crumbled
- 2 cups béchamel sauce
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 9-inch round or rectangular baking dish to prevent sticking and ensure easy removal.
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, typically 8-10 minutes. Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
- In a large mixing bowl, prepare the sauce by combining the béchamel sauce, crumbled gorgonzola cheese, and half of the grated Parmesan cheese. Whisk until smooth and well incorporated.
- Gently fold the cooked rigatoni into the cheese sauce, ensuring each pasta tube is evenly coated. If the mixture seems too thick, add a small amount of reserved pasta water to achieve a creamy consistency.
- Season the pasta mixture with salt and freshly ground black pepper to taste. Mix thoroughly to distribute the seasoning evenly.
- Transfer the pasta mixture to the prepared buttered baking dish, spreading it evenly and smoothing the top with a spatula.
- Sprinkle the remaining Parmesan cheese over the top of the pasta and dot with small pieces of butter to help create a golden, crispy surface.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are slightly crispy.
- Remove from the oven and let the timballo rest for 10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, garnishing with additional cracked black pepper or fresh herbs if desired. Cut into wedges or portions and plate.
Tips
- Always cook your pasta al dente – it continues cooking in the oven, so you want to ensure it doesn't become mushy.
- Use high-quality gorgonzola for the most intense flavor. A creamy dolce variety works best for a milder taste, while a piccante type will add more punch.
- Reserve some pasta water before draining – it's liquid gold for creating the perfect sauce consistency.
- Butter your baking dish generously to prevent sticking and add an extra layer of rich flavor.
- Let the timballo rest for 10 minutes after baking. This allows it to set and makes serving much easier.
- For a golden, crispy top, make sure to sprinkle extra Parmesan and dot with butter before baking.
- Serve immediately after resting for the best texture and temperature.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 64g
Protein: 24g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 60mg
