Rigatoni al forno with cottage cheese and bechamel
Binging with Babish · ♥ 131.4K likes · 7.4M views · 10 min video
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Read about cottage cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- rigatoni
- 16 oz cottage cheese
- 2 whole eggs
- 2 oz grated parmesan cheese
- nutmeg
- basil
Mix the cottage cheese with two eggs, about two ounces of grated parmesan and optional grated nutmeg; add chopped basil and whisk.
A better baked pasta: rigatoni and cottage cheese
- 3 tbsp butter
Melt three tablespoons of butter in a medium saucepan, whisk in three tablespoons of flour and cook one minute.
- 3 tbsp flour
- 2 cup milk
Slowly stream in two cups of milk, whisking constantly, and cook one to two minutes more until a thick, creamy bechamel forms.
- 2 cup gravy
- 8 oz low-moisture mozzarella
Mix the cooked pasta with a couple cups of gravy, the bechamel and the cottage cheese mixture until homogenous and slightly cooled; mix in eight ounces of cubed low-moisture mozzarella.
- 1–2 cup gravy
- ½ lb shredded mozzarella
- 1 oz grated parmesan
Spread in an aluminum pan, top with one to two cups of gravy, half a pound of shredded mozzarella and an ounce of grated parmesan.
Cover and bake at 350 for 30 minutes, then unwrap and bake 15 to 20 minutes until lightly browned and bubbly at the edges.