Baked Cheesy Protein and Rigatoni Pasta - Barilla

Baked Cheesy Protein and Rigatoni Pasta - Barilla

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yields

7

Directions

  1. For the Béchamel sauce: heat butter in a medium saucepan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes
  2. Meanwhile, heat milk in a separate pan until it is about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and salt then set aside
  3. Preheat oven to 425° F
  4. Bring a large pot of water to a boil and cook pasta half the time indicated on the package directions
  5. Drain pasta and return to pan. Add Marinara sauce, Béchamel sauce, mozzarella, and Parmigiano cheese to the pasta and mix well
  6. Divide pasta and sauce mixture among six individual au gratin dishes. Sprinkle with panko breadcrumbs
  7. Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately

Ingredients

  • 1 ea Box Barilla Protein and Rigatoni pasta
  • 2 ea Jars Barilla Marinara Sauce
  • 5 tbsp ea butter
  • 4 tbsp ea flour
  • 3 cups ea milk
  • 1/2 tbsp ea nutmeg
  • 2 tsp ea kosher salt, divided
  • 1 lb ea mozzarella cheese, shredded
  • 1/2 cup ea Parmigiano-Reggiano cheese, grated
  • 1/2 cup ea panko breadcrumbs