Super crazy rich… but, so good.
And, to make it even richer, I like to spoon mounds of ricotta down the center. Topped with grated cheese, those mounds of baked ricotta are a meal … or a delicious topping on a piece of grilled bread.
Baked Rigatoni with Gorgonzola Sauce
makes 1 large casserole dish
1 lb rigatoni, cooked al dente
1/2 cup basil pesto
1 pint half and half (or cream)
4-5 oz gorgonzola, broken into chunks
1/4 teaspoon freshly ground black pepper
8 oz whole milk ricotta
1/4 cup mozzarella, grated
1/4 cup Parmigiano-Reggiano
Parmigiano-Reggiano, as needed to sprinkle on top
Save 1 cup pasta water before straining rigatoni. Set pasta water aside.
Place strained pasta in a heavy bottomed dutch oven. Over low heat, add cream, gorgonzola, black pepper, and a splash of pasta water. Stir gently to combine. Allow sauce to thicken over low heat while stirring gently (about 2-3 minutes). Then, pour half of the sauce coated pasta into the bottom of a buttered casserole dish. Spoon ricotta over pasta. Then, sprinkle with mozzarella and Parmigiano-Reggiano. Cover with remaining pasta. (Spoon additional ricotta down the center, if desired.) And, sprinkle with Parmigiano-Reggiano. Bake at 375 degrees F for 45-55 minutes. Top should be light golden and bubbly with molten hot cheese.