|RIGATONI AI QUATTRO FORMAGGI|
|Rigatoni with four cheeses||Serves 4-5 as a main course|
Another good party dish and this one is without meat.|
TIP Try adding ½ clove of grated garlic when seasoning the béchamel sauce.
This dish is at its' best when freshly prepared.
Make the béchamel sauce and remove from the heat. Cut the four cheeses into matchsticks. Add the cheeses to the sauce and stir until they have partially melted. Season to taste.
Cook the pasta in plenty of boiling salted water until al dente. A couple of minutes before the pasta is ready re-heat the cheese sauce, stirring constantly (failure to this will result in burnt cheese at the bottom of your pan). Drain the pasta, transfer to a heated serving dish and toss with the butter. Pour the cheese sauce over the pasta, season well with freshly ground black pepper and toss well.
Serve immediately with freshly grated Parmesan cheese.
NOTE This dish can also be baked.
Preheat the oven to Gas Mark 6/ 200°C/400°F and butter an ovenproof dish. Drain the pasta while they are still quite al dente and place in the buttered dish. Pour over the partially melted and seasoned cheese sauce and sprinkle the top with half of the freshly grated Parmesan cheese. Bake for ten minutes. Serve with the rest of the cheese.