Rigatoni Casserole

published on 26 June, 2018 at 10:38
INGREDIENTS
1/2 lbs rigatoni
1 cup broccoli florets, steamed
1 cup cauliflower florets, steamed
4 tbsp unsalted butter
1 tbsp garlic, minced
1 cup heavy cream
1/2 cup Parmesan, grated
1 cup white cheddar, shredded, divided
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
 
METHOD
375F/190C
In a medium saucepan, melt butter, add garlic and cook for 2 minutes. Add heavy cream, Parmesan, 1/2 cup of cheddar cheese, salt, pepper and nutmeg. Mix until cheese is melted, and cook for 5 to 8 minutes.
Pour half of the cream mixture into the bottom of a baking pan. Place rigatoni in a baking form. Pour the remaining sauce on the rigatoni. Put the broccoli and cauliflower florets into the holes of rigatoni and sprinkle with the remaining cheddar cheese. Bake for 15 minutes at 375F/190C.
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