Rigatoni au gratin with radicchio and mascarpone cheese

35 min
4 People
35 min
INGREDIENTS for 4 people

7 oz Barilla Rigatoni

18 oz red radicchio

3.5 oz leeks

5 fl oz red wine

1 oz Parmigiano Reggiano cheese

1 oz butter

1.5 tbsp extra virgin olive oil

Thyme, parsley

10 fl oz milk

1/2 oz butter

1/2 oz flour

7 oz Mascarpone cheese

salt and nutmeg


Braise the radicchio and leeks for 5 minutes.

Let the red wine evaporate.

Add the thyme.

Cook for 15 minutes.


Prepare the sauce: melt the butter, add the flour, mix well then add the boiling milk with a pinch of salt and nutmeg. Bring to boil and add the Mascarpone cheese and set aside.


Boil the Rigatoni, drain when al dente.

Dress with the radicchio and the sauce.

Set in a single baking dish or in individual serving dishes

Dust with the Parmigiano cheese.

Bake au gratin in the oven at 180°C/350°F for about 10 minutes until golden on the top.

Winter Dry Eggs free Short Vegetarian
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