Ingredients

The following ingredients have 6 Servings
  • 16 ounces dried rigatoni pasta
  • 2 teaspoons dried basil
  • 8 ounces of heavy cream
  • 1 1/2 cups shredded gruyere cheese
  • 1 1/2 cups shredded extra sharp white cheddar cheese
  • 1 1/2 cups shredded whole milk mozzarella cheese
  • Salt and pepper (to taste)

Instruction

  • Bring a large pot of water to a boil and season the water with salt. Cook pasta until al dente according to package instructions.
  • In the meantime, lightly grease a 9x13 inch casserole dish and set aside. Preheat oven to 375 °F
  • In a large bowl, stir together dried basil, heavy cream, half the amount of each cheese, salt and pepper.
  • Once the pasta has cooked through, drain immediately and pour into large bowl with the rest of the ingredients.
  • Pour pasta into prepared casserole dish then top with remaining cheeses.
  • Bake uncovered for 20 minutes or until bubbly throughout and cheese has melted through. If you like a crustier top, put under broiler for 5 minutes.
  • Serve immediately.