Creamy Four-Cheese Rigatoni
Each bite of this baked rigatoni pasta is coated in Chef Tracey’s masterful sauce—an irresistible blend of aged Asiago and Parmesan with fresh, creamy mozzarella and ricotta. Fresh basil, parsley, garlic, and bright, tangy tomato balance out the cheesy richness.
Nutritional facts
Protein
17g
Carbs
57g
Calories
370kcal
Fat
8g
Ingredients
Basil, Parmesan Cheese, Black Pepper, Italian Parsley, Kosher Salt, Rigatoni, Onion, Asiago Cheese, Ricotta Cheese, Mozzarella Cheese, Garlic, Tomato Sauce, Italian Herb Seasoning
Contains milk, wheat.
Reviews
3.0
Based on 3 reviews
Roger · 02/03/26
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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