Creamy 4-Cheese Baked Rigatoni
Get set to indulge! Each bite of perfectly al dente rigatoni pasta is coated in Chef Tracey’s masterful sauce—an irresistible blend of aged Asiago and Parmesan with fresh, creamy Mozzarella and Ricotta, plus fresh basil, parsley, garlic, and bright, tangy tomato to balance out the cheeses’ richness. Enjoy this decadent dish with a fresh green salad to lighten things up or go all in and pair with a juicy steak and a nice glass of red.
Nutritional facts
Protein
28g
Carbs
82g
Calories
590kcal
Fat
17g
Ingredients
Asiago Cheese, Black Pepper, Garlic, Mozzarella Cheese, Onion, Kosher Salt, Tomato Sauce, Ricotta Cheese, Rigatoni, Basil, Italian Parsley, Italian Herb Seasoning, Parmesan Cheese
Contains milk, wheat.
Reviews
4.2
Based on 119 reviews
Sherena · 08/25/25
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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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