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
590
Fat
17g
Ingredients
Rigatoni, Canned Tomato, Ricotta Cheese, Mozzarella Cheese, Asiago Cheese, Parmesan Cheese, Onion, Garlic, Basil, Italian Parsley, Kosher Salt, Italian Herb Seasoning, Black Pepper
Reviews
4.3
Based on 71 reviews
Cleo · 05/19/25
More Tracey Bloom’s delicious meals
About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
You can find Tracey Bloom’s meals in...
Similar meals you may like