Recipe Overview
This dish combines the comfort of baked rigatoni with a more refined plated presentation. The creamy blue cheese center melts into the pasta, while beet coulis brings sweetness, color, and brightness. Walnut pesto adds a rustic finish that keeps the dish grounded in earthy Italian flavor.
Ingredients
Base recipe = 4 servings.
- 400 g rigatoni
- 250 g blue cheese (Gorgonzola dolce or similar)
- 500 ml heavy cream
- 150 g freshly grated Parmigiano Reggiano
- 240 ml dry white wine
- Sea salt and white pepper, to taste
- 1 medium red beet, peeled
- 100 g walnuts
- 2 garlic cloves
- Extra-virgin olive oil, as needed
Preparation
- Preheat the oven to 350°F (175°C). In a wide pot, bring the cream to a gentle simmer and season with salt and white pepper. Add the rigatoni and cook until just shy of al dente. Stir in about half of the Parmigiano and let cool slightly.
- Pack the rigatoni upright inside a pastry ring or small springform lined with parchment to form a pasta drum. Nestle chunks of blue cheese into the center and spoon over a little of the cream.
- Bake for 6 to 10 minutes until the cheese melts and the edges set. Rest for 2 minutes, then unmold carefully.
- For the beet coulis, blend the beet with about 120 ml water until smooth. Strain and reduce gently until thick and glossy. Season lightly with salt.
- For the walnut pesto, blend the walnuts, garlic, remaining Parmigiano, a pinch of salt, and enough olive oil to make a smooth, spoonable paste.
- To plate, spoon the beet coulis on the plate, set the baked rigatoni drum on top, and finish with dots or spoonfuls of walnut pesto. Serve immediately.
History & Inspiration
Baked pasta dishes have long been part of Italian home cooking, especially where pasta, cheese, and oven finishing come together for depth and comfort. This version takes that familiar idea and gives it a more contemporary plated expression through color contrast, structure, and controlled richness.
Chef Notes
- Keep the rigatoni slightly undercooked before baking so the final texture stays firm and elegant.
- Choose a creamy Gorgonzola dolce for better melting and a softer flavor balance.
- The beet coulis should be glossy, not watery, so it supports the pasta visually and on the palate.
Nutrition (per serving, estimate)
| Calories | ~620 kcal |
| Fat | ~38 g |
| Carbohydrates | ~52 g |
| Fiber | ~4 g |
| Protein | ~18 g |