This is “Baked Penne Rigate with a Kick!” Creamy, warm comfort food at it’s finest!

Spicy Penne Rigate from The Organic Kitchen

Mmmmm, mmmmm, mmmmm.

Spicy Penne Rigate from The Organic Kitchen

We use three cheeses in this sauce: sharp cheddar, pepper jack and Parmesan. You can make this recipe mild, medium or hot by varying the amount of the pepper jack cheese you use..

Spicy Penne Rigate from The Organic Kitchen

When making a cheese sauce you start with a roux (pronounced roo) A roux is a combination of fat and flour and is used to thicken a sauce. In this case we use butter. Always use freshly grated cheese. Packaged grated cheeses do not melt well. You can grate yourself using a cheese grater or make it quick and painless using a food processor.

Spicy Penne Rigate from The Organic Kitchen

You can bake this dish in a 9×13 glass baking dish or divide into smaller ceramic baking dishes.

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Spicy Penne Rigate from The Organic KitchenPour cheese sauce over pasta and top with extra cheese…

Spicy Penne Rigate from The Organic Kitchen

…pop in the oven….

Spicy Penne Rigate from The Organic Kitchen

…and bake till crispy…

Spicy Penne Rigate from The Organic Kitchen

 

Garnish with diced tomato and basil chiffonade if desired. 

To chiffonade, simply stack leaves, roll tightly and slice…

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Top, serve and prepare to be very happy.

Spicy Penne Rigate from The Organic Kitchen

 

Baked Penne Rigate with a Little Kick!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This is “Baked Penne Rigate with a Kick!” Creamy, warm comfort food at it’s finest!

Course: Main Course
Cuisine: Italian
Keyword: easy pasta recipe, weeknight dinner
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 16 oz penne rigate pasta cooked to package instructions.
  • 2 cups milk
  • 2 1/2 cups pepper jack cheese freshly grated (or 1 cup for mild, 1 1/2 for med/mild)
  • 1 cup sharp cheddar freshly grated (2 1/2 cups for mild, 2 cups for med/mild)
  • ½ cup Parmesan freshly grated
  • 2 T butter
  • 2 T flour
  • 2 tsp sea salt
  • 1 tsp pepper
Garnish:
  • 1 small tomato diced
  • 6 basil leaves chiffonade
Instructions
  1. Preheat oven to 375 degrees and place oven rack in center position. Cook pasta to package instructions. Grate all cheeses and toss together. Set milk in a pan and warm. In a large saucepan on medium heat melt butter, add salt and pepper. Add flour to melted butter and whisk. This is your roux, it will thicken your cheese sauce. Slowly add warm milk to the roux, continually whisking and heat till mixture begins to thicken. When milk is thickened, add cheese a handful at a time (retaining the 3/4 cup for later) whisk cheese, slowly adding more as each handful melts. When cheese is completely melted and sauce is smooth turn off heat.
  2. Place pasta in baking dish(es). Pour cheese sauce over. Sprinkle with extra cheese. Don’t worry about covering every nook and cranny, the cheese sauce will spread out as the pasta bakes. Bake for 20-30 minutes or until browned and crispy on top.... Sorry, I just drooled a little.
Recipe Notes

Note: This recipe is for spicy pasta. Measurements for medium and mild are listed below.

 

 

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Post tags: main course, vegetarian