Rigatoni and Asparagus Gratin
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Rigatoni and Asparagus Gratin
Ingredients
- Green Tagliatelle Pasta - 5.3 oz
- Asparagus - 8.1 oz
- Milk - 9 fl oz
- Wheat Flour - 0.7 oz
- Butter - 0.7 oz
- Nutmeg - 1 piece
- Parmesan Cheese - 1.4 oz
- Olive Oil - 1½ tablespoons
- Tomatoes - 15.9 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a saucepan, combine milk, flour, and butter. Cook over low heat until boiling, stirring constantly. Season with salt, pepper, and generously add grated nutmeg. Reduce heat to the minimum and cook for 3 minutes. Stir in grated Parmesan. Remove from heat and set aside.
Step 2
Cut the asparagus diagonally into pieces the size of rigatoni. In a skillet, heat olive oil and sauté the asparagus for 5 minutes. Add the tomatoes and let simmer for 1 minute.
Step 3
Cook the rigatoni, drain, and return to the pot. Add the sauce, asparagus, and tomato mixture to the pasta. Mix well.
Step 4
Transfer the finished dish to a baking dish, sprinkle with Parmesan, and bake in a preheated oven at 392°F for 10 minutes. Serve immediately.
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