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I love pasta. It is my go-to comfort food, especially on cold days. Now that my girls are older and their taste buds have grown up a little, I have been trying to get away from the simple spaghetti dish that I normally make them. I decided to create a dish that included flavors and foods they were not used to and had never tried before. Since I have been in a lemon phase lately, I decided to make Baked Lemon Rigatoni.
The combination of these ingredients is amazing to your senses:
- 1 pound rigatoni
- 1 1/2 tablespoon olive oil
- 1 – 1 1/2 pounds of pancetta (sliced or diced)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, pref at room temperature
- 1-2 lemons
- 1 cup parmesan cheese
- 3 tablespoons chopped fresh thyme
- 2 cups mozzarella cheese
- 2/3 cup breadcrumbs (I used Italian & Herb)
- Salt/pepper to taste
The steps for making Baked Lemon Rigatoni are easy but time-consuming. In addition, you will use a few pots and pans so be prepared to clean a lot of dishes afterward.
- Preheat oven to 350 degrees
- Prepare a baking dish with butter or non-stick spray
- Prepare rigatoni according to package directions
- Heat the oil in a nonstick pan.
- Add the chopped (diced) pancetta and cook until brown & crispy
- Scoop the pancetta out of the pan and place onto a paper towel to drain
- In a 2 quart saucepan, melt the butter over medium heat
- Slowly add the flour and whisk until smooth
- Gradually add the milk, whisking constantly so the mixture does not burn
- Add the zest of 1-2 lemons (it’s up to you)
- Simmer over medium heat
- Whisk until the sauce thickens
- Remove from heat
- Add the pancetta, rigatoni, fresh thyme & 1/2 cup of parmesan cheese to the creamy mix
- Squeeze the juice of 1 lemon into the mix and stir
- Pour contents into the prepared dish
- Sprinkle the mozzarella cheese on top
- In a small bowl combine the breadcrumbs and the remaining parmesan cheese
- Sprinkle over the mozzarella cheese
- Drizzle w the remaining oil from the pancetta (I did not use all of the oil, use your best judgment)
- Bake for 20-25 minutes
Ingredients
- 1 pound rigatoni
- 1 1/2 tablespoon olive oil
- 1 - 1 1/2 pounds of pancetta (sliced or diced)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, pref at room temperature
- 2 lemons
- 1 cup parmesan cheese
- 3 tablespoons chopped fresh thyme
- 2 cups mozzarella cheese
- 2/3 cup breadcrumbs (I used Italian & Herb)
- Salt/pepper to taste
Instructions
- Preheat oven to 350 degrees
- Prepare a baking dish with butter or non-stick spray
- Prepare rigatoni according to package directions
- Heat the oil in a nonstick pan.
- Add the chopped (diced) pancetta and cook until brown & crispy
- Scoop the pancetta out of the pan and place onto a paper towel to drain
- In a 2 quart saucepan, melt the butter over medium heat
- Slowly add the flour and whisk until smooth
- Gradually add the milk, whisking constantly so the mixture does not burn
- Add the zest of 1-2 lemons (it's up to you)
- Simmer over medium heat
- Whisk until the sauce thickens
- Remove from heat
- Add the pancetta, rigatoni, fresh thyme & 1/2 cup of parmesan cheese to the creamy mix
- Squeeze the juice of 1 lemon into the mix and stir
- Pour contents into the prepared dish
- Sprinkle the mozzarella cheese on top
- In a small bowl combine the breadcrumbs and the remaining parmesan cheese
- Sprinkle over the mozzarella cheese
- Drizzle w the remaining oil from the pancetta (I did not use all of the oil, use your best judgment)
- Bake for 20-25 minutes
My family loved this Lemon Baked Rigatoni. They enjoyed the mix of lemon and pancetta along with all of the delicious cheese. This is a great meal to make for large families or gatherings.
Also, take a look at my Baked Lemon Chicken with Vegetables and for dessert Lemon Fluff.
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