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Rigatoni with Four Cheeses Ingredients: (check the box next to the ingredients you would like to add to your list): • 1/2 box (8 oz) rigatoni • 3 Tbsp. margarine • 2 Tbsp. all-purpose flour • 1 Tbsp. chopped carrot • 1 Tbsp. chopped onion • 2 cups 2% milk • 1 Tbsp. parsley sprigs • 1/4 tsp. hot pepper sauce • 1/2 cup grated Parmesan cheese • 1/4 cup grated Romano cheese • 1 cup shredded cheddar cheese • 1 cup shredded part-skim mozzarella cheese • paprika • Add all the above ingredients Steps: Preheat oven to 350 °F. Cook rigatoni according to package directions. Meanwhile, in medium saucepan, melt margarine over medium heat. Stir in flour. Stir in carrot and onion and cook briefly. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat. Add parsley, hot pepper sauce and parmesan and Romano cheeses, stirring until blended. Combine with pasta in large bowl. In small bowl, combine cheddar and mozzarella cheeses. Place half of the pasta mixture in buttered 2-qt. casserole. Sprinkle 1/2 of cheese mixture over top; place remaining pasta mixture on top. Sprinkle rest of cheese on top. Sprinkle with paprika. Bake for 25 minutes or until bubbly. Prep Time: 30 minutes Ready In: 55 minutes Yields: 6 servings Nutrition Facts Servings Per Recipe: 6 Amount Per Serving Calories 400 Total Fat 21g Saturated Fat 8.5g Cholesterol 45mg Sodium 470mg Total Carbohydrates 32g Fiber 1g Protein 20g The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.