Rigatoni with cheese and herbs

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Serves 4

  • 1 ovenproof dish of about 1.5 L capacity
  • butter for the dish


  • 350 g of rigatoni (tubular pasta)
  • approx. 300 g of hard Emmentaler or Gruyère, cut into fine sticks

tomato and bean sugo:

  • 1 finely chopped onion
  • butter for sautéing
  • 250 g of beans, prepared and finely chopped
  • 4 finely diced tomatoes
  • approx. 100 mL of vegetable stock
  • 1 tsp of finely chopped savory
  • salt and pepper
  • savory for garnish

Recipe source

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  1. Cook the pasta in boiling salt water until al dente, drain, plunge into cold water and drain again. Fill every tube with a cheese stick and layer the pasta in a buttered dish.
  2. Sauté the onions in the butter for the sugo. Add the vegetables and sauté them as well. Deglaze with the stock, cover and cook until just soft. Mix in the savory and season.
  3. Pour the sugo over the rigatoni.
  4. Cover and cook for 25-30 mins. in the middle of the oven, preheated to 220°C. Garnish and serve.