Rigatoni Cordon Bleu

Two takeaways: béchamel is for suckers and rigatoni are super cute when they are standing up.

Ingredients

1 cup heavy cream 

1 teaspoon Dijon mustard

1/2 teaspoon garlic paste

2 ounces Swiss cheese, shredded

2 tablespoons grated Parmesan cheese

Nonstick cooking spray

6 ounces cooked rigatoni (about 34)

4 ounces finely diced ham

1/4 cup panko breadcrumbs

2 tablespoons melted butter

Chives

Instructions

1. Preheat oven to 350F.

2. Cook rigatoni for 12 minutes (slightly undercooked). In a medium pot, combine cream, Dijon, and garlic paste over medium heat; stirring frequently. Just as the cream begins to come to a low boil, reduce the heat to low and slowly add in the Swiss and Parmesan. Stir until completely melted.

3. Apply a thin coat of cooking spray on the inside of two ramekins (taller ramekins are best). Stand rigatoni vertically, about 17 per ramekin. Fill the holes of each rigatoni with the finely diced ham.

4. Pour half of the cream sauce over each ramekin. Combine panko and melted butter and sprinkle evenly over each ramekin.

5. Place the ramekins on a sheet pan and bake for 20 minutes. Turn on the broiler and broil the ramekins for 1-2 minutes, until panko is slightly golden.

6. Allow the ramekins to cool for about 15 minutes and carefully transfer the rigatoni to a plate, trying to keep its upright shape. Garnish with chives and serve.  

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Rigatoni Cordon Bleu

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Two takeaways: béchamel is for suckers and rigatoni are super cute when they are standing up.

Ingredients

• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic paste
• 2 ounces Swiss cheese, shredded
• 2 tablespoons grated Parmesan cheese
• Nonstick cooking spray
• 6 ounces cooked rigatoni (about 34)
• 4 ounces finely diced ham
• 1/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• Chives

Instructions

1. Preheat oven to 350F.
2. Cook rigatoni for 12 minutes (slightly undercooked). In a medium pot, combine cream, Dijon, and garlic paste over medium heat; stirring frequently. Just as the cream begins to come to a low boil, reduce the heat to low and slowly add in the Swiss and Parmesan. Stir until completely melted.
3. Apply a thin coat of cooking spray on the inside of two ramekins (taller ramekins are best). Stand rigatoni vertically, about 17 per ramekin. Fill the holes of each rigatoni with the finely diced ham.
4. Pour half of the cream sauce over each ramekin. Combine panko and melted butter and sprinkle evenly over each ramekin.
5. Place the ramekins on a sheet pan and bake for 20 minutes. Turn on the broiler and broil the ramekins for 1-2 minutes, until panko is slightly golden.
6. Allow the ramekins to cool for about 15 minutes and carefully transfer the rigatoni to a plate, trying to keep its upright shape. Garnish with chives and serve.

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