Artisan Pasta, Baked Rigatoni

Last month I wrote about an artisan pasta shop in Lexington, MA: La Dolda. Last week I used my second bag of pasta from them — Rigatoni. It worked very well in this dish.

We ate less than half of the complete dish the first evening. I was able to revivify it for additional meals, simply by adding breadcrumbs, grated cheese, a little cream, and olive oil — then cooking under a hot broiler until crispy on the edges.

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