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Baskets of rigatoni with bechamel and cheese

with Gran Cucina Béchamel


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for 4 people
  • Pumpkin 200 g
  • Cauliflower 360 g
  • Baby spinach 80 g
  • Half rigatoni 280 g
  • Smoked scamorza 120 g
  • Gran Cucina Béchamel 800 g
  • Goat cheese 60 g
  • Grated Parmesan 60 g
  • Butter 40 g
  • Salt to taste
  • Nutmeg to taste
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Parmesan basket


  • 00 flour 40 g
  • Grated Parmesan cheese 120 g




  • 4 people
  • Difficult level
  • 30 min
  1. Parmesan basket: Mix the flour with the Parmesan and press them well. Form 4 discs 2 mm high on parchment paper. Microwave for 90/120 seconds until golden brown. Immediately form the baskets of Parmesan with the help of 4 overturned glasses. Leave to cool.
  2. Clean the vegetables. Cut the pumpkin into cubes (about 4x4 mm). Leaf through the cauliflower into small flowers.
  3. Cook the pasta in abundant salted water with the cauliflower, add the spinach 1 minute before draining.
  4. Grate the smoked cheese. Mix it with the Béchamel Gran Cucina, the goat cheese, and the parmesan. Sprinkle with nutmeg to taste. 
  5. Drain the pasta with the vegetables and add it to the cheese sauce. Mix well and add the raw pumpkin.
  6. Place in 4 greased single-portion moulds (or 4 casseroles) and brown in the oven at 180 ° C for 20-25 minutes.
  7. Remove from the mould and serve inside the parmesan wafer.