Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the rigatoni pasta in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Pour in heavy cream, then add Parmesan, mozzarella, Italian seasoning, salt, and pepper. Stir until cheese melts and sauce thickens.
- Add cooked pasta to the sauce and toss to coat evenly.
- Garnish with fresh basil or parsley before serving.
Notes
- Use freshly grated Parmesan for best flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Serve with a side salad or garlic bread.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 110 mg