Freshly made rigatoni pasta served in a Quattro Formaggi (four cheese) sauce.

  • Vegetarian


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Size: 280g
Ingredients: Durum wheat flour, Water.

Size: 220 mL
Ingredients: Cream, Fontina cheese (cow's milk), Pecorino cheese (cow's milk), Parmigiano cheese (cow's milk), Gorgonzola cheese (cow's milk), Rice starch.

Ingredients: Parmigiano cheese.

Contains: Milk, Wheat



  1. Place 2 frozen pasta pucks of Quattro Formaggi sauce in a saucepan with the lid on, over low-medium heat.
  2. Add 100ml of water to the pasta sauce and cook for 7-10 minutes or to desired temperature.
  3. Separately, fill a medium-sized pot with 2.5L of water and a Teaspoon of salt. Bring to a boil over high heat.
  4. Add pasta to boiling water, cook for 4-5 minutes or until al dente. Stir regularly.
  5. Once the pasta sauce is melted, continue cooking the sauce for 2 minutes with the lid off, stirring occasionally.
  6. Strain the pasta and mix it with the sauce in the saucepan.
  7. Add a pinch of salt and a pinch of black pepper Toss gently to coat.
  8. Finish pasta with a sprinkle of Parmigiano cheese. Buon Appetito!