Receive a delicious new recipe each month

You have been registered and receive the latest recipes 1 time per month.

What maturation of Gruyère AOP for your recipe?

Classic, alpine, reserve, bio, 6 months, 12 months etc. ...

Discover the maturations of Gruyère AOP

The Gruyère AOP recipe book is now available!



Stuffed rigatoni with a Gruyère AOP gratin

Printable version PDF file

Serves 4

Main course

30 min

20 min


  • 100g Gruyère AOP, grated by hand
  • 200g rigatoni
  • 250g milk
  • 20g butter
  • 20g flour
  • 50g double cream
  • Nutmeg
  • 1 egg yolk
  • 2 heart-shaped cutters
  • 1 piping bag


Cook the pasta until al dente before running under cold water and storing in the fridge on a clean towel.

In a saucepan, melt the butter, tip in the flour and stir briskly with a wooden spoon or a spatula until a large ball forms.

Add the cold milk all at once and bring to the boil, stirring continuously until the sauce thickens.

Season and add a pinch of nutmeg.

Add the egg yolk.

Still stirring continuously, incorporate first the cream and then the grated Gruyère AOP. 

Let the sauce stand for a few minutes before filling the piping bag.

Preheat the oven to 180°C.

Using a brush, generously butter the inside of the cutters and place them on a baking tray lined with greaseproof paper.

Line the insides of the cutters with greaseproof paper so that it comes up 3cm above the cutter. This will make it easier to turn them out.

Place the pasta tubes vertically in the cutters, pressing them onto the sides. Work your way around clockwise until the mould is completely full.

Using the piping bag, fill the rigatonis one by one.

Before putting in the oven, pour a spoonful of the sauce over the surface of the pasta.

Bake for about 8 to 10 minutes until nicely browned.

Serve immediately on hot plates.

Tips & Tricks :
Replace the rigatoni with canneloni, macaroni or tortiglioni.