Title: Rigatoni W Three Cheeses
Categories: Pasta Ethnic
Yield: 4 Servings
| 3 | tb | Salt |
| 3 1/2 | tb | Melted sweet butter |
| 1/2 | c | Shredded fontina |
| 1 | c | Heavy cream |
| 1/2 | ts | Nutmeg |
| 1 | lb | Rigatoni |
| 1/2 | c | Shredded swiss cheese |
| 1/2 | c | Shredded mozzarella |
| 1/2 | c | Grated parmesan |
Preheat oven to 375 degrees. In lots of boiling water, add the salt and
rigatoni. Cook until super al dante as they are going into the oven.
Drain and rinse in cold water. In a large bowl, mix the butter into the
pasta until it is well coated. Add the three cheeses and the cream. Toss
well and add 1/2 the parmigiano while tossing. Place in a buttered
casserole and sprinkle the remaining parmigiano on top. Sprinkle the
nutmeg over everything and bake for 15 to 20 minutes. When the top of the
pasta has turned golden brown, it is done.