Title: Rigatoni with Three Cheeses
Categories: Pasta Italian
Yield: 4 Servings
| 3 | tb | Salt |
| 1 | lb | Rigatoni |
| 3 1/2 | tb | Melted Sweet Butter |
| 1/2 | c | Shredded Swiss Cheese |
| 1/2 | c | Shredded Fontina |
| 1/2 | c | Shredded Mozzarella |
| 1 | c | Heavy Cream |
| 1/2 | c | Grated Parmesan |
| 1/2 | ts | Nutmeg |
Preheat oven to 375øF. 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 15-20 minutes. When the top of the pasta has turned
golden brown, it is done.