| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Ethnic, Italian, Main dish, Easy |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Rigatoni |
| 6 |
tb |
Sweet butter |
| 2 |
pn |
Nutmeg |
| 2 |
pn |
Black pepper |
| 3 |
tb |
Salt |
| 1/2 |
lb |
Sliced fontina cheese |
| 1 |
c |
Parmigiano cheese |
INSTRUCTIONS
Preheat oven to 400 degrees.
Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al
dante (they will finish cooking in the oven). Drain well and place in a
large bowl.
Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well
until all the pasta is coated. In a buttered baking dish, make a layer
of the pasta, a layer of the fontina cheese, sprinkle with the
parmigiano, and repeat the process until the pasta is used up, ending
with a layer of the fontina on top. Sprinkle with parmigiano and black
pepper and dot with the remaining butter. Bake for 15 minutes, or until
the cheese is melted. May be served on flat plates.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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