Name: Rigatoni W Three Cheeses
Ingredients: 3 tb Salt; 1 lb Rigatoni; 3 1/2 tb Melted sweet butter; 1/2 c Shredded fontina; 1/2 c Shredded swiss cheese; 1/2 c Shredded mozzarella; 1 c Heavy cream; 1/2 c Grated parmigiano cheese; 1/2 ts Nutmeg

Why do I carry on this business, or why am I engaged in this trade or profession? In most instances the answer would be, “I am engaged in my earthly calling so that I may support myself and my family.” Here is the chief error that causes almost all the other errors by children of God concerning their calling. To be engaged in a business merely to obtain the necessities of life for ourselves and family is not scriptural. We should work because it is the Lord’s will concerning us” (Eph. 4:28).

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Main dish, Pasta	4	Servings

INGREDIENTS

3	tb	Salt
1	lb	Rigatoni
3 1/2	tb	Melted sweet butter
1/2	c	Shredded fontina
1/2	c	Shredded swiss cheese
1/2	c	Shredded mozzarella
1	c	Heavy cream
1/2	c	Grated parmigiano cheese
1/2	ts	Nutmeg

INSTRUCTIONS

1.  In salted boiling water, cook rigatoni until super al dante (will
finish cooking in oven).  Drain and rinse in cold water.
2.  In a large bowl, mix butter into pasta until well coated.  Add the
three cheeses and the cream.  Toss well and add 1/4 cup of the parmigiano
while tossing.
3.  Place in a buttered casserole and sprinkle the remaining parmigiano on
top.  Sprinkle nutmeg over everything and bake at 375F for 15-20 mins. When
the top of the pasta has turned golden brown, it is done.
Posted to recipelu-digest Volume 01 Number 276 by Cathleen
<catht@interlog.com> on Nov 19, 1997

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“He who angers you, controls you!”