| 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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