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Rigatoni With Three Cheeses

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CATEGORY CUISINE TAG YIELD
Dairy Italian Easy, Ethnic, Italian, Main dish, Pasta 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 517
Calories From Fat: 356
Total Fat: 40.5g
Cholesterol: 137.1mg
Sodium: 5892.6mg
Potassium: 117.7mg
Carbohydrates: 20.9g
Fiber: 2g
Sugar: 4.5g
Protein: 19.4g


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