| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Ethnic, Italian, Easy, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Salt |
| 3 1/2 |
tb |
Melted sweet butter |
| 1/2 |
c |
Shredded fontina |
| 1 |
c |
Heavy cream |
| 1/2 |
ts |
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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