|
3 Tbs salt
1 lb Rigatoni
3 1/2 Tbs melted sweet butter
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina
1/2 cup shredded mozzarella
1 cup heavy cream
1/2 cup grated parmesan
1/2 tsp nutmeg
1. Preheat oven to 375 degrees.
2. In lots of boiling water, add the salt and rigatoni.
3. Cook until super al dante (firm but not soft), as they
are going into the oven.
4. Drain and rinse in cold water.
5. In a large bowl, mix the butter into the pasta until it
is well coated.
6. Add the three cheeses and the cream.
7. Toss well and add half of the parmigiano while tossing.
8. Place in a buttered casserole dish. Sprinkle the
remaining parmigiano on top and sprinkle nutmeg over all.
9. Bake for 15 to 20 minutes or until the top of the pasta
has turned golden brown.
N/A
|
