Title: Rigatoni Alla Fontina
Categories: Pasta, Ethnic
Yield: 4 Servings
1 lb Rigatoni
6 tb Sweet butter
2 pn Nutmeg
2 pn Black pepper
3 tb Salt
1/2 lb Fontina cheese; sliced
1 c Parmigiano cheese
Preheat oven to 400°F. Cook the rigatoni in 5 to 6 qt salted
boiling water until extra al dante. They will finish cooking in the
oven. Drain well and place in a large bowl. Add 2/3rd of the
butter, half of the parmigiano, and nutmeg, and mix well until all
the pasta is coated. In a buttered baking dish, make a layer of the
pasta, a layer of the fontina cheese, sprinkle with the parmigiano,
and repeat the process until the pasta is used up, ending with a
layer of the fontina on top. Sprinkle with parmigiano and black
pepper and dot with the remaining butter. Bake for 15 minutes, or
until the cheese is melted. May be served on flat plates.
