Rigatoni alla fontina

Yield: 4 servings

Measure Ingredient
1 pounds Rigatoni
3 tablespoons Salt
6 tablespoons Sweet butter
½ pounds Sliced fontina cheese
2 pinches Nutmeg
1 cup Parmigiano cheese
2 pinches Black pepper

eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add ⅔ of the butter, ½ 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.

Similar recipes