Rigatoni alla fontina

 
                           Rigatoni Alla Fontina
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Main Dish                        Easy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Rigatoni
    2      pinch         Nutmeg
    3      tablespoon    Salt
    1      cup           Parmigiano cheese
    6      tablespoon    Sweet butter
    2      pinch         Black pepper
      1/2  pound         Sliced fontina cheese
 
 Reheat 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 2/3 of the butter, 1/2 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.
 
  Converted by MMCONV vers. 1.00
 
 
 
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