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Rigatoni alla fontina

Yield: 4 servings

Ingredients:

• 1 lb Rigatoni 3 tb Salt
• 6 tb Butter sweet 1/2 lb Sliced fontina cheese
• 2 pn Nutmeg 1 c Parmigiano cheese
• 2 pn 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 2/3 of the butter
• 1/2 of the

Instructions:

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.

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