On Line Cookbook
Four Cheese Rigatoni
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Terri McK

Serves/Makes:2 or more

  • 1 lb (.5 kg). rigatoni
  • 3-1/2 tbsp (50 ml) melted butter
  • 1/2 cup (125 ml) shredded fontina
  • 1/2 cup (125 ml) shredded swiss
  • 1/2 cup (125 ml) shredded mozzarella
  • 1/2 cup (125 ml) grated parmesan
  • 1 cup (225 ml) cream
  • 1/2 tsp (2 ml). nutmeg
  • Preheat oven to 375 degrees (200 C.).
  • Boil rigatoni in water with 1 tbsp (15 ml) salt until al dente; drain.
  • Mix all other ingredients except parmesan; add to pasta.
  • Toss well and sprinkle with parmesan.
  • Bake for 15 to 20 minutes 375 degrees (200 C.).

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.