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Four Cheese Rigatoni
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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.).

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