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- 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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