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Print Friendly Recipe Recipe Information Source: Terri McK Serves/Makes:2 or more Ingredients 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 Preparation 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.). Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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