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.).

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