Email to Buny      

Baked: Rigatoni Alla Fontina

Source of Recipe

unknown


List of Ingredients

1 pound Rigatoni
2 pinches Nutmeg
3 tablespoons Salt
1 cup Parmigiano cheese
6 tablespoons Sweet butter
2 pinches Black pepper
1/2 pound Sliced fontina cheese


Recipe

Heat oven to 400ºF. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dente (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the Parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the Parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with Parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted.