Rigatoni Alla Fontina

21.12.2009 | Author: Cook | Posted in 110 recipes
Find out how to cook Rigatoni Alla Fontina in
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Rigatoni Alla Fontina


Servings: 4
Ingredients: 

  • 1 lb rigatoni
    • 

  • 3 T  salt
    • 

  • 6 T  sweet butter
    • 

  • 1/2 lb sliced fontina cheese
    • 

  • 2 pn nutmeg
    • 

  • 1 c  parmigiano cheese
    • 

  • 2 pn black pepper
    •

eheat oven to 400 degrees.
Cook the rigatoni in 5 to 6 quarts salted boiling
water until extra al dante (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. May be served
on flat plates.

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