Rigatoni Alla Fontina

45 minutes Prep: 25 minutes Cook: 20 minutes

550 calories per serving view nutrition facts

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Ingredients

1	pound	pasta, rigatoni
2	pinches	nutmeg
3	tablespoons	salt
1	cup	parmigiano cheese
6	tablespoon	sweet butter
2	pinch	black pepper
1/2	pound	fontina cheese	sliced

Directions

Reheat oven to 400 degrees F.

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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Categories this recipe belongs to

Cheese
Pasta

Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 550 59% of calories from fat

	% Daily Value*
Total Fat 36.0g	55%
Saturated Fat 22.0g	109%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 5808mg	242%
Total Carbohydrate 36.0g	12%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 21.0g	43%

Vitamin A	21%		Vitamin C	0%
Calcium	33%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Avocados with Roquefort

I am in catering business and cook for the love of cooking and eating. I tried your avocados with Roquefort (since I live in Paris and cheese is something I want to get my hands on), and the dish came out quite nice. My guests raved about it, but I only wish that this recipe would also have photos attach to it. It would be nice to see how my dish comes out compare to how it suppose to look like.

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