Rigatoni With Three Cheeses
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
salt
|
|
| 1 | pound |
rigatoni pasta
|
|
| 3 ½ | tablespoons |
butter, unsalted
melted |
|
| ½ | cup |
swiss cheese
shredded |
|
| ½ | cup |
fontina cheese
shredded |
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
Parmesan cheese
grated |
*
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
salt
|
|
| 453.6 | g |
rigatoni pasta
|
|
| 53 | ml |
butter, unsalted
melted |
|
| 118 | ml |
swiss cheese
shredded |
|
| 118 | ml |
fontina cheese
shredded |
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
Parmesan cheese
grated |
*
|
| 2.5 | ml |
nutmeg
|
|
Directions
Preheat oven to 375℉ (190℃).
In lots of boiling water, add the salt and rigatoni.
Cook until tender.
Drain and rinse in cold water.
In a large bowl, mix the butter into the pasta until it is well coated.
Add the three cheeses and the cream.
Toss well and add ½ the parmigiano while tossing.
Place in a buttered casserole and sprinkle the remaining parmigiano on top.
Sprinkle the nutmeg over everything and bake for 15 to 20 minutes.
When the top of the pasta has turned golden brown, it is done.
