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Rigatoni With Three Cheeses

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Submitted by redheaduc

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML SALT
1 453.6
POUND G RIGATONI PASTA
3 ½ 53
TABLESPOONS ML BUTTER, UNSALTED
melted
½ 118
CUP ML SWISS CHEESE
shredded
½ 118
CUP ML FONTINA CHEESE
shredded
½ 118
CUP ML MOZZARELLA CHEESE
shredded *
1 237
½ 118
CUP ML PARMESAN CHEESE
grated *
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 586 64% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 26g 128%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 5482mg 228%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 32g
Vitamin A 29% Vitamin C 1%
Calcium 26% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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