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Rigatoni With Three Cheeses

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons salt
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1 pound rigatoni pasta
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3 ½ tablespoons butter, unsalted
melted
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½ cup swiss cheese
shredded
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½ cup fontina cheese
shredded
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½ cup mozzarella cheese
shredded
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1 cup heavy whipping cream
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½ cup Parmesan cheese
grated
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½ teaspoon nutmeg
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Ingredients

Amount Measure Ingredient Features
45 ml salt
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453.6 g rigatoni pasta
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53 ml butter, unsalted
melted
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118 ml swiss cheese
shredded
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118 ml fontina cheese
shredded
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118 ml mozzarella cheese
shredded
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237 ml heavy whipping cream
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118 ml Parmesan cheese
grated
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2.5 ml nutmeg
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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 58664% 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?
 

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