Rigatoni Alla Fontina
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Rigatoni Alla Fontina
  Rigatoni    Pasta    Italian  
Last updated 6/12/2012 12:44:49 AM. Recipe ID 4397. Report a problem with this recipe.
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      Title: Rigatoni alla fontina
 Categories: Pasta, Italian
      Yield: 4 Servings
 
      1 lb Rigatoni
      6 tb Butter, sweet
      2 pn Nutmeg
      2 pn Black pepper
      3 tb Salt
    1/2 lb Sliced fontina cheese
      1 c  Parmigiano cheese
 
  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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Recipe ID 4397 (Apr 03, 2005)

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