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RIGATONI ALLA FONTINA

Category:    Pasta, Ethnic, Italian, Main dishes, Easy
Yield:4 servings
 
      1 lb Rigatoni                            2 pn Nutmeg
      3 tb Salt                                1 c  Parmigiano cheese
      6 tb Sweet butter                        2 pn Black pepper
    1/2 lb Sliced fontina 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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