Recipe 4 All: Rigatoni alla Fontina Recipe — Every recipe in the World on this site.

Recipe 4 All: Rigatoni alla Fontina Recipe

Rigatoni alla Fontina

Yield: 4 servings
1lb Rigatoni
3tablespoon Salt
6tablespoon Butter, sweet
½lb Sliced fontina cheese
2pn Nutmeg
1cups Parmigiano cheese
2pn Black pepper

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, ½ 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.

Your Rigatoni alla Fontina is ready. Bon appetit!

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