Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Rigatoni 2 pn Nutmeg
3 T Salt 1 c Parmigiano cheese
6 T 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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