Four Cheese Rigatoni

• 1 lb (.5 kg). rigatoni
• 3-1/2 tbsp (50 ml) melted butter
• 1/2 cup (125 ml) shredded fontina
• 1/2 cup (125 ml) shredded swiss
• 1/2 cup (125 ml) shredded mozzarella
• 1/2 cup (125 ml) grated parmesan
• 1 cup (225 ml) cream
• 1/2 tsp (2 ml). nutmeg

1. Preheat oven to 375 degrees (200 C.).
2. Boil rigatoni in water with 1 tbsp (15 ml) salt until al dente; drain.
3. Mix all other ingredients except parmesan; add to pasta.
4. Toss well and sprinkle with parmesan.
5. Bake for 15 to 20 minutes 375 degrees (200 C.).

rigatoni, butter, fontina, swiss, mozzarella, parmesan, cream, nutmeg

Taken from online-cookbook.com/goto/cook/rpage/0011E6 (may not work)