Rigatoni with Four Cheeses

• 1 pound pasta, rigatoni
• 1 1/2 cups light cream (half&half)
• 3 ozs gorgonzola cheese crumbled
• 3 ozs bel paese cheese cubed
• 3 ozs fontina cheese cubed
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoon parsley leaves chopped

1. Cook pasta in salted water until tender but still firm to the bite.
2. Meanwhile bring half and half to simmer in heavy skillet over medium-low heat.
3. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted.
4. Drain pasta and add to sauce.
5. Toss to coat.
6. Season with salt and pepper.
7. Transfer to large bowl.
8. Sprinkle with Parmesan and parsley and serve.

pasta, light cream, gorgonzola cheese, fontina cheese, parmesan, parsley

Taken from recipeland.com/recipe/v/rigatoni-four-cheeses-38434 (may not work)