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Rigatoni Alla Fontina

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RIGATONI ALLA FONTINA
 Categories: Pasta, Italian, Main dish
      Yield: 4 Servings
 
      1 lb Rigatoni
      3 tb Salt
      6 tb Sweet butter
    1/2 lb Sliced fontina cheese
      2 pn Nutmeg
      1 c  Parmigiano cheese
      2 pn 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,
  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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