---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rigatoni Alla Fontina
 Categories: Pasta, Ethnic
      Yield: 4 Servings
 
      1 lb Rigatoni
      6 tb Sweet butter
      2 pn Nutmeg
      2 pn Black pepper
      3 tb Salt
    1/2 lb Fontina cheese; sliced
      1 c  Parmigiano cheese
 
  Preheat oven to 400 F. Cook the rigatoni in 5 to 6 qt salted
  boiling water until extra al dante. They will finish cooking in the
  oven. Drain well and place in a large bowl. Add 2/3rd of the
  butter, half 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.
 
-----