---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rigatoni Alla Fontina
  Categories: Pasta, Ethnic
       Yield: 4 servings
  
       1 lb Rigatoni                            3 tb Salt
       6 tb Butter, sweet                     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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