*  Exported from  MasterCook Mac  *
 
                         Rigatoni with Four Cheeses
 
 Recipe By     : Valentino in Santa Monica
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Restaurants
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            rigatoni
    1 1/2  c             half and half
    3      ozs           gorgonzola -- crumbled
    3      ozs           Bela Paese or Talegggio cheese -- cubed
    3      ozs           Fontina cheese -- cubed
      1/2  c             grated fresh Parmesan cheese
    2      tbsps         chopped fresh parsley
 
 Cook pasta in salted water until tender but still firm to the bite.  
 Meanwhile bring half and half to simmer in heavy skillet over medium-low 
 heat.  Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted.  
 Drain pasta and add to sauce.  Toss to coat.  Season with salt and 
 pepper.  Transfer to large bowl.  Sprinkle with Parmesan and parsley and 
 serve.
 
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 Per serving: 669 Calories; 22g Fat (30% calories from fat); 27g Protein; 
 89g Carbohydrate; 66mg Cholesterol; 402mg Sodium
 
 Serving Ideas : Serve as an appetizer.
 
 NOTES : At Valentino, this sauce is also served over fresh gnocchi.