Rigatoni alla Fontina

Yield: 4 servings

1 lb Rigatoni
3 T Salt
6 T 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.