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.