Categories: Pasta, Ethnic 
      Yield: 4 servings 
  
      3 tb Salt                                1 lb Rigatoni 
  3 1/2 tb Melted sweet butter               1/2 c  Shredded swiss cheese 
    1/2 c  Shredded fontina                  1/2 c  Shredded mozzarella 
      1 c  Heavy cream                       1/2 c  Grated parmesan 
    1/2 ts Nutmeg                          
  
  Preheat oven to 375 degrees. In lots of boiling water,  add the salt and 
  rigatoni.   Cook until super al  dante  as  they are going into the oven. 
  Drain and rinse  in  cold water. In a large bowl,  mix the butter into the 
  pasta until it is well coated. Add  the  three cheeses and the cream. Toss 
  well  and  add  1/2  the parmigiano while tossing. Place in a buttered 
  casserole and  sprinkle the remaining parmigiano on top. Sprinkle the 
  nutmeg over  everything and bake for 15 to 20 minutes. When the top of the 
  pasta  has turned golden brown, it is done.