Rigatoni with Four Cheeses

* 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 cheese -- crumbled
3 ozs Bela Paese or Talegggio cheese -- cubed
3 ozs Fontina cheese -- cubed
1/2 c freshly grated Parmesan cheese
2 tbsps chopped fresh parsley

Cook pasta in salted water until tender but still firm to the bite. Mean
while bring half and half to simmer in heavy skillet over medium-low heat
=2E Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. D
rain 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: 202 Calories; 17g Fat (75% calories from fat); 8g Protein; 4=
g Carbohydrate; 58mg Cholesterol; 208mg Sodium

Serving Ideas : Serve as an appetizer.

NOTES : At Valentino, this sauce is also served over fresh gnocchi.