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 -- 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.