This recipe comes from my friend Carol, who brought it to a covered dish picnic. It was so good, I asked her for the recipe. It's simple, and delicious.
RIGATONI AND CHEESE
serves 6-8
1 lb rigatoni
3-oz each Gorgonzola, Fontina, Bel Paese cheeses
1 C half and half
1/2 C freshly grated parmesan cheese
1. Cook rigatoni al dente.
2. Bring half and half to a simmer. Add gorgonzola, fontina and bel paese. When smooth, combine with pasta. Sprinkle top with parmesan. Pour into a souflle dish.
3. Bake at 350 degrees until bubbly on top, about 20 minutes.
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