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Suggest a better descriptionPreheat 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. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 641 | ||
Calories from Fat: 239 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 166.7mg | 51 % | |
Sodium 276.3mg | 10 % | |
Potassium 439.4mg | 12 % | |
Total Carbohydrate 73.3g | 22 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 69.7g | ||
Protein 29.3g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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