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1. In salted boiling water, cook rigatoni until super al dante (will finish cooking in oven). Drain and rinse in cold water. 2. In a large bowl, mix butter into pasta until well coated. Add the three cheeses and the cream. Toss well and add 1/4 cup of the parmigiano while tossing. 3. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle nutmeg over everything and bake at 375F for 15-20 mins. When the top of the pasta has turned golden brown, it is done. Posted to recipelu-digest Volume 01 Number 276 by Cathleen
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 239 (37%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 641
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