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This recipe was what I would call a good try but not quite right. The recipe was probably doomed from the beginning. The heavy cream that was destined to be used here was bad and so it was replaced with skim milk (the only milk we had in the house). Now, normally I would say that wouldn’t matter but unfortunately the sauce just didn’t have the body that I expected.
The second issue was the amount of nutmeg. This was also probably my fault. I was excited to use fresh netmeg and while I was grating it onto the dish, I probably used to much.
That being said, making those two changes probably would go a long way in making this dish better. The other thing I would do would be to use a smaller dish so that the pasta was mounded up a little more. There just wasn’t quite enough pasta to cover an entire 9×13 dish.
The recipe is included as made below for reference.
- 3 tablespoons salt
- 1 pound rotini
- 3 1/2 tablespoons sweet butter, melted
- 1/2 cup swiss cheese, shredded
- 1/2 cup fontina, shredded
- 1/2 cup mozzarella, shredded
- 1 cup heavy cream
- 1/2 cup parmigiano cheese, grated
- 1/2 teaspoon nutmeg
Directions:
- Preheat oven to 375 degrees.
- In lots of boiling water, add the salt and rigatoni. Cook until just before al dante. The pasta will be finished in 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.
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