3 lbs. tomatoes
1/2 c. fresh basil
1 clove garlic
1 c. Ricotta cheese
2 tbsp. whipping cream
Pepper
Nutmeg
2 oz. Fontina cheese
2 oz. mozzarella cheese
1 box Rigatoni
Grated Parmesan cheese

Take 3 pounds of tomatoes; seed and dice. Add 1/2 cup basil diced and 1 clove garlic minced. Let sit a couple hours at room temperature. Take 1 cup Ricotta cheese and fluff with 2 tablespoons cream; add pepper and nutmeg to taste. Shred Fontina and mozzarella cheeses to make 1/2 cup each. Add to Ricotta mixture and let stand at room temperature. In warm bowl, mix cooked pasta with cheese. Sprinkle with Parmesan cheese, then place tomato mixture on top and serve.