1 lb. rigatoni
3 1/2 tbsp. butter
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Muenster cheese
1/2 c. shredded Mozzarella cheese
1 c. heavy cream
1/2 c. grated Parmesan cheese
Tomato sauce

Cook rigatoni until just tender; drain and rinse. In large bowl, add butter to pasta; coat well. Add the 3 cheeses and cream. Toss well and add half of the Parmesan. Put mixture in a buttered casserole dish and sprinkle remaining Parmesan. Spoon tomato sauce on mixture. Bake for 20 to 25 minutes at 375 degrees.