1 lb. rigatoni
3 1/2 tbsp. butter
1/2 c. shredded Swiss cheese
1 c. shredded Mozzarella cheese
1 c. heavy cream
1/2 c. Parmesan cheese, grated
1/2 tsp. ground nutmeg

Preheat oven to 375 degrees. Bring 5 to 6 quarts water to a boil and add rigatoni. Cook until it is just tender. Drain and rinse until cold water to prevent further cooking and drain again. In a large bowl, add butter to the pasta and coat well.

Add the two cheeses and cream. Toss well and add half the Parmesan while tossing. Put the mixture in a buttered casserole dish and sprinkle the remaining Parmesan. Sprinkle nutmeg over the top. Bake for 15 to 20 minutes.