Ingredients
1 lb. Cavatappi pasta (or other small shape)
1 cup heavy whipping cream
8 oz. BelGioioso Fontina cheese, shredded
Salt and pepper to taste
1 Tbsp. butter
1/2 cup BelGioioso Parmesan cheese, shredded
Directions
Preheat oven to 450°F. In a large pot of salted water, cook pasta until barely al dente. Drain and set aside.
Heat heavy whipping cream in a large saucepan over low heat. Add shredded BelGioioso Fontina cheese, stirring constantly until cheese is melted. Add cooked pasta to cheese sauce, stirring to coat. Add salt and pepper to taste.
Coat sheet pan with butter. Add pasta mixture to pan. Top pasta with shredded BelGioioso Parmesan cheese. Bake, uncovered, for about 15 minutes or until top is golden and crisp.