Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         rigatoni
   1 1/2  cups          half and half
   3      ounces        gorgonzola cheese -- crumbled
   3      ounces        bela paese or talegggio cheese -- cubed
   3      ounces        fontina cheese -- cubed
     1/2  cup           freshly grated parmesan cheese
   2      tablespoons   chopped fresh parsley

Preparation:

Cook pasta in salted water until tender but still firm to the bite. Mean while bring half and half to simmer in heavy skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.