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Norwalk, Ohio

Member since Dec 2005

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Reviewed Baked Rigatoni with Bechamel Sauce

Dec 17, 2011 in Food Network Community Toolbox on

I love this recipe. I made it a long time ago when it called for Penni pasta. But wanted to make it again so came looking for the recipe since I lost the original print off version. I learned there is a world of difference between Fontinella cheese and Fontina cheese. Never the less, it is edible and unique. But don't make my mistake. Make ...

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