16	Oz.	Rigatoni noodles
2	Tbsp.	Butter or margarine
4	Oz.	Bel Paese cheese,shredded
4	Oz.	Fontina cheese, shredded
2	Oz.	Gorgonzola cheese, shredded
1	Cup	Whipping cream
2	Tbsp.	Parmesan cheese, grated
1/2	Tsp.	Black pepper

Cook pasta according to package directions and drain. Meanwhile, in a saucepan, melt the butter over low heat and add the Bel Paese, fontina and gorgonzola cheeses - stirring until melted. Blend in cream. Place pasta on a large serving platter; add sauce and toss gently to coat. Sprinkle with parmesan cheese and freshly ground black pepper. Serve at once.