Riccini Baked with Sour Cream
|Riccini||1 Pound, cooked very al dente, drained (A Short, Twisted Pasta)|
|Melted butter||4 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Grated monterey jack cheese||3⁄4 Cup (12 tbs)|
In a bowl, place the hot pasta, add the butter, salt, and nutmeg; toss well.
In a buttered casserole, arrange a thick layer of the pasta, form a well, and fill it with the sour cream.
Sprinkle with the cheese and cook, uncovered, in a preheated 400-degree oven for 25 minutes, or until golden.