Recipe: Strozzapreti all Quarto Formaggio (not Zio's)

You know, there's this appetizer dish that I used to always get at this Italian chain that was in Tulsa called Zio's, that I haven't found anywhere else, and can't find a recipe for to make it myself:

Strozzapreti all Quarto Formaggio
Source: Luciano Del Signore, chef/owner of Bacco in Southfield.

Cheeses can be found at Papa Joe's in Birmingham and Whole Foods markets.

1 quart milk
6 ounces imported fontina cheese, cubed
6 ounces scamorza cheese (smoked mozzarella), cubed
3 ounces Taleggio, cubed (Italian semisoft cheese)
Cracked pepper, to taste
6 ounces Parmigiano Reggiano, grated
1 pound Strozzapreti pasta (See Note)

In a double boiler add milk, fontina, scamorza and Teleggio.
Stir occasionally till all cheese is melted then turn off and place in a 12-inch saute pan.

Cook pasta in salted water till al dente, add to cheese sauce and simmer till thick.

Top with grated Parmigiano and bake at 450 degrees till browned, about 15 minutes.
Makes 6 servings.

Note: Check Papa Joe's in Birmingham for the Strozzapreti or visit www.farawayfoods.com to order. Otherwise use a good quality brand tubular pasta such as DeCecco that can be found in most supermarkets.