Preheat your oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.

Fill a large pot with water and add enough salt so it tastes like sea water (about 2-3 tablespoons per gallon). This is crucial for flavoring the pasta. Bring to a boil and cook the rigatoni according to package directions until just al dente. Drain thoroughly but do not rinse – the starch helps the sauce cling to the pasta.

Immediately transfer the hot, drained rigatoni to a large mixing bowl. The pasta needs to be hot so the cheese melts properly. Add the entire quart of heavy cream, 1 cup of shredded cheddar, 1 cup of shredded Monterey Jack, and 1/2 cup of shredded Parmesan. Toss everything together thoroughly until the cheese begins to melt and coat the pasta.

Pour the creamy pasta mixture into your prepared 9-by-13-inch baking dish, spreading it evenly.

In a small bowl, combine the remaining cheddar and Monterey Jack cheeses. Sprinkle this mixture evenly over the top of the pasta. Then sprinkle the remaining Parmesan cheese over everything for that golden, crispy top layer.

Place the dish in your preheated 350°F oven and bake for 30 minutes, or until the sauce is bubbling around the edges and the cheese on top is lightly browned and golden. Let it rest for 5 minutes before serving.