Minicotti

1. 1

   Boil rigatoni according to package directions.

2. 2

   While pasta is cooking, mix ricotta, egg, garlic powder, Italian seasoning, and red pepper for the minicotti filling.

3. 3

   Season with salt.

4. 4

   You could add minced, sauteed mushrooms or chopped spinach here if you wish.

5. 5

   I season the filling a bit more than I would a normal manicotti; you want this one little bite to have some punch.

6. 6

   When rigatoni is al dente, drain and place pasta in cool water to stay soft while you work.

7. 7

   Place filling in an icing bag with a small tip, or a smaller plastic bag with a tiny corner nipped off will work just fine.

8. 8

   Pipe filling into rigatoni.

9. 9

   I like to fill the pasta halfway from one side and halfway from the other.

10. 10

    Place filled minicotti in a baking dish lightly sprayed with cooking spray.

11. 11

    Top minicotti lightly with pasta sauce.

12. 12

    Sprinkle lightly with Parmesan.

13. 13

    Bake at 350 F for 15-20 minutes.

14. 14

    Let sit at room temperature for 5 minutes before serving.

15. 15

    Enjoy!

No additional tips available.