Rigatoni With Ricotta

1. 1

   Cook rigatoni in boiling salted water until al dente; drain well and stir in a little vegetable oil.

2. 2

   Cool slightly.

3. 3

   Preheat oven to 375*.

4. 4

   In a bowl combine ricotta and parmesan.

5. 5

   Add salt and nutmeg to taste.

6. 6

   Using a cake decorating bag with a 1/2-3/4 inch nozzle, stuff each tube with the ricotta filling.

7. 7

   Place tubes in a greased, shallow ovenproof dish and pour butter over the tubes evenly.

8. 8

   Sprinkle with some of the parmesan cheese and toss in a couple of sage leaves.

9. 9

   Bake for 15 minutes.

10. 10

    Transfer to a warm serving plate, replace the sage leaves with fresh ones and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.