Minicotti

• 1/2 pounds Rigatoni
• 1 container (15 Oz. Container) Ricotta Cheese
• 1 whole Egg
• 1 pinch Garlic Powder
• 1 pinch Italian Seasoning
• 1 pinch Red Pepper Flakes
• 1 jar (24-26 Oz. Jar) Pasta Sauce
• 1 ounce, weight Grated Parmesan Cheese

1. Boil rigatoni according to package directions.
2. While pasta is cooking, mix ricotta, egg, garlic powder, Italian seasoning, and red pepper for the minicotti filling.
3. Season with salt.
4. You could add minced, sauteed mushrooms or chopped spinach here if you wish.
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. When rigatoni is al dente, drain and place pasta in cool water to stay soft while you work.
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. Pipe filling into rigatoni.
9. I like to fill the pasta halfway from one side and halfway from the other.
10. Place filled minicotti in a baking dish lightly sprayed with cooking spray.
11. Top minicotti lightly with pasta sauce.
12. Sprinkle lightly with Parmesan.
13. Bake at 350 F for 15-20 minutes.
14. Let sit at room temperature for 5 minutes before serving.
15. Enjoy!

rigatoni, ricotta cheese, egg, garlic, italian seasoning, red pepper, pasta sauce, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/minicotti/ (may not work)