Rigatoni With Ricotta

• 23 lb rigatoni pasta (other large hollow tubes can be used)
• vegetable oil
• 13 cup unsalted butter, melted
• freshly grated parmesan cheese
• fresh sage or mint leaf
• 23 lb ricotta cheese
• 34 cup freshly grated parmesan cheese
• salt and nutmeg, to taste

1. Cook rigatoni in boiling salted water until al dente; drain well and stir in a little vegetable oil.
2. Cool slightly.
3. Preheat oven to 375*.
4. In a bowl combine ricotta and parmesan.
5. Add salt and nutmeg to taste.
6. Using a cake decorating bag with a 1/2-3/4 inch nozzle, stuff each tube with the ricotta filling.
7. Place tubes in a greased, shallow ovenproof dish and pour butter over the tubes evenly.
8. Sprinkle with some of the parmesan cheese and toss in a couple of sage leaves.
9. Bake for 15 minutes.
10. Transfer to a warm serving plate, replace the sage leaves with fresh ones and serve.

rigatoni pasta, vegetable oil, unsalted butter, parmesan cheese, fresh sage, ricotta cheese, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/rigatoni-with-ricotta-383436 (may not work)