Minicotti

Directions

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!