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Rigattoni Stuffed with Ricotta


8 oz rigattoni, cooked
10 oz ricotta cheese
2 tbs green onions, chopped
1 egg
salt, pepper and nutmeg

Sauce:
1/2 cup tomato sauce
1/2 cup bechamel
Parmesan

Crush the cheese with the rest of the ingredients, but the pasta. Fill the pasta with the cheese mixture. Pour the tomato sauce in the bottom of a baking dish. Arrange the rigattoni on top of the sauce, side by side. Top it with the bechamel and sprinkle plenty of Parmesan. Bake at 375 until bubbly. Broil.

NOTE:
May add Roquefort to the filling if you like.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.