Recipes

Ingredients

• 1/4 cup 
• 1/4 teaspoon nutmeg
• 1/3 cup Parmesan cheese, grated
• 1/2 cup walnuts, chopped fine
• 3/4 cup Mozzarella cheese, coarse grated
• 1 pound Ricotta cheese, drained
• 1 pound rigatoni pasta
• 1 teaspoon salt
• 2 eggs, beaten
• 2 quarts water
• 2 tablespoons  (for brushing)
• 2 tablespoons chopped parsley
• 4 cups milk
• 6 tablespoons flour
• 6 tablespoons  (for sautéing)
• 8 ounces mushrooms, sliced
• Salt and pepper to taste

Directions

1. Combine water, salt and ¼ cup . Bring to a full boil. Add rigatoni and cook until tender but firm. Drain and cool.
2. Combine ricotta cheese, Parmesan cheese, Mozzarella cheese, walnuts, eggs, parsley, salt and white pepper. Mix well and fill cooked rigatoni with finished cheese filling.
3. Arrange filled rigatoni in a casserole that has been brushed with 2 tablespoons .
4. Sauté mushrooms in 6 tablespoons until tender. Stir in flour. Add milk and salt and pepper. Simmer until sauce is smooth and slightly thickened. Spoon sauce over rigatoni. Sprinkle with some grated Parmesan cheese. Bake for 15 minutes at 400 degrees.

Yield: Serves 4