Mezzi Rigatoni with Ricotta Cheese and Spinach Filling

Amount Per Serving
Calories 30		Calories from Fat 9
% Daily Value*
Total Fat 1g		2%
	Saturated Fat 0g	0%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Total Carbohydrate 5g		2%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 1g		2%

Vitamin A 2%		Vitamin C 0%
Calcium 0%		Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Bite-sized filled rigatoni make great appetizers with a variety of savory fillings.

8 ounces Barilla Mezzi Rigatoni

2 ounces stemmed fresh spinach

1 teaspoon extra-virgin olive oil

3 ounces ricotta cheese

2 tablespoons grated Parmesan cheese

as needed salt

as needed pepper

Instructions

Cook the Barilla pasta for the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
To fill, put desired filling in a pastry bag with a round tip. Fill 36 rigatoni and stand each on end in a paper liner. Garnish as directed. Refrigerate until service.
Filling: Saute spinach in olive oil until wilted. Cool, drain, and finely chop.
Add spinach to ricotta and mix until blended. Add Parmesan; season with salt and pepper and mix well.
Fill rigatoni and garnish with Parmesan.