- Package of rigatoni pasta (0mg sodium depending on brand)
- Olive oil or cooking spray
- 1/4 tsp paprika
- 1/4 tsp toasted garlic granules
- 1/4 tsp freshly ground black pepper
- 1/4 cup low-sodium ricotta cheese (24mg sod per 1/4 cup)
- 1/4 tsp dried dill
- Plastic sandwich bag
*Remember to use spices designated as "salt-free"
- Fill a large pot three-quarters of the way with water and bring it to a boil over high heat. When the bubbles are rolling, lower the heat to medium and add in your pasta. Cook until slightly al dente, about 5 minutes or according to package.
- Remove the pasta from the heat, drain the noodles with a colander, and cool them with some cold water. Then, place your pasta in a covered bowl or plastic container with a few drizzles of olive oil -- this will keep them from sticking together. And place in the refrigerator for up to 2 days.
- When it's party time, preheat the oven to 400 degrees Fahrenheit.
- Remove your pasta and give it another drizzle of olive oil. Lay the rigatoni flat on a sheet pan, in a single layer. Then in a small bowl, mix the paprika, toasted garlic granules, and ground black pepper together. Sprinkle each noodle with a good coating, front and back. And place the noodles into the oven for 15 minutes.
- When crispy and golden brown, remove the noodles from the oven. While the noodles cool a bit, use your same small spice bowl to mix the ricotta with the dried dill. Spoon the herbed ricotta into the sandwich bag, pushing the mixture towards one of the bottom corners. Tie off the top and snip off the corner where the cheese is, making your own piping bag. Then fill each rigatoni noodle with the ricotta cheese. This is a great task for kids or eager-to-help relatives!
- Place the ricotta filled noodles on a plate or little bowls, and serve.