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.