Bottomless hats

I bought these on my trip:

Sombreroni pasta.

I boiled them in salted water for 4 minutes, then I put them on a paper towel to drain.

I combined 2 cups of ricotta with one beaten egg, chopped parsley and parmesan cheese.

This mixture went into the little hats.

The stuffed hats in a pan lined with tomato sauce.

All covered in sauce.

Parmesan on top.

Cover with tinfoil and pop into a 350 degree oven for 20 minutes.

Hot out of the oven.

 I also made garlic bread for one:

One dinner roll cut in half.

Minced garlic and melted butter spread over the roll.

Some parmesan on top.

 

I put the rolls under the broiler for 5 minutes.

As I was eating my dinner, I was contemplating why someone would make a hat pasta that was so difficult to stuff when I spied something at the bottom of the bag.

Yes, there are bottoms for the hats - Doh!!!

Oh, well, it still tasted delicious - I will use the hat bottoms next time :-)