Cooking Little Hats from Italy

The very first trip I ever took to Venice, I fell in love with their multi-colored shaped pastas. I brought some home last year and cooked up the last of them this past Sunday.

I filled this dish with them, stuffing them with a meat-spinach-cheese mixture, then dousing them with red sauce (with lots of vegetables). I filled this dish, and another--which we'll have on Friday.