For the Pasta:
1 bag Sombreroni Pasta (250 gr.)
1 tbsp Sea Salt
For the Cheese Mixture:
1 cup Gouda cheese, grated
1 cup Ricotta cheese
1 cup Asiago or Parmesan cheese, grated
4 Tbsp Parmesan Dipper
1. Pre-heat oven: Turn the oven on to 350°F. Prepare a baking dish by brushing the bottom with Olive Oil.
2. Par-boil the pasta: Heat a large sauce pan of water on the stove until boiling. Add the salt and turn the temperature down to a medium high heat to avoid a rolling boil. Carefully add the Sombreroni top and flat bottom pieces to the water. Allow to cook for 3 to 4 minutes. With a slotted spoon carefully remove the pasta from the hot water and place it on wax paper to cool and await being stuffed. Make sure none of the pasta is touching while cooling.
3. Create the cheese mixture: In a medium size bowl mix the three cheeses and Parmesan Dipper together until well combined.
4. Stuff the hats: Holding the top piece upside down with your hand, stuff the cheese mixture into the hat. Take a flat pasta piece and place it on the bottom of the hat. Gently press to seal the base to the top. Place the stuffed hat, right-side up, in the prepared baking dish and continue with all of the hats.
5. Bake the pasta: Once all of the hats are stuffed and placed in the baking dish cover the dish with tin foil. Place in the oven and bake for 20 minutes.
6. Serve the hats: After removing the hats from the oven, drizzle with a good extra virgin olive oil (Triana would be great) and a sprinkle of grated Parmesan cheese. Enjoy!