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Ingredients

• Salt, for pasta water
• 1/3 pound rigatoni (about 40 pieces)
• 4 ounces easy melting American Cheese, Velveeta (I don't like processed cheese, so maybe try cheddar, fontina or gruyere)
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped fresh parsley leaves
• 2 eggs, lightly beaten with 2 teaspoons water, for egg wash
• 2 cups vegetable oil
• 20 cherry tomatoes, halved
• Special equipment: frilly toothpicks

Description

Courtesy Of: Dan And SteveSince These Are Time Consuming And Since They Freeze Well, It's Worth Making A Larger Batch Than Needed And Storing Them.

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