• Bring a large pot of well-salted water to a boil. Cook the pasta to al dente according to the package directions.
• Drain and rinse under cool water to stop the cooking.

If using manicotti:

• Lightly spray cannoli forms or foil tubes with oil and slide the pasta onto them to hold the shape open.

If using rigatoni or ziti:

• They will hold their shape on their own — no forms needed.
• Place the pasta on trays and dry using:
• Oven on lowest dehydrate/dry setting (about 140–160°F)
• Or air fryer on dehydrate mode
• Dry for about 3 hours, until hard and dry to the touch.
• You can air dry at room temperature, but it will take much longer.

Microwave Method (Best Results)

• Place no more than:
• 10 small rigatoni/ziti
• In a single layer on a microwave-safe plate lined with paper towel or on a paper plate - I like the results on a paper plate better.
• Or 3 manicotti

Microwave on high:

• Rigatoni/ziti: about 30 seconds
• Manicotti: about30- 40 seconds
• Watch closely. Remove any that finish puffing early. Overcooking makes them hard and bitter.

Deep Fryer Method

• Heat oil to 360°F.
• Fry a few at a time for 30 seconds to 1 minute until puffed and light golden.
• Drain on paper towels.

Seasoning

• As soon as they are puffed, toss them with seasoning. If you puff in the microwave, you may want to spray with a little oil to help the seasoning stick.
• Savory shells with seasoning (garlic & herb, garlic salt, ranch powder, cheese powder etc...)
• Sweet shells with sugar or cinnamon sugar and dusted with powdered sugar after filling
• They don’t have much flavor on their own, so this step makes a big difference.