Pasticiotti with pasta ricotta
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Recipe by: ederine
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 lb Mini Max (Pasta #21)
2 lb Ricotta
4 Eggs
1 c Sugar
1 ts Vanilla
1/4 c Milk
Cook mini max partly and drain. Use 1-1/2 lbs ricotta in the pasta
mixture. Combine all of remaining ingredients and pour over mini max
in a 9x13 pan. Place remaining ricotta over mini max. Place on 3/4
top rack of oven and bake for 1 hour in a preheated oven. 325oF for
Glass, 350oF for Pan.
Source: "The Yankee Kitchen" 04-07-93 [#6] Mrs. Ambrose
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