Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Macaroni; (elbows, little shells, spirals, gemelli) |
1 pounds | Ricotta cheese; (FF works fine) |
1 pounds | Mozzarella Cheese; (FF does not melt too well - recommend at least Part-skim) |
1 \N | Egg; (1 whole, or 2 whites) |
1 teaspoon | Equal or 3-4 tsp sugar; (optional), up to 2 |
1. Boil Macaroni until al dente. Drain 2. Grate Mozzarella.
3. Mix half the mozzarella with the Ricotta and the egg. Mix cheese mixture with Macaroni.
4. Dump cheese/mac into casserole dish (Spray with non-stick spray first. .
.)
5. Top with rest of mozzarella cheese.
6. bake covered with thin foil for 30 minutes, and another 10 without foil at 375F.
VARIATIONS:
*Add cinnamon, clove, and/or allspice *Add ½ jar or more of tomato sauce, and oregano, garlic, basil, and Italian Seasoning in place of the sugar or equal *Use same recipe to stuff large Macaroni shells, Manicotti or Lasagna.
Posted to JEWISH-FOOD digest by Beren Ornstein <beren37@...> on Dec 14, 1998, converted by MM_Buster v2.0l.