Pasticiotti with pasta & ricotta

Yield: 1 Servings

Measure Ingredient
1 pounds Mini Max (Pasta #21)
2 pounds Ricotta
4 \N Eggs
1 cup Sugar
1 teaspoon Vanilla
¼ cup Milk

Cook mini max partly and drain. Use 1-½ 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 ¾ 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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