Pasticiotti with pasta and ricotta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mini Max (Pasta #21) |
| 2 | pounds | Ricotta |
| 4 | Eggs | |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Milk |
Directions
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