Ricotta bake

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 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.

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