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Pasticiotti With Pasta And Ricotta


Course : Italian
Serves: 1
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Ingredients:


1 pound mini max -- (pasta No. 21)

2 pounds ricotta

4 large eggs

1 cup sugar

1 teaspoon vanilla

1/4 cup milk
 

Preparation / Directions:


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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