| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Pasta, Dairy, Main dish, Pesto | 8 | Servings |
INGREDIENTS
| 15 | oz | Ricotta cheese; part skim milk, or cottage |
| 2 | Eggs; beaten | |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | ts | Black pepper |
| 2 | tb | Fresh parsley; minced |
| 16 | oz | Pasta; cooked and drained |
| 30 | oz | Tomato sauce; seasoned |
| 1 | c | Mozzarella cheese; shredded |
INSTRUCTIONS
Preheat oven to 350 degrees F. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese and seasonings. In another bowl, thorou ghly combine cooked pasta and sauce. Place half the pasta mixture in a 13" x 9" baking dish. Evenly top with cheese mixture and remaining pasta. Sprinkle with mozzarella cheese. Bake 35-40 mi nutes or until bubbly. Recipe by: Net Posted to EAT-L Digest by KateyKC <KateyKC@AOL.COM> on Apr 4, 1998
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