| 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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