| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Pasta, we use anything |
| that's on sale – shape | ||
| doesn't matter too much – | ||
| acine de pepe might be a | ||
| little small | ||
| though…… | ||
| 2 | Fat free evaporated milk | |
| comes to a bit shy of 3 | ||
| cups liquid | ||
| 3 | c | Shredded cheese – if you use |
| ricotta reduce the liquid | ||
| by ~ 1/2 cup | ||
| 2 | Eggs | |
| 1/2 | c | Melted butter, or a little |
| more if your cholesterol | ||
| is | ||
| good | ||
| Salt to taste |
INSTRUCTIONS
Mix all liquids together in a large measuring cup (the easier to pour with!). Grease a 2-3 quart bowl and line with half the pasta, then half the cheese, the other half of the pasta then the other half of the cheese. Pour liquid over top and bake at 350 till firm. Should be 30 - 45 minutes depending on your oven. We finally got this right last night and I just couldn't contain my excitement. Hope eveyone who likes this consistency enjoys the recipe. The fat free evaporated milk is really fine to use - we did ours last night with jack and cheddar and it was almost too rich - you could easily get away with using less butter also if desired. Posted to EAT-L Digest 02 Mar 97 by "Goffigon, Lucia" <Goffigon.Lucia@MGH.HARVARD.EDU> on Mar 3, 1997.
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