| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cheese/eggs, Italian, Pasta | 1 | Servings |
INGREDIENTS
| 1 | lb | Mini Max, Pasta #21 |
| 2 | lb | Ricotta |
| 4 | Eggs | |
| 1 | c | Sugar |
| 1 | t | Vanilla |
| 1/4 | c | Milk |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
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Calories: 2355
Calories From Fat: 813
Total Fat: 92g
Cholesterol: 1030.1mg
Sodium: 1449mg
Potassium: 1505.6mg
Carbohydrates: 251.5g
Fiber: 0g
Sugar: 206.8g
Protein: 130.5g