| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Pasta, Cheese/eggs, Italian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mini Max (Pasta #21) |
| 2 |
lb |
Ricotta |
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
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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