| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 1 | servings | |
INGREDIENTS
| 1 | lb | Macaroni; (elbows, little shells, spirals, gemelli) |
| 1 | lb | Ricotta cheese; (FF works fine) |
| 1 | lb | Mozzarella Cheese; (FF does not melt too well – recommend at least Part-skim) |
| 1 | Egg; (1 whole, or 2 whites) | |
| 1 | ts | Equal or 3-4 tsp sugar; (optional), up to 2 |
INSTRUCTIONS
1. Boil Macaroni until al dente. Drain 2. Grate Mozzarella. 3. Mix half the mozzarella with the Ricotta and the egg. Mix cheese mixture with Macaroni. 4. Dump cheese/mac into casserole dish (Spray with non-stick spray first. . .) 5. Top with rest of mozzarella cheese. 6. bake covered with thin foil for 30 minutes, and another 10 without foil at 375F. VARIATIONS: *Add cinnamon, clove, and/or allspice *Add 1/2 jar or more of tomato sauce, and oregano, garlic, basil, and Italian Seasoning in place of the sugar or equal *Use same recipe to stuff large Macaroni shells, Manicotti or Lasagna. Posted to JEWISH-FOOD digest by Beren Ornstein <beren37@iname.com> on Dec 14, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”