| 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.
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