Title: Pasticiotti with Pasta and Ricotta
Categories: Pasta, Cheese/eggs, Italian
Yield: 1 Servings

1 lb Mini Max (Pasta #21)
2 lb Ricotta
4 Eggs
1 c Sugar
1 ts Vanilla
1/4 c Milk

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