Pasticiotti with Pasta & Ricotta
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
small |
|
| 2 | pounds |
ricotta cheese
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
small |
|
| 907.2 | g |
ricotta cheese
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
milk
|
|
Directions
Cook pasta partly and drain.
Use 1½ lbs ricotta in the pasta mixture.
Combine all of remaining ingredients and pour over pasta in a 9x13 inch pan.
Place remaining ricotta over pasta.
Place on ¾ top rack of oven and bake for 1 hour in a preheated oven.
