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Pasticiotti with pasta & ricotta

Yield: 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

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