Title: Pasticiotti with Pasta and Ricotta
Categories: Pasta Cheese 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

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