15 oz Ricotta cheese, part skim milk, or cottage
2 Eggs, beaten
1/4 cup Grated Parmesan cheese
1/4 tsp Black pepper
2 tbsp Fresh parsley, minced
16 oz Pasta, cooked and drained
30 oz Tomato sauce, seasoned
1 cup Mozzarella cheese, shredded
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Preheat oven to 350 degrees F. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese and seasonings. In another bowl, thorou ghly combine cooked pasta and sauce. Place half the pasta mixture in a 13" x 9" baking dish. Evenly top with cheese mixture and remaining pasta. Sprinkle with mozzarella cheese. Bake 35-40 mi nutes or until bubbly.
Recipe by: Net
Posted to EAT-L Digest by KateyKC <KateyKC@AOL.COM> on Apr 4, 1998
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