Pasticiotti with Pasta and Ricotta

         Yield: 1 Servings
Categories: Pasta, Italian

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.