Title: Pasticiotti with pasta & ricotta
 Categories: Pasta, Cheese/eggs, 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.