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 9×13 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