Friday, April 2, 2010
A Lenten Recipe
On the solemn occasion of Good Friday, I am sharing a traditional Italian recipe from my mother's family. They were originally from Naples. This is an Italian mac and cheese, which we would have during Lent. My family finds it a simple meal for this day.
1-1/4 lbs perciatelli pasta or spaghetti, cooked (in the picture, I used perciatelli--it is a hollow sort of spaghetti)
6 eggs, beaten
1/2 cup milk
1 cup Parmesan cheese
8 oz. shredded mozzarella
1 lb. ricotta
1/4 tsp. black pepper
Combine all ingredients in a greased 9" x 13" casserole dish. Bake covered at 375 degrees F for 40 minute, then uncover and bake 10-20 minutes more. Cool 10 minutes, and cut into squares.
Also very good as a cold leftover.