Easter Macaroni Pie - Carla G.
- 1 lb. perciatelli pasta, broken in pieces, cooked al dente, and drained
- 15 eggs
- black pepper to taste
- 3 lb. ricotta cheese
- 1/4 lb. grated locatelli cheese
- 3 lb. diced ham
- 9 x 13 pan greased with crisco
Mix all above until well blended. Fold in pasta. Pour into prepared pan. Bake one hour at 350.
Recipe can be divided by 3 to make one pie. There is no crust in this pie.
Note: This is the original recipe as given to me. I baked the mixture in small aluminum loaf pans. As they baked, I inserted a knife in the center to see if they were done--Mixture should not stick to knife. (kind of like checking a pumpkin pie). They should also be golden brown on top. Don't remember if they took the full hour. Just have to judge the time.