Appears in Cook's Country August/September 2013
Pasta meets a ricotta-based custard in this Italian casserole.
WHY THIS RECIPE WORKS
This Italian pasta casserole combines noodles with a rich, ricotta-based custard. To prevent soggy pasta in the finished dish, we drain the noodles when they’re still quite firm. Buttering the baking dish and coating it with grated Parmesan...