Small-size Macaroni with Rikotta

Description

Serves 4.

Ingredients

• 600 g macaroni
• chopped parsley
• 1 tin chopped tomatoes
• Parmesan cheese
• 400 g ricotta
• salt and pepper
• 50 g butter
• 3 eggs

Directions

1. Boil macaroni in salted water.
2. When cooked, drain and put into a pan.
3. Add butter to macaroni and cook for a few minutes on a very low heat.
4. Mix ricotta beaten eggs, chopped parsley and seasoning.
5. Add ricotta mixture to macaroni top with the chopped tomatoes and cover with the cheese and continue cooking under a slow grill till golden about 10 minutes.