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Pasteria (Italian Quiche)

Submitted by: Barb Penna of Johnstown, PA | Date Added: 10 Nov 2009
Listed in: Main Dish

8 oz elbow macaroni (cooked al dente, drain)

8 eggs

2 lb ricotta cheese

1/2 cup grated cheese (romana and parmesan, mixed)

9 oz pepperoni (chopped in small pieces)

Salt and pepper to taste

Cook pasta (al dente), draink, let cool, set aside.

Beat eggs well, add salt and pepper.

Fold in ricotta and grated cheese.

Add cooked macaroni and pepperoni pieces, blend well.

Lightly grease 13x9 glass baking dish.

Pour mixture into dish and bake at 350 degrees for approximately 1 hour or until golden brown.

Cut into square serving size pieces.

Can be served hot or cold.