Nonna's Italian Macaroni Pie
A classic Italian comfort food, this cheesy pasta casserole was every kids favorite when Nonna served it for a simple supper.
- 1 lb fettuccine pasta
- 1 stick butter
- 1 lb ricotta cheese
- 6 eggs
- salt & pepper to taste
Cook the fettuccine according to the package directions, until al dente.
Pour the cooked pasta into a colander and drain completely. Transfer it to a large mixing bowl.
Add the butter, stirring until it's completely melted & coating the pasta.
Stir in the ricotta until it's also evenly combined.
In a separate, smaller mixing bowl- whisk together the eggs until scrambled. Generously add salt & pepper to the egg mixture.
Slowly pour the scrambled eggs into the pasta mixture while stirring until all the eggs are added and completely incorporated.
Prepare a 9x13 inch baking dish by spraying generously with non stick cooking spray. Add the pasta mixture to the dish, and spread it out evenly. Season again with more salt & pepper, if desired.
Bake the macaroni pie at 425 degrees for 25 minutes. Let it rest 2-3 minutes before slicing and serving.
Calories: 457kcal | Carbohydrates: 44g | Protein: 18g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 182mg | Sodium: 199mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 783IU | Calcium: 151mg | Iron: 2mg