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Small size macaroni with rikotta (called macaronelli)

  • Macaronelli bl-rikotta

  • 600g macaronelli
    chopped parsley
    1 tin chopped tomatoes
    parmesan cheese
    400g rikotta
    salt and pepper
    50 g. butter
    3 eggs


    Boil macaronelli in salted water. When cooked, drain and put into a pan ,
    Add butter to macaronelli and cook for a few minutes on a very low heat. Mix rikotta beaten eggs, chopped parsley and seasoning Add rikotta 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.

  • Serve hot

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