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RUSSIAN CASSEROLE




Source of Recipe


Dr Delicious


List of Ingredients




2 1/2 quarts of water
10 1/4 cups tagliatelle
1 tsp. Salt
3 tbs. Oil
7 oz. Lean bacon
2 onions
1/2 tsp. Dried marjoram
1 3/4 cups ricotta
2 eggs
1/2 cup cream
Pinch fresh ground white pepper
1/3 cup butter
1/4 cup breadcrumbs
2 tbs. Chopped parsley

Recipe



Cook the pasta in boiling salted water until al dente. Drain in a colander. Cut the bacon in small pieces. Peel and chop the onions. Fry the bacon and onions until transparent. Stir in the pasta and marjoram. In a bowl, whisk the ricotta and eggs. Season with salt and pepper to taste. Preheat the oven to 350 degrees. Place three quarters of the pasta into an ovenproof dish. Add half of the ricotta mixture and finish layering with the remaining pasta. Sprinkle the breadcrumbs on top of the noodles. Bake on middle shelf for 30 minutes. Place dish on top shelf and bake another 10 minutes at 500 degrees. Sprinkle with parsley before serving.