Pasteda - cooking recipe

Ingredients

2 lb. Ricotta
6 large eggs
1 c. diced Mozzarella
1 c. diced salami or pepperoni (optional)
1/2 c. grated Romano cheese
salt and pepper to taste

Preparation

Boil elbow macaroni; only half cook, about 8 minutes.
Mix eggs and Ricotta until smooth.
Add other ingredients, including half cooked macaroni.
Mix well.
Grease with oil a 10 x 13-inch pan (preferably glass, Pyrex or Corning Ware).
Pour mixture into pan.
Bake in preheated 400\u00b0 oven.
Cool and cut into squares and serve.
Refrigerate any leftovers.
May be reheated or eaten cold.