Shelly's Recipe

PIZZA PASTA

Category: Pasta Salads

About 1/3 lb elbow pasta, cooked al dente, drained
1 tbsp butter or olive oil
4-5 large eggs
1 lb ricotta cheese
1/4 cup grated parmesan or romano cheese, plus extra to sprinkle on top
1/2 red onion and bell pepper, finely chopped
1 small can favorite type olives, drained
Chopped sun-dried tomatoes, depending on taste
1/2 lb assorted Italian cold cuts (genoa salami, pepperoni, capicola, sopressata, prosciutto or Italian ham)
Salt, basil, garlic powder and pepper, to taste

After pasta has cooked, place back in pan and stir in butter to prevent from sticking. Set aside with lid off to cool.

In a large bowl, beat eggs and add ricotta and mix well. Stir in grated cheese and add cooled noodles along with remaining ingredients. Press into a greased 13x9 inch baking pan and sprinkle with olive oil and grated cheese. Bake at 275 for 1 hour or until bubbling and golden brown. Lt cool to desired temperature. Cut with a knife into serving pieces and remove with a spatula.