- 4 cups [1 L] rice
- 1 pound [454 g] ricotta cheese
- 4 eggs
- 28 ounces [796 mL] homemade or canned meat spaghetti sauce
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- Boil rice into salted boiling water until 'al dente'; drain rice.
- Preheat oven to 350°F [180°C].
- Mix together ricotta cheese and one of the eggs.
- Hard-boil remaining 3 eggs; shell then chop eggs.
- Into a 3-quart [3-L] casserole dish layer spaghetti sauce, then rice, then ricotta mixture, then some of chopped hard-boiled eggs.
- Repeat layers, as you would do a lasagna.
- Bake into preheated oven for 1 hour, before serving.
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