Ingredients
- 6 large eggs
- 12 cup whole milk
- 12 cup ricotta cheese
- 14 cup parmesan cheese
- grated
- salt & freshly ground black pepper
- 7 ounces penne rigate
- cooked and drained (about 3 cups)
- 14 cup fresh basil
- chopped
- 1 tablespoon extra-virgin olive oil
- fresh basil
- for garnish
Instructions
- Preheat oven to 400 degrees F.
- Whisk eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper; stir in cooked pasta and chopped basil.
- Heat a 10-inch cast iron skillet over medium heat; add oil and swirl to coat bottom and sides with oil.
- Pour in egg mixture and cook until edges begin to set, about 2 minutes; transfer to oven and bake until completely set, about 10 to 12 minutes.
- Invert onto a plate, then re-invert onto a serving plate; let stand 5 minutes before cutting in wedges and garnishing with fresh basil, if desired.
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