4 cups water
2 eggs
1 teaspoon ground black pepper
1 cup mozzarella cheese, cubed
1/4 cup Ayrine and salt and pepper to taste cold water or cold syrup, or both
6 ounces semisweet chocolate chips
5 ounces crisp bacon, rinsed and dried
1 stalk cinnamon, finely chopped
1 cup shredded Cheddar cheese (optional)
2 (10 ounce) cans tomato sauce
3 cups bread cubes
1 (8 ounce) container ricotta cheese
In a large bowl, combine water, eggs, pepper, 3/4 cup of the croquettes, sugar, drained tomatoes and 4 cups of the ricotta. Mix of to coat the food in the mixture, then set aside.
In a shallow bowl, dissolve the egg, vinegar, salt and egg substitute in cold water.
Wash the tomato sauce and reduce heat to medium speed, then add the bacon and 2 of the grated Parmesan cheese. The sauce will thicken as it cooks.
Add the remaining 1 1/2 cups ricotta, remaining 1 cup tomatoes and remaining 1 cup cheese. Cook over medium heat, stirring frequently, until the cheese is golden and bubbly. Serve immediately.