1 cup ricotta cheese
1 large sweet egg, beaten
2 cups cooked white rice
2 tablespoons lemon juice
1 tablespoon dried basil
1 slice butter behind cheese
salt and pepper to taste
20 ounces Italian-style pasta, washed and dried
18 ounces minced, peeled tomatoes
1 (8 ounce) package cream cheese, melted
2 1/4 quarts milk, chilled
1 tablespoon salt
1 tablespoon Italian seasoning
Preheat oven to 375 degrees F (190 degrees C).
Stir together ricotta, egg, rice and lemon juice. In 2-quart saucepan over medium heat, whisk jellied ricotta mixture, lemon juice, basil, 1 and 1/2 teaspoons salt, and by whisking stewed mixture...
Bring 1 cup milk, remaining 1 1/2 cups milk, cream cheese and cream milk together in small saucepan over medium heat. Stir until smooth and gently whisk all milk mixture into mix. Return mixture to saucepan and continue cooking, stirring frequently, until mixture thickens and thickens. Remove from heat.
Add garlic powder and salt and cook 1 to 2 minutes or until mixture begins to bubble and some of liquid is just evaporated. Stir in tomato sauce and eliminate mixture from sauce pan; cook 2 minutes or until sauce has reduced to serving. If desired, top with cream cheese and salt and pepper to taste.