1 quart dry bread crumbs
1/4 cup margarine, melted
1 (10 ounce) can forma meal
1/4 teaspoon salt
1 pound egg noodles
1 cup cream
1/2 cup shredded mozzarella cheese
In a large bowl, mix melted margarine, pasta, eggs and salt 20 minutes before baking.
Remove noodles from mold and cut into 12 rounds. Loosen the channels in the mold, allowing the portions of dinner to be wrapped around the molds.
Spread batter in the bottom of each oval mold, filling the mold up to halfway. Ladle cream into the mold with spoon and brush onto the outside of each individual mold. Place the second edge of the box over each area. Reposition mold halfway through touching up plastic wrap to prevent discoloration if mold used for a long time. Repeat with remaining pasta package. Cool completely.
Meanwhile, melt the mozzarella cheese. Spread slightly over the molding, then spread the remaining cheese in the moulding. Refrigerate cheese for at least 3 hours or overnight and serve chilled.
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