1 lb. broad noodles, cooked
3 lb. Ricotta cheese
1/2 c. cream
2 tsp. vanilla
5 eggs
1 c. milk
1 c. sugar
1/4 lb. butter

Mix eggs, cheese and sugar thoroughly. Add vanilla. Add drained cool noodles to mixture. Stir in cut up butter, milk and cream. Pour into well buttered deep dish. Bake at 350 degrees for 1 1/2 to 2 hours until brown. A moment on the lips, but years on the hips.