Makes 48 servings.
- 5 lbs. ziti noodles
- 1 1/4 lbs. Swiss Cheese
- 1 1/4 lbs. Mozzarella Cheese
- 1 1/4 lbs. Provolone Cheese
- 3 lbs. Ricotta Cheese
- 2 lbs. Sour Cream
- 1 qt. heavy cream
- 8 oz. Parmesan cheese, grated,
- 1/4 ounce salt
- 1 tsp. white pepper
- 1/2 c. fresh parsley, chopped
- 2 tsp. granulated garlic
Cook the noodles in boiling water for about 8 1/2 minutes. Rinse noodles with warm water; place in large bowl.
Shred the Swiss, Mozzarella, and Provolone cheeses. Combine 3/4 of the shredded cheese with the noodles.
Add remaining ingredients, except 4 ounces Parmesan cheese, to the noodle mixture. Mix together until creamy. Pour into 2 12x20x2 1/2 inch pans.
Sprinkle with remaining shredded cheese and Parmesan cheese on top of the noodle mixture. Bake at 350° F for 25 minutes until golden brown.
Suggestions: Blend ingredients well. For variety, substitute other types of pasta. Garnish with watercress, parsley or leek “flower.”