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, divided
- 1/4 oz. 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 two 12 x 20 x 2-1/2 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.
Blend ingredients well. For variety, substitute other types of pasta. Garnish with watercress, parsley or leek “flower.”