Ingredients

oz (half a box) of Larger Shells (Conchiglie) or Thick Spirals (Cavatappi)cooked in well salted water to directions on box (al dente)

3 eggs

1 c. sour cream

1/2 c. milk

salt & black pepper

1/4 t. nutmeg

1 c. shredded sharp cheddar cheese

1 c. shredded mild cheddar or fontina cheese

1 can of plain petite diced tomatoes in sauce

12 ritz crackers crumbled

4 t. butter

Preparation

Preheat oven to 350 degrees

  1. Cook the pasta to the directions on the box in well salted water till al dente.

  2. While the pasta is cooking, in a large mixing bowl beat together the eggs, sour cream, milk, and spices.

  3. Drain the pasta and add the tomotoes to the collandar to drain off the excess juice.

  4. Add the pasta and tomatoes to the bowl with the custard mixture while stirring.

  5. Add the cheese and mix well.

  6. In a buttered casserole dish, add the pasta and cheese preparation. Sprinkle the top with the Ritz cracker crumbs and dot with the remaining butter.

  7. Bake at 350 degrees for 30-45 minutes until set.