Small-size Macaroni with Rikotta

Description
Serve 4.

Ingredients

 * 600g macaronelli
 * chopped parsley
 * 1 tin chopped tomatoes
 * Parmesan Cheese
 * 400g rikotta
 * salt and pepper
 * 50 g. butter
 * 3 eggs

Directions

 * 1) Boil macaronelli in salted water.
 * 2) When cooked, drain and put into a pan.
 * 3) Add butter to macaronelli and cook for a few minutes on a very low heat.
 * 4) Mix rikotta beaten eggs, chopped parsley and seasoning.
 * 5) Add rikotta mixture to macaroni top with the chopped tomatoes and cover with the cheese and continue cooking under a slow grill till golden about 10 minutes.