Ingredients
13 Eggs
3 Lbs Ricotta Cheese
2 cups sugar
2 Lbs Bucatini Pasta
1 Lemon
2 Tablespoons Vanilla Extract
½ Teaspoon Salt
½ Teaspoon black pepper

Directions
Boil the Bucatini Pasta so that it is al dente (slightly undercooked). Drain and set aside.

Mix the remaining ingredients together in a large mixing boil. Beat with a mixer until well mixed. Once mixed, add the cooked Bucatini pasta to the mixture and stir gently with a wooden spoon (be careful, you want the Bucatini Pasta to remain whole).

Next, preheat oven to 350 degrees.
Pour some vegetable oil into a large pan (one that is used to roast a turkey or large roast beef seems to work well). This oil will be used to help cook the Pastiera and will also help to grease the pan. Move the pan around so that the oil has completely greased the bottom of the pan. Next, put the pan in the oven and allow for the oil to heat for ten minutes.

Next, remove heated pan from the oven and pour the mixed batter into it (be careful as the pan will be very hot). Spread the mixture evenly.

Next sprinkle some vegetable oil on top of the batter (this will help the Pastiera to cook and make the crust crispy). Once completed, bake at 350 degrees for approximately one hour or until the center is firm and the sides are golden brown.

Allow to cool and cut into squares.

Enjoy!