8 oz Skinner®® Wide Egg Noodles
1 can (15 1/4 oz.) pineapples slices in heavy syrup, undrained
6 each eggs, lightly beaten
1/2 cup sugar
1 cup ricotta cheese
2 Tbsps butter, melted
1/2 tsp salt
8 each maraschino cherries
1/2 cup packed brown sugar

Cooking Directions:

1.  Preheat oven to 350-degrees F. 

2.  Prepare pasta according to package directions; drain.

3.  Drain pineapple, reserving 1/2 cup pineapple syrup.

4.  In large bowl, combine reserved syrup, eggs, sugar, ricotta, butter, and salt; mix well. Stir in noodles.

5.  In greased 11x7-inch baking dish, arrange pineapple slices in a single layer. Place a cherry in center of each slice; sprinkle evenly with brown sugar.

6.  Pour noodle mixture over pineapple.

7.  Cover with aluminum foil; bake 30 minutes. Uncover; bake 10 minutes. Cool in dish 10 minutes.

8.  Invert into serving tray.