Pennine with Ricotta

Ingredients:

1 cube chicken bouillon

3 Tbsps. boiling water

1 pkg.            (8 ozs.)Ricotta or cottage cheese

8 ozs.             Pennine (pens)

1 Tbsp. butter or margarine

¼ cup grated parmesan cheese

Preparation:

Dissolve bouillon cube in boiling water. Blend in ricotta cheese.

Prepare Pennine in large amount of boiling salted water. Drain. Return to saucepan. Add ricotta cheese mixture, butter, and parmesan cheese. Blend well. 4-5 servings