So I am constantly searching for new ways to use A LOT of milk in recipes. For tonight's pasta dish, I started by making a batch of fresh ricotta, then I fashioned a hearty casserole that was chock full of dairy goodness--more than is even legal in most states (excluding Wisconsin, of course)!
1 cup Parmesan, freshly shredded, divided
1 lb. penne rigate, cooked to al dente and drained
2 cups fresh ricotta