Pasticiotti With Pasta & Ricotta

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Servings: 1 Difficulty: Intermediate
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Creamy ricotta pasta bake with sweet vanilla notes and a golden crust
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This unique Italian-inspired dish transforms simple pasta into a rich, comforting bake. The combination of creamy ricotta, eggs, and a hint of vanilla creates a luxurious, custard-like texture that coats the Mini Max pasta perfectly. While traditionally savory pasticiotti are small pies, this version is a hearty, family-style casserole that balances the richness of cheese with the sweetness of sugar and vanilla. It&# 226;€™s an excellent choice for a cozy weeknight dinner or a vegetarian main course that feels indulgent yet simple to prepare. The result is a golden, bubbly top with a tender, satisfying interior that pairs well with a light side salad.

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Pasticiotti With Pasta & Ricotta

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 714.6

Description

This unique Italian-inspired dish transforms simple pasta into a rich, comforting bake. The combination of creamy ricotta, eggs, and a hint of vanilla creates a luxurious, custard-like texture that coats the Mini Max pasta perfectly. While traditionally savory pasticiotti are small pies, this version is a hearty, family-style casserole that balances the richness of cheese with the sweetness of sugar and vanilla. It&# 226;€™s an excellent choice for a cozy weeknight dinner or a vegetarian main course that feels indulgent yet simple to prepare. The result is a golden, bubbly top with a tender, satisfying interior that pairs well with a light side salad.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C) for metal pans or 325°F (165°C) for glass baking dishes.
  2. Cook the Mini Max pasta in boiling salted water until just tender but still firm (al dente), then drain thoroughly.
  3. In a large bowl, beat the eggs, sugar, vanilla, and milk together until well combined.
  4. Stir 1.5 pounds of the ricotta cheese into the egg mixture until smooth.
  5. Add the drained pasta to the ricotta mixture and toss gently to coat evenly.
  6. Pour the pasta mixture into a greased 9x13 inch baking pan.
  7. Spread the remaining 0.5 pounds of ricotta cheese evenly over the top of the pasta.
  8. Bake in the preheated oven for approximately 1 hour, or until the top is golden brown and the center is set.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 714.6kcal
% Daily Value *
Total Fat 35.2g55%
Saturated Fat 21.3g107%
Cholesterol 316.2mg106%
Sodium 259.4mg11%
Total Carbohydrate 68.9g23%
Dietary Fiber 0.4g2%
Sugars 68.3g
Protein 32.1g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use dry ricotta for best results; if using fresh ricotta, drain it well to prevent a watery bake.

For a savory twist, omit the sugar and vanilla, and add salt, pepper, and nutmeg to the ricotta mixture.

Let the dish rest for 10-15 minutes after baking to allow it to set before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: italian, pasta, ricotta, bake, vegetarian, comfort food, main course, eggs, vanilla, sweet, casserole, oven, cheese, easy, family style, creamy, minimax, dinner, homemade, classic
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