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Pasticiotti With Pasta And Ricotta

Pasticiotti With Pasta and Ricotta recipe image
This comforting Italian dish features tender mini pasta shells generously filled with a rich, creamy ricotta mixture. The blend of sweet ricotta, eggs, milk, and a touch of vanilla creates a luxurious filling that bakes into a cohesive, savory-sweet casserole. It&# 226;€™s a unique twist on traditional pasta dishes, offering a soft, custard-like texture that is both indulgent and satisfying. Perfect for a special family dinner or a vegetarian main course, this recipe brings a touch of rustic elegance to your table. The simplicity of the ingredients allows the quality of the cheese and pasta to shine through, making it a delightful choice for those who appreciate classic Italian flavors with a modern presentation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 395.0
Dietary: Vegetarian
Description
This comforting Italian dish features tender mini pasta shells generously filled with a rich, creamy ricotta mixture. The blend of sweet ricotta, eggs, milk, and a touch of vanilla creates a luxurious filling that bakes into a cohesive, savory-sweet casserole. It&# 226;€™s a unique twist on traditional pasta dishes, offering a soft, custard-like texture that is both indulgent and satisfying. Perfect for a special family dinner or a vegetarian main course, this recipe brings a touch of rustic elegance to your table. The simplicity of the ingredients allows the quality of the cheese and pasta to shine through, making it a delightful choice for those who appreciate classic Italian flavors with a modern presentation.
Ingredients
  • 1 pound Mini Max Pasta Shells
  • 2 pounds Ricotta Cheese
  • 1 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 4 large Eggs
  • 0.25 cup Milk
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Cook the mini max pasta shells according to package directions until al dente, then drain well.
  3. 3
    In a large bowl, combine 1.5 pounds of ricotta, sugar, vanilla, eggs, and milk. Mix until smooth and well blended.
  4. 4
    Place the cooked pasta shells in a 9x13 inch baking dish.
  5. 5
    Pour the ricotta mixture evenly over the pasta shells.
  6. 6
    Top with the remaining 0.5 pound of ricotta cheese.
  7. 7
    Bake on the center rack for 1 hour, or until the top is golden brown and the filling is set.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 395.0kcal
% Daily Value *
Total Fat 29.5g46%
Saturated Fat 19.5g98%
Cholesterol 129.4mg44%
Sodium 190.7mg8%
Total Carbohydrate 6.8g3%
Dietary Fiber 0.0g0%
Sugars 6.8g
Protein 25.0g50%

* 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

Ensure the ricotta is well-drained if it appears watery to prevent a soggy casserole.

For a savory variation, omit the sugar and vanilla, and add salt, pepper, and herbs like parsley or basil to the ricotta mixture.

Let the dish rest for 10 minutes before serving to allow the filling to set slightly.

Keywords: ricotta, pasta, italian, casserole, baked, vegetarian, cheese, eggs, comfort food, main course, shell pasta, creamy, dinner, oven-baked, ricotta filling, mini shells, easy recipe, family meal
Read it online: https://www.chefs-mate.com/recipe/pasticiotti-with-pasta-and-ricotta/