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Pasticiotti With Pasta & Ricotta

Pasticiotti With Pasta & Ricotta recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 714.6
Dietary: Vegetarian
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
  • 1 pound Mini Max (Pasta #21)
  • 2 pound Ricotta
  • 4 Eggs
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 1/4 cup Milk
Directions
  1. 1
    Preheat the oven to 350°F (175°C) for metal pans or 325°F (165°C) for glass baking dishes.
  2. 2
    Cook the Mini Max pasta in boiling salted water until just tender but still firm (al dente), then drain thoroughly.
  3. 3
    In a large bowl, beat the eggs, sugar, vanilla, and milk together until well combined.
  4. 4
    Stir 1.5 pounds of the ricotta cheese into the egg mixture until smooth.
  5. 5
    Add the drained pasta to the ricotta mixture and toss gently to coat evenly.
  6. 6
    Pour the pasta mixture into a greased 9x13 inch baking pan.
  7. 7
    Spread the remaining 0.5 pounds of ricotta cheese evenly over the top of the pasta.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/pasticiotti-with-pasta-ricotta/