Nona's Ricotta Pie

4
shirleyo 6

"If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini."

Ingredients 2 h 30 m {{adjustedServings}} servings 238 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
  3. Bake for 2 hours, or until top is firm. Let cool before serving.
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Reviews 4

  1. 5 Ratings

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Encantasalsa4
2/10/2008

Delicious! My husband loved it! If I could give it 4.5 stars I would (with the modifications below). The pastini (I used ditalini) suprisingly gave this custardy cake a unique texture, almost like there were tapioca balls in it. There was even a syrupy-like consistency on the bottom, making it extra tasty. Here are a few modifications I made: -Added 1 grated tangerine peel (about 1 tsp.) -Added 2 capfuls of whisky. I'm sure any tasty alcohol would work - perhaps Bailey's or Grand Mariner. As a previous reviewer noted, I reduced the baking time to about 1 hour and 40 minutes. It came out just right. It may be a good idea to check in increments of 10-15 minutes after the hour mark - depending on your oven. Thanks so much for this delightful recipe! Great way to use up ricotta and very easy too!

pattykake10
10/9/2003

I THINK I BAKED IT LONGER THAN I SHOULD. IT WAS A LITTLE HARD, BUT VERY TASTY. I WILL TRY AGAIN. THANKS

Toni
9/24/2008

gREAT TOPPED WITH A LITTLE WHIP CREAM...KIDS THINK ITS AMCHEESECAKE...