“If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini.” - by shirleyo
Ingredients
Adjust Servings
Original recipe yields 1 9x13 pan
Directions
- 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.
- In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
- Bake for 2 hours, or until top is firm. Let cool before serving.
Nutrition
Amount Per Serving (18 total)
- Calories
- 238 cal
- 12%
- Fat
- 7.7 g
- 12%
- Carbs
- 30.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 th..." See moreere 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!"
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