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My review
Nona's Ricotta Pie
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4 reviews
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shirleyo
"If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini."
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Ingredients
2 h 30 m servings 238 calsOriginal recipe yields 18 servings (1 9x13 pan)
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 238 calories; 7.7 g fat; 30.9 g carbohydrates; 11.5 g protein; 85 mg cholesterol; 144 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
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 l...
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
8/4/2014
Great on its own, but mix in some chocolate chips and then weep tears of joy.