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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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
18
Yield:
1 9x13 pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

238 calories; protein 11.5g 23% DV; carbohydrates 30.9g 10% DV; fat 7.7g 12% DV; cholesterol 85.1mg 28% DV; sodium 144.5mg 6% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2008
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! Read More
(21)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/10/2008
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! Read More
(21)
Rating: 4 stars
10/09/2003
I THINK I BAKED IT LONGER THAN I SHOULD. IT WAS A LITTLE HARD, BUT VERY TASTY. I WILL TRY AGAIN. THANKS Read More
(10)
Rating: 5 stars
09/24/2008
gREAT TOPPED WITH A LITTLE WHIP CREAM...KIDS THINK ITS AMCHEESECAKE... Read More
(5)
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Rating: 5 stars
08/04/2014
Great on its own but mix in some chocolate chips and then weep tears of joy. Read More
Rating: 4 stars
07/14/2018
Very nice texture a little sweet for me I think you could cut back on the sugar and it would still be delicious. Read More