Pastita

From Cook's Country | August/September 2013

Why this recipe works:

This Italian pasta casserole combines noodles with a rich, ricotta-based custard. To prevent soggy pasta in the finished dish, we drain the noodles when they’re still quite firm. Buttering the baking dish and coating it with grated Parmesan cheese creates a golden crust on the bottom of the… read more

This Italian pasta casserole combines noodles with a rich, ricotta-based custard. To prevent soggy pasta in the finished dish, we drain the noodles when they’re still quite firm. Buttering the baking dish and coating it with grated Parmesan cheese creates a golden crust on the bottom of the pastita, while tangy pecorino cheese flavors the interior. Eggs, milk, and ricotta make up the bulk of the custard, and minced parsley adds a hit of color and freshness.

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Serves 10 to 12

Pastita is a very rich Italian pasta casserole. We like it drizzled with extra-virgin olive oil.

Ingredients

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