Pasta meets a ricotta-based custard in this Italian casserole.
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 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.
© 2018 America's Test Kitchen. All rights reserved.