Pastita

Name: Pastita
Yield: Serves 10 to 12
Ingredients: 1 pound, spaghetti; , Salt and pepper; 5 tablespoons, unsalted butter, softened; 3 ounces, Parmesan cheese, grated (1 1/2 cups); 2 pounds (4 cups), whole-milk ricotta cheese; 2 ounces, Pecorino Romano cheese, grated (1 cup); 4 , large eggs, lightly beaten; 1/4 cup, minced fresh parsley; 3 cups, whole milk

5 comments

Appears in Cook's Country August/September 2013

Pasta meets a ricotta-based custard in this Italian casserole.

SERVES10 to 12

TIME1½ hours, plus 30 minutes cooling

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...

This is a members' feature.