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Pasticiotti with Pasta & Ricotta

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Recipe

Yield

4
servings

Prep

10
min

Cook

1
hrs

Ready

1
hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound pasta
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2 pounds ricotta cheese
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4 large eggs
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1 cup sugar
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1 teaspoon vanilla extract
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¼ cup milk
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta
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907.2 g ricotta cheese
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4 large eggs
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237 ml sugar
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5 ml vanilla extract
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59 ml milk
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Directions

Cook pasta partly and drain.

Use 1½ lbs ricotta in the pasta mixture.

Combine all of remaining ingredients and pour over pasta in a 9x13 inch pan.

Place remaining ricotta over pasta.

Place on ¾ top rack of oven and bake for 1 hour in a preheated oven.



Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 457g (16.1 oz)
Amount per Serving
Calories 109130% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 328mg 109%
Sodium 274mg 11%
Total Carbohydrate 48g 48%
Dietary Fiber 4g 15%
Sugars g
Protein 94g
Vitamin A 26% Vitamin C 0%
Calcium 54% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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