About this recipe: Cooked pasta is tossed together with ricotta cheese, sugar, eggs and vanilla before being baked. The result is a delicious dessert, similar to that of baked rice pudding. It's creamy, sweet and deliciously moreish.
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! - 10 Feb 2008 (Review from Allrecipes US | Canada)
I THINK I BAKED IT LONGER THAN I SHOULD. IT WAS A LITTLE HARD, BUT VERY TASTY. I WILL TRY AGAIN. THANKS - 09 Oct 2003 (Review from Allrecipes US | Canada)
gREAT TOPPED WITH A LITTLE WHIP CREAM...KIDS THINK ITS AMCHEESECAKE... - 24 Sep 2008 (Review from Allrecipes US | Canada)