Traditionally served at Easter and my favorite Italian dessert! This recipe is wonderful. I did not use the anise extract but instead added 1 (20 oz) can of well drained crushed pineapple. You can also grate some orange zest in instead of using pineapple. After cooking the noodles and draining them I add the butter to the hot noodles, stir to melt and keep this aside. I mix the eggs in a mixer with the ricotta which I drain well then add the sugar, vanilla, milk and cream. I used 4 square pans and ladled the milk mixture with the pinapple added evenly amongst the four pans then evenly distributed the noodles into the four pans. Stir with a fork to distribute noodles then place in oven. Using 4 square pans reduces the baking time to approx. 45 - 55 minutes. When cool sprinkle with cinnamon or nutmeg or both and serve with dollop of whipped cream. Thank you Connie for sharing this recipe.

I've made this on the holidays for family dinners. Since I dont care much for anise flavor i substituted by using cinnamon extract, it turned out AMAZING!

Nice.