Nona's Ricotta Pie

shirleyo

"If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini."
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Ingredients

2 h 30 m servings 238 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
  3. Bake for 2 hours, or until top is firm. Let cool before serving.

Reviews

Read all reviews 4
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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 l...

I THINK I BAKED IT LONGER THAN I SHOULD. IT WAS A LITTLE HARD, BUT VERY TASTY. I WILL TRY AGAIN. THANKS

gREAT TOPPED WITH A LITTLE WHIP CREAM...KIDS THINK ITS AMCHEESECAKE...

Great on its own, but mix in some chocolate chips and then weep tears of joy.

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