Much like a rice pudding, small cooked pasta is baked with eggs, ricotta, sugar and vanilla for a creamy, comforting dessert.
INGREDIENTS (for 1 servings):
- 1 cup ditalini pasta
- 3 pounds ricotta cheese
- 2 cups white sugar
- 6 eggs, beaten
- 1 1/2 teaspoons vanilla extract
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.
In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
Bake for 2 hours, or until top is firm. Let cool before serving.