5 from 114 votes
Neapolitan Ricotta and Pasta Pie (pastiera Napoletana)
Neapolitan Ricotta and Pasta Pie, or pastiera Napoletana, blends tender tagliolini pasta with sweetened ricotta, eggs, milk, and aromatic flavorings like vanilla, cinnamon, and citrus zest. Baked until golden, it yields a custard-like, mildly sweet pie with a delicate texture that integrates pasta into a creamy filling, often enjoyed as a dessert or special treat.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
Calories:
373 kcal
Course:
Dessert
Cuisine:
Mediterranean, Italian
Ingredients
- 250 g tagliolini pasta or angel hair pasta, 9oz
- 100 g sugar or icing sugar, fine, 3.5oz
- 200 g ricotta cheese cow's milk or sheep's milk ricotta, fresh, 7oz
- 150 g milk fresh, 6floz
- 5 egg medium sized
- 1 knob butter 1.5 tbsp
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ vial orange blossom water
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Instructions
- Cook the pasta in boiling salted water until very slightly less than al dente. Then drain it well and put it in a bowl with the butter and mix well. Once the pasta has cooled a little add the milk and mix again.
- Blend or cream the ricotta with the sugar, the vanilla, cinnamon and other aromas. Add the eggs a little a a time. Mix everything together well.
- Incorporate the ricotta mixture into the pasta and milk.
- Finally grease a 23 cm (9in) round, square or rectangular cake pan, sprinkle it with a little sugar and add the pasta mixture. Cook your pasta pastiera in a preheated oven at 180°c (360°f) for about 40-45 minutes. The top should turn a golden-brown in colour. Test for doneness by inserting a knife into the pie. If it comes out clean, remove the pastiera from the oven.
- Let your pie cool and then sprinkle with a little icing sugar (optional), slice and serve.
Cup of Yum
Notes
- Keep the cooked pasta just slightly under al dente before combining to avoid overcooking in the oven.
- This pie can be baked in round, square, or rectangular pans depending on preference.
- Lining the pan with baking paper prevents sticking and makes it easier to remove the pie intact.
- Store the baked pie refrigerated in an airtight container for 2-3 days.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
51g
(17%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
164mg
(55%)
Sodium
115mg
(5%)
Potassium
221mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
477IU
(10%)
Vitamin C
1mg
(1%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 115mg | 5% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.