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Italian Easter Pastiera Recipe

This Italian Dessert, rich with eggs and creamy ricotta cheese is also known as Neapolitan Easter Pie to some. The best way I can describe Pastiera is like a firmer, more decadent version of rice pudding that melts in your mouth.

Course Dessert
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12
Calories 369 kcal
Author Melinda Dilione

Ingredients

  • 8 eggs
  • 3 pounds Ricotta Cheese
  • 2 cups cooked Arborio Italian-Style Rice I’ve also used regular white rice
  • 2 tablespoons vanilla
  • 2 cups sugar
  • 1 can crushed drained pineapple
  • 1 tablespoon corn starch

Instructions

  1. Cook rice as directed, yielding 2 cups cooked
  2. Beat eggs
  3. Add cooled rice, ricotta, sugar and vanilla to eggs
  4. After mixed, add drained pineapple and cornstarch and mix well
  5. Pour into greased 13 x 9 pan
  6. Bake at 350 degrees for 60-80 minutes (You want the outside edges to look a little brown and the center should not be watery or runny but firm).
  7. Let cool. Best served chilled in the refrigerator.
Nutrition Facts
Italian Easter Pastiera Recipe
Amount Per Serving
Calories 369
* Percent Daily Values are based on a 2000 calorie diet.