Pasta al forno di Pasqua

Pasta al forno di Pasqua

Suggested material offered in store


1 kilo of cooked fresh pasta (thick fettucine) or 700gr of fresh pasta uncooked

200gr of diced prosciutto*

200gr diced prosciutto cotto

12 eggs

250gr grated Parmesan cheese

½ cup chopped parsley

400gr of fresh ricotta

75gr of butter

½ cup of cream 35%

Salt and pepper


- Preheat oven to 375 ° F

- Cook the pasta for 30 seconds, drain and pass in cold water. Put in a bowl with a little olive oil and mix gently (to prevent pasta sticking together).

- In another bowl, whisk the eggs, add the parmesan cheese and mix well.

- Then add prosciutto and parsley and mix well.

- Add the ricotta and again mix well.

- Add the cream, salt and a lot of pepper and mix well.

- Butter a rectangular dish and add the pasta.

- Add the egg mixture and mix gently to incorporate the sauce with the pasta.

- Sprinkle with parmesan and sprinkle with butter.

- Bake for 40 minutes and then broil and cook for 3-5 minutes or until browned.

- Take out of the oven and let cool. This is a dish that is tasted at room temperature.

*Buy a thick slice and dice it.

This is a very beautiful tradition and memory that my mother cooked us for Easter.


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