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Pasta Torte

Make your favorite sugo (pasta sauce) to go over this when you’re bored with serving that basic plate of pasta! REAL COMFORT FOOD!

1 pound ricotta cheese
1 pound rigatoni, ziti, or mostaccioli pasta
2 eggs beaten
5 tablespoons Parmesan
1/4 cup Italian seasoned breadcrumbs
1 tablespoon butter
8 ounces mozzarella cheese
2 tablespoons parsley, fine chop (optional)
1/4 cup chopped prosciutto (optional)

Preheat oven to 350 degrees F. Grease a 10-inch springform pan.

Cook pasta until tender.

In a medium bowl, combine ricotta and eggs plus 3 tablespoons parmesan (and parsley) and set aside.

In a small bowl, combine bread crumbs and 2 tablespoons parmesan until blended. Toss pasta with butter.

Layer 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, 1/2 prosciutto and 1/3 breadcrumbs in the pan. Repeat layers, finishing with 1/3 pasta, mozzarella and breadcrumbs. Bake 30 to 35 minutes (40 to 45 minutes if refrigerated). Cool 10 minutes.

Run knife around and remove sides of pan to serve.

This is really impressive for company. My husband loves it and calls it ?Italian macaroni and cheese." This is also great served with spaghetti sauce.