Neapolitan Ricotta and Pasta Pie

Neapolitan Ricotta and Pasta Pie is a traditional sweet pasta pie made for Easter in Naples. Prepared with thin pasta, ricotta, eggs, milk, and sugar, and infused with cinnamon, vanilla, and bright citrus zest, this dessert sits somewhere between a baked custard and a cheesecake – comforting, aromatic, and wonderfully old-fashioned.

Hey folks — how are you doing? I hope this week has been treating you well and that you’re ready for the weekend. As for me, well… I’m usually ready by Monday at 9 a.m. 🙂

I went back and forth on what to share today — a savoury pasta dish or this pasta pie. Easter is just around the corner, which makes this recipe perfectly timed, but I also try not to post too many desserts in a row. Then again, this is pasta — just on the sweet side — and Easter desserts have their own rules. So here we are, diving into this Neapolitan Ricotta and Pasta Pie.

Why You’ll Love This Neapolitan Ricotta and Pasta Pie

• Traditional and nostalgic, rooted in Neapolitan Easter baking.
• Made with simple, affordable pantry ingredients.
• Lightly spiced and citrusy rather than overly sweet.
• Perfect for breakfast, dessert, or an afternoon snack.

A Neapolitan Easter Pasta Dessert

I discovered this recipe through the Pasta Project, a wonderful and deeply researched Italian food blog that I highly recommend exploring if you love regional Italian cooking. Pasta pies exist across many parts of Italy, but this particular version comes from Naples and is traditionally prepared for Easter.

Unlike the more widely known Pastiera Napoletana made with wheat berries, this variation uses thin pasta such as tagliolini or angel hair. The pasta is gently cooked, mixed with ricotta and a lightly sweetened custard, and baked until just set. The flavourings — cinnamon, vanilla, orange blossom water, lemon zest, and orange zest — give the pie its unmistakable Easter aroma.

Jacqui (the Pasta Project author) suggests cutting it into six large squares. But I personally liked small pieces – so convenient to grab one or two each time you pass the kitchen :)

Flavour and Texture Profile

The flavour of this Neapolitan Ricotta and Pasta Pie is warm, citrusy, and gently spiced, with ricotta lending richness without heaviness. The texture, however, is where opinions may differ.

Fresh from the oven, the pie is soft and custardy, and the aroma alone is irresistible. Once fully cooled and set — especially the next day — the texture becomes firmer and more cohesive, and that’s when it truly shines. Personally, I loved it. Andrew, on the other hand, took a small bite and politely declined a second — the flavour was wonderful, but sweet pasta simply wasn’t his thing.

So, if you’re curious but unsure, you may want to halve the recipe the first time. That said, cutting it into smaller pieces makes it incredibly snackable — perfect for grabbing a square as you pass through the kitchen.

Ingredients You’ll Need for This Neapolitan Ricotta and Pasta Pie

• Pasta. Use thin long pasta such as tagliolini or angel hair; it absorbs the custard while keeping a delicate structure once baked.
• Ricotta. Full-fat ricotta works best and gives the pie its creamy, custard-like body.
• Sugar. Lightly sweetens the filling without overpowering the delicate flavours.
• Milk. Softens the cooked pasta and helps the mixture come together smoothly.
• Eggs. Provide structure and allow the pie to set properly during baking.
• Butter. Adds richness and helps prevent sticking when greasing the pan.
• Vanilla extract. Enhances the sweetness with gentle warmth.
• Cinnamon. Adds a subtle spice typical of traditional Easter desserts.
• Orange blossom water. Used sparingly to give a delicate floral note associated with Neapolitan baking.
• Lemon zest. Brightens the filling and balances the sweetness.
• Orange zest. Adds citrus aroma and depth.

How to Make Neapolitan Ricotta and Pasta Pie

To make this Neapolitan Ricotta and Pasta Pie, start by cooking thin pasta in well-salted water until just shy of al dente. Once drained, toss the warm pasta with butter and let it cool slightly before stirring in the milk, which softens the strands and helps everything blend smoothly. Meanwhile, mix the ricotta with sugar, vanilla, cinnamon, orange blossom water, citrus zest, and a small pinch of salt if using, then add the eggs one at a time until fully incorporated.

Fold the ricotta mixture into the pasta, transfer everything to a buttered baking pan, and bake until the pie is lightly golden on top and just set in the centre. Allow it to cool completely before slicing, as the texture improves significantly once fully set. This pasta pie keeps well in the refrigerator and is just as enjoyable the next day, making it perfect for Easter breakfasts, snacks, or dessert.

More Dessert Pasta Recipes

Are you looking for more fun recipes, like this Neapolitan Ricotta and Pasta Pie? Be sure to check this Ston Cake (Stonska Torta) – Croatian Pasta Cake with Nuts.

I hope you like this Neapolitan Ricotta and Pasta Pie, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Neapolitan Ricotta and Pasta Pie

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Sweet Bakes, EasterCuisine: ItalianDifficulty: Easy

Neapolitan Ricotta and Pasta Pie is a traditional Italian Easter dessert made with ricotta, pasta, citrus, vanilla, and warm spices.

Recipe adopted from the Pasta Project.

Servings

6-8

servings

Prep time

20

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250 gr. tagliolini or angel hair pasta

• 200 gr. full-fat ricotta

• 1/2 cup (100 gr.) granulated sugar

• 150 ml. (~2/3 cup) milk

• 5 medium-sized eggs

• 1 and 1/2 tbsp. (20 gr.) butter + more for greasing

• 1 tsp. vanilla extract

• 1 tsp. ground cinnamon

• 1/2-1 tsp. orange blossom water

• 1 tbsp. lemon zest

• 1 tbsp. orange zest

• a little pinch of salt (optional)

• Equipment:

• 9×9 (23 cm) inch pan round or square baking pan

Directions

• Preheat oven to 180 degrees C (360 degrees F.) Grease the pan with some butter and set aside.
• In a meantime, cook the pasta in boiling salted water until slightly less than al dente. 
• Drain the pasta and then place it to a large bow and mix with butter. Let it cool for 7-10 minutes then add the milk and mix again.
• In a separate bowl, blend together the ricotta with the sugar, vanilla, cinnamon, orange water, zest, and salt (if using; I always add a pinch to desserts). Add tone egg at a time, mixing well every time to incorporate.
• Stir in the ricotta mixture into the pasta.
• Transfer the pasta mixture into a prepared pan. Bake for about 40-45 minutes. The top will turn pale golden-brown, and a knife inserted into it should come out clean.
• Remove the pie from the oven and let cool completely before slicing. You can optionally sprinkle the top with icing sugar, but this pie is already quite sweet. Keep any leftovers refrigerated in airtight container for up to 3 days.