Sweet Pasta Bake With Stewed Rhubarb Sauce Recipe

Name: Sweet Pasta Bake With Stewed Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g cavatappi pasta (4.4 oz); 250 g part-skim ricotta cheese (1 cup); 1 egg; ¼ teaspoon vanilla extract; 60 g icing sugar (1/2 cup); 50 g butter (3 1/2 tbs); 20 g vanilla pudding mix (can also use cornstarch and add some vanilla, 2 tbs); ¼ cup macadamia nuts, chopped; 12 lb fresh rhubarb, cleaned and cut into chunks; 1 tablespoon Splenda brown sugar blend (or use 2 tbs regular brown sugar); ¼ teaspoon almond extract; 125 ml rhubarb, juice of (or use apple or cherry or grape juice, 8 1/2 tbs); 1 -2 tablespoon juice; 1 tablespoon potato starch (can use cornstarch, too)

Servings: persons

125 g cavatappi pasta (4.4 oz)
250 g part-skim ricotta cheese (1 cup)
1 egg
¼ teaspoon vanilla extract
60 g icing sugar (1/2 cup)
50 g butter (3 1/2 tbs)
20 g vanilla pudding mix (can also use cornstarch and add some vanilla, 2 tbs)
¼ cup macadamia nuts, chopped
12 lb fresh rhubarb, cleaned and cut into chunks
1 tablespoon Splenda brown sugar blend (or use 2 tbs regular brown sugar)
¼ teaspoon almond extract
125 ml rhubarb, juice of (or use apple or cherry or grape juice, 8 1/2 tbs)
1 -2 tablespoon juice
1 tablespoon potato starch (can use cornstarch, too)

1
Cook pasta in slightly salted water until al dente (firm to the bite).
2
Drain well.
3
Preheat the oven to 180C/350F Spread chopped macadamia nuts on a paper-lined baking sheet and leave in the oven while preheating (about 10 minutes, but make sure to check them early so they dont overbrown).
4
Retrieve from the oven and allow to cool a bit.
5
In a bowl mix ricotta, egg, vanilla extract, icing sugar, butter and vanilla pudding mix powder.
6
Gently fold in pasta and macadamia nuts.
7
Spoon into individual ramekins (I fill two 4 inch ramekins with this mix) or a small casserole dish.
8
Bake on the lowest rack for 30-35 minutes until custard has set and top is slightly browned.
9
Meanwhile prepare the rhubarb sauce by placing your washed, cleaned and cut up rhubarb in a large pot.
10
Add the sugar and almond extract.
11
Heat until sugar has melted and begins to caramelise.
12
Add the juice (careful it might splatter) and cook until rhubarb is nearly tender (about 8 minutes).
13
In a small bowl whisk starch with the reserved 1-2 tbs of juice into a smooth paste.
14
Add this paste to the rhubarb stew and bring to a boil.
15
Reduce heat again and cook until slightly thickened stirring every once in a while.
16
Allow to cool slightly and serve with the pasta casserole.
17
Enjoy!
18
:).

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 125 g cavatappi pasta (4.4 oz), 250 g part-skim ricotta cheese (1 cup), 1 egg, ¼ teaspoon vanilla extract, and more.

Yes, Sweet Pasta Bake With Stewed Rhubarb Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Pasta Bake With Stewed Rhubarb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions