Pastiera is a a traditional Neapolitan Easter pie made with ricotta and rice or cooked grain usually made with a lattice crust. This Easy No Crust Easter Pastiera version has all the delicious flavor and is so simple to make!
Thank goodness there is no shortage of desserts to make with ricotta! And I have found yet another one. I can’t believe I only found out about pastiera just a few years ago. Of Neapolitan origin, this dessert was created to celebrate the return of Spring. However, pastiera has now become a popular Italian Easter dessert.
The traditional recipe is made with a pie crust and a pretty lattice top. The filling consists of rice or grano cotto, cooked wheat, combined with ricotta. In fact it is often referred to as agrain or wheat pie. I was inspired by a Martha Stewart recipe I came across and adapted to make this Easy No Crust Easter Pastiera.
Now I know many of you will say it’s not the real thing if it’s not made with the crust. But the truth is I don’t always feel like making pie crust. And I’m sure you don’t either!
This version of pastiera undoubtedly has all the delicious flavor even without the crust. Besides, no crust means less calories, right? Which means I can have more pastiera!
No crust also means you can make this pastiera in a flash so you can enjoy it as soon as possible! Let me walk you through the steps to make this easy recipe.
Step by Step Instructions
Begin by cooking your rice. Bring milk to a boil. Add salt, vanilla extract and cinnamon and stir in the rice. Cook until tender, about 30 minutes.
Transfer the cooked rice to a large bowl and stir in the zest of 1 lemon and 1/2 cup sugar. Let cool completely.
Meanwhile, if the brand of ricotta you use is particularly watery, let it drain by placing your ricotta in a colander covered with cheese cloth. Let sit in the fridge for about 2 hours to drain.
Place the drained ricotta in a large bowl and add 3 eggs; 3 egg yolks; and an additional 1/2 cup of sugar. Mix well.
Fold in the cooled rice mixture with a spatula. Pour the mixture in a greased and floured 9- inch springform pan. Set the pan on a baking sheet (in case the batter leaks) and bake at 350F for about 90 minutes or until the top is golden.
Let cool completely before sliding a knife around the edge of the Pastiera to remove the ring. Dust with powdered sugar before serving.
Tips and suggestions
- It is important to drain the ricotta of excess water. If the batter is too wet, it will take forever for the cake to set while baking. Trust me, I know this!
- The cake will still be slightly jiggly in the center when you take it out of the oven. However, it will set as it cools so resist the temptation to over bake it.
- I recommend you make it a day ahead as it tastes better after it has been refrigerated and the flavors have had time to blend together.
- Keep leftovers refrigerated for 3-4 days.
If you give this recipe a try, please let me know by tagging me with #mangiabedda or @mangiabedda on Facebook or Instagram. Happy Easter to all!
Here are more Easter recipes for you to check out!
- Mom’s Sicilian Ricotta Pie
- Sweet Ricotta Easter Calzone
- Sicilian Easter Cookies with Eggs
- Pizza Rustica (Easter Pie Recipe)
- Sicilian Easter Cuddura cu l’ova
Ingredients
- 4 cups whole milk
- 3/4 cup Arborio rice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 1 cups granulated sugar, divided
- unsalted butter, for pan
- 3 lbs fresh ricotta, drained through cheesecloth at least 2 hours
- 3 large eggs
- 3 large egg yolks, lightly beaten
- powdered sugar, for serving
Instructions
- In a large sauce pan, bring the milk to a boil over medium high heat. Add the cinnamon, salt and vanilla extract. Stir in the rice. Reduce to a simmer, cover and cook until all the milk has been absorbed, about 30 minutes. Stir occasionally.
- Transfer to a large bowl and stir in the lemon zest and 1/2 cup sugar. Let cool completely, stirring occasionally.
- Preheat the oven to 350°F. Butter and lightly flour an -8 inch springform pan.
- In a large bowl, combine the ricotta, whole eggs and egg yolks and remaining 1/2 cup sugar. Use a spatula to fold in the cooled rice mixture. Pour into the prepared pan. Place pan on a baking sheet in case of leakage while baking.
- Bake about 90 minutes, until golden. Cover with foil if starting to brown too much. Transfer pan to cooling rack.
- When the pastiera has cooled completely, run a knife around the edge to loosen the ring before removing it. Dust with powdered sugar before serving. Keep refrigerated.
Notes
- It is important to drain the ricotta of excess water. If the batter is too wet, it will take forever for the cake to set while baking.
- The cake will still be slightly jiggly in the center when you take it out of the oven. However, it will set as it cools so resist the temptation to over bake it.
- I recommend you make it a day ahead as it tastes better after it has been refrigerated and the flavors have had time to blend together.
Nutrition
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Denise Frances DePaolo-Munneke
I am so happy that I found this recipe. Making pie crusts is my culinary Achilles heel. The pastiera is absolutely delicious–I will look forward to making this again and again!
Nadia
Hi Denise, sometimes you just want an easy dessert without the fuss of making pie crust and this is definitely it! Thanks for your comment!
Rosemary Morsani
How far in advance can you make this?
Nadia
Hello Rosemary, pastiera is definitely best when made at least a day ahead and I would recommend up to a maximum of 3 days ahead. Happy Easter to you and yours!
Darci
Something different and not as sweet as cheesecake!! My husband loved it! Next time I will add a bit more cinnamon and vanilla and maybe a 1/4 cup more sugar…. I made it the same day but was MUCH better the next day….I liked it chilled and a bit more firm….my husband liked it both ways! A perfect dessert after too many holiday sweets and goes perfect with a coffee! Will definitely be making this again!!! (I wanted to add a photo as I made sugared cranberry to put on top with a few sprigs of greenery….it was gorgeous!!!)
Nadia
Hello Darci, you are right this is not as sweet as cheesecake. And that is why I enjoy this recipe! I agree it is better the next day chilled. And your presentation description sounds beautiful, wish I could see it! Thank you for your comment!
Donna Jolly
Is it ok to freeze this?
Nadia
Hello Donna, although I have never frozen this pastiera specifically I’m quite sure from what I’ve heard it can be frozen. I have frozen my mom’s ricotta pie without any problem so it should be fine with pastiera. Be sure to defrost overnight in the refrigerator and then bring it to room temperature.
Rossana
I ate so much of it that I felt like I needed to lay down after dinner to get my stomach to stretch! It was delicious…
Nadia
Hi Rossana, yes indeed it is filling. So glad to hear you enjoyed it! I also have lots leftover from yesterday!
Stanley Grygiel
Hello,
The recipe sounds delicious.
I was wondering if I could add shredded coconut and how much?
Thanks,
Stan
Nadia
Hello Stanley, I think it would certainly be delicious. I have never tried adding coconut myself so if I were to try I’d probably start by stirring in a small amount, perhaps 1/3 – 1/2 cup and see how it turns out. Then you can adjust and add more or less according to your taste. Hope it turns out good, let me know!
Melissa
Have made this 3 times now and it’s delicious.
Nadia
Hi Melissa, so glad to hear you enjoyed it. It’s a favorite of ours as well and so easy to make. Thanks for sharing!
LJ
I remember some of my Sicilian aunts making something similar to this recipe, and would love to make it myself. However, I’ve never been a fan of lemon (or any other) rind, but I do love anything lemon. Would it be ok to substitute the juice from one lemon (to add the taste of lemon), or would that add too much moisture? Is there anything else that would work instead of the rind? Thank you for you help.
Nadia
Hi LJ, I have never actually tried the recipe with lemon juice instead. I feel that you would taste the lemony flavor more with the zest but at the same time I don’t think adding lemon juice would greatly affect the outcome. There is also the option of using lemon extract but I must admit, I always prefer the real thing. If you give it a try let me know how it turns out. Thanks for stopping by my blog!
Melissa
I have used the juice of one lemon and rind in this recipe and also have tried lemon cello in it and reduced the sugar . Came out Nice😋
Nadia
Hi Melissa, thanks for sharing your experience with the juice and rind in this recipe. Glad you can be of help to other readers!
Madeleine
Can Basmati Rice be substituted for the Arborio Rice?
Nadia
Hello Madeleine, unfortunately I have never attempted this recipe with basmati rice therefore I can not tell you if the results will be the same. Arborio is a shorter grain rice and quite starchy as compared to a long grain basmati, therefore I am not certain if it will absorb the liquid in the same way. I hope this helps and thanks for your question!
Linda perlotto
Want kind of pan to use if you don’t have a spring form ?
Nadia
Hi Linda, you can try it with a cake pan that has a rim of at least 3 inches high. However, you will probably have to serve it from the pan as it would probably break apart if you try to remove it. Hope this helps!
Luanna
My Mom used to make this with bucatini instead of rice!
Nadia
Wow, I’m fascinated! Never heard of that version but if you have a photo of it please do share!
Luanna
I wish I had a picture, back then, no one ever thought to take one!
Nadia
That’s too bad it sounds really interesting!
Maria C.
Hi! The recipe sounds so delicious! If I were to substite the cooked wheat for the arborio rice, how much would you add? Thank you!
mangiabedda@gmail.com
Hi Maria, I’m sure you could substitute cooked wheat. However since i have not tried it, I can’t give you the exact amount. I would not like to guess and steer you wrong. You would have to compare if the same amount of raw rice when cooked yields the same amount of wheat. Sorry I could not be more helpful!
Debbie
Hi,
Just wondering if the measurements for rice and milk are correct? I have it on the stove as I write, with 10 minutes to cook, and there is no way all that milk is going to get adsorbed. Seems like 4 cups is a bit much or 3/4 rice is too little. Help!
Debbie
mangiabedda@gmail.com
Hello Debbie, the measurements are indeed correct am in fact by now the milk has probably been absorbed. It takes about 30 minutes. Let me know how it turned out. Thanks for your question!
Debbie
I have made this recipe several times since asking that question about the 4 cups of milk. You are absolutely right, it will absorb! Since it was the fist time cooking Arborio rice, I had no idea it would take so long. I made 5 pies last week as gifts to friends. They love them!
I add the zest of 1/2 an orange along with the lemon zest. Mmmm good! I love this recipe and will be making it for many years to come!!
Nadia
Hi Debbie, glad the recipe worked out well for you! 5 pies, wow! I’ve never made that many at a time. Glad to hear your friends enjoyed them too. Thanks for sharing!
Angie
Love this dessert! Our family makes it a little different but I will definitely have to try your version. I looks amazing!
mangiabedda@gmail.com
Thanks Angie! I know the traditional Pastiera has that beautiful lattice top crust which is delicious for sure. I like this version ’cause it’s quick and easy and sometimes I don’t feel like making a crust!
Anna Bucciarelli
Nadia, there are so many versions of Pastiera, at least one in each of my 4 aunts plus mama’s, all from Naples, most did indeed include citron or candied fruit. Mama also made up a chocolate/rice/ricotta version to die for. All used crusts but I am not a crust person either and I like using a spring form for any ricotta pie/cake and yours is a good simple version that I will certainly make this Easter, along with Pizza Chiena and Pizza Rustica. Always trying to keep tradition going for my small family, much as you. Keep up the good work.
mangiabedda@gmail.com
Hi Anna, indeed there are lots of versions. Your mom’s chocolate version sounds amazing! Is it with cocoa powder or chocolate chips? While I do enjoy a good pie with a flaky crust, sometimes I don’t feel like making crust and that’s why I like this easy version of Pastiera. I have yet to make a pizza chiena, it’s definitely on my to do list! Thanks again Anna!
Anna Bucciarelli
Mama used a chunk of chocolate that she grated into the cooked Arborio … which, by the way, she would pass through a ricer after it was cooked and while still warm would add the chocolate, vanilla, orange rind and a small amount of orange juice. Eggs, of course, and when all cool, added the ricotta. I’m sorry I don’t have accurate measurements, you know what it was like trying to get an accurate recipe from our mamas and I very much doubt that mine even had a recipe. Somehow when I make it I just go by feel and it turns out OK. Incidentally, no dried fruit, raisons or citron in this one. If you ever find time in your ultra busy schedule and try to perfect this one maybe you could post it here on your blog?
mangiabedda@gmail.com
Anna, that sounds absolutely delicious! I’ve never heard of passing the rice through the ricer, so that way it’s almost puréed? I would love to be able to post that version one day so I’ll add it on my ever long to do list. Thanks for sharing!
Linda Serafin
I make this every year and thought i was making ricotta pie. I add soak raisins in rum and the add them too. What is ricotta pie? I don’t care for baking to much but i do make Crescia every year.
mangiabedda@gmail.com
Hi Linda, pastiera is typically made with ricotta and rice or grano cotto. Ricotta pie is simply a ricotta filling. I have a recipe for my mom’s ricotta pie on the blog as well at: https://www.mangiabedda.com/ricotta-pie/. Thanks for your question Linda!
Liliana
My mother-in-law used to make pasteria for Easter. She made it with a crust and lattice top. I loved it but found it too filling. I am going to make your version. I just bought 3 pounds of drained ricotta at Berchicci and now I know what to make with it – a pre-Easter pasteria!
mangiabedda@gmail.com
The lattice top version of Pastiera is quite lovely I’m sure, but you’re right this version is lighter. Perfect way for you to use that 3 lbs of ricotta! Thanks Liliana and enjoy!
Annie
I am with you! I love anything and everything ricotta! This is a wonderful recipe and I can’t wait to try it at Easter! Thank you!
mangiabedda@gmail.com
Hi Annie, all ricotta all the time for sure! I hope you enjoy it. It’s definitely not like the traditional recipe with the crust but the flavor is there and I like that it’s so easy to make. Enjoy!
sugarlovespices
Pastiera is my favorite Easter dessert. I had a friend whose mother was from Naples and every year I waited longingly for a slice of her Pastiera. Hers was the traditional: beautiful crusty pie with an intricate lattice work. Inside, a creamy delicious filling of ricotta, wheat and candied fruit, with an amazing orange blossom flavor. I have never attempted to make it and I must say your version seem absolutely lovely and one that I might try baking.
Nadia
I haven’t tried the original version but since I don’t consider myself a great baker I was enticed by this simplified version. Besides I love anything with ricotta!
Pina
Sounds delicious! My mom makes something like this and she adds candied fruit and makes it on a baking sheet so not so thick and comes out in squares. Hope we are getting some on Sunday!
Arielle
Oh wow it looks delicious!!