Baked Pasta Cake


500 g curly shells pasta
500 g low fat ricotta cheese
4 eggs
1 cup grated parmesan cheese
1 tbsp thyme, stalk removed and chopped
1 tbsp marjoram, stalks removed and chopped
12 slices prosciutto
salt and pepper to taste


  1. Preheat oven to 150ºC.
  2. Bring a large pot of salted water to a boil. Cook the pasta following instructions on package. Drain and set aside.
  3. Whisk together ricotta cheese, eggs and parmesan. Season with salt and pepper. Mix into the pasta with the herbs.
  4. Line a 20 cm spring-form tin with 8 pieces prosciutto on the bottom and sides.
  5. Spoon the pasta mixture into the tin and press down. Place the remaining prosciutto on the top. Cover with foil and bake for 1 hour. Remove foil and cook for 10 more minutes to crisp the prosciutto.
  6. Allow the cake to rest in the pan for 10 minutes. Remove and serve with tomato sauce.

Makes 8 servings.

Source: Femina

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