Pasta Pudding Recipes

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
• In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
• The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Steps:

• Cook pastina in boiling salted water until al dente.
• Drain and return to saucepan.
• Add in the cream and 2 tablespoons of the sugar.
• Stir over low heat until hot and thickened, about 2 minutes.
• Stir in butter.
• Spoon into bowls.
• Combine the remaining sugar and cinnamon to sprinkle over top of pudding.

Steps:

• 1. Drain all of your fruit and reserve the juice. Keep the fruit in a container in your fridge.
• 2. Cook pasta and set aside to cool.
• 3. Combine your fruit juice, sugar, eggs and flour, cook on medium heat until thick.
• 4. Poor thickened mixture over the pasta and refrigerate overnight.
• 5. Next day, re drain your fruit and add into the pasta. Fold in your cool whip and serve! :)