There is something especially comforting about turning a few humble pantry staples into a warm dessert when the first cool breath of fall slips through the kitchen window. This easy baked farfalle sweet casserole has that old-fashioned, make-do spirit so many Midwestern home cooks know by heart, using pasta in an unexpected way to create a pudding-like treat with tender bites and a cozy baked finish. It is the kind of frugal, curious recipe that feels right at home on a country table when apples are ripening, leaves are starting to turn, and everybody wants something sweet after supper.
Serve this dessert warm with a spoon, much like a bread pudding or cobbler, with a drizzle of heavy cream or a scoop of vanilla ice cream if you have it on hand. It also pairs nicely with stewed apples, fried apples, or a mug of coffee after dinner, and for a fall gathering, it sits comfortably beside simple savory dishes like roast pork, baked ham, or a pot of beans and cornbread.
4-Ingredient Oven-Baked Fall Farfalle Dessert
Servings: 6
Ingredients
8 ounces dry uncooked farfalle pasta
1 can sweetened condensed milk, 14 ounces
2 cups whole milk
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F and lightly butter or grease a medium oven-safe glass casserole dish.
2. Pour the dry farfalle into the casserole dish. Add the sweetened condensed milk, whole milk, and cinnamon, then stir well so the pasta is evenly coated and settled into an even layer.
3. Cover the dish tightly with foil and bake for 30 minutes.
4. Remove the foil, stir gently, then return the dish to the oven uncovered for 20 to 25 minutes more, or until the pasta is tender and most of the liquid has thickened into a creamy sauce.
5. Bake until the top looks glossy and the edges are lightly golden. Let the dessert rest for 10 minutes before serving so the sauce can settle and thicken a bit more.
Variations & Tips
Add a little crunch: A sprinkle of chopped pecans or walnuts over the top during the last 10 minutes of baking gives this soft dessert a nice contrast and makes it feel even more suited to fall.
Bring in fruit: Thinly sliced apples or pears can be tucked into the pasta mixture before baking for a more orchard-style dessert. Keep the slices thin so they soften in time with the pasta.
Watch the liquid: Different brands of pasta can bake up a little differently, so if the dish seems dry before the pasta turns tender, add a splash of milk and continue baking. You want it creamy, not stiff.
Serve it warm: This dessert is at its best when served warm from the oven after a short rest. As it cools, it thickens more, almost like a pudding casserole, which some folks enjoy just as much the next day.