There is something mighty satisfying about turning a few plain pantry staples into a warm little dessert that feels like it came from an old church supper table. This 4-ingredient oven baked farfalle dessert leans on the humble bow-tie pasta for body, then bakes up sweet and tender in a simple custardy mixture that settles into all those little folds. It is the kind of thrifty Midwestern-style treat that makes good use of what is already in the cupboard, and that practical sort of baking has always had a place in country kitchens.
Serve this dessert warm with a spoonful of whipped cream or a scoop of vanilla ice cream, and if you want to dress it up for company, a sprinkle of cinnamon or a handful of toasted nuts does wonders. It also sits nicely beside fresh berries or stewed apples, which balance the sweetness and make the whole dish feel right at home on a potluck or holiday table.
4-Ingredient Oven Baked Farfalle Dessert
Servings: 6
Ingredients
8 ounces dry uncooked farfalle pasta
1 can sweetened condensed milk, 14 ounces
2 cups milk
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F and lightly grease a medium casserole dish.
2. Pour the dry farfalle pasta into the casserole dish and spread it out evenly.
3. In a mixing bowl, whisk together the sweetened condensed milk, milk, and cinnamon until smooth.
4. Pour the milk mixture over the pasta, making sure all the noodles are covered as evenly as possible.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently, and bake uncovered for 15 to 20 minutes more, until the pasta is tender and most of the liquid has been absorbed.
6. Let the dessert rest for 10 minutes before serving so the sauce can thicken slightly. Spoon warm into bowls and serve as is or with a little extra cinnamon on top.
Variations & Tips
Add vanilla: If you have it on hand, a teaspoon of vanilla stirred into the milk mixture gives the dessert a fuller bakery-style flavor without changing its easy pantry nature.
Try raisins or apples: A small handful of raisins or a layer of thinly sliced apples tucked among the pasta before baking brings a nice old-fashioned charm and makes the dish feel even more like a spoon dessert from years gone by.
Watch the liquid: Oven temperatures vary, so if the dish looks dry before the pasta softens, add a splash of milk and continue baking. You want the noodles tender and the sauce thickened, not stiff or scorched.
Serve warm: This dessert is at its very best while still warm from the oven, when the sauce is silky and the farfalle has a soft, comforting bite.