Cherry Chocolate Pasta Bake

Cherry Chocolate Pasta Bake is that sweet surprise I bring out when I want to turn dessert into an event. Imagine creamy chocolate custard soaking every curl of pasta, stacked up with pools of tart cherry pie filling, and finished with a buttery crumbly streusel. This playful baked treat always stops conversations and sparks curiosity. It tastes like comfort, nostalgia, and innovation in every bite.

The first time I served this, no one believed pasta belonged in dessert. By the second bite, my family was already asking when I’d make it again.

Ingredients

• Elbow macaroni: Tender and easy to layer Pasta should be very al dente so it absorbs just the right amount of custard and bakes up with a pleasant bite
• Whole milk and heavy cream: These create a rich custard Choose high-fat dairy for best flavor and silkiness
• Dark chocolate: Pick a bar with sixty to seventy percent cacao for bold flavor Look for brands that snap cleanly and melt smoothly
• Eggs: Large eggs help set the custard and give it structure Always use fresh eggs for superior results
• Granulated sugar: Delivers balanced sweetness
• Pure vanilla extract: Adds warmth to the chocolate Use real extract for best depth not imitation
• Salt: Just a pinch to amplify every component
• Cherry pie filling: Canned cherries are easy and reliable but you can use homemade if you have the time Choose a filling with whole cherries for best texture
• Unsalted butter: Essential for a tender crumb in the streusel Use chilled butter for best results
• All-purpose flour: The backbone of the streusel Sift before using for lightest results
• Light brown sugar: Sweetens and adds a caramel-like note Choose fresh and soft packed brown sugar
• Ground cinnamon: Infuses a cozy aromatic note Always check your spice jar is fresh cinnamon for bold flavor

Step-by-Step Instructions

Preheat and Prepare Pan

Butter or spray a nine by thirteen inch baking dish and set your oven to one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit so it is evenly heated before the bake

Cook the Pasta

Bring a big pot of salted water to a boil Add the elbow macaroni and cook it just until very al dente about one to two minutes less than the package says Drain well to avoid wateriness Set aside

Make the Chocolate Custard

Pour the milk and cream into a medium saucepan and heat over medium until just steaming but not bubbling Remove the pan from heat Add chopped dark chocolate Let it stand for a minute then whisk steadily until totally smooth and glossy

Mix Eggs and Sugar

Crack the eggs into a big mixing bowl Add sugar vanilla and a pinch of salt Whisk vigorously until the mixture is blended and a bit frothy Slowly pour in the warm chocolate mixture whisking all the while

Combine Pasta and Custard

Add drained pasta into the egg and chocolate mixture Gently stir until every piece is evenly coated The pasta will absorb some custard as it sits

Layer with Cherries

Spoon half the pasta mixture into your prepared baking dish and spread it out top with half the cherry pie filling dotted over every part Repeat the layers with the rest of the pasta and cherries for a stacked effect

Make the Streusel

Combine flour brown sugar cinnamon and salt in a bowl Add cold cubed butter Use your fingers or a pastry cutter to rub the butter in until the mixture has lumps like coarse crumbs

Assemble and Bake

Scatter the streusel evenly over the casserole Place the dish in the hot oven and bake for thirty five to forty minutes You want the center set and the edges bubbling with golden crisp streusel on top

Cool and Serve

Let the bake rest for fifteen minutes so the custard settles Serve warm for gooier texture or chill for slices that hold their shape

Save

Gooey pasta combined with dark chocolate is ridiculously fun My youngest niece once called it “chocolate spaghetti cake” and made me promise to serve it on her birthday for years to come My favorite part is always the crispy sweet top layer that melts just a bit when you spoon on vanilla ice cream

Storage Tips

Store leftover dessert covered in the fridge for up to three days If you want to freeze portions wrap them tightly and store for up to one month Reheat gently in the oven or pop single slices in the microwave for a quick treat Cold slices also make for a decadent next day snack

Ingredient Substitutions

Feel free to swap in raspberry or blueberry pie filling for a new twist If you do not have elbow macaroni try another short pasta shape like penne or shells Gluten free pasta and flour can be used with delicious results and you can swap in dark chocolate chips for chopped chocolate in a pinch

Serving Suggestions

Top warm portions with freshly whipped cream or a scoop of ice cream for extra indulgence Powdered sugar and a sprinkle of fresh berries make it especially eye catching Serve at brunch for a decadent start or as a dramatic finish to a celebratory meal

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Cultural Context

Dessert pasta bakes may seem unusual but sweet noodle casseroles have deep roots in Eastern European Jewish kitchens This American fusion version takes cues from kugel but amps up the decadence with chocolate and fruit It is playful bold and a conversation starter just like the best food memories

Recipe FAQs

→ Can I use a different type of pasta?

Yes, small shapes like penne or shells work well, as long as they hold the custard and filling layers.

→ Is it necessary to use dark chocolate?

Dark chocolate offers rich flavor, but quality semisweet chocolate may be substituted if preferred.

→ Can I make this dessert ahead of time?

Absolutely. Prepare and bake, then refrigerate. Reheat before serving or enjoy chilled for firmer slices.

→ How can I make this gluten-free?

Swap elbow macaroni and all-purpose flour for gluten-free alternatives to suit dietary needs.

→ What toppings are recommended?

Finish with whipped cream or a scoop of vanilla ice cream for extra indulgence and creaminess.

→ Can other fruit fillings be used?

Yes, raspberry or blueberry pie filling provides a tasty variation to the cherry layer.