Gingerbread Mafaldine Dessert Lasagna

Printable Recipe
Serving Size:  8-10


1 lb. Pappardelle’s Gingerbread Mafaldine
10 cups half & half or whole milk
2 pinches of salt
1 cup sugar
12 tbsp. cornstarch
8 tbsp. butter, softened
4 tsp. vanilla extract
8 oz. bittersweet chocolate, chopped into small pieces
16 oz. mascarpone cheese
16 oz. gingersnap cookies, crushed


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta then refrigerate until chilled.
  2. In a sauce pan, over medium-low heat, combine 8 cups half & half or milk with sugar and salt. Cook until mixture begins to steam.
  3. In a separate bowl, mix cornstarch with remaining 2 cups of half and half or milk, making sure there are no lumps. Add mixture to sauce pan and cook about 5 minutes, stirring occasionally, until mixture begins to boil. Reduce heat to very low and continue cooking, and stirring, for about 5 minutes. Stir in butter, vanilla, and chocolate and remove from heat once completely mixed.
  4. Pour pudding mixture into bowl and cover directly with plastic wrap to avoid letting a skin form. Refrigerate until completely cool.
  5. Once pasta and pudding are cool, assemble dessert in either a 9” x 13” dish or individual ramekins or cups. Layer pudding, pasta, and mascarpone cookie mixture making sure the final layer is pudding. Top with remaining crushed cookies. Enjoy!