5 Italian Easter Recipes You Can’t Miss

Easter in an Italian home is about more than just one meal — it’s a full table of beautiful dishes, family traditions, and recipes passed down with love.

From rustic savory pies to rich baked pasta and festive breads, these are the kinds of recipes that bring everyone back to the kitchen.

Here are 5 classic Italian Easter recipes your readers will love making for their holiday table.

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Torta Pasqualina

A Classic Italian Easter Pie Filled with Ricotta, Spinach, and Eggs

Torta Pasqualina is one of the most beloved Italian Easter dishes, especially in Liguria. It’s a rustic savory pie made with flaky pastry, creamy ricotta, tender spinach, and whole eggs baked inside. When sliced, it reveals a beautiful Easter surprise that makes it perfect for a holiday brunch, appetizer, or light main course.

Cooking Times

Prep Time: 30 minutes
Bake Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients 

For the filling:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 10 ounces fresh spinach

• 15 ounces whole milk ricotta

• 1/2 cup grated Parmigiano Reggiano

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/8 teaspoon ground nutmeg

• 4 large eggs

For the pie:

• 2 sheets puff pastry or pie dough

• 1 egg yolk

• 1 tablespoon milk

Method

1. Preheat your oven to 375°F.

2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft.

3. Add the spinach and cook until wilted. Let cool, then squeeze out any excess moisture and chop finely.

4. In a large bowl, mix the ricotta, Parmigiano Reggiano, salt, pepper, and nutmeg.

5. Stir in the chopped spinach and mix until combined.

6. Roll out one sheet of pastry and line a 9-inch pie dish.

7. Spread the filling evenly into the dish.

8. Use the back of a spoon to make 4 small wells in the filling, then crack 1 egg into each well.

9. Cover with the second sheet of pastry and seal the edges well.

10. Whisk the egg yolk with the milk and brush over the top.

11. Cut a few small slits in the crust.

12. Bake for 45 to 50 minutes, or until golden brown.

13. Let cool slightly before slicing and serving.

Italian Easter Lasagna

A Rich and Comforting Baked Pasta for the Holiday Table

In many Italian families, Easter lunch simply wouldn’t feel complete without lasagna.

This version is rich, comforting, and layered with meat sauce, creamy ricotta, mozzarella, and Parmigiano Reggiano. It’s the kind of centerpiece dish that brings everyone to the table and always tastes even better the next day.

Cooking Times

Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8 to 10

Ingredients 

For the meat sauce:

• 2 tablespoons olive oil

• 1/2 pound ground beef

• 1/2 pound ground pork

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 24 ounces tomato passata or crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried oregano

• 4 basil leaves

For the filling:

• 15 ounces whole milk ricotta

• 1 large egg

• 1/2 cup grated Parmigiano Reggiano

• 3 cups shredded mozzarella

For assembly:

• 12 lasagna noodles, cooked

• Extra Parmigiano Reggiano for topping

Method

1. Preheat the oven to 375°F.

2. Heat the olive oil in a large pot. Add the ground beef and pork and cook until browned.

3. Add the onion and cook for 4 to 5 minutes. Stir in the garlic.

4. Add the tomato passata, tomato paste, salt, pepper, oregano, and basil. Simmer for 30 minutes.

5. In a bowl, mix the ricotta, egg, and Parmigiano Reggiano.

6. Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish.

7. Add a layer of noodles, then ricotta mixture, sauce, and mozzarella.

8. Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and extra Parmigiano Reggiano on top.

9. Cover with foil and bake for 30 minutes.

10. Remove the foil and bake for another 15 minutes, until bubbly and lightly golden.

11. Let rest for 15 minutes before slicing.

Roasted Lamb with Potatoes

A Traditional Italian Easter Main Dish Full of Rustic Flavor

Roasted lamb is one of the most traditional Easter main courses in Italy.

Seasoned simply with garlic, rosemary, olive oil, and white wine, it becomes tender, fragrant, and deeply flavorful as it roasts alongside golden potatoes.

It’s a beautiful, classic dish that feels special without being complicated.

Cooking Times

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6

Ingredients 

• 3 pounds lamb shoulder or leg, cut into large pieces

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into wedges

• 3 garlic cloves, minced

• 2 tablespoons chopped fresh rosemary

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup olive oil

• 3/4 cup dry white wine

• Juice of 1/2 lemon

Method

1. Preheat the oven to 375°F.

2. Place the lamb and potatoes in a large roasting pan.

3. In a small bowl, mix the garlic, rosemary, salt, pepper, olive oil, white wine, and lemon juice.

4. Pour the seasoning mixture over the lamb and potatoes and toss well to coat.

5. Spread everything evenly in the roasting pan.

6. Cover loosely with foil and roast for 45 minutes.

7. Remove the foil, turn the lamb and potatoes, and continue roasting for another 40 to 45 minutes, until the lamb is browned and tender and the potatoes are golden.

8. Spoon some of the pan juices over the top before serving.

Casatiello

A Savory Neapolitan Easter Bread Loaded with Cheese and Salami

Casatiello is one of Naples’ most iconic Easter recipes.

This rich savory bread is filled with cured meats and cheese, then topped with whole eggs baked right into the dough.

It’s hearty, rustic, and packed with flavor — perfect for Easter brunch, lunch, or even as part of an antipasto spread.

Cooking Times

Prep Time: 35 minutes
Rise Time: 2 hours
Bake Time: 50 minutes
Total Time: 3 hours 25 minutes
Servings: 10

Ingredients 

For the dough:

• 4 cups all-purpose flour

• 1 packet active dry yeast (2 1/4 teaspoons)

• 1 1/4 cups warm water

• 1 teaspoon sugar

• 1 1/2 teaspoons salt

• 1/3 cup olive oil

• 1/2 teaspoon black pepper

For the filling:

• 1 cup diced salami

• 1 cup diced provolone cheese

• 1/2 cup grated Pecorino Romano

• 1/2 cup diced ham

For the top:

• 4 whole eggs, washed

Method

1. In a small bowl, combine the warm water, sugar, and yeast. Let sit for 10 minutes until foamy.

2. In a large bowl, mix the flour, salt, and black pepper.

3. Add the yeast mixture and olive oil. Mix and knead until smooth, about 8 to 10 minutes.

4. Cover the dough and let rise in a warm place for 1 1/2 hours, or until doubled.

5. Punch down the dough and knead in the salami, provolone, Pecorino Romano, and ham.

6. Reserve a small piece of dough for the egg strips.

7. Shape the dough into a ring and place it in a greased tube pan or bundt pan.

8. Place the whole eggs on top, spacing them evenly.

9. Use the reserved dough to make strips and cross them over each egg.

10. Let rise again for 30 minutes.

11. Preheat the oven to 350°F.

12. Bake for 45 to 50 minutes, until golden brown.

13. Let cool before slicing.

Colomba Pasquale

The Sweet Italian Easter Bread with Almond Glaze

Colomba Pasquale is the traditional Italian Easter cake, loved for its soft, fragrant crumb and crunchy almond topping.

Its flavor is similar to panettone, often with hints of citrus and vanilla. Even in a simplified homemade version, it still feels festive, elegant, and perfect for sharing after Easter lunch with coffee or sweet wine.

Cooking Times

Prep Time: 30 minutes
Rise Time: 2 hours
Bake Time: 40 minutes
Total Time: 3 hours 10 minutes
Servings: 10 to 12

Ingredients 

For the dough:

• 4 cups bread flour

• 1 packet active dry yeast (2 1/4 teaspoons)

• 3/4 cup warm milk

• 1/2 cup sugar

• 3 large eggs

• 1/2 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 tablespoon orange zest

• 1/2 cup candied orange peel, chopped

• 1/2 teaspoon salt

For the topping:

• 1 egg white

• 1/2 cup almond flour

• 1/4 cup sugar

• 1/3 cup whole almonds

• Pearl sugar or coarse sugar, for topping

Method

1. In a small bowl, combine the warm milk and yeast. Let sit for 10 minutes.

2. In a large bowl, mix the flour, sugar, and salt.

3. Add the eggs, softened butter, vanilla, orange zest, and yeast mixture.

4. Knead until the dough becomes soft and elastic, about 10 minutes.

5. Fold in the candied orange peel.

6. Cover and let rise for 1 1/2 hours, or until doubled.

7. Shape the dough into an oval loaf or place it into a paper colomba mold if you have one.

8. Let rise again for 30 minutes.

9. Preheat the oven to 350°F.

10. In a small bowl, mix the egg white, almond flour, and sugar.

11. Spread the topping gently over the dough, then sprinkle with whole almonds and pearl sugar.

12. Bake for 35 to 40 minutes, until golden and baked through.

13. Cool completely before slicing.