Fussili pasta pudding (multicooker)

Name: Fussili pasta pudding (multicooker) - Betina D.
Ingredients: 200 g fusilli pasta; 150 g salty cheese; 2 tablespoons of sugar; 100 g raisins; 3 eggs; butter for greasing the pot; parmesan; vanilla essence/vanilla sugar

Dessert - Fussili pasta pudding (multicooker) by Betina D. - Recipia

Fusilli pasta pudding is easy to make, directly in a multicooker, and it's a great solution when you want a dessert or a warm snack using common ingredients. First, the pasta is boiled, then layered with salty cheese, sugar, raisins, and eggs with vanilla. I topped it with grated Parmesan, and in the last 10 minutes, I increased the temperature for a browner crust. It can be served warm, but it's also tasty once it cools down. Quick Info Total Time: not specified in the original recipe, as the boiling time for the pasta depends on the appliance and the time needed for the Boil function to reach the right temperature Preparation Time: not specified Cooking Time: 40 minutes on the Bake function; the last 10 minutes at 180 degrees Temperature: 150 degrees, then 180 degrees for the last 10 minutes Servings: not specified; the quantity is suitable for a medium-sized pudding Difficulty: easy Recipe Type: pasta pudding in a multicooker, snack or dessert with cheese and raisins Ingredients 200 g fusilli pasta 150 g grated salty cheese 2 tablespoons of sugar 100 g raisins 3 eggs Butter for greasing the appliance bowl Grated Parmesan for topping Vanilla essence or vanilla sugar, depending on what is available Water and a little salt for boiling the pasta Preparation Method 1. Place the fusilli pasta in the multicooker bowl, cover with water, and add a little salt. Select the Boil function and let the pasta cook until done. 2. Once the pasta is cooked, drain it in a colander. Rinse the bowl of the appliance and wipe it dry, then grease the inside with a little butter. The butter helps the pudding not to stick to the pot during baking. 3. In a separate bowl, whisk the 3 eggs together with the vanilla sugar or vanilla essence. In the original recipe, the eggs are used in this form before being added to the pasta. 4. Place half of the cooked pasta in the greased bowl. Sprinkle half of the grated cheese on top, one tablespoon of sugar, and some raisins. 5. Pour a portion of the beaten eggs with vanilla over this first layer. It's not necessary to distribute the eggs perfectly; it's enough for them to reach several areas of the pasta layer. 6. Add the remaining pasta. Sprinkle the remaining cheese, the other tablespoon of sugar, and the rest of the raisins. 7. Pour the remaining eggs on top, then sprinkle grated Parmesan. This creates a browned layer and adds a more intense flavor. 8. Close the appliance and select the Bake function, set to 150 degrees, for 40 minutes. 9. In the last 10 minutes, change the temperature to 180 degrees. This way, the top browns better without needing to alter the total baking time. 10. Let the pudding sit a bit before serving. It can be enjoyed both warm and cold. Why I Make This Recipe Often It's a practical recipe when I have pasta and cheese on hand, and the preparation is done in the same appliance after boiling the pasta. It doesn't require a complicated composition and can be served immediately after baking or later, cold. The combination of salty cheese, sugar, and raisins gives this pasta pudding its specific flavor. The recipe started from Ina's version of pudding with spaghetti, cheese, and raisins and was adapted for fusilli pasta and the Philips Multicooker. Tips and Variations Tips The pasta should be well-drained before being placed in the appliance bowl. If too much water remains, the pudding may turn out softer than desired. It's important to grease the bowl after rinsing it. This way, the pasta will come out more easily after baking. The cheese is salty, and the recipe also includes Parmesan, which has an intense flavor as well. For this reason, the water for boiling the pasta is only slightly salted. During assembly, it's helpful to pre-portion the pasta, cheese, sugar, raisins, and eggs. The layers will be more uniform, and you'll use all the ingredients without leaving too much for the end. The initial temperature is 150 degrees for 40 minutes, and the increase to 180 degrees is only for the last 10 minutes. The total baking time remains the same. Substitutions Fusilli pasta can be replaced, in the same idea, with spaghetti, as was the original recipe from which this version started. However, the quantity and shape of the pasta may slightly change how the pudding is layered in the bowl. Vanilla essence can be substituted with vanilla sugar. The source mentions both options, so you can use what you have at home. Variations The basic recipe remains with salty cheese, raisins, sugar, and eggs. Only the type of pasta can be changed, following the adaptation from spaghetti to fusilli. Parmesan can be sprinkled on top in the desired quantity, as the original recipe does not specify an exact amount. Be careful not to confuse it with the salty cheese in the inner layers: the cheese is part of the composition, while Parmesan is used on the surface. Serving Ideas The pudding is served warm, immediately after baking and cooling slightly. It is also good cold, so it can be portioned after cooling and served as a snack. No additional sauce or topping is mentioned in the original recipe, and the pudding can be served plain as it is. Frequently Asked Questions Can other types of pasta be used instead of fusilli? Yes. The recipe has already been adapted from spaghetti to fusilli, so other pasta shapes can also be used. The important thing is that they are cooked before being placed in the appliance bowl. When is the temperature changed to 180 degrees? The temperature is changed in the last 10 minutes of the Bake program. The pudding bakes for a total of 40 minutes: the first 30 minutes at 150 degrees and the last 10 minutes at 180 degrees. Should the bowl be rinsed after boiling the pasta? Yes. After the pasta has been removed and drained, the bowl should be rinsed, then greased with butter before assembling the pudding. Can I leave out the Parmesan? Yes, however, in this recipe, Parmesan is sprinkled on top for a more intense flavor and for browning the surface. The quantity is not specified, so it can be adjusted or omitted. Can it be served cold? Yes. The recipe is tasty both warm and cold. If served cold, the texture will be firmer than immediately after baking. Nutritional Values The values are estimated since the amount of butter and Parmesan is not specified, and the salty cheese can have significant variations in fat and salt depending on the type. For the entire pudding, prepared with about 5-10 g of butter and a small amount of Parmesan, the estimate is: Calories: approximately 1,750-1,900 kcal Protein: approximately 70-80 g Carbohydrates: approximately 285-310 g Fats: approximately 50-60 g The value per serving depends on the number of pieces the pudding is divided into. If divided into 6 servings, one serving would have approximately 290-315 kcal, 12-13 g protein, 48-52 g carbohydrates, and 8-10 g fats. These figures are indicative and do not include an exact measurement of the amount of Parmesan or butter. Storage and Reheating The pudding can be stored in the refrigerator in a covered container and can be consumed cold. For reheating, it can be warmed up in the multicooker or by any other available method until hot. Reheating may make the surface less crispy than immediately after baking, but the flavor remains pleasant. If you prefer the original texture, the pudding can be consumed cold, as mentioned in the recipe.

Fussili pasta pudding (multicooker)

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