Baked pasta with cottage cheese and raisins

Name: Baked pasta with cottage cheese and raisins
Ingredients: 500 g spiral pasta; 2500 ml water; 10 g salt for the cooking water; 500 g sweet cottage cheese; 3 tablespoons sour cream; 4-5 tablespoons Green Sugar; 2 egg yolks; Zest of 1 lemon; 100 g raisins; 4-5 tablespoons peach jam; 15 g butter; 2 egg whites; 1 g salt for the egg whites; 2 tablespoons Green Sugar

Pasta/Pizza - Baked pasta with cottage cheese and raisins by Clementina B. - Recipia

Baked pasta with cottage cheese and raisins bakes for 20 minutes before the meringue layer goes on. This version takes its cue from vargabéles, a bake made with wide noodles, but here medium spirals sit under cottage cheese, raisins and browned egg whites, with a little peach jam. I use medium spirals, not the very small ones. Preparation: 20 minutes. Cooking: 40 minutes. Total time: 60 minutes. Serves: 6. About 530 kcal and 28 g protein per serving.

Ingredients

500 g spiral pasta
2500 ml water
10 g salt for the cooking water
500 g sweet cottage cheese
3 tablespoons sour cream
4-5 tablespoons Green Sugar
2 egg yolks
Zest of 1 lemon
100 g raisins
4-5 tablespoons peach jam
15 g butter
2 egg whites
1 g salt for the egg whites
2 tablespoons Green Sugar

Preparation

1. Bring 2500 ml of water and 10 g of salt to a boil. Add the spiral pasta and cook for 10 minutes, until still firm in the middle. 2. While the pasta cooks, mix the cottage cheese with the sour cream, 4-5 tablespoons of Green Sugar and the egg yolks. 3. Grate the lemon zest over the mixture, then add the raisins and peach jam. 4. Drain the pasta, quickly rinse it under cold water and leave it to drain. Mix it with the cheese, then pour everything into a baking dish greased with 15 g of butter. 5. Bake at 180°C for 20 minutes, until it starts to brown lightly on top. Meanwhile, beat the egg whites with 1 g of salt, then gradually add 2 tablespoons of Green Sugar, beating after each addition. 6. Spread the meringue over the pasta and bake for another 10 minutes at 180°C, until golden brown. Serve warm or cold.

Notes

Keep covered in the fridge for up to 3 days; it slices more neatly when cold. A slice goes well with black tea and is reminiscent of pasta pudding, with a meringue layer on top. Make sure the cottage cheese is well drained; if it seems watery, leave it in a sieve before mixing, or the middle may stay too soft. You can leave out the peach jam and replace the Green Sugar with the same amount of white or brown sugar, including in the egg-white meringue. This dish contains gluten, dairy and eggs.