Baked spaghetti with cheese

Name: Baked spaghetti with cheese
Ingredients: 500 g spaghetti; 500 g fresh curd cheese; 100 g sugar; 200 g sour cream; 3 eggs; 1 vial vanilla essence; 15 ml oil

Pasta/Pizza - Baked spaghetti with cheese by Florenta E. - Recipia

Baked spaghetti with cheese cooks at 200°C, and after rinsing the pasta in cold water, it needs to drain well so it doesn’t leave water in the tray. Fresh curd cheese, eggs and sour cream bind the spaghetti into a soft pudding, lightly browned around the edges, good warm or cold. I prefer it cold, cut into neat portions. Prep: 15 minutes. Cook: 30 minutes. Rest: not needed. Total time: 45 minutes. Serves: 4. About 990 kcal and 45 g protein per serving.

Ingredients

500 g spaghetti
500 g fresh curd cheese
100 g sugar
200 g sour cream
3 eggs
1 vial vanilla essence
15 ml oil

Preparation

1. Boil the spaghetti for 8 minutes, until still slightly firm. Rinse with cold water and leave to drain. 2. Grate the fresh curd cheese using the coarse side of a grater. 3. In a bowl, mix the curd cheese with the sugar, sour cream, eggs and vanilla essence. 4. Heat the oven to 200°C and grease the oven tray with oil. 5. Add the spaghetti to the bowl and mix. Transfer the mixture to the tray, press it down gently with a spatula and bake for 22 minutes, until set and lightly browned around the edges.

Notes

Fresh curd cheese can release whey in the package, so drain it well before grating. Mild-tasting curd cheese keeps the sweet note, and if it’s salty, taste it before adjusting the amount of sugar. The pudding is reminiscent of baked macaroni and cheese, but the long spaghetti settles differently in the tray. The wide oven tray leaves the mixture in a thin layer; in a smaller dish, the middle will take longer to set. The edges can dry out if the tray stays in the oven too long, so start checking at the 20-minute mark. A serving goes well with sour cherry compote. If you want it sweeter, you can increase the amount of sugar. The dish contains dairy, eggs and gluten, and keeps covered in the fridge for up to 3 days.