Pasta with cottage cheese (Multicooker)

Name: Pasta with cottage cheese (Multicooker) - Silviana M.
Ingredients: 300 g pasta (I had shells) 500 g fresh crumbled cow cheese 2 eggs 50 g raisins 5; 6 tablespoons of sugar Salt 1 liter of water 100 ml sweet milk

Children - Pasta with cottage cheese (Multicooker) by Silviana M. - Recipia

Pasta with cottage cheese in a multicooker When I want a simple dessert made from common ingredients, I prepare this pasta with cottage cheese in a multicooker. The pasta is boiled directly in the device, then mixed with cheese, eggs, sugar, and raisins. At the end, milk is added, and the mixture is baked until it sets and can be sliced after cooling. I used shell pasta, but the recipe is presented exactly as it was prepared. Quick Info Cooking and baking time: approximately 83 minutes Preparation time: not specified; includes mixing the composition and draining the pasta Total time: at least 1 hour and 23 minutes, excluding cooling time Servings: not specified Difficulty: easy Recipe type: sweet pasta with cottage cheese, prepared in a multicooker Ingredients 300 g pasta; the original recipe used shell pasta 500 g fresh cottage cheese, crumbled 2 eggs 50 g raisins 5-6 tablespoons of sugar Salt, to taste 1 liter of water 100 ml sweet milk Preparation method 1. Put 1 liter of water in the large bowl of the multicooker and add a little salt. Set the BOIL program for 8 minutes, just enough to boil the water. 2. After the water has boiled, add the pasta. Set the STEW program for 30 minutes. At this stage, the pasta is boiled in the device's bowl. 3. Meanwhile, prepare the cheese mixture. Put the crumbled cottage cheese in a bowl and add the sugar, beaten eggs, raisins, and a little salt. 4. The amount of salt in the cheese mixture depends on taste and how salty the cheese used is. Mix the ingredients until they are distributed as evenly as possible. 5. After the program is finished, drain the remaining water from the pasta. The exact amount of water that should remain is not specified, so the pasta is drained of the available water in the bowl. 6. Add the cheese mixture over the pasta and mix. Then level the surface so that the mixture is distributed as evenly as possible in the bowl. 7. Pour the 100 ml of milk over the pasta and cheese. 8. Set the BAKE program for 45 minutes. The temperature is adjusted by pressing the TEMPERATURE button and set to 180 degrees. 9. After baking is complete, let the dish cool. Cut into pieces after it has cooled. Why I make this recipe often It is a practical option when I have cottage cheese on hand and want to use the multicooker for the entire process. The pasta is boiled in the same device, and afterward, it is baked together with the cheese, eggs, raisins, and sugar. Not many steps are needed, and the dish can be portioned after cooling. The final taste largely depends on the cheese. Saltier cheese will require less added salt, while less salty cheese can be adjusted to taste. The recipe indicates sugar in an amount of 5-6 tablespoons, so the sweetness level can be adjusted within this range. Tips and variations Tips The cheese should be crumbled before mixing with the other ingredients so that the eggs, sugar, and raisins can distribute more easily. The eggs are beaten separately before being added to the bowl. Add salt carefully. Cottage cheese can already have a salty taste, and the right amount varies in each case. Follow the order of the programs in the recipe: first BOIL for water, then STEW for pasta, and finally BAKE for baking. The baking temperature is 180 degrees. It is important for the dish to cool before cutting. The recipe specifies that the pieces are cut after cooling, not immediately after the BAKE program ends. Substitutions In the original form, shell pasta was used. The source does not specify other types of pasta or substitutions for cheese, milk, eggs, or raisins, so the recipe is safest to follow with the mentioned ingredients and quantities. Variations The amount of sugar can be chosen between 5 and 6 tablespoons, depending on how sweet you want the dish. This is the only variation directly mentioned in the recipe. The salt in the cheese mixture is adjusted according to taste and the existing salt in the cheese. If the cheese is already salty, use less added salt. Serving ideas The pasta is portioned after it has cooled. The recipe does not specify an addition or sauce for serving, so it can be served as is, in the form of cut pieces from the baked dish. Frequently asked questions 1. What type of pasta is used? The original recipe used shell pasta. The quantity is 300 g. No other type of pasta is mentioned in the source. 2. When is the milk added? The milk is added after the pasta has been boiled, drained, and mixed with the cheese mixture. Pour 100 ml of milk before setting the BAKE program. 3. At what temperature is the pasta with cheese baked? Baking is done at 180 degrees. The BAKE program is selected for 45 minutes, and the temperature is set by pressing the TEMPERATURE button. 4. Why is the dish allowed to cool before cutting? The recipe specifies that the pieces are cut after cooling. This way, the dish has time to stabilize after baking and can be portioned more easily. 5. How much salt is added? The source indicates salt to taste. The amount depends on how salty the cottage cheese used is, so it is better to add a little and consider the taste of the cheese. Nutritional values The values below are estimates for the entire recipe and may vary depending on the type of pasta, cottage cheese, milk, and the exact amount of sugar used. For the entire prepared quantity: Calories: approximately 2,200-2,500 kcal Protein: approximately 105-120 g Carbohydrates: approximately 350-385 g Fat: approximately 40-55 g Fiber: approximately 12-16 g The estimate includes the pasta, 500 g of cottage cheese, 2 eggs, raisins, sugar, milk, and other ingredients with no significant caloric contribution. Since the number of servings is not specified, the values for one serving cannot be calculated accurately. Additionally, cottage cheese can have significant differences in fat and moisture, which changes the final result. Storage and reheating The source does not specify a storage time or reheating method. After cooling, the dish can be portioned, and for storage, it is recommended to keep it in the refrigerator in a covered container. It can be reheated before serving, but the original recipe does not indicate a program, temperature, or specific time for this step.

Pasta with cottage cheese (Multicooker)

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