Pasta pudding

Name: Pasta pudding
Ingredients: 200 g spiral pasta (with tomatoes and spinach Agnesi) 200 g fresh cow cheese 100 ml sour cream (fat) 4 large eggs a cube of butter 4 tablespoons of sugar (or to taste) optional: grated lemon zest and

Dessert - Pasta pudding by Liliana N. - Recipia

The pasta pudding with fresh cheese is easy to make and is perfect when you want a baked dessert with minimal preparation. The pasta is boiled first, then mixed with cheese, sour cream, eggs, and sugar. Baking is done in a multicooker using the BAKE program. The recipe is based on the version prepared by Deyu, with a few details adapted for the Philips Multicooker. You can also add fruit to the mixture, with sour cherries being a great choice for the flavor of this pudding. Quick Info Total Time: at least 55 minutes, without a specific time mentioned for boiling the pasta and preparing the mixture Preparation Time: not specified in the original recipe Baking Time: 55 minutes Temperature: 150 degrees Celsius Servings: the number of servings is not specified; it depends on the size of the pieces Difficulty: easy Recipe Type: pasta pudding in a multicooker, dessert with fresh cheese Ingredients 200 g spiral pasta, preferably tomato and spinach pasta from Agnesi 200 g fresh cow cheese 100 ml heavy sour cream 4 large eggs 1 cube of butter 4 tablespoons of sugar or to taste Optional: grated zest of one lemon Optional: a pinch of cinnamon Optional: fruit, such as sour cherries For the pot: a little oil or soft butter Preparation Method 1. Boil the pasta Put the pasta in boiling water with a little salt, as you normally would. Once cooked, drain the hot water. There’s no need to rinse them. 2. Add the butter While the pasta is still hot, add the cube of butter on top. Gently stir until the butter completely melts and coats the pasta. Be careful while mixing, especially if the pasta is soft, to avoid breaking them. 3. Prepare the cheese mixture In a large bowl, place the fresh cow cheese. Add the sugar, then the sour cream and eggs. You can add the ingredients one by one, mixing after each addition until the mixture becomes smooth. Sprinkle in the grated lemon zest and cinnamon, if you choose to use them. These remain optional, but they add a pleasant flavor to a simple cheese and pasta pudding. 4. Combine the pasta with the cheese Add the butter-coated pasta to the bowl with the cheese mixture. Gently fold them in, ensuring they are evenly coated with the mixture. If you're using fruit, you can add it at this point. Sour cherries pair well, as mentioned in the original recipe. No specific amount is indicated, so add them according to your preference. 5. Prepare the multicooker pot Grease the multicooker pot with a little oil or soft butter. You don’t need a large amount, just enough to prevent the pudding from sticking to the pot. Pour the pasta and cheese mixture into the pot and level it gently. 6. Bake the pudding Set the BAKE program to 150 degrees Celsius and let the pudding bake for 55 minutes. After the program finishes, keep the pudding warm in the pot and let it cool gradually. During this time, the mixture will settle and can be portioned more easily. Why I make this recipe often This is a practical recipe when you need a simple dessert made from common ingredients. It doesn't require complicated preparation, and the boiled pasta mixes quickly with the cheese and other ingredients. The multicooker takes care of the baking, so you don’t have to watch over it constantly. I also like that the pudding can stay in the pot after baking and cool gradually. It can be served warm or after it has cooled down, and the fruit can subtly change the flavor without altering the base of the recipe. Tips and Variations Tips Make sure to drain the pasta well after boiling, so the final mixture doesn’t become too soft. Add the butter while the pasta is still warm, as it melts more easily and distributes evenly. The fresh cow cheese should be blended with the sour cream, eggs, and sugar before adding the pasta. This way, the mixture spreads better among the pasta. If you prefer a sweeter dessert, you can adjust the sugar to taste. The amount in the base recipe is 4 tablespoons. It’s important to grease the multicooker pot, even if you use very little oil or butter. This step helps the pudding release more easily after baking. Don’t rush the cooling process immediately after the program ends. The recipe recommends keeping the pudding warm in the pot to cool gradually. Substitutions The recipe uses spiral pasta, including the tomato and spinach variant from Agnesi. If you don’t have exactly this type, you can use similar spiral pasta, keeping the amount at 200 g. The sour cream should be heavy, as specified in the recipe. There’s no precise substitute indicated, so it’s better to stick with the mentioned type of sour cream for a creamy mixture. No alternative is provided for white sugar in the original recipe. However, the amount can be adjusted according to taste. Variations The simplest variation is to add fruit. Sour cherries are recommended in the original recipe and pair well with the cheese, sour cream, and sugar. You can also use grated lemon zest, cinnamon, or both. They are listed as optional ingredients in the recipe, so the pudding can be made without them. The tomato and spinach pasta also gives a different appearance to the dish, but the base remains the same: boiled pasta, butter, fresh cheese, eggs, sour cream, and sugar. Serving Ideas The pudding can be served warm, after cooling slightly in the pot, or cold. It is easier to portion after it has cooled gradually when the mixture is no longer very soft. If you used sour cherries, they can be distributed within the mixture before baking. For a simple version, the pudding can be served without any additional toppings, as the sugar, cheese, and optional flavors are already included in the recipe. Frequently Asked Questions Can I use a different type of pasta? Yes, the recipe can also be made with other similar spiral pasta. The base version uses 200 g of spiral pasta, specifically the tomato and spinach variant from Agnesi. Is it mandatory to add lemon zest and cinnamon? No. Both ingredients are optional. Lemon zest and cinnamon add flavor, but the pudding can be made without them. When is the butter added? The butter is added over the hot pasta after it has been drained. Stir gently until it completely melts. Can I add fruit? Yes. The recipe specifically mentions sour cherries as a suitable option. No exact amount is specified, so they can be added according to preference. Why is the pudding left to cool in the pot? After baking, the pudding is kept warm in the pot and allowed to cool gradually. This way, the mixture settles before serving and can be portioned more easily. Nutritional Values The values below are estimates and refer to the entire amount of pudding. The calculation may vary depending on the type of cheese, sour cream, butter, and pasta used. The exact amount of the butter cube is not specified, which influences the result. For the entire recipe: Calories: approximately 1,750-1,900 kcal Protein: approximately 75-85 g Carbohydrates: approximately 200-220 g Fats: approximately 65-75 g If the pudding is divided into 4 equal servings, one serving would have approximately: 440-475 kcal 19-21 g protein 50-55 g carbohydrates 16-19 g fats These values do not include any added fruit and should not be considered exact. The final content depends mainly on the type of pasta used, the fat percentage of the sour cream and cheese, and the size of the eggs. Storage and Reheating After baking, the pudding can be kept warm in the pot, allowing it to cool gradually as indicated in the recipe. For leftovers that are not consumed, it’s advisable to store them in the refrigerator in a covered container. The original recipe does not specify an exact storage interval, so it’s better not to prepare a larger quantity than you can consume in a short time. The pudding can be eaten cold or gently reheated. When reheating, the texture may become slightly denser than when it was taken out of the multicooker, as the pasta and the egg and cheese mixture continue to settle after cooling.

Pasta pudding

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