Spaghetti with cheese and raisins

Name: Spaghetti with cheese and raisins - Stanca D.
Ingredients: 400 g egg spaghetti; Baneasa 600 g slightly salted cheese 4 eggs 50 g raisins grated zest of one lemon 4 tablespoons of sugar 3 sachets of vanilla sugar 2 l water 1 teaspoon salt 50 g butter

Pasta/Pizza - Spaghetti with cheese and raisins by Stanca D. - Recipia

I have often found myself with some cheese in the fridge and didn't know what to do with it. One day, I also had some egg noodles and a few raisins left over from another dessert. I put everything together, baked it, and got a simple recipe that is definitely worth repeating. Basically, it doesn't require special techniques or complicated ingredients. Quick Info Total time: approx. 1 hour Preparation time: 20-25 minutes (including soaking the raisins) Baking time: 25-30 minutes Servings: 6 Difficulty: easy Recipe for a quick lunch or dinner, suitable for kids Ingredients 400 g egg noodles 2 liters of water 1 teaspoon salt 600 g slightly salted cheese (cottage cheese or a combination with telemea works well) 4 eggs (used in two stages) 50 g raisins 4 tablespoons sugar Zest of one lemon 3 packets of vanilla sugar 50 g butter for greasing the dish 2-3 tablespoons sour cream (for the final layer) Preparation method 1. Soak the raisins in cold water for 30 minutes before anything else. Let them sit at room temperature in a small bowl, just enough to cover them. 2. Fill a pot with 2 liters of water, add the teaspoon of salt, and bring to a boil. When it boils, add the noodles. I break them in half or thirds to fit well in the pot, but it's not mandatory. Cook according to the package instructions until they puff up and become soft without falling apart. Drain well in a colander and rinse quickly under cold running water to prevent sticking. 3. In a large bowl, crumble the cheese with a fork. If it's harder, grate it. Add 2 eggs, 4 tablespoons of sugar, the drained raisins, and the lemon zest. Mix everything until you get a fairly homogeneous cream. It doesn't have to be completely smooth. 4. Grease a heat-resistant dish with the 50 g of butter, including the edges. Place half of the cooked and cooled noodles at the bottom of the dish, spreading them evenly. Pour the cheese mixture on top and level it gently. Cover with the remaining noodles. 5. Place the dish in the preheated oven at 180°C. Leave for 15 minutes, just enough for it to take shape and start binding. 6. In the meantime, beat the remaining 2 eggs with the sour cream and the 3 packets of vanilla sugar. After the 15 minutes, take the dish out, pour the egg and sour cream mixture over the noodles, and spread it gently with a spoon to cover evenly. 7. Bake for another 10-15 minutes, or until the top layer gets a golden crust without burning at the edges. 8. Remove from the oven and let cool for 10-15 minutes. You can serve it warm, but it's also great cold. Why I make this recipe often It's the kind of recipe I whip up quickly when I have older cheese or leftover noodles from another meal. It’s quick to make and doesn’t require me to use many pots or to constantly supervise. Both adults and kids love it, and it keeps well until the next day. Tips and variations Tips 1. Don’t use overly salty cheese; otherwise, it will taste too intense. A combination of cottage cheese with a bit of telemea works perfectly. 2. Don’t skip rinsing the noodles; it helps prevent them from sticking after baking. 3. If the noodles are too long for the heat-resistant dish, don’t hesitate to break them. Substitutions - Cottage cheese can be partially replaced with ricotta or urda. - The sour cream on top can be omitted if you don't have any, although it adds a creamy texture. - Sugar can be reduced or adjusted depending on the cheese used or personal taste. Variations - You can add a pinch of cinnamon or rum essence if you like their aroma. - Instead of raisins, dried cranberries can be used. - If you want a denser texture, use less sour cream for the final layer. Serving ideas 1. It can be served warm or cold. 2. It can be cut into cubes after cooling and taken to work. 3. Pair it with plain yogurt or fruit compote. Frequently asked questions 1. What type of cheese works best? Slightly salted cottage cheese, possibly combined with a bit of telemea, gives the right flavor and isn’t too salty or bland. 2. Can I use another type of pasta instead of noodles? You can, but the texture will be different. The recipe works best with egg noodles, but penne or thick vermicelli are also fine in a pinch. 3. Is it necessary to soak the raisins? It’s not mandatory, but if you let them sit in water, they will plump up and won’t be hard after baking. Plus, they won’t absorb moisture from the cheese. 4. Can I skip the egg and sour cream layer on top? You can, but the final layer gives a nice crust and holds everything together. If you don’t have sour cream, you can just use beaten egg with a little milk. 5. How do I know when it’s done in the oven? When the edges are slightly browned and the top layer is golden, there should be no liquid on the surface, and it should smell baked. It doesn’t need to stay long, or it will dry out. Nutritional values Estimate per serving (from 6 servings): approximately 410-430 kcal. Carbohydrates: 52-54 g Proteins: 18-20 g Fats: 12-14 g Values are estimated and depend heavily on the cheese used and the amount of sour cream. The sugar in the recipe doesn’t raise the calories per serving significantly. Storage and reheating It keeps in the fridge for up to 2 days, well covered. When reheating, I recommend the oven or microwave, but not for too long, or it becomes dry. If it stays more than two days, the texture changes and it’s not as pleasant. It’s best consumed within the first 24 hours.

Spaghetti with cheese and raisins

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