Baked pasta with assorted cheeses

Name: Baked pasta with assorted cheeses
Ingredients: 500 g pasta; 3000 ml water; 1/8 teaspoon salt; 250 g cottage cheese; 250 g sheep’s cheese; 4 eggs; 15 g dill; 75 g sour cream; 1 head of garlic (40 g)

Pasta/Pizza - Baked pasta with assorted cheeses by Filofteia A. - Recipia

Baked pasta with assorted cheeses is made with cottage cheese, sheep’s cheese and eggs, then baked until golden on top. Dill and garlic go into the mixture, while the middle stays soft, held together by the cheese and eggs. I like to cut it while it’s still hot, when the top is golden. Preparation: 20 minutes. Cook time: 38 minutes. Total time: 58 minutes. Servings: 4. About 800 kcal and 40 g protein per serving.

Ingredients

500 g pasta
3000 ml water
1/8 teaspoon salt
250 g cottage cheese
250 g sheep’s cheese
4 eggs
15 g dill
75 g sour cream
1 head of garlic (40 g)

Preparation

1. Put 3000 ml of water and 1/8 teaspoon of salt in a saucepan. When it comes to a boil, add the pasta and cook for 10 minutes, until soft but still holding its shape; drain. 2. In a bowl, mash the cottage cheese and sheep’s cheese with a fork. Mix in 2 eggs, the chopped dill and 45 g of sour cream. 3. Chop the garlic and put it in a pan over low heat for 3 minutes, until it starts to brown. Take the pan off the heat, add 30 g of sour cream and stir. 4. Pour the mixture from the pan over the cheese, then mix in the drained pasta. Transfer everything to an ovenproof dish. 5. Beat the 2 remaining eggs and pour them over the top. Bake at 180°C for 25 minutes, until the surface is golden.

Notes

For a gluten-free version, replace the pasta with 500 g of gluten-free pasta; the dish contains dairy and eggs. It keeps in a covered container in the fridge for up to 3 days, and portions should be reheated covered so they don’t dry out. Serve with a tomato and cucumber salad. Short tubular or spiral pasta holds the mixture well, while long strands get tangled when serving. Sheep’s cheese can be salty, so keep the salt in the pasta water to a small pinch. If the cottage cheese has a lot of whey, let it drain in a sieve before mixing, otherwise the mixture may turn out soft.