I confess directly: I discovered this combination by accident. I was in a hurry to make something sweet for the family, I didn’t have any pie crusts or the desire to roll out dough, but I did have a bag of spaghetti lying around in the cupboard, some fresh cheese, and yogurt. I thought, why not improvise? I honestly didn’t believe everyone would like it, but after tasting this pudding, I realized I would keep making it. Now, to be honest, the first time I added too many raisins and burned the meringue on top. So, don’t try to rush the meringue, it won’t turn out well. But overall, I think it’s one of the most practical ideas when you crave something cheesy and don’t want to complicate things with crusts and other nonsense. And it comes together quickly, especially if you get the kids involved in mixing.
If you organize yourself decently, you can have everything ready for the oven in 15 minutes, then bake it for another half hour. In total, it takes about 45-50 minutes, which isn’t a big deal. It yields 6 hearty servings if you eat with appetite (usually, there aren’t leftovers for the next day at our place). As for the skill level, let’s say it’s for anyone who knows how to boil pasta and beat some eggs – nothing complicated, you really can’t go too wrong.
I’ve started making it more often because it saves your skin when you’re not in the mood for your classic pastries or sophisticated baked goods. Plus, you have the freedom to throw in any cheeses you have in the fridge, adjust the sweetness, add raisins or skip them if you don’t want to see them on your plate. Also, you won’t fill your kitchen with flour, so there’s not much hassle with washing dishes afterward.
Ingredients, for real, with the quantities that worked best for me (I’ve adjusted them several times, just so you know):
- 1 box of thin spaghetti (Barilla no. 3, 500 g – you can use something else, but it shouldn’t be too thick)
- 2 eggs (for the mixture)
- 150 g sugar (you can add more if you have a sweet tooth, but I suggest starting with this amount and then adjusting to taste)
- 400 ml Greek yogurt, it should be creamy, not watery (this makes the pudding fluffier and prevents the pasta from drying out)
- 200 g fresh cow cheese, something low in whey, not too watery, but not like plaster either
- 100 g mascarpone (adds creaminess and a bit of extra fat to prevent the mixture from drying out)
- 100 g raisins (if you don’t like them, skip them, but they add a subtle sweetness and texture)
- 1 packet of Bourbon vanilla (or vanilla extract, I don’t recommend essence, it tastes like cheap soap if you overdo it)
- 2 tablespoons of butter (one for greasing the pan, one for putting on top before the meringue)
For the meringue:
- 2 egg whites (leftover from another dessert or saved from the eggs used above if you want to make a generous meringue)
- A pinch of salt (helps the foam whip better)
- 2 tablespoons sugar (enough for a thin meringue, no need for more to avoid it becoming sticky)
These are the quantities that, after some trials, gave me a pudding that’s neither too dry nor too gooey, neither too sweet nor bland. The pasta acts as a support, holding the mixture together, so don’t overcook it, or it will turn mushy when baked. The cheese and yogurt provide the creamy and flavorful part, the mascarpone brings everything together and rounds it off, the raisins plump up beautifully and absorb flavor, and the vanilla... without it, it wouldn’t feel like dessert. The butter adds flavor at the base and a shine at the end when you put the meringue on top.
Alright, let me walk you through the steps, as I do them, not how the manuals say:
1. Put a large pot of water to boil, salt it like you would for regular pasta (I add a teaspoon per liter of water), and when it’s boiling, throw in the spaghetti. Cook them for about 2 minutes less than the package says, around 7 minutes for the thin ones (they should be al dente, otherwise they’ll turn mushy when baked). Drain them quickly and rinse briefly with cold water to stop the cooking. Shake them well so there’s no water left.
2. While the pasta is boiling, mix the eggs with the sugar in a large bowl (I just beat them until combined, I don’t whip them). Add the yogurt, cheese, and mascarpone, and mix briefly with a wooden spoon, not with a whisk – you don’t want it too liquid. Add the raisins, vanilla, and a pinch of salt (it’s not written in recipes, but I swear that a touch of salt works wonders in any cheese dessert).
3. Grease a sufficiently large baking dish with a tablespoon of butter (I use a rectangular ceramic dish, about 25x20 cm, a Pyrex works too if you have it). Preheat the oven to 180°C, so you’re not caught off guard when everything is ready to go in.
4. Pour the well-drained pasta into the dish, pour the cheese mixture over them, and gently mix so everything is coated. Don’t press too hard, let them sit loosely; otherwise, it will turn out compact and bland.
5. Cover the dish with aluminum foil and bake for about 20 minutes. The foil helps prevent the top from drying out too soon. If you have a “naughty” oven (like mine), check after 15 minutes to ensure it doesn’t crack on the surface.
6. In the meantime, whip the egg whites for the meringue with a pinch of salt. When they’ve stiffened, start adding the sugar, spoon by spoon. Whip until stiff peaks form (similar to meringue for sweet bread, but it doesn’t need to be rock solid).
7. Remove the dish from the oven after 20 minutes, spread the second tablespoon of butter on top (it melts beautifully over the pudding, trust me), then spread the meringue over the entire surface. Don’t stress about leveling it perfectly; let it have waves and bumps, it looks more rustic.
8. Return it to the oven, this time without foil, for another 5-10 minutes, until the meringue forms a light golden crust and doesn’t stick to your finger (but it shouldn’t be brown, as that feels like plastic and is bitter). If you want a crispy meringue, leave it a bit longer with the oven door slightly ajar at the end, but I prefer it to remain slightly soft.
9. Remove it, let it cool for about 15-20 minutes, because otherwise, you’ll cut it in vain; everything will flow out. Cut it when you see it has settled a bit; otherwise, it’s just a mess of pasta and cheese spreading everywhere.
Tips (from mistakes and repeated attempts):
- Don’t overcook the pasta; otherwise, it becomes gummy after sitting in the oven.
- The cheese should be as fresh as possible, without too much whey; otherwise, the mixture will run in the dish.
- You can skip the mascarpone if you don’t have it, but then add about 2 tablespoons of heavy cream to prevent the pudding from being dry.
- The sugar can be adjusted to taste. If you’re making it for small children, stick to a minimum of 100 g and compensate with sweetness when serving.
- If you have old raisins, soak them for 10 minutes in warm water (or rum, for adults) so they don’t draw moisture from the pudding.
Substitutions and adaptations:
- Gluten-free: use gluten-free spaghetti (I’ve tried some made from corn and rice – a bit fragile, but they work if you don’t overcook them).
- Diet-friendly: you can replace the mascarpone with low-fat yogurt, reduce the cheese a bit if you want to keep the calories lower, but the result won’t be as creamy.
- Lactose-free: there are fresh cheese and lactose-free yogurt options; I’ve tested them with plant-based mascarpone, and it turns out quite well, though it won’t be as rich in flavor.
- Egg-free: I’ve tried using chia soaked in water, but it doesn’t bind as well; you need to add a bit of starch or rice flour to avoid it being mushy.
Variations and serving ideas:
- You can replace the raisins with dried cranberries, dried apricots, or even roughly chopped chocolate if you want something modern.
- If you don’t like meringue (I know people who skip it), leave it plain and sprinkle powdered sugar or even a thin layer of sour cherry jam on top.
- It pairs well with fruit sauce, whipped cream, or even a rich cold yogurt on top.
- Drink: strong coffee, black tea, or cold milk for kids.
- Full menu: at our place, it works as dessert after a light soup, or even as a main meal on a lazy weekend evening, with a fruit salad on the side if you want to feel healthier.
Frequently asked questions (because I always get them on Instagram, so I won’t keep repeating):
1. Can I use other types of pasta?
Yes, but they should be long and thin – spaghetti, linguine, or even thicker noodles. If you use short or very thick pasta, the texture won’t be the same; it will resemble a savory pasta pudding, not a dessert.
2. What do I do if I don’t have fresh cheese?
Go for ricotta, not urda; urda doesn’t bind as well. Or, as a last resort, well-drained cottage cheese. Be careful with saltiness; don’t use overly salty cheeses, as it will ruin the dessert.
3. Can I prepare it in advance and reheat it?
Yes, without any problems. It keeps in the fridge covered, then you can reheat it in the oven or microwave (but it’s better in the oven, as it maintains the crust). Don’t keep it for more than two days, as the meringue tends to absorb moisture and will deflate.
4. How do I cut the portions nicely?
Wait for it to cool for at least half an hour, then use a sharp knife, possibly greased with a bit of butter. If you cut it hot, it will fall apart.
5. Can I add more yogurt and skip the mascarpone?
It works, but the pudding will be less creamy, lighter, and slightly more tart in taste. At least the yogurt should be very rich and not watery; otherwise, it will release liquid when baked.
Nutritional values (for a hearty portion, about 1/6 of the dish): around 350-400 kcal, with about 15 g of protein, 12-15 g of fat, and 50-55 g of carbohydrates (without additional toppings). It’s a fairly filling dessert, with good cheese and eggs for protein and pasta for quick carbohydrates. If you use less sugar and choose low-fat yogurt, you’ll also lower the calories, but it won’t be as... comforting, let’s say. It’s fine for kids, not excessively sweet, has some calcium, and provides good energy, but don’t make it their daily breakfast.
How to store and reheat: in the fridge, covered with foil or a lid, it lasts two days without losing its texture (the meringue becomes a bit softer, but it’s not a problem). When you want to reheat it, put it in the oven for 10 minutes at a warm temperature (150°C), possibly covered with parchment paper to prevent the meringue from drying out. The microwave makes it softer, but it’s good that way too, if you don’t have time for anything else. I don’t recommend freezing it, as the pasta changes texture and becomes gummy when defrosted. If you have leftovers and want to eat it cold, it works like that too; it resembles a rustic cheesecake with pasta.
If you organize yourself decently, you can have everything ready for the oven in 15 minutes, then bake it for another half hour. In total, it takes about 45-50 minutes, which isn’t a big deal. It yields 6 hearty servings if you eat with appetite (usually, there aren’t leftovers for the next day at our place). As for the skill level, let’s say it’s for anyone who knows how to boil pasta and beat some eggs – nothing complicated, you really can’t go too wrong.
I’ve started making it more often because it saves your skin when you’re not in the mood for your classic pastries or sophisticated baked goods. Plus, you have the freedom to throw in any cheeses you have in the fridge, adjust the sweetness, add raisins or skip them if you don’t want to see them on your plate. Also, you won’t fill your kitchen with flour, so there’s not much hassle with washing dishes afterward.
Ingredients, for real, with the quantities that worked best for me (I’ve adjusted them several times, just so you know):
- 1 box of thin spaghetti (Barilla no. 3, 500 g – you can use something else, but it shouldn’t be too thick)
- 2 eggs (for the mixture)
- 150 g sugar (you can add more if you have a sweet tooth, but I suggest starting with this amount and then adjusting to taste)
- 400 ml Greek yogurt, it should be creamy, not watery (this makes the pudding fluffier and prevents the pasta from drying out)
- 200 g fresh cow cheese, something low in whey, not too watery, but not like plaster either
- 100 g mascarpone (adds creaminess and a bit of extra fat to prevent the mixture from drying out)
- 100 g raisins (if you don’t like them, skip them, but they add a subtle sweetness and texture)
- 1 packet of Bourbon vanilla (or vanilla extract, I don’t recommend essence, it tastes like cheap soap if you overdo it)
- 2 tablespoons of butter (one for greasing the pan, one for putting on top before the meringue)
For the meringue:
- 2 egg whites (leftover from another dessert or saved from the eggs used above if you want to make a generous meringue)
- A pinch of salt (helps the foam whip better)
- 2 tablespoons sugar (enough for a thin meringue, no need for more to avoid it becoming sticky)
These are the quantities that, after some trials, gave me a pudding that’s neither too dry nor too gooey, neither too sweet nor bland. The pasta acts as a support, holding the mixture together, so don’t overcook it, or it will turn mushy when baked. The cheese and yogurt provide the creamy and flavorful part, the mascarpone brings everything together and rounds it off, the raisins plump up beautifully and absorb flavor, and the vanilla... without it, it wouldn’t feel like dessert. The butter adds flavor at the base and a shine at the end when you put the meringue on top.
Alright, let me walk you through the steps, as I do them, not how the manuals say:
1. Put a large pot of water to boil, salt it like you would for regular pasta (I add a teaspoon per liter of water), and when it’s boiling, throw in the spaghetti. Cook them for about 2 minutes less than the package says, around 7 minutes for the thin ones (they should be al dente, otherwise they’ll turn mushy when baked). Drain them quickly and rinse briefly with cold water to stop the cooking. Shake them well so there’s no water left.
2. While the pasta is boiling, mix the eggs with the sugar in a large bowl (I just beat them until combined, I don’t whip them). Add the yogurt, cheese, and mascarpone, and mix briefly with a wooden spoon, not with a whisk – you don’t want it too liquid. Add the raisins, vanilla, and a pinch of salt (it’s not written in recipes, but I swear that a touch of salt works wonders in any cheese dessert).
3. Grease a sufficiently large baking dish with a tablespoon of butter (I use a rectangular ceramic dish, about 25x20 cm, a Pyrex works too if you have it). Preheat the oven to 180°C, so you’re not caught off guard when everything is ready to go in.
4. Pour the well-drained pasta into the dish, pour the cheese mixture over them, and gently mix so everything is coated. Don’t press too hard, let them sit loosely; otherwise, it will turn out compact and bland.
5. Cover the dish with aluminum foil and bake for about 20 minutes. The foil helps prevent the top from drying out too soon. If you have a “naughty” oven (like mine), check after 15 minutes to ensure it doesn’t crack on the surface.
6. In the meantime, whip the egg whites for the meringue with a pinch of salt. When they’ve stiffened, start adding the sugar, spoon by spoon. Whip until stiff peaks form (similar to meringue for sweet bread, but it doesn’t need to be rock solid).
7. Remove the dish from the oven after 20 minutes, spread the second tablespoon of butter on top (it melts beautifully over the pudding, trust me), then spread the meringue over the entire surface. Don’t stress about leveling it perfectly; let it have waves and bumps, it looks more rustic.
8. Return it to the oven, this time without foil, for another 5-10 minutes, until the meringue forms a light golden crust and doesn’t stick to your finger (but it shouldn’t be brown, as that feels like plastic and is bitter). If you want a crispy meringue, leave it a bit longer with the oven door slightly ajar at the end, but I prefer it to remain slightly soft.
9. Remove it, let it cool for about 15-20 minutes, because otherwise, you’ll cut it in vain; everything will flow out. Cut it when you see it has settled a bit; otherwise, it’s just a mess of pasta and cheese spreading everywhere.
Tips (from mistakes and repeated attempts):
- Don’t overcook the pasta; otherwise, it becomes gummy after sitting in the oven.
- The cheese should be as fresh as possible, without too much whey; otherwise, the mixture will run in the dish.
- You can skip the mascarpone if you don’t have it, but then add about 2 tablespoons of heavy cream to prevent the pudding from being dry.
- The sugar can be adjusted to taste. If you’re making it for small children, stick to a minimum of 100 g and compensate with sweetness when serving.
- If you have old raisins, soak them for 10 minutes in warm water (or rum, for adults) so they don’t draw moisture from the pudding.
Substitutions and adaptations:
- Gluten-free: use gluten-free spaghetti (I’ve tried some made from corn and rice – a bit fragile, but they work if you don’t overcook them).
- Diet-friendly: you can replace the mascarpone with low-fat yogurt, reduce the cheese a bit if you want to keep the calories lower, but the result won’t be as creamy.
- Lactose-free: there are fresh cheese and lactose-free yogurt options; I’ve tested them with plant-based mascarpone, and it turns out quite well, though it won’t be as rich in flavor.
- Egg-free: I’ve tried using chia soaked in water, but it doesn’t bind as well; you need to add a bit of starch or rice flour to avoid it being mushy.
Variations and serving ideas:
- You can replace the raisins with dried cranberries, dried apricots, or even roughly chopped chocolate if you want something modern.
- If you don’t like meringue (I know people who skip it), leave it plain and sprinkle powdered sugar or even a thin layer of sour cherry jam on top.
- It pairs well with fruit sauce, whipped cream, or even a rich cold yogurt on top.
- Drink: strong coffee, black tea, or cold milk for kids.
- Full menu: at our place, it works as dessert after a light soup, or even as a main meal on a lazy weekend evening, with a fruit salad on the side if you want to feel healthier.
Frequently asked questions (because I always get them on Instagram, so I won’t keep repeating):
1. Can I use other types of pasta?
Yes, but they should be long and thin – spaghetti, linguine, or even thicker noodles. If you use short or very thick pasta, the texture won’t be the same; it will resemble a savory pasta pudding, not a dessert.
2. What do I do if I don’t have fresh cheese?
Go for ricotta, not urda; urda doesn’t bind as well. Or, as a last resort, well-drained cottage cheese. Be careful with saltiness; don’t use overly salty cheeses, as it will ruin the dessert.
3. Can I prepare it in advance and reheat it?
Yes, without any problems. It keeps in the fridge covered, then you can reheat it in the oven or microwave (but it’s better in the oven, as it maintains the crust). Don’t keep it for more than two days, as the meringue tends to absorb moisture and will deflate.
4. How do I cut the portions nicely?
Wait for it to cool for at least half an hour, then use a sharp knife, possibly greased with a bit of butter. If you cut it hot, it will fall apart.
5. Can I add more yogurt and skip the mascarpone?
It works, but the pudding will be less creamy, lighter, and slightly more tart in taste. At least the yogurt should be very rich and not watery; otherwise, it will release liquid when baked.
Nutritional values (for a hearty portion, about 1/6 of the dish): around 350-400 kcal, with about 15 g of protein, 12-15 g of fat, and 50-55 g of carbohydrates (without additional toppings). It’s a fairly filling dessert, with good cheese and eggs for protein and pasta for quick carbohydrates. If you use less sugar and choose low-fat yogurt, you’ll also lower the calories, but it won’t be as... comforting, let’s say. It’s fine for kids, not excessively sweet, has some calcium, and provides good energy, but don’t make it their daily breakfast.
How to store and reheat: in the fridge, covered with foil or a lid, it lasts two days without losing its texture (the meringue becomes a bit softer, but it’s not a problem). When you want to reheat it, put it in the oven for 10 minutes at a warm temperature (150°C), possibly covered with parchment paper to prevent the meringue from drying out. The microwave makes it softer, but it’s good that way too, if you don’t have time for anything else. I don’t recommend freezing it, as the pasta changes texture and becomes gummy when defrosted. If you have leftovers and want to eat it cold, it works like that too; it resembles a rustic cheesecake with pasta.