Sweet cottage cheese pasta bake

Name: Sweet cottage cheese pasta bake
Ingredients: 2000 ml water; 400 g pasta; 300 g cottage cheese; 8 tablespoons sugar; 3 packets vanilla sugar; 2 tablespoons semolina; 1 teaspoon finely grated orange zest; 5 eggs; 1/8 teaspoon fine salt; 10 g butter; 4 tablespoons sour cream

Pasta/Pizza - Sweet cottage cheese pasta bake by Ecaterina L. - Recipia

Orange zest perfumes this sweet cottage cheese pasta bake, made with boiled pasta and a browned top. The middle stays soft and lightly set by the semolina, while the egg and sour cream form a golden crust. I cut it into small squares and serve it at room temperature. Preparation: 20 minutes. Cook time: 45 minutes. Total time: 65 minutes. Servings: 6. Approximately 480 kcal and 22 g protein per serving.

Ingredients

2000 ml water
400 g pasta
300 g cottage cheese
8 tablespoons sugar
3 packets vanilla sugar
2 tablespoons semolina
1 teaspoon finely grated orange zest
5 eggs
1/8 teaspoon fine salt
10 g butter
4 tablespoons sour cream

Preparation

1. Bring 2000 ml of water to a boil, add the pasta and cook for 10 minutes, or according to the package directions, until al dente. 2. Drain the cottage cheese. Mix it with the sugar, vanilla sugar, semolina, grated orange zest, 4 eggs and salt until you have a smooth mixture. 3. Drain the cooked pasta and mix it with the cheese mixture. 4. Butter a baking dish, pour in the pasta and cheese mixture and level the top. 5. Beat the remaining egg with the sour cream and pour the mixture over the pasta. Bake at 180 °C for 35 minutes, until browned on top.

Notes

Let wetter cottage cheese drain well, otherwise the mixture may stay too soft in the middle. If the cheese has large lumps, mash them with a fork before adding the eggs. Finely grated zest spreads more evenly than thick strips, which can stay behind as tough pieces. You can add raisins or candied fruit to the mixture, and a few drops of vanilla or rum extract go well with the orange. This bake contains gluten, dairy and eggs. I serve it with sour cherry jam. A wide, shallow dish gives you a larger surface to brown; in a deep dish, the middle cooks more slowly. Keep any leftovers in a sealed container in the fridge for up to 3 days.