Table of contents:
- Ingredients for Pasta Casserole with Cottage Cheese and Cabbage
- Method of cooking pasta casserole with cottage cheese and cabbage
Video: Pasta Casserole With Cottage Cheese And Cabbage. Unsweetened Curd Casserole. Step-by-step Recipe With Photo
An unsweetened casserole in the oven is a good way to make a delicious second course with leftover food. If you have a few stewed vegetables left, there is a pack of cottage cheese, eggs and pasta, then in half an hour a casserole with cottage cheese and cabbage will flaunt on the table. And if there are no stewed vegetables, then it's okay, you just need to quickly stew cabbage with onions and carrots, this will take almost the same time as boiling spaghetti.
I don't know who invented the casserole, most likely, as always, the people, but this is one of the simplest and most delicious hot dishes for a budget dinner, which can be prepared by the most distant person from cooking.
- Cooking time: 50 minutes
- Servings: 4
Ingredients for Pasta Casserole with Cottage Cheese and Cabbage
- 200 g of 9% cottage cheese;
- 100 g spaghetti;
- 250 g white cabbage;
- 150 g carrots;
- 80 g of onions;
- 2 chicken eggs;
- 15 g of canned greens;
- 20 g butter;
- 15 g of ground crackers;
- 30 g of cheese;
- 5 g sweet paprika;
- leeks, chili peppers for serving;
- salt, vegetable oil for frying.
Method of cooking pasta casserole with cottage cheese and cabbage
First, simmer vegetables in a deep frying pan or brazier. We heat about 15 g of refined vegetable oil. Fry the finely chopped onion head.
Add carrots grated on a coarse grater to the fried onions.
Then put the white cabbage shredded in very thin strips. Pour 3-4 g of fine table salt, cover with a lid, simmer over low heat for 15 minutes. The cabbage should become soft, but you can not bring it to full readiness.
We shift the stewed cabbage into a bowl, add butter, stir, cool slightly.
Boil the spaghetti until tender, put it in a colander, when the water drains, add it to a bowl to the stewed vegetables.
Vegetables and pasta need not be completely cooled; in this case, the casserole dough can be made from warm ingredients.
So, next we put the cottage cheese rubbed through a sieve and canned greens, if not fresh. For these cases, I always have a jar of garlic shoots prepared in oil, but you can put any greens you like.
Break two raw eggs into a bowl. If the eggs are large, then 2 pieces are enough, small ones are better to add 3.
Season the dough with sweet paprika and salt. We mix thoroughly, there are a lot of ingredients and they should be mixed evenly.
Spread a small piece of butter over a cast-iron frying pan, sprinkle with ground breadcrumbs. Put the dough into the pan.
Finely rub a piece of hard cheese. Choose the type of cheese according to your taste and wallet.
Spread the cheese over the surface of the casserole, sprinkle with paprika.
We put in an oven preheated to 220 degrees Celsius. We bake for about 25 minutes, depending on the individual characteristics of your oven.
Cut the pasta casserole with cottage cheese and cabbage into portions, sprinkle with leek rings and chili. We serve immediately to the table. Bon Appetit!