Pasta Bake with Cottage Cheese and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 small noodles (croissant noodles)
- 200 g cottae cheese
- 200 g herb quark
- 1 zucchini
- 1 onion (s)
- 1 bunch chives
- 1 tablespoon butter
- 6 tablespoon cream (alternatively Cremefine for cooking)
- 200 g cheese, rated
- Seasoning (s) to taste
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente, in the meantime cut the chives, onions and courgettes into small pieces (courgettes in cubes).
- Fry the onion in a little butter until translucent, add the zucchini and fry. Mix the cottage cheese, herb quark and cream in a bowl and mix well with the zucchini and onions. Season to taste (I use Knorr herb pieces for sprinkling, pepper and paprika).
- Fold in the croissant noodles and cheese and bake in a greased baking dish for 15-20 minutes at approx. 200 degrees - done.
- Alternatively, you can also add a few slices of cooked ham. Since I use the recipe as a diet recipe, I take light cheese (16%), only fold half of it under and the other half to crust over. If you like, you can of course use more cheese. Instead of cream I use Rama Cremefine for cooking.
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