Recipe for a non-troublesome pasta casserole with cottage cheese and raisins. Everyone in our family eats pasta in this form!
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 60 mins |
| Course | Pasta |
| Cuisine | Eastern European |
Ingredients
Ingredients- Pasta (horns or feathers) – 200 g (dry weight)
- Curd 9% – 300 g
- Raisins – 100 g (to taste)
- Sour cream 20% – 150 g
- Sugar – 75 g
- Eggs – 2 pcs.
- Vanilla sugar – 1 sachet (8 g)
- Salt – a pinch
- Butter – for greasing the mold
For the filling (optional):
- Strawberry jam – to taste
- Sour cream – to taste
Print Recipe
Pin Recipe Instructions
- Pour boiling water over raisins for 10 minutes. Then drain the water, dry the raisins.
- In a deep bowl combine cottage cheese, eggs, sugar, vanilla sugar, and salt.
- Beat with a blender with a whisk attachment or rub thoroughly with a fork.
- Boil pasta until al dente – inside they should remain a little hard. I cooked for 9 minutes. You cook for 1 minute less than the time indicated on the package.
- Throw the pasta in a colander, drain the liquid. Put the pasta in the curd and egg mixture. Add raisins there. Stir with a spoon.
- Turn on the oven and preheat to 180 degrees. Grease a baking dish (mine – 20×15 cm) with butter. Put the resulting mass into a mold.
- Brush with the remaining sour cream, spreading evenly over the entire surface.
- Cook pasta casserole with cottage cheese and raisins in the oven at 180 degrees for 40 minutes. Cool casserole in a pan.
- Cut the cooled casserole into portions, add sour cream and jam and serve.
Bon Appetit!
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