Recipe for a non-troublesome pasta casserole with cottage cheese and raisins. Everyone in our family eats pasta in this form!

Summary

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

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Instructions

1. Pour boiling water over raisins for 10 minutes. Then drain the water, dry the raisins.
2. In a deep bowl combine cottage cheese, eggs, sugar, vanilla sugar, and salt.
3. Beat with a blender with a whisk attachment or rub thoroughly with a fork.
4. 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.
5. 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.

   

6. 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.
7. Brush with the remaining sour cream, spreading evenly over the entire surface.
8. Cook pasta casserole with cottage cheese and raisins in the oven at 180 degrees for 40 minutes. Cool casserole in a pan.
9. Cut the cooled casserole into portions, add sour cream and jam and serve.

   

Bon Appetit!