Recipe: Pasta Casserole With Cottage Cheese And Raisins On RussianFood.com

Pasta casserole with cottage cheese and raisins

Spoon and Fork 03/29/20

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

Products 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 filing (optional): Strawberry jam - to taste Sour cream - to taste

Step-by-step photo recipe Pasta casserole with cottage cheese and raisins

Prepare all required ingredients.

If the curd is dry, use more sour cream.

Pour boiling water over the raisins for 10 minutes. Then drain the water, dry the raisins.

In a deep bowl combine cottage cheese, eggs, sugar, vanilla sugar and salt.

Add 100 g sour cream.

Beat with a blender with a whisk attachment or rub thoroughly with a fork.

Boil the pasta until al dente - inside they should remain a little hard. I cooked for 9 minutes. You cook 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 - 20x15 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.

Enjoy your meal!