There are days when I don't have the energy (or the time) to spend hours cooking in the kitchen, but this is a delicious, satisfying, quick-to-prepare recipe that's enough for the whole family, and it's also perfect for Shavuot. Pasta and cheese pie is one of my favorite recipes for this reason.
And why? Because a pasta tart is a really simple and quick recipe to make. No need to dirty a million dishes to make it, and in fact, all the preparations are done in the same dish that goes in the oven!
Pasta tart is also very practical to prepare in terms of ingredient availability – you can have fun changing the ingredients and making it with any type of pasta you like and with leftover cheeses you have in the fridge. You just need to maintain the cheese-to-egg ratio.
Ingredients :
Half a package of Barilla No. 5 spaghetti
A cottage
A shamenet Hamoutsa
1/2 cube (approximately 100 g) Feta / Bulgarian cheese / Safed
2 large eggs
100g of mozzarella cheese or any hard cheese you like (kashkaval, grated yellow cheese, etc.)
50g of grated mozzarella (or any other cheese you put in the pie)
Grated Parmesan cheese for sprinkling (optional)
Preparation:
Cook the pasta in a large saucepan with water and salt until tender (al dente), drain and return to the saucepan.
Add the cottage cheese, bulgur (or feta) and Shamnet cream and mix.
Bulgarian should be crumbled before adding it to the pan (and not cubed), simply because it is easier to mix when crumbled.
Add the eggs and mix well.
Add the mozzarella, mix well and transfer to a lightly greased baking dish.
Sprinkle the remaining mozzarella (or any other cheese of your choice) over the top and grate the parmesan cheese on top.
As mentioned – you don’t have to grate the cheeses, I like my pie with a layer of golden cheese on top, but even without it, the pie is wonderful.
Place the dish in the oven (preheated to 180 degrees) and cook for about half an hour until the entire top is golden brown and crispy.
I recommend letting the pie cool a little and solidify before serving, but even when it's hot from the oven, it tastes incredibly good.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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