A savory oven casserole is a good way to make a delicious main dish from the leftover food. If you have some stewed vegetables left, there is a pack of cottage cheese, eggs and pasta, then in half an hour the casserole with cottage cheese and cabbage will flaunt on the table. And if there is no stewed vegetables, it's okay, you just need to quickly extinguish the cabbage with onions and carrots, it will take almost as much time as for cooking spaghetti.
I don’t know who invented the casserole, most likely, as always, the people, but this is one of the simplest and most delicious hot dishes for a budget dinner that can be cooked by the farthest person from cooking.
- Cooking time: 50 minutes
- Servings: 4
Ingredients for pasta casserole with cottage cheese and cabbage
- 200 g of 9% curd;
- 100 g spaghetti;
- 250 g white cabbage;
- 150 g carrots;
- 80 g onions;
- 2 chicken eggs;
- 15 g canned greens;
- 20 g butter;
- 15 g ground crackers;
- 30 grams of cheese;
- 5 g sweet paprika;
- leek, chili pepper for serving;
- salt, vegetable oil for frying.
Method of cooking pasta casseroles with cottage cheese and cabbage
First stew vegetables in a deep frying pan or broiler. Heat about 15 g of refined vegetable oil. Fry the finely chopped onions.
Add carrots to a fried onion, grated on a large grater.
Then we put shredded white cabbage with very thin strips. Pour 3-4 g of fine salt, close the lid, stew on a quiet fire for 15 minutes. Cabbage should be soft, but you can not bring it up to full readiness.
Transfer the stewed cabbage to the bowl, add the butter, stir, lightly cool.
Boil spaghetti until cooked, recline in a colander, when water is drained, add to stewed vegetables in a bowl.
Vegetables and pasta can not be completely cooled, the dough for a casserole in this case can be made from warm ingredients.
So, next we put the cottage cheese rubbed through the sieve and the tinned greens, if not fresh. I have for these cases always kept a jar of garlic arrows harvested in oil, but you can put any greens to your liking.
Smash two raw eggs in a bowl. If the eggs are large, then 2 pieces are enough, small ones are better to add 3.
Season the dough with sweet paprika and salt. We mix thoroughly, there are many ingredients and they should be mixed evenly.
A small piece of butter is spread over a cast-iron pan, sprinkled with ground breadcrumbs. Put the dough in the pan.
Finely rub a piece of hard cheese. Choose a variety of cheese according to your taste and wallet.
Distribute the cheese on the surface of the casserole, sprinkle with paprika.
We put in the oven warmed to 220 degrees Celsius. We bake about 25 minutes, depending on the individual characteristics of your oven.
Cut the macaroni casserole with cottage cheese and cabbage into portions, sprinkle with leek and chili ringlets. Immediately serve to the table. Enjoy your meal!
