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Cottage cheese pasta casserole

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Ingredients for 2 servings:

  • 1 onion(s), finely diced
  • 2 tbsp butter
  • 1 small zucchini, diced
  • 200 g cottage cheese
  • 200 g herb curd
  • 1 bunch of chives, cut into rolls
  • 6 tbsp cream
  • 100 g cheese (Emmental), grated
  • 200 g pasta (croissants)
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the diced onion in the butter until translucent. Add the diced zucchini and fry. Add the cottage cheese, herb curd, chives, and cream. Season with salt and pepper. Meanwhile, cook the pasta until al dente. Then fold it into the vegetables along with the grated Emmental cheese and transfer everything to a buttered, ovenproof casserole dish. Bake in a preheated oven at 170°C for approximately 15-20 minutes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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