Magdeburg Quark – Pasta Bake

Ingredients for 10 servings:

• 600 ml milk
• 250 g tagliatelle, thin
• 60 g butter
• 250 g cream cheese
• 20 g cornstarch
• 4 eggs, large
• 2 packets of vanilla sugar
• 60 g sugar
• 1 lemon(s), untreated, zest
• 1 large can of fruit of your choice
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bring the milk to a boil with salt, sprinkle in the pasta, and cook while watching closely until soft. The milk will be completely absorbed by the pasta. Allow to cool. Melt the butter and mix it with the quark and starch into the pasta. Separate the eggs. Beat the egg yolks with the vanilla sugar and lemon zest until frothy. Beat the egg whites with the sugar until stiff peaks. Mix both with the drained fruit (chopped if desired) (e.g. peaches or pears) and fold into the pasta. Pour into a greased and crumbled dish. Bake in a preheated oven at 160°C on the middle rack for approx. 60 minutes. Allow to cool slightly; the casserole will be piping hot. Divide the portions between portions and serve with a sauce made from the canned juices, if desired.