Sweet noodles

Ingredients for 4 servings:

• 16 cannelloni
• 500 g low-fat curd cheese
• 200 g sour cream (1 cup)
• 200 g cream cheese (Buko the Creamy, 1 cup)
• 3 large eggs, (L)
• 100 g sugar
• 500 ml milk
• 2 large eggs, (L)
• 25 g sugar
• 1 pinch of salt
• Butter, for greasing a square baking dish

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

– sweet cannelloni casserole (not only) for children

Place the filling ingredients in a mixing bowl and mix vigorously with an electric mixer to remove any lumps. Cover the mixture to prevent odors from sticking and place it in the fridge for 20 minutes. Butter a baking dish large enough to hold 16 cannelloni in a single layer. I used a 23cm x 23cm dish, which is perfect for a single-layer cannelloni casserole made from 16 tubes. Have a 1-liter measuring cup ready. Place the oven rack in the middle of the oven and set it to 160°C fan-assisted. Lay out the cannelloni and fill the 1-liter measuring cup with some of the quark mixture. To fill the dish, place the cannelloni vertically one after the other on the bottom of the baking dish and pour in the creamy mixture. Work quickly! Don’t be alarmed if some of the mixture spills out. Once the bottom of the dish is covered with the filled pasta, add all of the topping ingredients to the mixing bowl you were using. Using an electric mixer, vigorously beat the egg wash until frothy, then pour it over the filled pasta. If you have an oven with pull-out shelves, you can pull out the rack and fill the dish with the egg wash right there. This will prevent any spills when carrying the full dish to the oven. The casserole takes about 40 minutes at 160°C fan/convection oven. It should be golden brown on top and serve hot. Note: Do not pile the pasta in two layers, as the pasta not covered in the egg wash will become hard. And don’t be alarmed if the mixture naturally overgrows the dish.