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Recipe details
Egg Casserole with Cottage Cheese, Pasta, and Onion
A compact savory baked casserole in which pasta and onion are set in a tender cottage-cheese and egg mixture.
≈ 115 kcal/100 g · ≈ 260 kcal/serving
45 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
cottage cheese120 g
egg1 large
onion, finely diced50 g
short pasta, dry40 g
cooking oil5 g
salt1.5 g
black pepper0.2 g
Cookware and utensils
small saucepan
small ovenproof baking dish
mixing bowl
colander
fork
Directions
01
Preheat the oven to 375°F (190°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
375°F/190°C
02
Boil the pasta in salted water until just tender
Products
short pasta, dry — 40 g; salt — 1.5 g
Action
boil and drain
Time
5 min
Temperature
boiling water
03
drain it
Products
short pasta, dry — 40 g; salt — 1.5 g
Action
boil and drain
Time
5 min
Temperature
boiling water
04
Soften the onion in half the oil in a skillet.
Products
onion, finely diced — 50 g; cooking oil — 5 g
Action
soften
Time
5 min
Temperature
medium heat
05
Beat the egg, cottage cheese, remaining salt, and black pepper in the bowl.
Products
egg — 1 large; cottage cheese — 120 g; salt — 1.5 g; black pepper — 0.2 g
Action
beat
Time
3 min
Temperature
room temperature
06
Fold the pasta and softened onion into the egg mixture.
Products
short pasta, dry — 40 g; onion, finely diced — 50 g; egg — 1 large
