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Recipe details
Cottage Cheese, Pasta, and Tomato Egg Stew
A thick one-pot stew of pasta and tomato enriched with cottage cheese and thickened with egg. An easy dinner recipe with step-by-step instructions.
≈ 114 kcal/100 g · ≈ 476 kcal/serving
32 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 cheese150 g
Egg1 pcs
Pasta60 g
Tomato150 g
Salt7.5 g
Black pepper0.15 g
Cookware and utensils
Small saucepan with lid
Bowl
Wooden spoon
Directions
01
Chop the tomato into small pieces.
Products
Tomato — 150 g
Action
Chop
Time
3 min
Temperature
Room temperature
02
Simmer the tomato with 1 1/2 cups water and half the salt for 5 minutes.
Products
Tomato — 150 g; Salt — 7.5 g
Action
Simmer
Time
5 min
Temperature
Gentle simmer
03
Add the pasta to the tomato broth.
Products
Pasta — 60 g; Tomato — 150 g
Action
Add
Time
1 min
Temperature
Simmering
04
Cover the saucepan and simmer the pasta until tender, about 10 minutes.
Products
Pasta — 60 g
Action
Simmer
Time
10 min
Temperature
Low simmer
05
Stir the cottage cheese into the stew.
Products
Cottage cheese — 150 g
Action
Stir
Time
2 min
Temperature
Low heat
06
Beat the egg with the remaining salt and pepper in a bowl.
Products
Egg — 1 pcs; Salt — 7.5 g; Black pepper — 0.15 g
Action
Beat
Time
1 min
Temperature
Room temperature
07
Pour the egg into the simmering stew while stirring continuously.
Products
Egg — 1 pcs
Action
Pour
Time
2 min
Temperature
Gentle simmer
08
Cook the stew until the egg reaches 160°F/71°C and the mixture thickens, about 5 minutes.
Products
Egg — 1 pcs
Action
Thicken
Time
5 min
Temperature
Gentle simmer; 160°F/71°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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