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Recipe details
Savory Cottage-Cheese and Pasta Egg Stew
A thick, spoonable savory egg dish with pasta, cottage cheese, and onion, simmered in one pot until the pasta is tender and the egg is fully set.
≈ 44 kcal/100 g · ≈ 292 kcal/serving
38 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
egg50 g
onion60 g
pasta60 g dry
cooking oil5 ml
salt2 g
black pepper0.5 g
water400 ml
Cookware and utensils
medium heavy-bottomed pot with lid
mixing bowl
wooden spoon
ladle
Directions
01
Whisk the egg, cottage cheese, half the salt, and the pepper in a bowl.
Products
cottage cheese — 150 g; egg — 50 g; salt — 2 g; black pepper — 0.5 g
Action
Whisk
Time
2 min
Temperature
room temperature
02
Heat the oil in a heavy-bottomed pot over medium heat.
Products
cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
medium heat, about 350°F / 175°C
03
Sauté the onion until lightly golden.
Products
onion — 60 g
Action
Sauté
Time
6 min
Temperature
medium heat
04
Add the dry pasta, water, and remaining salt to the pot.
Products
pasta — 60 g dry; water — 400 ml; salt — 2 g
Action
Add
Time
1 min
Temperature
medium heat
05
Simmer the pasta mixture until the pasta is tender and most of the water is absorbed.
Products
pasta — 60 g dry; water — 400 ml
Action
Simmer
Time
18 min
Temperature
gentle simmer, about 200°F / 93°C
06
Stir the cottage-cheese mixture into the pot.
Products
cottage cheese — 150 g; egg — 50 g
Action
Stir
Time
2 min
Temperature
low heat
07
Cover the pot and cook the stew until the egg reaches 160°F / 71°C throughout.
Products
egg — 50 g
Action
Cover and cook
Time
7 min
Temperature
final internal temperature at least 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available