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Recipe details

Spaghetti and potato kebabs with mascarpone

EN RU

Baked oval kebabs made from spaghetti, potato, egg, cream, and Parmesan, filled with mascarpone and browned until firm. A substantial vegetarian main dish. A dinner idea with ingredients and cooking steps in one place.

≈ 219 kcal/100 g · ≈ 673 kcal/serving

55 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Spaghetti56 g
Mascarpone, fresh spread30 g
Large egg1 pcs
Parmesan, finely grated10 g
Heavy cream30 ml
Russet potato, peeled130 g
Scallion, thinly sliced15 g
Olive oil15 ml
Garlic powder0.5 g
Salt1 g

Cookware and utensils

Large pot
Baking sheet
Parchment paper
Mixing bowl
Fork
Colander

Directions

01
Boil the peeled potato in salted water until completely tender.
Products
Russet potato, peeled — 130 g; Salt — 1 g
Action
Boil
Time
15 min
Temperature
Boiling water
02
Boil the spaghetti in a separate pot of salted water until just tender.
Products
Spaghetti — 56 g; Salt — 1 g
Action
Boil
Time
9 min
Temperature
Boiling water
03
Drain the spaghetti thoroughly.
Products
Spaghetti — 56 g
Action
Drain
Time
1 min
Temperature
Hot
04
Mash the potato in a mixing bowl with a fork.
Products
Russet potato, peeled — 130 g
Action
Mash
Time
2 min
Temperature
Hot
05
Mix the mashed potato with the spaghetti, egg, cream, scallion, garlic powder, and Parmesan.
Products
Russet potato, peeled — 130 g; Spaghetti — 56 g; Large egg — 1 pcs; Heavy cream — 30 ml; Scallion, thinly sliced — 15 g; Garlic powder — 0.5 g; Parmesan, finely grated — 10 g
Action
Mix
Time
3 min
Temperature
Room temperature mixture
06
Shape half of the mixture into two compact oval kebabs on a parchment-lined baking sheet.
Products
Russet potato, peeled — 130 g; Spaghetti — 56 g; Large egg — 1 pcs
Action
Shape
Time
4 min
Temperature
Room temperature
07
Spread the mascarpone over the centers of the two kebabs.
Products
Mascarpone, fresh spread — 30 g
Action
Spread
Time
1 min
Temperature
Room temperature
08
Cover the mascarpone with the remaining mixture and seal the kebabs.
Products
Russet potato, peeled — 130 g; Spaghetti — 56 g; Mascarpone, fresh spread — 30 g
Action
Seal
Time
3 min
Temperature
Room temperature
09
Brush the kebabs with olive oil.
Products
Olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
10
Bake the kebabs until browned and firm in the center.
Products
Russet potato, peeled — 130 g; Spaghetti — 56 g; Large egg — 1 pcs; Mascarpone, fresh spread — 30 g
Action
Bake
Time
16 min
Temperature
400°F / 200°C; egg center at least 160°F / 71°C

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