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Recipe details
Stuffed Penne and Egg Cakes with Fresh Mozzarella
Two crisp-edged stovetop egg-and-penne cakes, bound with cooked smooth penne and sautéed onion and filled with fresh mozzarella, which softens during pan cooking. A dinner idea with ingredients and cooking steps in one place.
≈ 230 kcal/100 g · ≈ 786 kcal/serving
35 minMediumFusion
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.
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface75 g
fresh, unaged block mozzarella, cut into 1.5 cm cubes70 g
large eggs, beaten100 g
yellow onion, peeled and finely diced80 g
cooking oil15 ml
water for boiling pasta1,000 ml
salt3 g
ground black pepper0.5 g
Cookware and utensils
medium saucepan
large nonstick skillet
mixing bowl
colander
Directions
01
Bring the water and 1 g of the salt to a boil in the saucepan.
Products
water for boiling pasta — 1,000 ml; salt — 3 g
Action
boil water
Time
4 min
Temperature
boiling
02
Add the dry Smooth Penne and cook until tender according to the package timing
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 75 g
Action
cook and drain pasta
Time
6 min
Temperature
boiling water
03
drain thoroughly
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 75 g
Action
cook and drain pasta
Time
6 min
Temperature
boiling water
04
Heat half the oil in the skillet over medium heat and sauté the diced onion until soft and lightly golden.
Products
yellow onion, peeled and finely diced — 80 g; cooking oil — 15 ml
Action
sauté onion
Time
7 min
Temperature
medium heat
05
Transfer the onion to the bowl and cool it for 3 minutes.
Products
yellow onion, peeled and finely diced — 80 g
Action
cool onion
Time
3 min
Temperature
cooling
06
Add the drained penne, eggs, remaining salt, and pepper to the bowl and mix until evenly combined
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 75 g; large eggs, beaten — 100 g; salt — 3 g; ground black pepper — 0.5 g
Action
mix kebab mixture
Time
1 min
Temperature
room temperature
07
Add the drained penne, eggs, remaining salt, and pepper to the bowl and mix until evenly combined
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 75 g; large eggs, beaten — 100 g; salt — 3 g; ground black pepper — 0.5 g
Action
mix kebab mixture
Time
1 min
Temperature
room temperature
08
Divide the mixture into two portions, flatten each portion, place half the mozzarella cubes in its center, and seal each into a thick oval cake.
Products
dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 75 g; large eggs, beaten — 100 g; fresh, unaged block mozzarella, cut into 1.5 cm cubes — 70 g; yellow onion, peeled and finely diced — 80 g
Action
shape kebabs
Time
4 min
Temperature
room temperature
09
Heat the remaining oil in the skillet and cook the cakes for 4 minutes on each side until browned and the egg center reaches 71°C/160°F.
Products
cooking oil — 15 ml; large eggs, beaten — 100 g
Action
pan-cook kebabs
Time
8 min
Temperature
medium heat; center 71°C/160°F
10
Rest the kebabs for 1 minute
Products
No products at this step
Action
rest and serve
Time
1 min
Temperature
resting
11
serve
Products
No products at this step
Action
rest and serve
Time
1 min
Temperature
resting
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available