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Recipe details
Pasta and Cottage Cheese Gratin with Egg and Tomato
A compact, gently browned one-person savory gratin of tender pasta, cottage cheese, egg, and tomato. An easy dinner recipe with step-by-step instructions.
≈ 122 kcal/100 g · ≈ 390 kcal/serving
50 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 cheese100 g
egg1 large egg
dry pasta70 g
tomato150 g
Cookware and utensils
small pot
colander
one-person ovenproof gratin dish
mixing bowl
fork
knife
cutting board
oven mitts
Directions
01
Bring a small pot of water to a boil.
Products
No products at this step
Action
boil
Time
5 min
Temperature
boiling
02
Cook the pasta in the boiling water until just tender
Products
dry pasta — 70 g
Action
cook and drain
Time
5 min
Temperature
boiling water
03
drain it in a colander
Products
dry pasta — 70 g
Action
cook and drain
Time
5 min
Temperature
boiling water
04
Cut the tomato into small pieces.
Products
tomato — 150 g
Action
cut
Time
3 min
Temperature
room temperature
05
Beat the egg in a mixing bowl with a fork.
Products
egg — 1 large egg
Action
beat
Time
1 min
Temperature
room temperature
06
Stir the cottage cheese into the beaten egg.
Products
cottage cheese — 100 g; egg — 1 large egg
Action
stir
Time
1 min
Temperature
room temperature
07
Fold the drained pasta and tomato pieces into the egg mixture.
Products
dry pasta — 70 g; tomato — 150 g; egg — 1 large egg; cottage cheese — 100 g
Action
fold
Time
2 min
Temperature
room temperature
08
Transfer the mixture to the gratin dish.
Products
No products at this step
Action
transfer
Time
1 min
Temperature
room temperature
09
Bake the gratin until set and lightly browned, reaching at least 160°F (71°C) in the center.
Products
No products at this step
Action
bake
Time
25 min
Temperature
375°F (190°C)
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
