1. Main Page
  2. For breakfast
  3. Sweet pasta casserole in the oven

Baked Sweet Pasta Casserole

Make a tasty, wholesome breakfast for the family! This sweet pasta casserole, baked in the oven and served with a fragrant raspberry sauce, makes a wonderful Sunday breakfast. Use thin pasta for it. Homemade farmer's cheese is best, of course, since it's the most wholesome—but if that's not an option, buy a trusted brand at the store. You can swap the raspberry sauce for any other if you like. This casserole is also delicious with sour cream.

Swetlja4okAuthor avatar
Recipe author
Sweet pasta casserole in the oven
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 9 g
Fats 17 % 7 g
Carbohydrates 61 % 25 g
181 kcal
GI: 17 / 38 / 46
    1. Cook the pasta until fully done, following the package instructions. Drain it in a colander, rinse under cold running water, and let it drain.
    1. Crack the eggs into a blender and add the farmer's cheese. Blend the eggs and cheese until smooth. You can skip the blender if you like: press the cheese through a sieve and whisk the eggs by hand, then combine the two in one bowl.
    1. Stir the sugar, salt, and vanilla extract into the mixture. Add the cooked pasta and fold it in gently.
    1. Grease a baking dish with a piece of butter. Spread the cheese-and-pasta mixture into the dish. Slice the remaining butter and lay the slices over the top of the casserole.
    1. Cover the dish with foil and bake in an oven preheated to 350°F (180°C) for 30 minutes. Carefully remove the foil and bake for another 20 minutes.
    1. When the time's up, cover the casserole with a clean towel and let it rest for 10 minutes.
    1. Wash the raspberries and put them in a small pot. Add the lemon juice, sugar, a pinch of cinnamon, and the rum.
    1. Set the pot over the heat, cover it, and bring to a boil. Then cook uncovered until thickened, about 10–15 minutes.
    1. Let the sauce cool, then strain it through a sieve. You can strain it hot too, but work carefully so you don't get burned.
    1. Cut the casserole into portions, spoon the raspberry sauce over them, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in /with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Rum - 75  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Vanilla Extract - 321  kcal/100g
  • Ground cinnamon - 247  kcal/100g

Similar recipes

Related and additional categories: