Lapshevnik with cottage cheese in the oven. Lapshevnik with cottage cheese is the most delicious recipe, just like in kindergarten. Lapshevnik with cottage cheese - recipe

Technological map No. 5.

Cooking technology and quality requirements.

Never skimp on pasta. This does not mean that you need to buy the most expensive ones, no, just the cheapest ones will be made from baking flour or soft flour. All this is completely refined flour, in which there is practically nothing useful left. Most often, turmeric is added to such pasta for color.

Turn the pack over and read the composition - the correct and necessary pasta will be made from durum wheat flour and water. That's it, there's nothing else in the composition. The exception is colored pasta. It can be added for color, for example, the juice of spinach, dill, carrots, tomatoes, and so on - everything is only natural. At the same time, the taste of the pasta itself changes slightly, which gives it a certain zest.

They need to be boiled in a fairly large amount of water. I noticed that in the technological map, in the description, it is written that for 1 kilogram of pasta take 6 liters of water and 50 grams of salt. Therefore, we need about a liter of water and 8 grams of salt. I took about 1.2 liters and 6 grams of salt.

So, pour water into the pan, put it on the fire, bring to a boil, add salt (just before adding the pasta, it turned out to be about 1 teaspoon, without much of a slide) and add our noodles. Immediately close the lid and bring to a boil again, reduce the heat, mix well so that the pasta does not stick to the bottom and cook for 10 minutes, until tender.

See the packaging for cooking time. Basically it's 10-12 minutes.

My cottage cheese is 9% fat.

Rub the cottage cheese through a sieve or, second option, beat until smooth in a blender. I mainly use the second option - a blender. You can put everything there at once - cottage cheese, a pinch of salt, sugar, egg and beat until completely homogeneous. This time I used a sieve.

Turn on the oven at 200 degrees and let it heat up.

Wash the egg under running water.

So, add salt, sugar and egg to the pureed cottage cheese. Mix everything well until smooth.

Place the cooked noodles in a colander.

Add noodles to the bowl with the curd mixture and stir. Our “dough” is ready for baking.

I took a silicone muffin tin, size 10/24, to the walls of which practically nothing sticks when baking. Therefore, there is no need for lubrication and sprinkling. Therefore, after I poured the “dough” into the mold, I simply smeared sour cream on top, sprinkled a little breadcrumbs and laid out pieces of butter.

Place the noodle maker in the oven for ten minutes until a golden brown crust forms on top. After baking, we take it out and let it sit for a little while, about three minutes, so to speak, to come to its senses. That's it, you can cut it off and apply it. It turns out really tender and tasty. But! As soon as it cools down, it immediately becomes denser, and when reheated it is not so tender.

Serve with jam, sour cream, fruit sauce. It can be delicious with apple sauce, which I talked about in detail. I served with sour cream and a light sprinkle of brown sugar on top.

Bon appetit everyone!

But for myself, I make the “adult” version, which was invented a long time ago, the most preferred and loved. Here, the fattier the cottage cheese, the tastier the dish. We sell cottage cheese with 22% fat content - most often I take it. Any pasta, I prefer horns, shells and the like, not very large, hollow in the middle.

Two small portions. Boil 100 grams of pasta in salted water. Drain the water.

Peel the onions and carrots (one of each, medium size). Cut the onion into cubes and throw into a frying pan, preheated + a couple of tablespoons of vegetable oil. After a minute, add the grated carrots and fry for another couple of minutes over low heat. The onion should remain juicy.

That's it, one of my favorite, quite unusual dishes, ready!

Try it, I hope you like it too!

Almost all little children love pasta. This is not surprising - they never tire of surprising us with the richness of their shapes and the variety of dishes that can be prepared from them. One of these dishes will not only delight kids, but also remind adults of the taste of kindergarten. Let's make noodles - a nutritious pasta casserole!

The benefits of noodle soup for a child

Lapshevnik is made from pasta, and they are made from soft and durum wheat. Pasta made from durum varieties is healthier; they are better absorbed in the body, contributing to:

Eggs are always put in the noodle maker. Everyone knows that they are primarily rich in proteins. Eggs also contain vitamins that are responsible for vascular tone and a high level of immunity.

In some recipes, cottage cheese is used to prepare noodle soup. This product is rich in essential amino acids, calcium and vitamins, which are important for the formation of bones and skeletal muscles, and are also responsible for the production of growth hormone.

And the most useful thing about noodle maker is that none of its components need to be fried - just boiled and baked in the oven. And baked dishes are the healthiest in the diet of a three-year-old child, since they retain the maximum of nutrients.

The most important thing in preparing any dish is the correct selection of ingredients.

Let's start with pasta:

• Absolutely any type will do, but It’s better to take noodles, vermicelli or spaghetti– this way the dish will not fall apart when cut into portions;
• choose pasta that is creamy or golden in color, glassy when cut - these are signs of quality;
• do not buy pasta with traces of torment in the packaging;
• Don't buy pasta if the packaging is damaged or the expiration date has passed (yes, even pasta has an expiration date!).

Now the eggs:

• When buying in a store in factory packaging, always look at the final consumption date;
• when buying at the market or from hand, pay attention to the cleanliness of the eggs;
• never break unwashed eggs;
• Before you beat the egg into the main mixture for the dish, break it over a separate plate or glass - just in case.

And finally, cottage cheese:

• choose low-fat – it contains many times more calcium;
• When buying cottage cheese in a store, always pay attention to the date of final consumption and how the cottage cheese was stored;
• When buying cottage cheese at the market, pay attention to the cleanliness and condition of the saleswoman’s hands, so that there are no rashes or irritations;
• It’s safer to buy homemade goat’s milk cottage cheese - goats do not get tuberculosis.

When it comes to cooking, the main thing is not to overcook the noodles, they are still baking, and do not miss taking the noodle maker out of the oven.

You can safely introduce noodles into the diet of a three-year-old child - it is an easy-to-digest product. For the first test, a portion weighing 150-200 grams will be enough for the baby.

Lapshevnik with cottage cheese - recipe

We will cook noodle soup in the oven, but according to the same recipe, it can also be prepared in a slow cooker.

Required Ingredients

• noodles – 300 g;
• cottage cheese – 300 g;
• eggs – 3 pcs.;
• sugar – 40 g;

• sour cream – 25 g;
• margarine – 25 g;
• salt - one pinch;
• ground crackers for the mold.

Cooking sequence

1. Cook the noodles in lightly salted boiling water for 7 minutes. and drain off excess water.
   
   
2. Mash the cottage cheese well with a fork until it becomes fine and homogeneous.
   
   
3. Add cottage cheese to the noodles, add eggs and sugar, mix thoroughly.
   
   
4. Grease a baking dish with margarine, sprinkle with ground breadcrumbs and lay out the noodles with cottage cheese, leveling with a spoon or your fingers.
   
   
5. Lubricate the noodle pan with sour cream and place in the oven at 180°C for 25 minutes.
   
   

Wait until the dish cools down a little, cut into squares and invite the whole family to the table - everyone will love this dinner!

Step 1: Boil the pasta.

Place a pan with two liters of water on the stove, let it boil, then throw in and boil the pasta in it, cook for about 10-15 minutes. Throw them into a drainer, strain and then rinse.

Step 2: mix the ingredients.

Break eggs with pasta, add cottage cheese and sugar. Mix everything together thoroughly. Afterwards, add finely chopped dried apricots and mix again.

Step 3: bake noodle maker.

Take a frying pan and grease it with butter, sprinkle with breadcrumbs. Then add the mixture and grease with sour cream, put in the oven preheated to 180 degrees and bake for 40-45 minutes.

Step 4: serve.

Surely you can’t call a dish as festive as noodle maker, but still. It will fit perfectly on the table during dinner, decorating it accordingly. For example, cut it into slices, put it on plates, add sour cream, or you can put a spoonful of jam, or you can pour it with honey, adding fresh fruit, here it’s up to your discretion and personal preference. Dried fruits, prunes, dried apricots and raisins are also suitable for decorating casseroles. You can lay it out in a circle alternating them, and after we have decorated it, you can serve it to the table. Bon appetit!

When choosing cottage cheese, pay attention to its taste; it should not be sour - this would indicate its staleness.

You can use both pasta and noodles, preferably homemade.

If you need a larger dish, you need to increase the ingredients proportionally.

Products:

• Noodles - 200 gr.
• Cottage cheese - 200 gr.
• Chicken eggs - 2 pcs.
• Sugar - 1 tbsp.
• Sour cream - 1 tbsp.
• Butter - 1 tbsp.
• Salt - a pinch
• Breadcrumbs for sprinkling the pan.

Lapshevnik with cottage cheese is a nutritious casserole that many have known since childhood. It contains proteins, fats and carbohydrates. Everything you need for your child's growth and energy. When my children eat it, they say that it is the same as in kindergarten. I'm sure that's true.

Photo recipe for noodle maker with cottage cheese:

1. The noodle maker recipe contains a simple set of ingredients: noodles, cottage cheese, eggs, sour cream, butter, sugar and salt. You will also need some breadcrumbs to sprinkle on the baking dish.

2. Boil the noodles in salted water.

3. Drain off excess water.

4. Rub the cottage cheese through a sieve until it becomes fine and homogeneous.

5. Add grated cottage cheese, eggs, sugar and butter to the boiled noodles.

6. Mix well.

7. Grease a baking dish with butter and lightly sprinkle with breadcrumbs on top.

8. Place the noodles with cottage cheese in a mold, smooth it out and brush sour cream on top.

9. Bake in the oven for 25 minutes at standard temperature 180 degrees. Cool the finished noodle maker a little and cut into neat squares or diamonds.

10. Lapshevnik with cottage cheese can be served with sour cream or melted butter as in kindergarten. Or with.

11. And also with jam.

Bon appetit!

About noodle maker with cottage cheese:

1. It is prepared for children from 2 to 3 years old. Portion for a two-year-old child: 100 gr., for a three-year-old and older: 200 gr.

2. Noodles can be used or purchased. Any pasta or noodles will also work.

3. The consistency of the noodle soup should be loose, juicy and soft. The taste should be moderately sweet. And the color of the top crust is slightly golden.

We invite you to prepare a delicious and healthy dish with the taste of our childhood. We consider noodles as a side dish or seasoning for soup, but a noodle maker with cottage cheese in the oven pleasantly surprises us with new taste sensations. Noodles baked with cottage cheese have a special, unique taste, tender and milky, and raisins fill it with juiciness and fruity sweetness. Essentially noodle soup with cottage cheese is a sweet casserole made from noodles and cottage cheese.

The noodles must be taken from eggs, made from durum wheat, and be sure to rinse with cold water after cooking, otherwise they will stick together. Instead of noodles, you can use vermicelli, but not very small ones. Cottage cheese, of course, is better than homemade, fatty, grainy cottage cheese, but you will have to grind it well until it has a homogeneous consistency.

Instead of raisins, you can take dried apricots or prunes, and in the summer, fresh berries (strawberries, raspberries, currants).

It is quite possible to replace breadcrumbs with semolina. If you want a golden brown crust to form on top of the casserole, brush the top with sour cream.

Taste Info Pasta and pasta / Sweet casseroles

Ingredients

• Egg noodles 120 g;
• Cottage cheese 300 g;
• Chicken egg 1 pc.;
• Sugar 3 tbsp;
• Salt 0.3 tsp;
• Raisins 50 g;
• Butter 15 g;
• Breadcrumbs 1.5 tbsp;
• Milk 80 ml.

How to cook noodle soup with cottage cheese in the oven

Raisins can be used light or dark. In any case, you need to rinse it thoroughly and pour boiling water for 5-10 minutes so that the raisins swell. Then drain the water and dry the dried fruits on a napkin.

Fill a saucepan with cold water. Add a couple of pinches of salt. Turn the heat to high and bring to a boil. Place noodles into bubbling water. Stir so that the dough does not stick to the bottom and boil. Cook over low heat for up to 7 minutes until almost done. Noodles can be bought at any store or prepared at home. Please note that the noodles you have on hand may need to be cooked for less time. It is very important not to overcook the noodles; it is better to bring them to a state of slight undercooking; this type of pasta is called al dente.

While the noodles are cooking, prepare the cottage cheese. You can use a product of any fat content in this dish. If possible, take homemade cottage cheese, preferably from a trusted seller. Place the cottage cheese in a deep bowl. Fill it with milk.

Immediately beat in a chicken egg, add sugar and a pinch of salt. At this stage, you can add a little vanillin for flavor. Take a hand whisk and mix thoroughly to break up any large lumps of curd.

Add the prepared raisins, stir to distribute them evenly.

Place the boiled noodles in a fine sieve and rinse with cool water. Leave for a couple of minutes to drain excess liquid. Place the noodles in a convenient deep container.

Add the prepared curd mass to the noodles. Mix well.

Prepare a heat-resistant pan of suitable size. Grease with a piece of softened butter. Sprinkle with breadcrumbs. Save some crackers for the next step. Toss the noodles with cottage cheese. Flatten with a spatula. Sprinkle with remaining breadcrumbs. Place in a hot oven and bake at 180 degrees for 30-35 minutes.

Lapshevnik with cottage cheese is ready. Let it cool a little so that the casserole can be better cut into portions, and serve.

This dish can be served with sour cream, or you can make sweet sauce or jam. Bon appetit!