Turkish Style Pasta in the Oven
Easy to prepare, very tasty.
Servings 6 servings
Calories 150kcal
Ingredients
To cook the pasta
- 500 grams pasta bucatini, farfalle or spaggetti
- 1 teaspoon salt
The mixture
- 2 eggs
- 500 grams yogurt plain
- 3 garlic cloves crushed
- 200 grams white - feta cheese
- 25 grams fresh kashar cheese Muenster, provolone or similar will do
- 1 tablespoons butter melted
- 50 grams olive oil
On top
- 75 grams fresh kashar cheese Muenster, provolone or similar will do
- 1 teaspoon red pepper flakes
Instructions
Cooking the pasta
- Add about 2 litres of water to your spaggeti pot. Use a tall pot if possible, so when the water boils, it will not sprinkle around-definitely worth the investment. Bring to boil. Add 1 teaspoon of salt.
- Add the pasta. If you can find the type of spagetti shown in picture, it will work the best. If not available farfalle or penne will do. Try not to break the spagetti. Stir often at first and then occasionally. Cover the lid, until the water comes to boil again.
- Once the water comes to boil again, open the lid and stir. Cook the spagetti only half way, as it will be cooked again in the oven. Drain, set aside. Do not rinse.
The Mixture
- Meanwhile prepare the mixture. Break the eggs in your serving dish. Whisk slightly.
- Grate the white-peta cheese.
- Melt the butter.
- Crush the garlic cloves.
- Grate also about 25 gram of the fresh kashar cheese. If you cannot find it muenster, provolone or similar cheese will do.
- Mix the egg, yogurt, chrushed garlic cloves, white cheese, melted butter, olive oil and the grated fresh kashar cheese in the oven dish. Do not add salt as there will be enough salt in the cheese.
Combining and cooking
- When the pasta is ready pour it on to the yogurt mixture and mix well.
- Slice the remaining fresh kashar cheese evenly on top. Might not cover completely, it will be fine.
- Sprinkle with red pepper flakes.
- Cook in a pre-heated oven at 180° Celsius until golden on top and bottom. It will take about 20 minutes.