Baked Pasta With Egg And Cheese

Baked pasta with egg and cheese. A cheesy delicious treat for kids and adults both. You don’t have to boil the pasta before making this baked pasta. An easy peasy recipe but taste is absolutely mouthwatering.

You can use any pasta or elbow macaroni to make it. I have only cheese slices so I used it. But you can use mozzarella, cheddar or any cheese. Use whatever you have. Add as much cheese as you like. I made it simple without any vegetable this time. But I like sweet corn in my pasta. So you can use sweet corn, bell peppers or any vegetable of your choice. Even boneless chicken pieces can be added in pasta.

This time theme of our 303 #Foodiemonday bloghop is Pasta Please suggested by Priya Iyer who blog at The World Through My Eyes. Her blog is a treasure house of authentic South Indian recipes with different types of continental recipes. Recently she shared a delicious Peanut basil pesto recipe. Visit her space for step by step detailed recipe. If you want something innovative, check out her Zucchini thepla and many more.

Now coming to the recipe. As I mentioned above it’s a very easy recipe. Even you don’t need to boil and strain the pasta before making it. And to make it more cheesy add as much cheese as you like. Kids love cheesy pasta, right? You can use any cheese, use whatever available at your place. I didn’t use red chilli flakes but you can use it in pasta and sprinkle some over the cheese before baking. It will look great. You can also add finely chopped green chilli with onion. Use chilli according to your taste. You can use chicken or mutton stock instead of water.

Recipe

Pasta – 2 cup

Onion – 1 large, finely chopped

Garlic – 3-4 cloves, minced

Tomato – 2 ground or finely chopped

Olive oil – 1&1/2 tablespoon

Cheese as require

Egg – 3-4

Dried Oregano or mixed Italian herbs – 2 teaspoon

Dried Basil – 1 teaspoon

Pasta or pizza sauce – 2 tablespoon

Black pepper powder – 1 teaspoon or to taste

Olive pieces to garnish, optional

Salt to taste

Water – 1&1/2 cup

Method

1. Heat oil in a pan or wok. Add minced garlic and finely chopped onion. Fry till onion starts to change it’s colour.

2. Now add tomato paste or finely chopped tomatoes. For tomato paste grind the chopped tomatoes in your mixer grinder.

3. Add oregano, basil and black pepper powder. You can use Italian mixed herbs instead of oregano. Use whatever you have. You can add little red chilli flakes if you want. You can also add sweet corn or any vegetable of your choice. Saute till mixture dried up.

4. Add pasta and salt. Mix well. Add water, mix and cover. See notes for more options.

5. Cook till pasta about to dried up. Pasta shouldn’t be over cooked.

6. Remove the cover and mix well. Add two cheese slices or shredded cheese and mix well. This step is optional. But it will make your pasta more cheesy.

7. Taste and adjust the seasoning. Remove from heat when pasta dried up.

8. In a bowl beat the eggs with little salt and black pepper powder.

9. Preheat the oven at 180°.

10. Grease a baking dish. Transfer the pasta to the baking dish. Spread the pasta evenly into the baking dish.

11. Pour the well beaten eggs all over the pasta. Arrange 4-5 cheese slices over it. Or spread shredded cheese over the pasta. Sprinkle olive pieces over it. If you don’t have olive, skip this step. You can also Sprinkle little red chilli flakes over the cheese.

12. Bake in preheated oven at 180° for 20 minutes or until cheese becomes golden brown. Keep an eye after 15 minutes.

13. Cut in square pieces and serve warm.

14. You can store leftover pieces in refrigerator. Heat in microwave just before serving.

Notes

1. You can use more cheese if you want. You can use mozzarella, cheddar or any cheese. Use whatever you have.

2. Sweet corn, bell peppers or any vegetable can be added in the pasta.

3. Add chilli according to your taste. If you are making for kids omit chilli.

4. . Any vegetable oil can be used instead of olive oil.

5. Chicken or mutton stock can used instead of water to make this pasta.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Egg Corn Cottage Cheese Baked / Casserole

Egg corn cottage cheese baked or casserole. Easy to make and delicious dish for your dinner or breakfast. I love it in breakfast with crisp toast. I have used homemade soft paneer or cottage cheese but you can use store bought too. Just grate or crumble before using. You can add 1 – 2 more scallions or green onions if you like.

Sending this post to 174 #Foodiemonday bloghop #PotluckRecipes theme. This week Preethi Prasad suggested the theme. Preethi blog at Preethicuisine. Check out her blog for more delicious recipes.

You may like some more egg recipes here.

1. Korean rice or egg fried rice

2. Soya egg shami kabab

3. Chana dal and steamed egg khichdi

4. Egg dal tadka

Recipe is very simple. You can use any vegetables of your choice like bell peppers etc. I have used Italian seasoning, you can use Indian spices, cilantro or chopped coriander leaves, cumin powder etc. If you have leftover, store in refrigerator and microwave before serving.

Recipe

Egg – 3 – 4

Milk – 1/4 cup

Cottage cheese or paneer – 1 cup, crumbled

Sweet corn – 1 cup boiled

Scallion or onion green – 1, finely chopped

Flour – 1/2 cup

Garlic powder – 1 teaspoon or to taste

Chilli flakes – 1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon or to taste

Italian seasoning – 1 teaspoon

Baking powder – 1 teaspoon

Salt – 1 teaspoon

Olive oil – 1/4 cup

Method

1. Preheat oven at 200° for 10 minutes.

2. Generously grease a baking pan with butter or oil.

3. Blend cottage cheese or paneer with 1/4 cup milk in a blender to make smooth.

4. Whisk the eggs well. Add oil and blended cottage cheese or paneer mixture. Mix well.

5.Add the flour, mix and make a lump free batter.

6. Add salt, Italian seasoning, garlic powder, chilli flakes and black pepper powder. Mix well.

7. Add corn and chopped scallion or onion green. Make a smooth batter.

8. Add baking powder and mix well.

9. Pour the mixture into the greased baking pan. Tap the pan gently.

10. Sprinkle chopped scallion or onion green cilantro or coriander leaves and red chilli flakes. You can place tomato slices on the top.

11. Bake for 40 – 45 minutes or until eggs set well and top becomes golden brown.

12. Every oven takes different time. So check after 35 minutes.

13. Let it cool down slightly before slicing.

14. Sprinkle little black pepper powder and oregano if require. Serve warm.

Notes
1. You can add oregano Basil or any herb of your choice.
2. If you don’t like garlic then you can skip it. Or if you like garlicky taste then add more garlic powder.
3. Chopped Bell peppers, capsicum green chilli, cilantro or coriander leaves or parsley can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Marinara Sauce

Marinara sauce.
An easy to make and delicious pasta sauce.

Marinara sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. Source – Wikipedia

Not only pasta but you can use it as sandwich spread, with lasagna, noodles etc. Or simply serve with any snack.
After making pasta I have served remaining sauce with my homemade focaccia with cheese.

Our this week’s 134th #Foodiemonday bloghop theme is pasta sauce.

I am sharing my favourite, easy and yummy marinara sauce.
You need only few flavourful ingredients and herbs to make this sauce. I have oregano in my pantry so I have used it, you can use basil, oregano, parsley or thyme whatever you want.

Recipe

Tomato – 6 medium

Olive oil – 2 tablespoon

Onion 1 small, finely chopped

Garlic – 2 cloves, minced

Sea salt – 1/2 teaspoon

Bay leaf – 1

Sugar – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon

Vinegar – 1 teaspoon

Oregano – 2 teaspoon

Cheese to garnish

Method

Drop the tomatoes in boiling water. Boil until the skin starts to wrinkle and split.

Let the tomatoes cool down. You can drop them in chilled water.
Now peel off the skin and make paste with your food processor or mixer grinder.

If you want tomato chunks in your sauce then chop them. I like my sauce smooth.

Heat olive oil in a pan. Add chopped onions and minced garlic. Saute till the onion become translucent.

Add tomato paste, salt, sugar, black pepper powder, chilli flakes, bay leaf and oregano. Mix well. When the mixture starts to boil simmer the flame.

Let it cook on simmer for 20 – 25 minutes or until it becomes thick. Stir occasionally.

Add vinegar and mix. Taste and adjust the salt and seasoning.
Remove from heat. Garnish with grated cheese and serve with your pasta.

You can store it in refrigerator for later use. Heat before serving.

Notes

1. You can use basil, thyme, parsley or any herbs.

2. You can serve it with lasagna, noodles or sandwiches. Or serve with any snacks.

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Veg Calzone 

Veg calzone. 

Calzone is a dish of Italian origin that is made of pizza dough. Pizza dough folded in half and filled with cheese, tomato and Origano etc. 

I have used soya granules in the stuffing. If you want to make a non veg version you can use minced and boiled meat instead of soya granules. 

Make it as a party snack or for evening snacks for kids. 

Or make large sized calzone and serve as dinner. 

Sending this post to 105th #Foodiemonday bloghop theme is savoury baked dish.

I have used refined flour and whole wheat flour both. But you can make it with only whole wheat flour or only refined flour too. Or use half portion whole wheat flour and half refined flour. 



Recipe 



Atta or wholewheat flour  –2 cup 

Refined flour – 1 cup 

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Milk – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting

For stuffing 



Onion – 3 sliced 
Capsicum – 1 large, thinly sliced 
Soya granules – 1/4 cup 
Garlic paste – 2 teaspoon
Pizza sauce – 1/4 cup 
Tomato ketchup – 2 tablespoon 
Origano – 2 tablespoon 
Chilli flakes – 1-2 teaspoon or to taste 
Black pepper powder – 1/2 teaspoon 
Cheese cube – 2



Method 



Take 1 cup lukewarm milk in a large bowl. Milk should be just warm not hot.
Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up. 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

Now add remaining flour and knead with hand. Knead well and add more milk if require. Knead the dough for 8 to 10 minutes. 

Smear the dough with some oil and cover. Allow the dough to proof for 2 hours. If the weather is cold increase the time.

For stuffing soak soya granules in hot water or microwave for one minute. Soak for 15 minutes. 

After 15 minutes drain water, squeeze and keep aside. 

Heat oil or butter in a pan. Add sliced onion. Fry till the onion becomes translucent. Add garlic paste. Fry till the onion becomes brown. 

Add chopped capsicum. You can use red or yellow bell peppers, olive or jalapeno if you have. 

Stir and add soaked soya granules. Saute for 1-2 minutes. 

Now add pizza sauce, tomato ketchup, origano, chilli flakes, black pepper powder. Saute for one minute more. 

Add chopped or grated cheese cubes. Mix well and remove from heat. 

Let the mixture cool down.

Preheat the oven at 200° for 15 minutes. 

Grease a baking tray or line with parchment paper or aluminium foil. 

Now take out the dough. It will be double. Punch down the dough to remove the air.
 

You can make 6-7 large calzone. I have made 14 small sized calzone and 3 small braided pizza out of this dough. 

Divide the dough into equal portion. Make balls out of each portion. Roll out into thin circles on a flour dusted surface. 

Fill each circle with stuffing on half of the circle. 

Leaving the edges. Spread grated mozzarella cheese over the stuffing. Fold half of the circle over it. 

Press the edges to seal and ensure stuffing does not spill out. Use a fork to seal the edges. 

Make small slits with a knife over every calzone to escape the steam. 

Brush with butter or oil. 

Bake for 15-20 minutes or until the calzone becomes golden brown. 

Let the calzone cool for 5-6 minutes before serving.

Serve with tomato sauce or cheese dip or any sauce. 

Happy baking…… 

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Thin Crust Wholewheat Flour Double Burst Pizza

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Thin crust wholewheat flour double burst pizza.

Whenever our children demand for pizza, we are used to order from pizza outlets.

And their pizza base is made of all purpose flour or maida.

Maida or all purpose flour is the refined wheat flour that doesn’t contain any nutrients normally present in wheat. It has 100% carbohydrates and no fiber, which makes it bad for consumption for a diabetic patient as it raises sugar levels in blood.

 

Refined carbohydrates are the cause of diseases like diabetes, blood pressure, obesity, coronary heart disease, colon cancer, ulcers etc.

 

So why not make the pizza at home, with wholewheat flour or atta. A healthy option to make our kids happy.

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This week’s #Foodiemonday #bloghop theme is #Pizzamania.
Presenting thin crust, wholewheat-flour double burst pizza with a yummy topping.

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I don’t like the bland taste of store bought pizza base. So I have added some flavour in the base too. You can make garlic bread sticks from the remaining dough.

 

I have used black pepper powder but you can use chilli flakes too. Add the black pepper or chilli flakes as per your spice tolerance.

 

I have added little Schezwan sauce because I like the taste. If you don’t have Schezwan sauce omit it.

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Photo credit – Suchismita Roy

Recipe

For pizza dough

Atta or wholewheat flour  – 3 cup

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Water  – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting.

 

For pizza sauce

Tomatoes  – 4 medium

Garlic cloves  – 5 finely chopped or crushed

Schezwan sauce  – 1/4 teaspoon optional

Oregano  – 1 and 1/2 teaspoon

Black pepper powder  – 1/2 teaspoon or to taste

Tomato sauce  –  2 -3 teaspoon

Oil  – 1 tablespoon

Salt to taste

 

For topping
Onion  – 1 cubed

Capsicum  – 1 small cubed

Tomato  – 1 small cubed

Paneer/cottage cheese  – 1/2 cup small cubed

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1 teaspoon

Lemon juice  – 2 teaspoon

Black pepper powder 1/2 teaspoon or to taste

Mozzarella cheese  – as required

Salt to taste

Cheese cubes  – 2 grated

Oil for brushing

Semolina/suji or cornmeal for dusting the pan

Method

Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

 

Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.

 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

 

Now add remaining flour and knead with hand. Knead well and add more water if require. Knead the dough for 8 to 10 minutes.

 

Smear the dough with some oil and cover. Allow the dough to leaven for 2 hours. If the weather is cold increase the time.

 

Take lemon juice, ginger garlic paste, salt and back pepper powder. Mix well and add cubed onion, Capsicum and paneer cubes. Marinate and keep in refrigerator for 30 minutes.

You can add any topping of your choice.
Pizza sauce

To make sauce drop the tomatoes in boiling water and let it cool. Now peel, chop or crush the tomatoes. You can grind it too.

 

Heat 1 tablespoon oil in a pan. Add chopped or crushed garlic. Saute till the raw smell goes out. Add tomatoes and salt.

 

When tomatoes are cooked well add tomato sauce, schezwan sauce, oregano and black pepper powder. If you don’t have Schezwan sauce skip it.
Mix everything well and let it cool.

 

Take out the dough. It will be doubled. Pinch the dough to remove the air.
Preheat the oven at 200 degrees for 15 minutes.

 

Grease a baking pan and sprinkle little semolina/suji or cornmeal.
Now make small ball and roll out with a rolling pin. Make a thin disc with the help of flour. Place it on the greased and dusted baking pan. Prick evenly with a fork.

 

Spread grated cheese cubes leaving the sides. You can use cheese slice, cheese spread or any cheese.

 

Now roll out one smaller and thin disc. Roll the disc thin as much possible and place over it. Close the sides with your finger tips.

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Spread pizza sauce all over it.
Sprinkle grated mozzarella cheese over it. Now spread the marinated paneer/cottage cheese cubes, onion, capsicum and tomato. Spread generous amount of grated mozzarella again. Brush with oil all over it.

 

Sprinkle little oregano and black pepper powder or chilli flakes.
Bake in a preheated oven for 15 minutes or until the base becomes crisp.

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Make more pizza with the remaining dough or refrigerate for further use.
Slice and enjoy the home made thin crust wholewheat flour double burst pizza.

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Be healthy be happy!!
Happy cooking!!