Romanian Macaroni Pudding With Cottage Cheese and Raisins Recipe
This Romanian macaroni pudding with cottage cheese and raisins is a nostalgic, comforting dessert made by combining slightly undercooked pasta with a sweet cheese mixture, raisins, and lemon zest. Baked until golden on top, it’s soft inside and slightly crispy outside.
Ingredients
- 400 gr macaroni or other short pasta
- 250 gr cottage cheese
- 100 gr telemea cheese or crumbly feta
- 60 gr sugar
- 50 gr raisins
- 5-6 tbsp yogurt
- 2 eggs
- 1 tsp vanilla essence
- lemon zest
- butter for greasing the baking dish
Instructions
- Preheat the oven to 180°C (350°F).
- Boil the pasta in a large pot of salted water, but remove it from the heat 2 minutes before the recommended cooking time. Drain and set aside.
- In a large bowl, combine cottage cheese, crumbled telemea, sugar, yogurt, eggs, vanilla essence, lemon zest, and raisins. Mix well.
- Add the warm, drained pasta into the cheese mixture and stir until well coated.
- Grease a deep oven-safe baking dish with butter or line it with parchment paper.
- Pour in the macaroni mixture and smooth the top with a spatula.
- Bake for 30–35 minutes, or until the top is golden brown and set.
- Let it cool slightly before slicing. Serve warm or chilled.