Name: Baked Pasta with Mushrooms and Bulgarian Cheese
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 10×14-inch (25×35 cm) baking pan
Ingredients: 1 lb short pasta (1 lb); a little oil for greasing; 2 tbsp breadcrumbs; 3½ tbsp butter; 2 tbsp vegetable oil; 2 onions (chopped); 2–3 cloves garlic (crushed); 1 package container white button mushrooms; 1 package container portobello mushrooms; 3 large wild mushrooms (sliced); ½ bunch chives (finely chopped); 1 cup heavy cream; 4 large eggs; 9 oz Bulgarian cheese or feta (coarsely crumbled); 2 cups shredded cheddar (or kashkaval); 1 cup cottage cheese; salt; 1 pinch nutmeg; freshly ground black pepper; ½ cup finely grated Parmesan

How I make it

Cook the pasta according to the package directions, drain and transfer to a bowl.
Preheat the oven to 350°F (180°C). Grease the pan with a little oil and sprinkle the breadcrumbs over the bottom.
Melt the butter in a skillet, add the oil and onions and fry for about 8 minutes, until golden.
Add the garlic and mushrooms and fry for about 10 more minutes, until the mushrooms start to release their liquid.
Transfer to a colander and let cool.
In a large bowl, combine the pasta, mushroom and onion mixture, chives, cream, eggs, Bulgarian cheese, cheddar and cottage cheese.
Season with salt, nutmeg and pepper and mix well.
Pour into the pan and sprinkle the Parmesan on top.
Bake for about 45 minutes, until golden and set. Let cool slightly, slice and serve.

Baked Pasta with Mushrooms and Bulgarian Cheese Draft

What you need

How I make it