Photo & Styling: Naama Ran

Yield: 4-6 servings

Prep Time: 20 minutes

Ingredients:
3 eggs
1 cup cottage cheese
¼ teaspoon nutmeg
½ teaspoon salt
4 cups cooked pasta (about 2 cups raw)
1 cup frozen corn kernels, thawed
3 slices Tnuva Edam Cheese, cut into small pieces
½ cup Tnuva Feta Cheese, crumbled

Instructions

1. In a medium bowl, beat the eggs. Add the cottage cheese, nutmeg and salt. Add the pasta and cheese and mix well.
2. Bake the casserole in one of three ways:
Oven – Transfer to a greased baking pan and bake at 400⁰F for 40 minutes.
Frying pan – Heat 3 tablespoons of oil and fry half of the mixture at a time, first on one side and then on the other.
Microwave – Transfer the mixture to a microwave-proof container and cook for 7 minutes. Remove and mix well. Cook for another 4-5 minutes until cooked through and the casserole is firm.
3. Serve with fresh salad and sour cream.