Turkish Baked Pasta

Prepared with a lighter milk sauce and moderate cheese, this baked pasta offers a wholesome, protein-rich twist on traditional Turkish comfort food.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 250 g dry pasta (fırın makarna / bucatini) · 925 kcal in the whole recipe
• 1.5 tbsp butter (15 g) · 107 kcal in the whole recipe
• 1.5 tbsp flour (15 g) · 52 kcal in the whole recipe
• 1.7 cups low-fat milk (400 g) · 180 kcal in the whole recipe
• 2 large eggs · 143 kcal in the whole recipe
• 1 cup shredded kashar cheese (100 g) · 380 kcal in the whole recipe
• 1 tsp salt
• 0.5 tsp black pepper

Method

1. Boil the dry pasta in salted boiling water until al dente, then drain.

   

2. Melt butter in a small saucepan, add flour and stir for 1 minute; gradually pour in low-fat milk while whisking, then add salt and black pepper until slightly thickened.

   

3. Remove the sauce from heat, allow it to cool slightly, then whisk in the eggs.

   

4. Mix the cooked pasta with the warm milk sauce and half of the grated kashar cheese in a bowl.

   

5. Transfer the mixture into a baking dish, top with the remaining kashar cheese, and bake at 190°C (375°F) for 25-30 minutes until golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.