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Spaghetti with Cottage Cheese


Spaghetti with Cottage Cheese

Spaghetti with Cottage Cheese



Recipe Servings


Recipe Cook Time


Paneer balls with a zesty sauce poured over spectacular swirls of spaghetti. Oh so yummy!


  • 200 gm spaghetti , boiled till al dente

    For the cheese balls:

    200 gm paneer, mashed smooth

    1 tsp salt or to taste

    1/4 tsp powdered black pepper

    1 egg, slightly beaten

    2 slices of bread-crusts removed and grated

    Oil for frying

    For the sauce:

    2 Tbsp olive oil

    1/2 cup onion paste

    1/2 tsp garlic paste

    1 cup tomato puree

    1 cup tomato, grated

    1 tsp salt or to taste

    1 tsp sugar

    1 tsp chilli powder

    1 tsp dried oregano

    8-9 basil leaves (You can add tulsi leaves in case basil is not available)


For the cottage cheese balls:

Mix the paneer, salt, pepper, egg and bread and form into small balls.

Refrigerate for an hour. Heat the oil in a wok and fry the cheese balls over high heat till brown and keep aside.

For the sauce:

Heat the 2 Tbsp oil and add the onions and garlic paste.

When a light brown, add the tomato and cook till fat separates.

Add the tomato puree, salt, sugar, chilli powder, oregano and basil and simmer for a minute. Keep warm.

Boil the spaghetti and arrange in a serving dish.

Add the cheese balls to the warm sauce and heat through.

Arrange the sauce mixture over the spaghetti.

Garnish with greens or cheese. Serve.

Key Ingredients: Pasta, Cottage Cheese, Tomato, Tomato Puree, Bread, Olive Oil, Salt, Black Pepper, Egg, sugar, red chilli Vegetable Oil, Onion, Garlic, Oregano, Basil