Baked Cheesy Pasta with Phyllo Dough

Baked cheesy pasta with phyllo dough

Preparation Time: 60 minutes.
Serves: 12
Energy: 323 kcal per serving.



- 350 gr.12.5 oz. Egg Noodle
- 6 qty. Phyllo Dough Sheet Thawed
- 300 ml.10 fl. oz. Milk
- 100 gr.3.5 oz. Olive Oil
- 3 qty. Egg
- 2 qty. Parsley Cup Washed and Chopped
- 250 gr.9 oz. Ricotta Cheese
- 100 gr.3.5 oz. Cheddar Cheese Grated
- 1 qty. Salt Teaspoon


1. Cook pasta according to package instructions. I use egg noodle.
2. Preheat oven to 180 C355 F.
3. In a medium mixing bowl, whisk eggs, milk and olive oil.
4. In a large mixing bowl, mix ricotta and cheddar cheese, add chopped parsley and drained cooked pasta. Mix well until combined.
5. Take a large baking sheet lined with parchment paper. (I use 30.0 cm.12 in. x 40.0 cm.16 in. rectangular baking sheet)
6. Lay down one phyllo dough on your baking sheet. Pour 2-3 tablespoons of sauce over it and with a brush spread every part. Cover it with second phyllo dough and again spread 3 tablespoons of sauce over it.
7. Spread half of the pasta mix over the phyllo dough. Pour 5-6 tablespoons sauce over it.
8. Repeat step 6. Spread remaining pasta mix. Pour 6 tablespoons sauce and cover it with remaining phyllo dough and pour remaining milk sauce over it, with a brush spread everywhere.
9. Bake in preheated oven about 30-40 minutes until the color becomes golden.
10. Serve lukewarm.

Footnote: Instead of cheese you can use any other stuffing like cooked ground beef mixture or boiled mashed and spiced potatoes. You can half the ingredients and get less portion. Instead of ricotta cheese you can use fresh mozzarella or goat cheese also. But try to mix it with cheddar.
Tips: Try to use egg noodles, but you can replace it with pasta. Do not forget to add salt while cooking pasta and be sure to drain it well.
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