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Pasta Kabbalat Shabbat

December 10, 2021
Pasta Kabbalat Shabbat

This recipe, by the popular Israeli food writer and cookbook author Shaily Lipa, is a great way to put leftover cheese and pasta to good use. Treat this recipe as a blueprint—feel free to use other kinds of cheese or different shapes of pasta.

Variations: Add 1 small chopped onion and/or 2 tablespoons of chopped preserved lemon.

Featured in: The Challenge of Friday Lunch


  • 9oz (about 1/2 package or 250g) spaghetti or macaroni, cooked and chilled
  • 2eggs
  • 4 ½oz (120g) feta, coarsely crumbled
  • 4oz (100g) kashakaval or aged mozzarella, coarsely grated
  • ¾cup sour cream
  • 10Kalamata olives, pitted and quartered
  • Salt and freshly ground pepper to taste
Yield: Serves 4-6


  • Step 1

    Preheat the oven to 350.

    Whisk the eggs in a medium bowl, add the rest of the ingredients and mix well.

    Spread the mixture in a 12-inch (30 cm) ovenproof pan or a shallow round baking pan. Bake for 40-45 minutes, until deep golden. Serve promptly.

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