Spaghetti with Cottage Cheese (Paneer) Balls

Posted: August 23, 2013 in Italian, Pasta
Tags: , , ,


From past couple of weeks, I have been little busy and lazy preventing me from posting recipes on regular basis. So, I decided to cook and write about something unusual yet delicious food dish. I was always curious and wanted to try Spaghetti with meatballs in restaurants but I don’t eat meatballs so thought of creating my own (vegetarian) version of it. In this recipe, I replaced meatballs with Cottage Cheese (popularly known as Paneer in India) balls cooked in tomato sauce tossed over perfectly cooked Spaghetti. Me & my hubby love pasta which encourages me to try different types of pasta inspired dishes. My hubby, especially, prefers pasta cooked by me instead of Italian restaurants :). Pasta does not always have to be full of cheese and fat. It can be extremely healthy and balanced to nourish your body and at the same time tasty and delicious to satisfy your taste buds. So enjoy this healthy and exquisite meal on any evening and make your day worth it.

Ingredients :-

For the cheese balls :-

Paneer/Cottage Cheese 1 cup/ 250 gm
Bread Crumbs 1/4 cup
to taste
Dried Parsley Leaves
1/2 teaspoon
Dried Oregano Leaves
a generous pinch
Red Chilli Powder
1/2 teaspoon or to taste
Cilantro, Finely Chopped
2 tablespoon
Olive Oil
2 tablespoon

For the tomato sauce :-

Tomatoes, Roughly Chopped 3-4
Onion, Chopped 1/2 cup
to taste
Olive Oil
1 tablespoon
Dried Parsley Leaves
1 teaspoon
Dried Oregano Leaves
1/2 teaspoon
Garlic, Finely Chopped
1-2 tablespoon
Tomato Sauce
2 cup
Chilli Powder
to taste
Bay Leaf

Method :-

For the cheese balls :-

  • Preheat the oven at 350 degree Celsius.
  • Mash the paneer/cottage cheese with the help of fork and add everything mentioned except olive oil.
  • Mix it well and divide the dough into 12 equal parts.
  • Roll the divided dough into medium sized balls.
  • Spray these balls with olive oil spray and place them in a baking dish.
  • Bake the balls for 15-20 minutes or until balls become nice golden  in color.
  • Keep them aside.

For the tomato sauce :-

  • Heat a pan and add olive oil to it.
  • Add bay leaf and garlic. Saute it for 1 minute.
  • Add onion to it and saute it for 2-3 minutes.
  • When the raw smell of onion disappear add the chopped fresh tomatoes and salt and chilli powder. Let the tomatoes cook down,
  • Then add the tomato sauce, dried parsley leaves and oregano leaves and let them cook for a good 30-40 minutes.

Arrangement :-

  • Boil the spaghetti as per instruction in box and keep it aside
  • Pour the sauce in serving dish and drop the cheese/paneer balls into it.
  • To assemble spoon out a serving of spaghetti on a serving plate and add a generous serving of tomato sauce along with one or
    two Cheese/paneer balls. Enjoy it hot.


Note :-

  • The sauce tastes best the next day. So, you could make the tomato sauce the previous day and use it for the dish the next day.
  • You can even make sauce in bulk and can store it in freeze for 1 week.
  • You can even saute the spaghetti with some olive oil and Italian herbs as I do it.
  • You can sprinkle some more cheese on top of it while serving. I like it without cheese.
  • You can even add spinach or any other chopped vegetables to your paneer/cheese mixture.
  1. thebrookcook says:

    This looks great. I have thought of making paneer in the past but worry if my family would enjoy it as much as I would! 🙂 I think this dish may do the trick! 🙂

  2. Rebecca Anne says:

    This sounds delicious, too! I’m enjoying your blog. : )

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