Making Good Use of My Cheese Ball Leftovers

You probably know by now how much I love my cheese ball.  I like to make the full recipe, even for a smaller gathering, because the leftovers are wonderful to cook with. They’re great crumbled as a topping for baked potatoes, or stirred into mashed potatoes for a change from garlic mashed potatoes; or crumbled over a salad in place of feta cheese.

The dish I’m sharing here was a real winner. Super simple and super yummy.

Cheese Ball Pasta Dish


  • 2  oz pkgs. Pasta, rotini, penne, macaroni, etc.
  • 1 Tb butter
  • 1 ½ c plain Greek yogurt
  • About 2 cups leftover cheese ball, extra good if there are some almonds hanging on
  • Grated cheese, Colby Jack or other similar cheese
  • 3 green onions, sliced, save a handful for garnish


  1. Cook pasta according to package directions for al dente. When done, reserve about 1/3 cup pasta water. Drain.
  2. In the pot used to cook the pasta, melt the butter, then add plain yogurt and heat through
  3. Add cheese ball and break up, stirring into yogurt. Heat until it melts into yogurt, stirring occasionally, until blended. Add a couple handfuls of cheese if desired.
  4. Add pasta back to pot, stir until all is covered with sauce. If it is a little dry , add pasta water a little at a time until the right consistency. Stir in green onion.
  5. Pour into serving bowl, sprinkle with green onion garnish, if desired. Serve at once.
This entry was posted in Food, Pasta, Recipes, Uncategorized, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

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