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
- Cook pasta according to package directions for al dente. When done, reserve about 1/3 cup pasta water. Drain.
- In the pot used to cook the pasta, melt the butter, then add plain yogurt and heat through
- 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.
- 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.
- Pour into serving bowl, sprinkle with green onion garnish, if desired. Serve at once.