- Macaroni – 12-14 oz (350-400 g)
- Potatoes – 1.3 lbs (600 g)
- Cheese – 7-9 oz (200-250 g)
- Green peas – 8.8 oz (250 g)
- Vegetable broth – 2.5 cups (600 ml)
- Garlic – 1-2 cloves
- Onion – 1 medium
- Bread (without crust) – 7 oz (200 g)
- Hard-boiled eggs – 3
- Vegetable oil – for frying
- Breadcrumbs
- Fresh dill and parsley, salt and pepper to taste
Slice the potatoes into pieces about 0.3 inches (8 mm) thick. Chop the onion and lightly sauté it in vegetable oil. Add the green peas and broth, then add the potato slices. Cover the pot and cook until the potatoes are tender. Remove the pot from the heat and season the vegetables with salt and pepper.
Grate the cheese on a fine grater. Crumble the bread. Finely chop the garlic and herbs. Mix the cheese, bread, herbs, garlic, and salt together.
Slice the hard-boiled eggs into small rounds.
Cook the macaroni according to package instructions. Drain the water and toss the macaroni with a spoonful of oil. Then add the vegetables (without the broth) and the cheese-and-bread mixture. Mix well.
Grease a baking dish with oil and sprinkle it with breadcrumbs.
Layer the ingredients as follows: macaroni – eggs – macaroni – eggs.
Mix the breadcrumbs with a little vegetable oil and sprinkle the mixture on top. Add a bit of broth to the dish with the pasta.
Bake at 350°F (180°C) for about 20–30 minutes.
Add pre-sautéed ground meat to the dish before baking, if desired.
