Pasta with cheese, herbs, and a sour cream crust

Name: Pasta with cheese, herbs, and a sour cream crust - Sorina O.
Ingredients: 550 g cottage cheese 100 g cream cheese 150; 200 g pasta (I used shells) 5 eggs 2 green onions 1/2 bunch of fresh dill salt pepper 7 tablespoons sour cream

Pasta/Pizza - Pasta with cheese, herbs, and a sour cream crust by Sorina O. - Recipia

Pasta with Cheese, Greens, and Sour Cream Crust When I want to serve something hearty yet simple to prepare, I make baked pasta with cottage cheese. The mixture comes together quickly, and the pasta can be served even after it cools down, making it great for lunchboxes. The cottage cheese, cream cheese, green onions, and dill give the filling a delightful flavor, while the egg and sour cream layer forms a golden crust on top. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Pasta is boiled for 8-10 minutes; baking time is not specified and depends on the oven Servings: Approximately 4-6 servings, depending on portion size Difficulty: Easy Recipe Type: Baked pasta, suitable for home meals or lunchboxes Ingredients 550 g cottage cheese 100 g cream cheese 150-200 g pasta, I used shell pasta 5 eggs 2 green onions 1/2 bunch of fresh dill Salt, to taste Pepper, to taste 7 tablespoons sour cream A little oil for greasing the dish Preparation Method 1. Place a pot of water with a pinch of salt on the stove. When the water starts to boil, add the pasta and let it cook for 8-10 minutes. After this time, drain them well. 2. In a large bowl, combine the cottage cheese, cream cheese, and three of the eggs. Add salt and pepper to taste, then mix until the ingredients are well combined. 3. Wash the green onions and clean them, then slice them into rounds. Wash the dill, remove the thicker stems, and chop it finely. 4. Add the green onions and dill to the cheese mixture. Fold in the greens, then add the drained pasta. Gently mix everything so that the pasta is coated with the cheese mixture. 5. Grease a ceramic dish with a little oil. For this amount, I used a round dish with a diameter of 22 cm. Line the dish with parchment paper and transfer the pasta mixture into it. 6. In a separate bowl, whisk the remaining two eggs with a pinch of salt. When the eggs become frothy, add the sour cream and mix until smooth. 7. Pour the egg and sour cream mixture over the pasta, spreading it evenly on top. 8. Place the dish in the preheated oven at a suitable temperature. Bake the pasta until the top layer is golden and forms a crust. The original recipe does not specify an exact baking time, so keep an eye on the crust. 9. Remove the dish from the oven and let the pasta cool before serving. It will be easier to portion once it is no longer hot. Why I Make This Recipe Often Pasta with cheese and greens is easy to prepare and uses common ingredients. I love that it can be served warm or after cooling, making it perfect for a work lunch. Additionally, the combination of cottage cheese, cream cheese, and eggs binds the pasta well without the need for a complicated sauce. The 22 cm dish is sufficient for the indicated amount and helps create a visible layer of egg and sour cream on top. For an even crust, it's best to pour the mixture over the entire surface of the pasta, not just in the center. Tips and Variations Tips The pasta should be boiled before being added to the mixture. After draining, let them dry a bit so that the cheese mixture doesn’t become too watery. The amount of pasta can range from 150 to 200 g. With 150 g, the mixture will be richer in cheese, while with 200 g, you will achieve a slightly more voluminous dish. Cottage cheese and cream cheese mix more easily with the eggs if placed in a large bowl. It’s important to chop the greens finely so they distribute throughout the mixture. No exact temperature or duration is indicated for the oven. The crust should be visually monitored, and the pasta is removed when the surface is golden. Substitutions The recipe is designed with cottage cheese and cream cheese, and the source does not indicate substitutions for these. Other shapes of pasta can be used, but the original version called for shell pasta. If using a different shape of pasta, keep the total amount the same, between 150 and 200 g. The other ingredients and steps remain unchanged. Variations You can adjust the amount of pasta depending on how dense you want the mixture to be. With 150 g, the flavor of cheese and greens will be more pronounced. With 200 g, the pasta will have a larger proportion in the dish. Salt and pepper can be adjusted to taste. Keep in mind that some types of cream cheese may already be salty, so it’s better to add salt gradually to the cheese mixture. Serving Ideas Serve the pasta after it has cooled slightly, as the portions can be cut more easily. It can also be eaten cold, making it a practical option for a work lunch. There’s no need for a separate serving dish; the pasta already contains cheese, eggs, and greens. Frequently Asked Questions Can I use more than 200 g of pasta? The recipe is calculated for 150-200 g of pasta. If you increase the amount, the ratio between the pasta and the cheese mixture changes, and the result may be less creamy. For the indicated quantities, it’s safer to stay within the recipe range. What type of pasta works well? The original version uses shell pasta. Other shapes can be used as long as you stick to the same amount and boil them before mixing with the cheese. Why are the eggs used in two stages? Three eggs go into the cheese mixture and help bind the pasta. The other two are mixed with the sour cream and poured on top, where they form the golden crust during baking. When is the best time to serve the pasta? They can be served after cooling slightly, but also cold. Once cooled, the mixture is more stable, and portions come out more easily from the dish. Nutritional Values The values below are approximate and were calculated for about 5 servings, using 175 g of pasta, medium-sized eggs, and dairy products with typical values. They may vary depending on the type of cottage cheese, cream cheese, sour cream, and the exact amount of oil used for greasing the dish. One serving contains approximately: 400 kcal 24 g protein 30 g carbohydrates 19 g fat These values are indicative and do not represent an exact nutritional calculation. Cottage cheese with a higher fat percentage and cream cheese can increase the energy value of the dish. Storage and Reheating After cooling, the pasta can be stored in the refrigerator in a covered container. They are suitable for taking to work, as they hold their shape and can be eaten even after cooling. For reheating, the portion can be warmed until hot in the center. If you prefer the original texture, avoid excessive reheating, as the egg and sour cream crust may dry out.

Pasta with cheese, herbs, and a sour cream crust

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