Baked corn pasta with cheese

Name: Baked corn pasta with cheese
Ingredients: 2500 ml water; 1 teaspoon salt; 1 tablespoon sunflower oil; 300 g corn pasta; 150 g hard sheep’s cheese; 150 g burduf cheese; 2 tablespoons olive oil; 200 g sour cream; 2 tablespoons sour cream for the top; 1 tablespoon sour cream for serving

Pasta/Pizza - Baked corn pasta with cheese by Paula I. - Recipia

Baked corn pasta with cheese cooks until lightly golden, and the edges form a crust like polenta browned on a griddle. With sour cream, hard sheep’s cheese and burduf cheese, it tastes a lot like polenta with cheese. With corn pasta, I want it to hold its shape after boiling, not turn soft. Prep: 20 minutes. Cook: 36 minutes. Total time: 56 minutes. Serves: 4. About 730 kcal and 25 g protein per serving.

Ingredients

2500 ml water
1 teaspoon salt
1 tablespoon sunflower oil
300 g corn pasta
150 g hard sheep’s cheese
150 g burduf cheese
2 tablespoons olive oil
200 g sour cream
2 tablespoons sour cream for the top
1 tablespoon sour cream for serving

Preparation

1. Bring 2500 ml water to a boil; this takes about 10 minutes. 2. Add 1 teaspoon salt, 1 tablespoon sunflower oil and the pasta. Cook over low heat for 8 minutes, until tender but still holding its shape. Drain and rinse under cold running water. 3. Grate the hard sheep’s cheese and burduf cheese using the coarse side of a grater. Mix them together and set aside 3 tablespoons of the grated cheese. 4. Grease an ovenproof dish with 1 tablespoon olive oil. Add the pasta and the other tablespoon of olive oil, then mix. Stir in 200 g sour cream and the remaining grated cheese. 5. Smooth the mixture with the back of a spoon. Top with 2 tablespoons sour cream and the cheese you set aside. 6. Bake at 180°C for 18 minutes, until lightly golden on top. Serve warm with 1 tablespoon sour cream.

Notes

You can use up cheeses left in the fridge in the mixture, but choose ones that grate easily so they spread evenly. I adjust the amount to fit the dish and make only as much as we’ll eat at the table, because the crust around the edges softens as it cools. The pasta can break if you stir it too vigorously after boiling; drain it well and turn it gently through the cheese. Keep covered in the fridge for up to 3 days, but the edges won’t stay crisp when reheated. Serve with hot pepper jam on the side or sprinkle with hot or smoked paprika. You can replace some of the hard cheese with grated kashkaval; the dish contains dairy.