Pasta feathers in cheese and sour cream sauce in an oven

Pasta feathers in cheese and sour cream sauce in an oven

Combination of pasta and cheese – one of classical in world culinary tradition. The preparation option stated in this recipe allows to add a highlight to habitual taste and to diversify the daily menu. For a dish feathers usually undertake, but it is possible to experiment, for example, with shell macaroni products. The main thing that pasta was not small and not big, and the average size – the rule of "golden mean" works and in this case.

It is required to you

  • - pasta feathers - 300 grams,
  • - sour cream of 20% of fat content - 400 grams,
  • - cheese firm or semisolid – 200 grams,
  • - garlic – 2-3 cloves,
  • - a desi – 80-90 grams,
  • - salt to taste,
  • - vegetable oil for form lubricant.


1. Slightly to boil pasta in the boiling water, without bringing to al dente degree. It is important as the main time a dish will be in an oven, and there is a risk that pasta will get out of a shape. Therefore it isn't necessary to be afraid to leave them half-cooked, the couple of minutes is enough for an initial stage of preparation.

2. For sauce to put capacity on very much small fire (or include an electric ring on the minimum power), pour out in it sour cream, add the grated cheese which is passed through a press garlic and also butter, salt to taste. Sauce shouldn't heat up strongly and, especially, boil. Just it is necessary to melt cheese and to bring weight to uniform consistence.

3. The form for roasting needs to be oiled slightly vegetable, to lay out in it pasta and to fill in with sauce. Put in well warmed oven and bake until ready macaron. On average on it about 30-40 minutes leave, but time can be varied, being guided by own preferences. At the same time it is important to remember: the more razvarena pasta, the less time will be required to them to reach readiness in an oven. However it is necessary to consider and consistence of sauce – in the original recipe it in the course of preparation has to thicken and "turn". If there is desire to leave sauce semi-fluid, it is better to boil pasta to semi-readiness.

Author: «MirrorInfo» Dream Team