Ingredients
16 ounces, weight Pasta Shells
1 Tablespoon Salt
4 cups Shredded Cheese (We Did A Combination Of Sharp Cheddar And Colby Jack)
16 ounces, weight Sour Cream
Salt And Pepper, to taste
Method
Sources
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Recipe1M+
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Recipe1M+
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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 degrees f. set up a pot of water for the pasta. add salt and boil noodles until al dente. drain and set aside. in a large bowl, mix cheese and sour cream. add in still-warm pasta and mix well. salt and pepper to taste. transfer to a sprayed 9x13 baking dish. mix together bread crumbs, parsley flakes and butter. sprinkle over shells and cheese. bake for 35 minutes, or until brown and bubbly. serve hot; tastes best the day it is made.