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Shells and Cheese




Source of Recipe


Gluten Free Girl


List of Ingredients




Kosher salt
1 pound gluten-free pasta shells (we used Ancient Harvest quinoa pasta)
3 tablespoons olive oil
1 pound grated sharp cheddar cheese, grated
16 ounces cottage cheese
1/2 cup Parmesan cheese, finely grated
16 ounces sour cream (we used cashew sour cream)
cracked black pepper
1 cup gluten-free breadcrumbs (watch this video to see how to make them)
3 tablespoons fine-chopped fresh parsley
3 tablespoons butter, melted

Recipe



Preparing to bake. Preheat the oven to 350°. Find a 13-by-9-inch casserole dish in the pantry. Spray it with cooking oil.

Cooking the pasta. Put 2 quarts of water and about 1 tablespoon of kosher salt (enough to make the water taste like the ocean) to boil on high heat. When the water is at a rolling boil, add the gluten-free pasta. Stir for the first few moments, occasionally, to ensure it does not stick. Cook until the pasta is al dente, or starting to turn tender but still quite firm. The timing will depend on the kind of pasta you bought. For the quinoa pasta we used, this was about 7 minutes. Drain the pasta immediately and pour a touch of olive oil over the pasta and toss. Set aside.

Making the casserole. Mix the cheddar cheese, cottage cheese, and Parmesan cheese together, along with the sour cream, in a large bowl. Dump the pasta in to the cheese mixture and toss it to coat. Taste, then add salt and pepper to season to your taste. Transfer it all to the oiled casserole dish.

Topping the casserole. Mix the gluten-free breadcrumbs, parsley, and butter. Sprinkle them evenly over the top of the casserole. Slide the casserole dish into the oven. Bake until the shells and cheese are bubbly and the crumbs are golden brown, about 35 minutes.

Serve immediately. Yum.