Horns in cheese sauce
4 servings
35 minutes
Pasta shells in cheese sauce is a refined dish of Italian cuisine that combines the tenderness of gomiti pasta with a rich, creamy cheese sauce. Historically, Italy is renowned for its cheese traditions, and the use of ricotta combined with hard cheese creates a unique texture and depth of flavor. Tender shells soaked in creamy sauce with aromatic notes of ginger and pepper delight with their softness and delicacy. The dish is served hot, garnished with fresh herbs that add lightness and freshness. It is perfect for a cozy family dinner or a festive feast, surprising with its rich flavor nuances. The balanced combination of cream and cheese makes it a true delight for lovers of Italian cuisine.
1
Boil the pasta (as indicated on the package).
- Elbow macaroni (gomiti): 350 g
2
Place the cottage cheese in a saucepan, add grated cheese, pour in cream, add ginger, pepper, and salt. Heat on low.
- Curd cheese (tvorog): 250 g
- Hard cheese: 100 g
- Cream: 0.5 glass
- Grated ginger: pinch
- Ground black pepper: to taste
- Salt: to taste
3
Heat the horns in oil, place them on plates, and dress with sauce. Garnish with greens.
- Vegetable oil: 1 tablespoon
- Fresh herbs: 1 bunch
