Baked snails with cheese

Baked Snails with Cheese (Pasta with Cheese and Sour Cream)

When I find cheese from my grandmother, I try to take advantage and make something simple and good. Baked snails with cheese are one of the dishes I repeat without too much hassle, especially when I also have thick sour cream in the fridge. They never come out exactly the same, as it depends a lot on the cheese used, but the result is always satisfying for everyone at the table.

Quick Info

Total time: about 50 minutes
Preparation time: 10 minutes
Cooking time: 40 minutes (15 minutes boiling pasta, 25 minutes in the oven)
Servings: 4
Difficulty: easy
Recipe type: main dish or savory snack

Ingredients

250 g pasta (snails or any short type preferred)
350 g cheese (telemea, fresh cheese, or a mix; adjust salt according to the type of cheese)
3 eggs
200 g sour cream
butter for greasing the dish
salt (to taste, keep in mind how salty the cheese is)

Preparation method

1. Put a pot of water to boil. Add a pinch of salt and a little oil. When the water is boiling, add the pasta and let it cook according to the package instructions (usually about 15 minutes for snails).

2. In the meantime, crumble the cheese in a large bowl. Add the eggs and mix with a fork until homogeneous. Add salt only if the cheese is not salty enough already.

3. When the pasta is cooked, drain it well and rinse it with cold water to stop the cooking process and prevent sticking.

4. Grease a baking dish with butter. Put the drained pasta over the cheese mixed with eggs. Add the sour cream and gently mix everything directly in the dish. Try to distribute the mixture evenly.

5. Bake in a preheated oven at 180°C for about 25 minutes, until the surface starts to turn golden.

6. Let it cool for a few minutes before cutting and serving.

7. They can be enjoyed both warm and cold, according to preference.

Why I make this recipe often

It’s the kind of recipe I return to when I have good cheese and don’t want to complicate things. It’s quick to prepare, works for any meal of the day, and never goes untouched in our house. Plus, it remains good even after cooling.

Tips and variations

Tips

- Taste the cheese before adding salt to the mixture. If the telemea is very salty, sometimes no salt is needed in the mixture at all.
- To prevent the pasta from sticking after boiling, it’s important to rinse it with cold water and drain it well.
- It’s advisable to use a not too large dish, so the top layer doesn’t dry out too much.

Substitutions

- Cheese: Both fresh cow cheese and telemea (sheep, cow, or a mix) work. If using goat cheese, check the salt.
- Sour cream: For a lighter version, you can replace it with thick yogurt, but the texture will be slightly different.

Variations

- For a creamier texture, use half fresh cheese and half telemea.
- If you like a crispy layer, sprinkle a little breadcrumbs or parmesan on top before baking.
- You can add chopped dill or parsley to the mixture, but I prefer the simple version.

Serving ideas

- It works well as a main dish, but can also be a side with a roast.
- Cold, it’s suitable as a snack or packed lunch.
- It can be served with extra sour cream or yogurt on top.

Frequently asked questions

What kind of cheese is suitable?
Any type of salty or fresh cheese works, it’s important to adjust the salt. I use what I have on hand, but I avoid very soft or watery cheeses.

Can I prepare everything in advance?
You can boil the pasta and mix the ingredients, but it’s better to bake it just before serving or a few hours in advance.

Can I use another shape of pasta?
Yes, but short pasta (snails, penne, rigatoni) mixes best with the filling. Long pasta doesn’t behave the same in the oven.

If I want more crust, what do I do?
Sprinkle breadcrumbs or a bit of grated cheese on top before baking.

Can I add onion or anything else to the mixture?
The basic recipe doesn’t have it, but it can be adapted with herbs or a little green onion if you like.

Nutritional values (estimated)

Values for one serving (for 4 servings):
Calories: approx. 430
Proteins: 20 g
Fats: 21 g
Carbohydrates: 37 g

The values vary depending on the type of cheese and sour cream used. They are estimates and provide only a general idea of the composition of the dish.

Storage and reheating

It keeps well in the fridge, covered, for up to 2 days. For reheating, it’s best in the oven or microwave, but the texture is a bit firmer after it has cooled. If you have leftovers, don’t leave them too many days, as eggs and dairy don’t last very long.

In a pot with water, a pinch of salt, and a little oil, we boil the pasta for 15 minutes (depending on the instructions on the package). During this time, in a bowl, we crumble the cheese, add the eggs and a little salt, and mix well until the cheese pieces bind together. After the pasta is cooked, drain it and rinse with cold water. Then, in a pot, put a little butter for greasing, and mix the pasta with the cheese mixture obtained and with the sour cream. Bake in the preheated oven for about 25 minutes. They can be served hot or cold. Enjoy your meal! Be careful with the salt; add according to how salty the cheese is.

 Ingredients: 250 g pasta, 350 g cheese, 3 eggs, 200 g sour cream, butter, salt

 Tags:  snails with cheese