/ck/ - Food & Cooking

[Anonymous No.4175758]

Today I tried to make myself dinner it looked good and tasted great, but I felt like I could of done better; I am an amateur cook and I am looking for advice.

What I cooked:
Two layers Ricotta Cheese and Italian sausage stuffed in jumbo pasta shells layered by meat sauce, and a top layer of mozzarella cheese.

Pic related; it looked a lot like that.

[Anonymous No.4175762]

>>4175758
It doesn't really make a difference in terms of appearance/presentation, but anything baked involving ricotta you can safely switch to cottage cheese

Serving it cold like on a salad or something, it's noticeable, but in a lasagna or stuffed pasta, just drain off the extra moisture (or buy dry cottage cheese, grocers sell this) for less than half the price.

[Anonymous No.4175766]

>>4175762
>>4175762
I noticed that the consistency of the ricotta cheese pretty much turned to mush after I baked it. Is there no way to prevent that, or is that normal... Again, amateur cook here.

[Anonymous No.4175773]

>>4175766
use less and/or include other materials to break up the glob.

even something as simple as mixing parsley in will add a bit of flavor, but change the texture. and keep in mind stuffed before cooking will not be the same dimensions as stuffed afterwards.

[Anonymous No.4175778]

>>4175773
I will try that next time I attempt something similar. Thanks for the advice