Cooking method:
- Boil the pasta in salted water, not bringing them to a little ready.
- Finely chop the onion and fry in butter until golden brown.
- Add minced meat, salt, pepper, finely chopped greens in the pan to the onion and stirring for 7-10 minutes.
- Fill the shells with ready stuffing.
- Put it in the form.
- Sauce: Heat butter in a frying pan. Add flour and fry for a couple of minutes. Gradually pour in the milk, stirring constantly, so that no lumps form. Salt.
- Sauce pour shells.
- Bake in a hot oven for 15-20 minutes.
2. Large pasta, baked with minced meat, mushrooms, tomatoes and cheese (complex recipe)
Ingredients: large pasta shells (tubes) - 1 pack, pig ground beef - 500g, large champignons - 5 pcs., Bulgarian pepper - 1 pc., Tomato - 1 pc., Tomato paste - 1 pc., Onions - 1 pc., Carrot - 1 pc., Red wine - 0.5 cups, cheese hard varieties - 150 grams, salt, pepper, herbs for decoration, garlic - 2-3 slices. For the sauce:milk - 0.5 cups, sour cream - 2 tablespoons, soft cheese Feta - 2 tablespoons, flour - 1 tablespoon, chicken bouillon - 0.5 cup, butter - 3 tablespoons.
Pasta meat filling
This dish is mainly prepared on Sunday accompanied by baked potatoes. Bring a large pot of water to a boil - the pan should be large enough to hold the halves of the brain. Dig the seeds and fibrous pulp from the halves of the brain, using a spoon, and discard. Carefully lower the hollow halves of the brain into a pot of boiling water, immediately turn off the heat and leave them to sit in hot water until you are ready to use them. Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a saucepan, add the onion, then garlic and thyme, and then fry until soft. Add ground beef and cook for about 10 minutes, stirring regularly, until brown. If you are using fresh tomatoes, prepare them while the beef is roasting: put the tomatoes in a bowl. Pour boiling water and leave for 30 seconds. Remove with a slotted spoon, run under cold water and clean the skin of flesh. Drop the skin and roughly chop the peeled tomatoes. Add tomato puree and sun-dried tomato paste in brown beef mince and cook for another 5 minutes. Cut off the bone marrow flesh and mix into the sauce, stir the chopped tomatoes and parsley and cook for another 10 minutes, stirring occasionally. Take the sauce from the heat and let it cool for a short time before mixing in the eggs. Add half the parmesan and pecorino to the pan and mix until you start to mix well. Carefully remove the 2 halves of the bone marrow from the hot water, dry any water from the center and place them in the baking dish. Spoon the mixture of sauce into each of the halves of the brain until they are filled. Gently press the halves together and clean the skin with olive oil. Sprinkle the remaining half of the grated cheese over the top of the bone marrow. Wrap the sides of the foil around the bone marrow to keep it together, leaving a small gap at the top. Bake in a preheated oven for about 45 minutes. Remove from the oven and let stand 10 minutes. To serve, chop the bone marrow into rings and sprinkle with additional parmesan and parsley to serve if you want.
- Line a large roast with foil, leaving the ends hanging over the edges of the tin.
- Immerse yourself in water with salt.
Cooking method:
- Boil the pasta in salted water, not bringing them to a little ready. Rinse with cold water to stop the cooking process.
- Cooking meat stuffing:finely chop the onion and fry in butter, add grated carrot to the onion, chopped bell pepper, chopped tomato. Add minced meat to the pan - mix. Grind the herbs (dill with parsley) and add to the pan to the vegetables. Add a tablespoon to the mixture. tomato paste (I take spicy savory sauce in Georgian or even adjika), chopped garlic and red wine. Stir, bring to readiness (about 15 minutes, stirring, under the lid).
- Cooking white sauce: mix milk, sour cream, add feta cheese. In a skillet, melt butter over low heat, add flour gradually, stir with a spoon so that there are no lumps, gradually pour in our milk mixture, add chicken broth. Cook until slightly thick. The sauce is ready.
- Cooking mushrooms: fry the crushed champignons with onions separately in a pan.
- Stuff pasta and collect everything in baking dish: Pour some white sauce to the bottom of the mold. Each macaroni stuffed meat with vegetables and lay out in a row on the bottom of the form. Top roasted mushrooms with onions, pour the remaining sauce. Sprinkle with grated cheese on top. Put in the oven at 200 degrees for 15 minutes.
3. Large pasta stuffed with zucchini and tomato (recipe without meat)
Ingredients: large pasta shells (tubules) - 1 package, tomatoes - 200 grams, zucchini - 200 grams, hard cheese - 150 grams, egg - 1 pc., salt, pepper, herbs for decoration, curry seasoning - 1 tsp, olive butter - 1 tablespoon. Cooking method:
Increase heat and add chopped meat. Brown, stirring with a wooden spoon, to break the minced meat. Lower the heat and stir in the tomato paste sauce and paste and gently rinse for 5-10 minutes. Return the eggplant spice mix to the pan and season. Light and impressive Italian food is not improving! Peel and finely chop 3 cloves of garlic and ½ of fresh red chilli, then pick and roughly chop the leaves out of 1 bouquet of fresh basil. Put the garlic, chilli and 4 tablespoons of olive oil in a large saucepan with high temperature.
Cook for 2 minutes, then add tomatoes and basil leaves. Season with sea salt and freshly frozen black pepper to a boil, and then reduce heat to a minimum. Cook for 30 minutes or until thickened to a rich, silky sauce.
- Boil the pasta in salted water, not bringing them to a little ready. Rinse with cold water to stop the cooking process.
- Finely chop the tomatoes, grate the cheese, grate the zucchini and grate (squeeze out excess liquid).
- Lubricate the baking dish with olive oil.
- Tomato mix with raw egg, 2 tablespoons of chopped herbs and half cheese, salt and pepper.
- Grated zucchini grated with the second half of the cheese and curry (add salt and pepper to taste).
- Stuff pasta with a mixture of zucchini and cheese.
- At the bottom of the form put half the mixture of tomato with cheese and egg, put pasta on top, stuffed with zucchini, top with pasta the second half of the tomato-egg mixture.
- Put in an oven preheated to 200 degrees and bake for about 20 - 30 minutes (check the readiness of the sample, the cooking time may vary depending on the oven).
- When serving, decorate with greens.
There are certain types of pasta that differ in their large size, which allows them to be stuffed with various fillings. Most often, minced meat is used, thanks to which a complete and satisfying tasty dish. It can be cooked not only for family dinners, but also served on a festive table.
Drain well, making sure you drain the water from the sinks, then cool it. To make the filling, finely chop 1 mozzarella ball and place in a large bowl with ricotta. Finely grate in half the parmesan, use your hands to twist it all, and then to taste. Take a flat tablespoon of the mixture and throw it into balls - you should have 20 in general.
Reserving half cup simple tomato sauce, spoon the rest at 20 cm x 30 cm in the oven. Put the filled pasta shells on top in one layer, then rejuvenate the remaining sauce. Cover the tin foil and place it in the oven for 35-40 minutes or until golden brown and bubbles, removing the foil and tearing the rest of the mozzarella in the last 15 minutes. After being ready, finely grate the last bit of Parmesan and return to the oven for the last 2 minutes to melt before serving.
Recipe for pasta stuffed with minced meat and cheese in the oven
For this recipe, you can purchase cannelloni, which are large tubes that can be filled with different fillings. We propose to consider the traditional italian recipe. By the way, in the homeland of this dish the base is made independently of dough.
For cooking pasta stuffed with minced meat in the oven, prepare the following ingredients: 250 g cannelloni and cheese, 0.5 g tomatoes, 35 g butter, 225 g of beef and pork, onion, 3 tbsp. spoons of oil, salt and black pepper.
Cooking time: 30 minutes Cooking time: 30 minutes Serving. . These giant shells stuffed with Italian-style beef and cheese are incredibly tasty. Broken and then rebuilt lasagna, this dish will make everyone at the table ask for more.
Check out these kitchen utensils useful in making this recipe.
Here is a video showing how to do this.
Cook the pasta in boiling water for about 1 minute less than the package offers. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add onions, generously add salt, pepper and sauté until softened - about 4-5 minutes. When the beef is almost cooked, sprinkle it with Italian herbs and mix about 1 cup of spaghetti sauce, then remove from heat. In a small bowl, mix ricotta, mozzarella, parmesan and egg - mix well, then mix in beef mixture. Insert a spoon into each shell and place it on the sauce, then sprinkle with extra mozzarella and parmesan cheese. Add 1 teaspoon salt and shell pasta and cook until al-dent, from 10 to 12 minutes, stirring occasionally with a long spoon to prevent the shell from sticking together. In a medium-sized pan, heat the remaining tablespoon of olive oil over medium heat. Add onions and garlic and cook, stirring, until very soft, from 6 to 7 minutes. Add ground veal and cook, stirring, until brown. Add the sewn spinach and cook, stirring, for 3 minutes. Remove from heat and season with salt and pepper. In a large bowl combine the ricotta cheese, eggs, Parmesan cheese and 1 cup of mozzarella cheese. Add the spinach mixture, extra-olive oil, essence, the remaining teaspoon of salt, basil, oregano and pepper and mix to combine completely. Spoon about 2 tablespoons of ricotta spinach, filling each prepared pasta. Place the filled shells in the prepared dish. Remove from oven and let rest for 5 minutes before serving.- Drain and run cool water over the sinks.
- Add the garlic and cook for another minute or two.
- Add the beef and cook until brown, breaking it when it is cooking.
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a 2-quart saucepan with 1 teaspoon of olive oil.
- Bring the medium pot of water to a boil.
- Drain and rinse under cold running water.
You need to cook this way:
- tomatoes need to be balanded, for which make cross-shaped cuts on them, and then lower them into boiling water. This procedure allows you to quickly and easily remove the peel. Pulp cut into slices;
- fill the prepared cannelloni with filling and place them in a pan (form), oiled beforehand. Top with thin slices of cheese and slices of tomatoes. Close the lid and bake in the oven, which is preheated to 200 degrees. Cooking time - 40 min. Serve hot.
Recipe for pasta with cream, stuffed with minced meat in the oven
The cream makes the dish tender, airy and very tasty. Large seashells will be used in this recipe. If desired, you can substitute any other sauce. Prepared ingredients will last for 4 servings.
Spicy cheese and successful completion
When you fill delicious noodles, you can let your imagination run. Classic Bologna dishes, vegetarian dishes with spinach and ricotta or creamy cheese sauce make pasta culinary experience. Italian cannelloni are large tubular pasta made from hard wheat grass. The special thing about cannelloni: they hold a lush filling because of the large cavity. For more information about cannelloni and its preparation, please click here.
Cannelloni: Stuffing does it
Cannelloni can be delightfully filled. Previously, cannelloni was made from rolled soft plates of noodles, which were pre-filled with filling. This makes cannelloni an exquisite pasta that leaves plenty of room for experimentation. Traditionally, cannelloni are filled with alla stew and baked in the oven with hard cheese. To do this, you need beef, sliced onions, carrots, stamens, red wine, peeled from the cans and tomatoes. Finely chop the onion to fill the cannelloni. Carrot, peel and dice.
For stuffed shells, take the following products: 400 g of shells and minced meat, a couple of onions, 2.5 tbsp. spoons of vegetable and a little butter, 200 ml of cream, 125 g of cheese and salt.
Cooking steps:
- stuffing can be done on their own or purchase already ready in the store. Add salt and pepper to it. Heat the oil in the pan and fry the mince there, adding the previously cleaned and chopped onion. Fry, breaking lumps, until golden;
- boil the shells in boiling salted water for 5 minutes. Periodically stir them so that they do not stick together. Put them in a colander, rinse with cold water, then transfer to a saucepan, add oil and mix;
- it's time to fill the pasta with the prepared filling. Put them in the pan and cover with cream. Put in the oven on medium heat for half an hour. At this time, grind the grated cheese and sprinkle them on top of the dish for 5 minutes. until the end of cooking. Serve with greens.
Recipe for stuffed pasta nests in the oven
A tasty and very attractive-looking dish, outwardly, though, looks like nests, in which there are not eggs, but stuffing. This dish can not be called banal pasta. There are enough prepared ingredients for about 5-6 servings.
Peel and wash celery, bone and bone. Heat up in large pot, cook the onions in medium heat. Add carrots and celery and continue to stew. Add to heat, heat at high temperature, season with salt and pepper. Stir in tomato paste, add red wine and boil. Add tomatoes, milk and bay leaf, season with salt and some sugar. Pour the cooked Bologna sauce into the cannelloni and place them in a baking dish.
Easy, children's recipe, low-carb, alcohol-free, vegetarian, cook well. Per serving: 415 kcal, 20 g of fat, 31 g of carbohydrates, 26 g of protein. We are redesigning the cookbook section. Soon you can save a lot delicious recipes in his cookbook.
For this recipe for pasta stuffed with minced meat in the oven, you must take the following set of products: 0.5 kg of “nests”, 425 g of minced meat, water, salt, pepper, onion, greens, 5 tbsp. spoons of sour cream and ketchup, 3 cloves of garlic and 200 g of hard cheese varieties.
Cooking scheme:
Of course, you will also see your favorite favorite recipes. We redesign the shopping cart. Soon you will be able to store the ingredients in your shopping cart. Your cart has been removed. Click on the thawed spinach well with your hands and then slice roughly. Remove onions and bones very finely. Wash the lemon hot, wipe dry and wipe the peel. Spinach, onion and ricotta and mix the mixture with salt, pepper and a little lemon peel. Fill the spinach filled with plum shells. Place the tomato sauce in a heat-resistant form and place the stuffed mussel noodles. Preheat oven to 200 degrees, circulating air 180 degrees, gas level 4.
- Boil the salted water in a large saucepan and boil the split mussels in them.
- Drain, rinse and strain.
- Remove the garlic clove.
- Garlic, boil doses with liquid, salt and sugar.
- Let cook for 5 minutes, then finely minced with a blender.
- on "Nests" spread out the stuffing, slightly pressing it inside. Pour in hot water there, so that it reaches almost to the top of the pasta. Cover the top with all the foil and fix the edges to make a homemade cover. Send the baking tray to the preheated oven and bake until soft;
- the next step is to remove the baking sheet, remove the foil and grease the pasta thoroughly on top of the sauce, for which mix the sour cream and ketchup. It remains only to sprinkle with chopped grated cheese. Send the baking tray to the oven again and bake until a beautiful brown crust is formed. Serve, sprinkled with chopped greens.
How to cook stuffed with minced pasta with vegetables in the oven?
To add a dish of taste and juiciness, you can use wax, in this case - it is pepper and tomatoes. To add spices, we suggest using chiles, but you can without them.
Prepare mussels and sauce, as described, fill it in the form and refrigerate until the next day. Finish, bake as described. Simple delicious dish. Noodles do not need to pre-cook. Stuffing stuffing hit in uncooked pastaWith ready-made tomato sauce, I had a noodle overflow filled with grated Emmentaler and finished in the oven. This time the tomato sauce was supposed to be used for tomato sauce, which also works great.
Lasagna with pasta and minced meat - a recipe
White wine. Carrots, peeled and diced. Celery, peeled and diced. Leek, peeled, washed and sliced. Garlic, peeled and chopped. In a pot with olive oil, carrot cubes, a spoon of celery, leek pieces and chopped garlic, all must be painted in some color. Then add the tomato paste and mix thoroughly with constant stirring. Here you have to be careful, burns tomato paste very quickly. Then wipe the white wine and add vegetable broth.
For cooking stuffed pasta shells with minced meat in the oven, prepare the following set of products: 0.5 kg of shells, 400 g of minced meat, an egg, a couple bell peppers and 155 g of ripe tomatoes, chili, garlic, herbs and salt.
Cooking process:
- add salt, pepper and egg to the meat, and then mix everything well. Fill the prepared pasta shells and leave them aside for now;
- for the preparation of the vegetable mixture it is necessary to clean the peppers from seeds and membranes, and this applies to Bulgarian and chili. Tomatoes should be removed skin, for which lower them for a couple of seconds in boiling water. Cut everything into pieces and place in a blender bowl. There also send garlic and greens. Grind everything well by adding a little water to get a consistency, like kefir;
- take the pan with the sides or form, and then grease vegetable oil. Lay out stuffed shells open part up and lay out on top vegetable mixture. Send the pan to the preheated oven. You can add some water. Set the average temperature and bake in the oven for half an hour. If you want, you can in 5 minutes. before cooking, sprinkle everything on top with cheese.
Stuffed pasta with minced meat and mushrooms
We propose to consider the option intended for the multicooker. Many housewives, having such a technique at home, prefer to do everything in it, because the process is simplified.
To cook this dish, take: 325 g minced chicken, onion, 1 tbsp. a spoonful of semolina, 0.5 tsp. of hops-suneli, a pack of cannelloni, salt. To make the sauce, prepare: onion, carrot, 0.5 l of cream, 3 tbsp. spoons of butter, salt and pepper.
Everything will be prepared like this:
- pour the oil into the bowl of the slow cooker and heat it in the mode "Bakery products". The next step is to fry the onion sliced in half rings and the grated carrot until golden;
- it was the turn of pasta that needs to be filled with minced meat, and then put them in a bowl of multicooker on vegetables. Pour in the cream, add salt and pepper to taste. Select mode "Quenching" and cook for 1.5 hours. After the beep, serve the dish with greens.
We are sure that whatever recipe you choose, the result will not disappoint. Diversify the usual diet tasty and original dish.
Experiment with fillings and sauces, which will allow you to get new and original options.