Dishes of large pasta. Macaroni stuffed with minced meat and cheese in the oven: cooking features, recipes and reviews

Pasta, stuffed with minced meat- a dish popular in Italy, but perfectly accustomed to other cuisines of the world. In Italy, you can use special hollow pasta tubes- cannelloni or their varieties.

There are two ways to cook stuffed pasta:

• first way when stuffed raw pasta and then baked in sauce
• the second way, when the pasta is first boiled a little, then stuffed and also baked

Moreover, two different sauces for baking pasta stuffed with minced meat: in tomato sauce or in bechamel sauce.

Minced meat is preferable to use pork and beef, double scroll in a meat grinder. Well, we know all the secrets, you can proceed. I will cook pasta in the second way in bechamel sauce.

I have pasta - not classic cannelloni, but their derivative, and other hollow pasta, if desired.

First of all, put a pot of water on the fire, add salt to it and let the water boil, we will slightly boil the pasta. I find it easier to stuff soft pasta.

In the meantime, let's prepare the stuffing. To do this, heat 10 g of butter in a frying pan and fry the carrots grated on a fine grater and finely chopped onion for 5 minutes, stirring occasionally. Then add minced meat, salt and black ground pepper.

Fry the filling for another 10-15 minutes, until the minced meat turns gray and the liquid evaporates, which the minced meat will release.

IMPORTANT: In the process of frying the filling, you need to break up the lumps of minced meat with a fork so that the minced meat is homogeneous. I sometimes minced meat I punch in a blender until completely smooth. So it’s better for them to stuff pasta, it keeps its shape better.

We throw our pasta into boiling water. Cook them for half the time indicated on the package. I cooked for 5 minutes. Then discard the pasta in a colander and rinse. cold water, this is necessary so that the pasta does not stick together and cools down quickly. As soon as the pasta becomes warm and you can pick it up, carefully stuff the pasta with minced meat, do not stuff the tubes very tightly.

I will cook stuffed pasta in portions, so I put them in portioned refractory forms.

Here's what I ended up with. You can put stuffed pasta in a large baking dish, it's not essential.

All we have to do is prepare the sauce in which we will bake our stuffed pasta.

Melt the remaining butter in a frying pan and add the flour, mix the flour with the butter well with a spoon to make a gruel. Pour the cream into the pan and stir the sauce well with a spatula until smooth. You can use a whisk for this.

Add salt to taste and grate a little nutmeg. We give the sauce to thicken, this will happen literally in 2-3 minutes, be sure to stir the sauce all this time. Take the sauce off the heat.

Pour the resulting bechamel sauce over our pasta. We send the form with pasta to the oven preheated to 170 degrees C for 20-25 minutes.

Pasta stuffed with minced meat is ready!!!

You can immediately serve in forms with heat from the heat to the table, you can spread the pasta stuffed with minced meat on portioned plates.

Bon appetit!

I went through a lot of recipes before I started cooking. The main exciting questions for me were: whether it is necessary to pre-boil the pasta, whether it is necessary to fry the minced meat in advance.

Opinions were divided, so I resorted to more fast way- stuffed raw pasta raw minced meat and made their conclusions, which will be below.

In the meantime, we take minced meat (preferably low-fat) from beef and pork, in general, here, whoever likes it, at least fill it with pure beef.

Add finely chopped raw onion, salt pepper

My pasta was narrow in diameter and long, so I decided that it was not worth boiling them even until half cooked, in order to make them easier to stuff.

Minced meat did not fry for the same reason. So it is more elastic and easily passes through a long tube. But, looking ahead, the melted fat from the minced meat will reduce the filling in the pasta swollen with water, they will turn out to be half empty, therefore, the less fat in the minced meat, the better.

In addition, if the minced meat was fried, the excess fat would melt and the dish would not turn out as fatty as it will be here. Therefore, only my husband appreciated the calorie content of the dish.

Thank you for your attention! And may you always have helpers.

Cooking time: PT02H00M 2 hours

Calories: Not specified
Cooking time: Not indicated

Cannelloni or tubular pasta is a pasta specially created for stuffing. It is prepared with the most different fillings: sweet and salty. Today we will prepare an almost classic italian dish- stuffed pasta tubes with minced meat in the oven, the recipe with a photo, of course, is slightly adapted to domestic products, but this does not make the dish any less tasty. So, we are preparing cannelloni with meat filling and cheese.

Ingredients:

- cannelloni (pasta tubes) - 20 pcs.;
- onion - 1 pc.;
- minced meat - 300 g;
- tomatoes - 2 pcs. moderately large;
- garlic - 2 cloves;
- tomato paste - 1 tbsp. l.;
- vegetable oil- 2-3 tbsp. l.;
- ground black pepper - a pinch;
- salt - 1/2 tsp. + for sauce and salting water while cooking pasta;
- parmesan cheese - 150 g;
- milk - 200 ml;
- butter - 60 g;
- wheat flour - 1 tbsp. l.;
- nutmeg- a pinch.

Recipe with photo step by step:

1. In fact, this dish is prepared with two sauces - bolognese and bechamel. The first is used for filling, and the second is for receiving golden brown while baking pasta. First, prepare the cannelloni filler. Onion clean and finely chop.




2. Fry until golden brown in vegetable oil.




3. Add minced meat. You can use "clean" (pork, beef, chicken) or combined. I had pork and beef. So that the filling does not turn out too dry, take minced meat with an average fat content. Stir and fry the minced meat with onions until tender, stirring occasionally and breaking up lumps of meat with a spatula.




4. Remove the skin from the tomatoes. To do this, boil water and put tomatoes in it, after making a cross-shaped incision on each of them, as shown in the photo. After 3-4 minutes, take out the tomatoes and remove the peel from them, cooling a little so as not to burn yourself.

By the way, they are still very tasty, be sure to try.

5. Cut the tomatoes small cube or pass through a meat grinder.




6. Peel the garlic and chop with a knife.




7. Add tomatoes to the pan, stir, simmer the stuffing for pasta tubes for 5-7 minutes. Then add chopped garlic, pepper, salt and tomato paste. Tomato paste is optional. If your tomatoes have given enough juice and color, you do not need to add it. Stir and simmer for a couple more minutes.




8. As soon as the sauce boils, you can turn off the fire under it.






9. Prepare the bechamel sauce. To do this, melt the butter in a frying pan or saucepan.




10. Pour in the flour, stirring constantly, heat the mass for 1-2 minutes.




11. Pour in a third of the milk in a thin stream. Stir the sauce constantly with a spatula to avoid lumps.




12. Pour in the remaining milk and add salt and ground nutmeg, mix and boil until thick.




13. Stuff the pasta tubes with minced meat. Some cannelloni require pre-cooking, others do not, so be sure to look at the packaging for what the manufacturer writes about this.




14. hard cheese(I had parmesan) grate on a coarse or medium grater. stuffed pasta Put the tubules in a baking dish, spreading each layer with bechamel sauce and sprinkling with parmesan. Put them in an oven preheated to 200-210 degrees and bake for 25-35 minutes until cooked. Ready pasta will become soft, and the cheese will melt and turn into a delicious crust.




Serve as soon as you take it out oven. This is how stuffed pasta tubes with minced meat are prepared in the oven, this recipe with a photo, if desired, can be diversified by taking mushrooms, vegetables or other fillers as a filling.

You can also find out on our website, we have many recipes for delicious and simple dishes.




Bon appetit!

They are considered everyday and quite simple. However, even from them you can cook real masterpiece which will decorate festive table. One of these dishes is shells with minced meat. Large pasta stuffed and delicious sauce look quite unusual and appetizing.

Ingredients for stuffed shells

First of all, large ones are needed. They are also called conchillons, lumakoni, cannelloni. This pasta is widely used in Italy for the preparation of both main dishes and appetizers and desserts. They are in the form of tubes, shells. You need to take them about half a kilogram. As a filling in classic recipe use minced meat (pork, beef, cuts). You also need to take 1 onion and 1 carrot. For meat filling 1 egg required. If we stuff shells in a simple and wide way famous recipe, then for the sauce use sour cream, tomato paste, herbs.

Cooking process

First of all, you need to prepare the filling. Chopped meat salt, add pepper, other spices, onions. Then an egg is beaten in. So, now we stuff the shells. It is important to put a little more mince because it will shrink in size as it cooks. Place in a saucepan or baking dish and pour over the sauce. Shells should be completely covered with it. Simmer until fully prepared pasta. For the first 20 minutes, the form can be covered with foil. After about 40 minutes, shells with minced meat will be ready. Put them on a plate and pour over the sauce. If desired, you can sprinkle with herbs or grated cheese.

Sauce for the dish

(shells) minced go well with bechamel sauce. It's easy to prepare. To do this, melt 150 grams of butter in a frying pan. Add 2 tablespoons of flour to it. Stir this mixture thoroughly and carefully pour in 150 grams of warm cream. It is important to ensure that no lumps form. The sauce should be salted and peppered. Another variation of the filling is from cheese and sour cream. Hard cheese should be grated on a fine grater and mixed with sour cream. Then you need to add a couple of tablespoons of wine and salt. Large stuffed shells can also be served with tomato sauce. To prepare this sauce, thinly sliced ​​onions, along with garlic, are fried in a small amount of oil. Then diced tomatoes and a small amount of sour cream are added to the pan. The sauce must be thickened with flour. The main rule when preparing filling for stuffed shells is that there should be a lot of it. All pasta must be completely covered with sauce, otherwise the ends that will be on the outside will not cook.

Cooking features

Some housewives pre-boil them before stuffing the shells. This is necessary in order to reduce the cooking time. In addition, if we stuff shells with salad or sweet stuffing, then they, respectively, should be already welded. To do this, the pasta is boiled in a large saucepan, there should be enough space so that the shells do not stick together and stick to the walls of the dish. You need to cook them for 10-12 minutes until al dente - so they remain quite elastic and do not lose their shape. It is best to try one, so you can accurately determine the state of readiness. Then the water is drained, the pasta is rinsed with cold water and spread on big dish. So they should stand for a while and cool. You can cook stuffed shells in a slow cooker. Filled pasta is laid out in a bowl and poured with sauce. Then we set the “Baking” mode for 20 minutes, after this time we turn on the “Extinguishing” mode for 30-40 minutes. In general, for cooking large shells can be used in multicooker different modes including steam cooking.

Seafood pasta filling

To diversify your diet, you can use shrimp as a filling. If we stuff shells with such a filling, then they must already be pre-boiled. Ready seafood must be cleaned, finely chopped and mixed with squeezed garlic, grated cheese and herbs. This stuffing is sprinkled lemon juice and olive oil. Another filling option is canned fish. Sardine, pink salmon knead with a fork, add grated boiled egg, cheese (hard or processed) and mayonnaise. Can also be finely chopped green onion. Shells are stuffed with all this. Also perfect for fish fillet. Finely chop it, add carrots and onions. Raw pasta is stuffed with such minced meat, poured cream sauce and send the dish to the oven. Another variation - crab sticks and melted cheese.

Shells and Stuffing Ideas

For the preparation of stuffed pasta, you can use any kind of cheese: cottage cheese, cheese, feta. It is mixed with finely chopped herbs, garlic, if necessary, salted. Pairs well with cheese and nuts. If the filling (for example, from cheese) is a bit dry, then add sour cream or matsoni. Original appetizer it will turn out if you add finely chopped pickled cucumber. For meat filling, you can use chicken. It must first be boiled or fried with onions and carrots, you can add champignons. Great option For fast food- Sausage or ham filling. You can fry onions to it and add chopped onions to the pan for a few minutes. sausages. Then mix it all with grated hard cheese. In general, for preparing snacks with stuffed shells you can use any starter or salads. The main thing is that their components are interconnected with sour cream, mayonnaise, cheese. Another option for minced meat is finely diced tomato, pepper, cucumber with olive oil.

Stuffing shells with sweet stuffing

For lovers of sweets, we recommend preparing a filling based on cottage cheese. You can add a variety of products to it: sugar or honey, vanilla, nuts, raisins, candied fruits, berries or fruits. So that the filling is not dry, one or two eggs are added to the cottage cheese. The shells are stuffed and laid out in a baking dish. Pour in sour cream and send to the oven until the pasta is ready. You can sprinkle them with sugar and cinnamon on top. Serve hot with jam or sour cream sauce.

Stuffed pasta in the oven, the dish, at first glance, is simple. But how interesting, tasty and fragrant it is!

The best choice for stuffing are conchiglioni, resembling huge shells. Another type of pasta that is easy to stuff is canelloni. These are large hollow tubes. Filling them with minced meat is a little more difficult - it takes a little more dexterity and a more homogeneous mass.

Stuffed pasta in the oven with meat

Ingredients

conchiglioni - 250 g;
minced pork and beef - 0.5 kg;
onion - 2-3 pcs.;
garlic - 2-3 cloves;
water - 2 l;
parmesan - 200-250 g;
butter - 100 g;
ground paprika;
turmeric;
ground black pepper;
fresh or dried basil;
cream - 200-250 ml.

Filling preparation

Cut the garlic cloves in half, put them in hot oil in a pan and fry for 2-3 minutes until the color darkens. Then put on a plate and let cool.

Fry the chopped onion over low heat until golden brown. Add minced meat and fry further 5-10 minutes. Stir the minced meat constantly so that the lumps do not stick together. Pour some water, add spices and simmer until tender.

Meanwhile, bring 2 liters of water to a boil. Cook pasta in it for 4-5 minutes. Please note that the pasta should remain half-cooked. Then we recline on a sieve and pour melted butter. Gently mix the pasta so as not to damage their shape. Let's cool down.

When the minced meat is ready, it must also be cooled to room temperature.

Grease the bottom of a baking dish with butter and spread a layer of pasta over the bottom. Put the minced meat in each shell with a teaspoon and sprinkle with a little basil. Top them with cream, and then sprinkle with grated cheese. We send it to the oven for 25 minutes.

In order to cheese crust turned out soft, cover the form with a lid or foil at the very beginning of cooking. Remove the lid after 15 minutes. We serve pasta stuffed in the oven, right in the form.

Stuffed pasta in the oven with meat and mushrooms

We use canelloni pasta for this dish. They are a little more difficult to stuff, but much easier to serve.

Ingredients

canelloni - 250 g;
minced meat - 250 g;
champignons - 150-200 grams;
carrots - 1 pc;
onions - 2 pcs;
cheese - 150 grams;
sour cream - 50-80 grams;
cilantro or parsley;
salt;
ground black pepper.

Pass the chopped onions and carrots, remove ½ of the vegetables.
Put the minced meat and very finely chopped mushrooms into the pan with the remaining vegetables.

Stir and fry until minced meat is cooked, salt and pepper. Pour water as needed, but remember that the filling should be thick.
From the second part of the vegetables we prepare the sauce. Pour in sour cream and spices, and then simmer vegetable mix until ready.

We cook the canelloni for 3-4 minutes and immediately rinse with cold water - so the pasta does not stick together, and it will be easy to work with them.

We start with a teaspoon with non-sharp edges, so as not to damage. It is recommended to stuff loosely, as the tubules may burst during cooking.

In sour cream and vegetable sauce, crumble finely chopped greens.
We spread the tubes in a mold, pour over the sauce and bake for 20 minutes at a temperature of 180 degrees. Sprinkle with grated cheese and keep in the oven until the cheese is melted (5-7 minutes).

Recipe for stuffed pasta in the oven with marinara sauce

Ingredients

large shells (conchiglioni) - 250 g;
cottage cheese - 250 g;
parmesan cheese - 100 g;
greens (spinach, parsley or dill) - 1 bunch;
garlic a couple of cloves;
butter.

For the marinara sauce

peeled tomatoes (with juice) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
cilantro (or basil) - 1 bunch;
ground black pepper;
white ground pepper;
salt to taste;
olive oil.

Boil the conchiglioni for 4-5 minutes. Rinse with water, pour in the melted butter and mix.

We are preparing the stuffing. We grind the cottage cheese, add 2/3 of the cheese grated on a fine grater, finely chopped greens and garlic. We mix the mass well. If the filling came out very thick, pour a little cream, sour cream or water.

Sauce. On olive oil sauté the onion for 3 minutes, then add the carrots to it and simmer the vegetables together for 5-7 minutes over low heat. We send chopped garlic there and sauté for another 2 minutes. Cut the tomatoes into small pieces and add to the pan along with the juice.

We chop the greens and simmer everything together for another 40 minutes over low heat with closed lid. At the end, salt, pepper, season. It makes a very thick and rich sauce. It can be prepared in advance and kept in the refrigerator.

Lubricate the baking dish with butter, spread the pasta, fill them curd mass. Drizzle with sauce and bake for 20 minutes. After 20 minutes, remove the form with stuffed pasta from the oven, generously sprinkle with cheese and return to the oven for another 5-7 minutes.