Cheese pasta is a combination that has been repeatedly tested and trouble-free. Casseroles based on the listed products are quite simple and, nevertheless, elegant in their own way. Even using only homemade noodles and varying the variety and amount of cheese, you can cook completely different dishes. Well, if you approach the matter on a grand scale?

Cheese pasta casserole in a oven - general principles of preparation

For cheese casseroles, boiled pasta is used. Moreover, their degree of readiness may be different. Boil pasta until fully cooked or the so-called “al dente” state, when the products remain slightly undercooked. Often casseroles are made from leftover garnish.

Products use various shapes and lengths. For cooking, they are immersed in boiling slightly salty water and brought under slight boiling to the desired readiness. Then washed and thoroughly decanted water. So that the boiled products do not stick together, they are filled with butter or refined vegetable oil.

Cheese pasta casseroles are cooked with various products. They put fresh or fried vegetables, cottage cheese, sausages, minced meat or offal, for example, liver. Often mushrooms are added to such casseroles.

Spread the prepared ingredients in layers or mix.

The hard cheese used is mixed with the bulk or sprinkled on the surface of the casseroles. The size of the cheese chips does not really matter; the main thing is that the cheese melt well.

Bake casseroles in the oven in deep forms, which are pre-greased with butter. Put the mold in the oven, heated to 180 degrees. The duration of baking depends on the recipe.

Oven pasta meat casserole with cheese, tomatoes and zucchini

Ingredients:

250 gr pasta

Small zucchini;

Half a kilo of beef (pulp);

A half-liter can of tomatoes canned in tomato juice;

200 ml cream of medium fat;

Young parsley;

Four eggs;

Olive oil;

Onion head;

120 gr. cheese, varieties "Russian".

Cooking method:

1. Chop onion and garlic finely, cut the zucchini into medium sized slices, and do not cut the peel.

2. Wash the meat with cold water and cut into large pieces. Grind the beef through a fine grill in a meat grinder.

3. Put the minced meat in a frying pan in a well-warmed olive oil and sauté over low heat. Stuffing should not become dry, and at the same time remain crumbly. Therefore, during frying, knead the meat collected in lumps with a fork.

4. When the meat is almost ready, add onion with garlic and coarsely chopped tomatoes with juice. Peel the canned tomatoes in advance. Season everything with ground pepper and add chopped parsley. Stir and continue to simmer for about three minutes.

5. Preheat the oven to 180 degrees. Put a layer of oil on the surface of the baking dish and place in it half the cooked pasta until cooked. On them lay a layer of large cheese crumbs (half the specified amount). Gently spread the zucchini over the cheese layer.

6. Break the eggs into cream and beat lightly. Pour half the resulting mixture into a zucchini mold and spread the fried minced meat evenly.

7. Sprinkle the meat layer with the remaining cheese, lay out the remaining pasta, fill the casserole with the rest of the egg-milk mixture and slightly sprinkle with cheese crumbs. Place the mold in a hot oven.

Original pasta casserole in the oven with cheese and sausages

Ingredients:

400 gr. long pasta;

Eight sausages;

Butter;

Portion processed cheese (for cheeseburgers) - 8 plates;

50 gr cheese, varieties "Russian";

Two eggs.

Cooking method:

1. Boil and slightly salt the water, dip the pasta broken into pieces into it. Do not grind, just break the product into three parts. On a small fire with a slight boil, bring the pasta to full readiness. Put in a colander and rinse several times with water.

2. When all the water has drained, transfer the pasta to a bowl and mix with lightly beaten eggs.

3. Wrap each sausage with cheese and put temporarily on a plate.

4. In a small roasting pan, covered with a layer of oil, lay and flatten half the pasta. On them, lay the cheese-wrapped sausages and cover them with the remaining pasta, even out.

5. Top hard cheese in a coarse grater and place the roasting pan in the oven.

6. Remove after 25-30 minutes, cool slightly and cut the casserole into portioned portions.

Mushroom pasta casserole in the oven with cheese

Ingredients:

200 gr. pasta (feathers);

20 gr. "Peasant" butter;

Half a glass of milk;

Three sausages;

Six eggs

60 gr cheese, any hard variety;

Four fresh medium sized champignons.

Cooking method:

1. In salted boiling water, boil the “feathers” to a state of 90% readiness. Then rinse with water, drain it and immediately fill with oil.

2. Shake and beat the eggs slightly, pour in the milk and whisk a little more to make the mixture homogeneous.

3. Grate hard cheese and mix with pasta.

4. Boil sausages, cool and cut into small rings.

5. Peel the champignons and weld for 5–6 minutes in a small amount of slightly salted water.

6. Cut the mushrooms with slices or strips and send them together with pieces of sausages to the “feathers”.

7. Fill a parchment with a suitable size form with small sides, put the mass prepared for the casserole in it and fill it with an egg mash.

8. Bake at 180 degrees mushroom casserole for 20 minutes.

Oven pasta casserole with cheese, eggplant and ham

Ingredients:

Macaroni (curly, medium-sized) - 200 gr.;

Small eggplant;

Three eggs;

A glass of low-fat cream;

Caraway seeds, basil and dill - to taste;

Cheese, varieties "Dutch" - 100 gr.;

Lean oil - 2 tbsp. l .;

Boiled ham - 150 gr.

Cooking method:

1. Cut into egg cubes of arbitrary shape, not too small and not large. Put the slices of the vegetable on a sieve, add a little salt and leave for a quarter of an hour. Grind the garlic with a knife, cut the ham into thin strips.

2. Rinse the eggplant slices with salt and bitterness. Dry well and dip in oil preheated in a pan. Stirring constantly, fry for three minutes. At the end, add the garlic, mix and cool.

3. Boil pasta until half cooked, rinse thoroughly and drain well.

4. Combine the pasta with the cooled eggplant, ham and grated cheese. Add chopped dill, mix.

5. Beat the eggs with salt, mix them with cream and beat.

6. Put the products in a mold, fill with cream. Sprinkle caraway seeds on top and cover with foil.

7. Bake for 25 minutes, cool slightly, cut into slices and put two basil leaves on each.

Oven pasta casserole with cheese and cottage cheese

Ingredients:

Short pasta with holes - 200 gr.;

Two large tomatoes (fresh);

Eggs - 3 pcs.;

A handful of green olives (seedless);

250 gr granular home-made cottage cheese;

Elastic 9% cottage cheese - 300 gr.;

Half a kilo of Kostroma cheese;

Two spoons of ground oregano.

Cooking method:

1. Season the cooked pasta until half cooked.

2. For a minute, dip the tomatoes in boiling water, then just as quickly cool with water and gently remove the skin. Cut the tomatoes into small slices.

3. Mix granular curd with elastic. Add raw eggs, oregano, chopped pulp of tomatoes. Pour in cheese crumbs and mix. Be sure to salt to your liking.

4. Mix the curd mass with pasta and arrange in a greased form.

5. Smooth the surface of the casserole and place in the hot oven for baking. The cooking time is 40 minutes.

Oven pasta casserole with cheese and chicken liver

Ingredients:

300 gr chilled chicken liver;

A glass of fat milk;

A spoonful of flour;

300 gr long pasta with holes;

One onion;

Two eggs;

Cheese, Dutch variety 200 gr.;

50 gr creamy "Peasant" butter.

Cooking method:

1. Rinse and cut the liver into several parts (4–5 pieces).

2. Lightly chopped onion and fry in hot hot vegetable oil until golden. Add chicken liver, mix and simmer until tender.

3. Then sprinkle the liver with flour, mix thoroughly and pour in the milk carefully, without ceasing to mix. For flavor, a small pinch of ground pepper can be added to the fried liver.

4. Break pasta of ordinary length into two and dip in boiling, slightly salted water. When they are ready, drain the water and rinse the pasta well with hot water.

5. Apply oil to a rounded surface and spread half pasta into it. Try to place them “in a spiral.”

6. Put the whole liver on top, and on it, also in a spiral, lay out the remaining pasta.

7. Fill the surface with grated cheese and spread the butter sliced \u200b\u200binto thin slices over it.

8. Put the casserole in the oven and let it stand for a quarter of an hour. The temperature is 180 degrees.

Cheese pasta casserole - tricks and cooking tips

To avoid sticking the casserole to the walls and bottom of the mold, you can hedge yourself - sprinkle the oil layer with flour, small bread crumbs or dry semolina.

Any casserole that, according to the recipe, does not need to be sprinkled with grated cheese, you can still sprinkle it. It will melt and cover the dish with a golden brown.

In hot form, it is almost impossible to carefully cut the casserole. Therefore, be sure to allow the dish to cool at least a little.

We offer you recipes - pasta casserole in the oven. Cook with minced meat, sausage, zucchini, meat!

• Pasta 300 g
• Hard cheese 100 g
• 2 eggs
• Cream 100 g
• Salt to taste
• Butter 1 tbsp

Cook the paste according to the instructions on the package.

Prepare the fill. To do this, mix the eggs, cream and grated cheese. Leave 2 tablespoons of cheese for sprinkling.

Grease the baking dish with butter, put the pasta.

Pour the fill on top. Sprinkle with cheese. Bake at 170 degrees for 30-35 minutes.

Recipe 2, simple: pasta casserole in the oven with minced meat

Oven casserole with chicken minced under a gentle cheese crust. Very tasty and simple dish, try it!

• Macaroni - 250 g
• Minced meat (any) - 300 g
• Bulgarian pepper (fresh or frozen) - 2 pcs.
• Tomatoes - 250 g
• Hard cheese - 100 g
• Sour cream - 100 g
• Tomato sauce (ketchup) - 100 g
• Egg - 2 pcs.
• Butter - 50 g
• Fresh or dry greens (basil, dill, parsley) - to taste
• Salt, pepper - to taste

Chop long pasta, dip into boiling salted water and cook with stirring until tender.

Discard the cooked pasta in a colander so that the glass is water, quickly transfer to the same hot pan, add a teaspoon of butter and shake it with a lid.

Sprinkle minced meat with salt and pepper, put on a preheated pan, greased with oil, fry over low heat, stirring occasionally.

While the meat is being fried, peppers should be peeled from seeds, cut into small cubes or strips.

Add pepper, sour cream, tomato sauce, spicy greens to the minced meat, mix, bring to a boil, boil for 5 minutes, cool slightly.

Combine pasta with minced meat, mix, add raw eggs and mix again.

Put in a baking dish with a layer of 3-4 cm.

Spread tomato mugs on top.

Sprinkle with grated cheese.

Put butter cubes on top of the casserole, so that the crust does not burn and will be soft and tasty.

Preheat the oven to 190 degrees.

Place the pan in the oven, bake for 20-25 minutes. Enjoy your meal.

Recipe 3: Oven Pasta Casserole with Cheese and Egg

The recipe is given basic, i.e. there are a minimum of ingredients in it. But if desired, this option can always be varied by adding vegetables, mushrooms or sausages. Give it a try!

• raw pasta (for your taste) - 300 g;
• large egg - 2 pcs.;
• sour cream 15% - 300 g;
• milk 2.5% - 150 ml;
• hard, melting cheese - 100-150 g;
• butter - 1 tsp. (to lubricate the form);
• salt (for cooking pasta and pouring) - 1 tbsp. l .;
• herbs, spices and peppers - to taste.

First, boil the pasta. If you have leftovers from your dinner or lunch, fine! You can skip this step. If there are no ready-made pasta, we put boiling water. In order to save time, you can use an electric kettle, it will cope with the task in literally 3-5 minutes. Dip the pasta in boiled water. Only after this we add salt to the water and cook the pasta until half ready.

In terms of time, this can be calculated as follows: take the cooking time indicated on the package and halve it. If there is no necessary information on the package, boil the pasta in boiling water for no more than 5 minutes, after which we throw them into a colander.

In parallel with cooking pasta, you can prepare the filling. Why, in a suitable bowl, mix milk and sour cream together. If desired, sour cream can be replaced with cream of similar fat content and add another 1 egg to the list, because the cream is still more liquid and the casserole may not clutch.

Add spices, seasonings and herbs to the fill (fresh or dried - according to season). A bit of salt, literally a pinch, because the finished pasta will already be salty. So is cheese, which we will add in the next step.

Three cheese on a coarse grater.

Now we add the grated cheese in a bowl to the milk-egg mixture - and the casserole filling is ready.

You can bring the casserole to readiness in three ways: in a pan, in the microwave, or in the oven. The first two methods are suitable if you are satisfied with a casserole without a delicious cheese crust. The third - if you just need this crust. In this case, we take the option in the oven. We warm it up to 180-200 degrees (it is advisable to even turn it on immediately, as they set to cook pasta). Lubricate the baking dish with butter.

Distribute the cooked pasta evenly in shape first.

Then fill them with fill, trying to do this so that the cheese is also distributed between pasta. But most of it will still remain on the surface - it is during baking that will give an amazing crust.

We load the filled form into the preheated oven and let the casserole brown. Typically 15 minutes. this is more than enough for cooking pasta casseroles with eggs and cheese in the oven.

It is better to cut pasta casserole with cheese into portions when it is slightly chilled and seized - then the pieces will be smoother.

If this is not critical, you can serve the casserole hot. As a complement to it, any salad or greens will do. Enjoy your meal!

Recipe 4: Oven Sausage Pasta Casserole

• pasta - 200 g.,
• sausage (boiled, ham, smoked) - 300 g.,
• ripe fruits of tomatoes - 200 g.,
• turnip - 2 pcs.,
• table chicken eggs - 2 pcs.,
• whole milk - 2 tbsp.,
• hard cheese - 150 g.,
• butter - 1 tsp.,
• flour (wheat) - 3 s. l.,
• salt, spices.

First, boil pasta in salted water. It can be horns, feathers or spaghetti - which you like best. It’s important not to digest pasta so that it remains al dente. We wash the pasta with warm water and mix with butter.

Finely chop the peeled onion turnip and put it on the bottom of the mold in which we will prepare the dish.

Pour pasta with butter on the onion.

Now cut the sausage into slices. Washed ripe tomatoes cut into slices or just quarters, if it is a variety of "Cherry".

After all the tomatoes we spread on the sausage.

Now prepare the pouring sauce. To do this, beat eggs with milk in a bowl, add salt and spices, and then add flour, so that there are no lumps.

Pour the sauce over the dish so that it does not reach 1 cm to the top. Sprinkle grated cheese on top.

Bake the dish in the oven for 30 minutes at a temperature of 200 degrees.

Recipe 5, step by step: pasta casserole with chicken

• pasta - 500 g,
• meat (chicken, ham) - 400 g,
• turnip onion - 1 pc.,
• egg (chicken, table) - 2 pcs.,
• milk (whole) - ½ tbsp.,
• butter (butter) - 20-30 g,
• cheese (hard assorted) - 80-100 g,
• salt (small),
• spices to taste.

We clean the meat from bones, films, rinse and dry. Then cut it into small pieces. Chop the peeled onions with medium slices.

Pour a little vegetable oil into a heated frying pan, put the meat and onions. Fry the ingredients for 5-8 minutes, when the onion becomes transparent in color, and a brownish crust forms in the meat.

Cook pasta according to the instructions.

We mix meat and onions with boiled pasta, season with salt and spices to taste.

We coat the heat-resistant container with oil and spread the pasta with meat and onions into it.

We mix milk and eggs in a small bowl, beat the mass until smooth and pour it into a container with a future casserole.

Evenly sprinkle the dish on top with crushed hard cheese.

Cook pasta casserole with chicken in the oven, heated to 190 ° C, no more than 20-25 minutes. About 10 minutes before cooking, distribute pieces of butter on the surface of the dish.

Serve the casserole with sour cream, mayonnaise or any other sauce.

Recipe 6: How to Make Pasta Zucchini Casserole

A pasta casserole with sausages and zucchini will be an excellent breakfast or lunch. I had boiled pasta and 2 sausages, I decided to cook dinner for my daughter. I added more zucchini to the casserole to make it juicier. It turned out very tasty.

• Macaroni - 250 g;
• Sausages - 2 pcs;
• Zucchini - 1-2 pcs;
• Milk - 1 glass .;
• Eggs - 2 pcs;
• Sour cream - 1 tbsp;
• Salt (to taste);
• Ground paprika (to taste);
• Butter (to lubricate the form);
• Sunflower oil (for frying);
• Hard cheese - 50-60 g;

Cut zucchini into circles and lightly fry in sunflower oil on both sides. When frying, salt.

Peel the sausages and also cut into circles.

Grease the baking dish with oil, put cooked pasta. Between the pasta make grooves and lay out a row of sausages and a row of zucchini. Sprinkle a little paprika.

Beat eggs, add milk and a spoonful of sour cream to them, salt. Pour pasta with this mixture.

Preheat the oven to 200 degrees and cook the casserole for 20 minutes. When the milk mixture has set well, sprinkle the grated cheese with the casserole and bake until the desired color is desired. Serve the hot casserole immediately to the table. Enjoy your meal!

Recipe 7: casserole with meat and pasta in the oven (with photo)

This casserole is a great solution for lunch or dinner. Often it is served as an independent dish in warm or hot form, complemented by sauces and vegetable salads. The composition of the casserole is very similar to classic Italian lasagna. Only the cooking process is much simpler, and you do not need to buy sheets for lasagna. The main components are affordable, and, as a rule, some products can be found at home.

• 200 g of pasta;
• 3 eggs;
• 0.5 l of milk;
• 200 g mozzarella cheese;
• 0.5 kg of minced meat;
• 1 large carrot;
• 1 onion;
• 1 tbsp tomato paste;
• 1-2 cloves of garlic;
• a small bunch of parsley;
• salt, pepper to taste;
• cooking oil for frying.

Peel the carrots and onions. Finely chop the onion, rub the carrots on a coarse grater. In a pan, heat 2 tbsp. vegetable oil, fry vegetables in it until half ready.

Add minced meat to vegetables, mix, kneading lumps. Fry.

In almost finished meat, add half a glass of boiled water and a tomato. Mix well, simmer for 10 minutes. In general, the longer you stew the meat mixture, the tastier it will be. Classic bolognese sauce is cooked at this stage for about 40 minutes. The main thing is not to let the sauce burn and add water as it boils.

My parsley, chop finely. We clean the garlic. Add greens to the pan, and pass garlic through the press there. Salt, pepper.

Mix well and remove the meat sauce from the heat.

Boil pasta according to the instructions indicated on the package, then discard in a colander so that the glass is water.

Three cheese on a coarse grater.

Preparing a casserole filling. It will soak the pasta with a milky taste, fill the “voids” in the casserole, and make it much more tender. Thanks to the filling, which also includes the egg, in a cooled form the casserole will keep its shape well. For pouring in a deep bowl, mix the eggs (3 pcs.) With milk (0.5 l.).

Grease a deep baking dish with a thin layer of vegetable oil.

At the bottom of the form we spread half the pasta.

Fill them with half the volume of the egg-milk mass, evenly distribute a little cheese chips on top.

Spread half the onion frying with carrots and minced meat on top.

Cover the meat filling with the remaining pasta.

Add the fill and lightly sprinkle with cheese.

Spread the remaining fried minced meat.

Sprinkle with cheese. We put the form in an oven heated to 180 degrees for 40-45 minutes. In order for the cheese to melt, but not burn, the casserole can be covered with foil. But the cheese should not come into contact with it, otherwise it will remain all there.

If the casserole is very high, almost to the edges of a shape like mine, you can put it on the lower rails in the oven. And from above, put a baking sheet on the second guides - it will not allow the top to burn. If we cover the form with foil, then for browning, open the foil 10 minutes before the end of baking.

Pasta casserole with minced meat is ready! Decorate with fresh chopped herbs and serve. Enjoy your meal!

Recipe 8: Oven Sweet Cottage Cheese and Pasta Casserole

Fragrant cottage cheese casserole will appeal not only to lovers of cottage cheese products - this is a wonderful hearty breakfast or dinner for all family members. what is remarkable is that for the preparation of this dish you need a minimum of products, which are in almost every home, and a small amount of effort and time, which is not so much in a modern woman. and you can serve the dish with a filler, according to individual taste: sour cream, condensed milk, jam or jam.

• Curd 400 g
• Egg 2 pcs.
• Sugar 100 g
• Vanilla on the tip of a knife
• Sour cream 50 g
• 1/3 cup milk
• Pasta 100 g
• Butter for frying
• Semolina 2 tbsp. a spoon

Take the cottage cheese, beat in the chicken eggs and knead it to a homogeneous mass so that there are no lumps. If the cottage cheese is dry, then it should first be diluted with a small amount of milk (approximately one third of a glass) and thoroughly mixed or grated through a sieve.

In the resulting egg-curd mass, pour sugar, add vanilla and mix everything.

Boil pasta in salted water to a condition that in Italy is called \\ "Al Dente \\" (when cracking, you feel the elasticity of the dough), rinse under cool water and allow to drain.

Prepare a baking dish: thoroughly coat the inner surface with oil or spread and sprinkle with semolina or bread crumbs. Mix the prepared curd mass with pasta and put in a pre-prepared form. Grease the top of the casserole with sour cream. Bake in the oven at 180 degrees.

Italian large cannelloni is very tasty to cook with minced meat fillings: vegetable, mushroom, with meat or chicken. Choose the best recipe!

Cannelloni are such large pasta, which are tubes and intended for stuffing. Cooking from them is a pleasure, the fillings can be completely diverse: both vegetables and meat.

• Cannelloni 16 pcs
• Minced rabbit meat 350 grams
• Leek 1 stalk
• Shallot 2 pcs
• Carrot 1 pc
• Parsnip 1/3 of the root
• Garlic 3 cloves
• Cilantro 3-4 sprigs
• Parsley (greens) 3-4 branches
• Parmesan cheese 60 grams
• Milk 500 ml
• Premium wheat flour 2 tbsp
• Butter 60 grams
• Olive oil 2 tbsp
• Nutmeg 1 tsp
• Ground black pepper 1 tbsp
• Salt to taste

Grate carrots and parsnip root, finely chop both types of onions, fry vegetables in a mixture of butter and olive oil.

Prepare meat stew: add rabbit forcemeat to sautéed vegetables, loosen it with a spatula and fry until half cooked.

Chop parsley, garlic and cilantro, add to meat stew. Salt the mass and season with black ground pepper.

Cannelloni tubules stuffed tight with meat stew.

Prepare bechamel sauce: melt the remaining butter in a frying pan, sift the wheat flour, pour the milk in a thin stream, constantly stirring the mass so that there are no lumps, season with nutmeg.

Stuffed cannelloni in ceramic dishes, pour in bechamel sauce and bake in an oven preheated to 180 degrees. The baking time is 40 minutes.

For 5-7 minutes until ready to sprinkle cannelloni with grated parmesan and again send briefly to the oven. Serve in sprigs of fresh parsley.

Recipe 2: Stuffed Cannelloni in the Oven

• Cannelloni: 10-12 pcs;
• Minced meat: 400 gr;
• Carrot: 1 pc;
• Onions: 1 pc;
• Garlic: 3 cloves;
• Olive oil: 2 tablespoons;

For Bechamel sauce:

• Milk: 300 ml;
• Flour: 2 tablespoons;
• Butter: 30 grams;
• Salt: a pinch.

Cook the minced meat. To do this, crank 200 grams of pork and 200 grams of beef in a meat grinder.

Finely chop the garlic and onions.

Peel and grate the carrots.

Put a frying pan with olive oil on the fire, then stirring and fry the onions and garlic on it (5 minutes).

Then add carrots and fry for another 3-4 minutes.

Then add the minced meat and continue to fry for about 10 minutes, periodically stirring the contents of the pan, so that large lumps do not form.

Cannelloni stuffed with cooked minced meat.

Put them in a baking dish and pour. Send all this in an oven preheated to 180 degrees for 30 minutes.

Ready-made stuffed cannelloni served with semi-sweet white wine or just that.

Recipe 3: cannelloni with bechamel sauce (with photo)

This is a great alternative to homemade dumplings or Italian lasagna with minced meat - it cooks faster and tastes no worse.

• Ground beef 400 g
• Cannelloni 150 g
• Onion 1 pc.
• Refined sunflower oil 2 tbsp. l
• Ground black pepper 2 pinch
• A mixture of Italian herbs 2 tsp.
• Tomato juice 200 ml
• Salt 3 pinch
• Parmesan cheese 100 g
• Garlic

For Bechamel sauce:

• Butter 50 g
• Milk 1000 ml
• Wheat flour 3 tbsp. l
• Ground nutmeg 1 tsp.
• Salt 1 pinch

Recipe 4: How to Make Cannelloni in Italian

• cannelloni - 300-350 grams;
• carrots - 1 pc.;
• onions - 1 pc.;
• ground beef (or pork) - 400 gr.;
• salt and spices;
• vegetable oil - for frying;
• sausage cheese - 150 gr.;
• sour cream - 100 gr.;
• mayonnaise - 100 gr.;
• garlic - 3-4 cloves;
• milk - 2-3 tbsp

Wash medium-sized carrots well and grate. Peel a small onion and finely chop.

Pour refined vegetable oil into a heated pan, and fry the vegetables for 10 minutes, stirring occasionally.

When the vegetables are fried, add fresh minced meat, mix all the ingredients and add some salt, add spices to taste, pour a small amount of water and simmer for 15 minutes.

Cannelloni filling is ready.

We begin to prepare a spicy sauce of sausage cheese, which must be cut into small pieces. Put the cheese pieces in the bowl of a blender or food processor.

And chop.

Put thick sour cream and mayonnaise in a separate bowl.

Add chopped cheese to a bowl of sour cream and mayonnaise. Squeeze the garlic here.

Stir all the ingredients for the sauce and add a little milk. Spicy Italian sauce is ready.

Fill cannelloni pasta with cooled, already fried minced meat with vegetables and put into a square baking dish, previously greased with butter. Do not overdo the filling, because if there is a lot of minced meat, then the pasta will burst.

On top of the cannelloni with mince, generously pour the sauce so that they are covered.

The oven should be heated to 180 degrees, and send the cannelloni to bake for 30 minutes.

The dish is ready. Serve the original dish with the resulting golden cheese crust directly to the table, let every member of your family feel this unforgettable aroma.

Recipe 5, step by step: cannelloni with champignon mushrooms

• Cannelloni pasta 12 pieces
• Pork 350 g
• Champignons 250 g
• Onion 2 pcs.
• Flour 3 tbsp. lies.
• Butter 3 tbsp. lies.
• Tomato paste 70 g
• Hard cheese 130 g
• Vegetable oil 4 tbsp. lies.
• Sea salt to taste

We will need champignons. We clean them.

We have pork, wash it, chop it and grind it through a meat grinder.

In addition to meat, we will need cannelloni, Italian pasta in the shape of tubes.

Chop mushrooms finely.

Chop the onion.

Minced meat sent to fry in vegetable oil.

In another pan, fry the onions and the code will become slightly golden, add mushrooms to it.

The meat is slightly browned, remove from heat, do not dry.

To mushrooms with onions add tomato paste. In summer, freshly ground tomatoes can be added. Fry for a few minutes together.

Grind the cheese in a blender.

In a pan, melt the butter, add the flour to it, lightly fry it. Cool, add milk and mix thoroughly so that there are no lumps.

Fill the cannelloni. We put in the oven for 45 minutes, at a temperature of 170 *.

Recipe 6: cannelloni with eggplant (with photo step by step)

• Cannelloni (Cannelloni) 2 pcs
• Eggplant 1-2 pcs
• Tomato 1 pc
• Bow 1 head
• Garlic 2-3 branches
• Basil, parsley 50 gr
• Parmesan 50 ml Olive oil to taste
• Spices: salt, black pepper

Boil cannelloni tubes until tender in large quantities of slightly salted water. Cooking times are indicated on the packaging. In my case, the recommended time is 8 minutes. Gently lower the cannelloni into boiling water, and gently, so as not to damage the pasta, stir so that the pasta does not stick to the bottom of the pan. Observe time after boiling.

When the pasta has been cooked, carefully remove it from boiling water and put it in one layer on a large plate. Cover the top with an inverted plate so that the cannelloni do not dry out. Cannelloni is better to cool so as not to burn your hands when stuffing.

Peel and chop the onion into very thin strips. Fry the onion until golden in olive oil. It is better to stir so that the onion does not burn.

Peel the eggplant from the purple peel, and cut into cubes. Add eggplant to the onion, salt, pepper and simmer without water, or with the addition of a small amount of water under the lid for 15 minutes.

Add the pulp of half the tomatoes prepared for the dish, after removing the seeds and peel. Continue stewing until you get the stew of eggplant, tomato and onion. This is 10-15 minutes. The stew should be thick enough not to spill out when stuffing.

Firstly, this is not meat, from which the meat is quite dense.

Secondly, 10 cannelloni will take a kilogram of eggplant, several onions and tomatoes. This is a lot for lunch for two.

And thirdly, I want to feel the taste of pasta with filling, and not the taste of stew with dough. Therefore, I recommend stuffing cannelloni with vegetables - "half", i.e. quite loose. However, I do not insist.

Using a teaspoon, fill the cannelloni eggplant stew, and place them in a baking sheet greased with olive oil or baking dish.

Sprinkle cannelloni with minced meat into finely chopped parsley and basil, season with salt and pepper. Grate garlic - it is better to young and spread on top of the cannelloni. The remaining tomato - without the skin and seeds, finely chop and spread over the cannelloni. Sprinkle with olive oil - 1 tbsp.

Next, the baking process begins, Al forno - put the form from cannelloni into the oven or oven, heated to 220-230 degrees, for 20-25 minutes. While the cannelloni with minced meat are baked, grate the parmesan.

After the set time, sprinkle the hot cannelloni with minced parmesan and put in the oven again until the cheese is melted and browned.

Cannelloni with eggplant ready. Put cannelloni with minced meat on plates and serve immediately.

Recipe 7, simple: cannelloni with vegetables and chicken

• cannelloni 6 pcs.
• vegetable mixture 400 g
• chicken 200 g
• cheese 50 g
• milk cream 200 ml
• salt to taste
• butter 30 g
• pepper to taste

Boil a mixture of frozen vegetables for 2–3 minutes in salted water, and place on a sieve.

Chicken meat (chicken without skin) cut into small cubes.

Cut boiled vegetables into small cubes, combine with chopped chicken, add salt and pepper to taste.

Boil cannelloni in boiling salted water so that they become softer and do not break.

Fill the tube with prepared minced meat at a rate of 50-60 g each.

Grease a baking dish with butter, put cannelloni, pour cream with 10% or 23% fat, sprinkle with grated cheese.

Bake in the oven until golden brown. Do not overdry!

Recipe 8: cannelloni with minced meat and bechamel sauce

• cannelloni pasta - 250 gr;
• beef or mixed forcemeat - 500 gr.;
• tomatoes - 2-4 pcs.;
• tomato paste - 2-3 full tablespoons (with a slide);
• onions - 1-2 pcs;
• mozzarella - 200 gr.;
• salt, spices to taste;
• vegetable (olive) oil.

For the sauce:

• milk - 700-800 ml;
• nutmeg - ¼ teaspoon;
• wheat flour - 3-4 tablespoons;
• salt;
• butter - 50-70 gr.

Finely chop the onion with a knife.

Sauté the onion in olive oil. When the onion begins to become transparent, add minced meat. Simmer over low heat until cooked for 10-12 minutes.

Grate the tomatoes on a coarse grater, discard the skin.

Add tomato paste to tomato gruel and add salt. Mix.

Pour tomato sauce into minced meat, season with spices, stir, simmer over medium heat under ajar lid for about 10-12 minutes. Excess liquid will have evaporated by then.

Bechamel sauce: melt a piece of butter in a thick-bottomed pan.

Pour flour into melted butter. Fry flour in oil for 1-2 minutes.

With constant stirring, add all the milk to the mixture portionwise, add salt. Make sure that there are no flour lumps left. Continuing to stir, cook the sauce over low heat until thickened. When the mass boils, remove from heat. Add nutmeg, mix.

The finished sauce should turn out to be smooth and uniform, if there are still a few flour lumps, then it is easiest to strain the sauce through a sieve.

Assembly: fill cannelloni with prepared minced meat. Finely grate mozzarella.

Cannelloni with minced meat in Italy is eaten as often as we have mashed potatoes with meatballs. If you cook such a pasta delicacy for your household, you can seriously surprise them and earn a lot of rave reviews. Despite the fact that cannelloni is the same pasta, they are not used as a side dish. Most often, pasta is stuffed with a variety of fillings, baked in the oven or in a slow cooker, or stewed in a pan.

Filling cannelloni with mince is very simple - the diameter of pasta reaches 2-3 centimeters. During heat treatment, the dough becomes soft and soft, but does not lose shape. It turns out a very original, tasty and fragrant dish in an unusual design.

Cannelloni with minced meat can be made with any meat and even fish. You can also add vegetables, mushrooms, hard or cream cheese, greens, etc. to the filling. To make cannelloni with minced meat even tastier, just add sauce to them. Traditionally, cream or milk-based bechamel is used for this dish. You can also take tomato paste, sour cream, cheese products or mushroom sauce. The main thing is to observe the delicate texture of the sauce so that it perfectly emphasizes the taste and structure of cannelloni with minced meat.

In fact, how to cook cannelloni with minced meat, the first time will understand any experienced culinary specialist, even without Italian origin. Therefore, you can safely go to the supermarket and buy a pack with mouth-watering tubes. If you fill your hand a little in their preparation, then cannelloni with minced meat will become not only a home-made delicacy, but also an original holiday dish.

Cannelloni with minced chicken and vegetables in a slow cooker is a relatively easy version of this dish. At the same time, the filling remains as juicy and tasty. Following this recipe, you can cook cannelloni with gravy, that is, they will be stewed. If you want to fry them a little, then you should halve the amount of water, and also switch the slow cooker to the “Baking” mode 10 minutes before the dish is ready.

Ingredients:

• 250 g cannelloni;
• 400 g of minced chicken;
• 1 carrot;
• 1 tomato;
• 1 onion;
• 100 ml of water;
• 2 tbsp. l olive oil;
• Salt pepper.

Cooking method:

1. Stuff the minced meat in a plate, add salt and pepper to taste, mix.
2. Dice the onion into cubes, grate the carrots on a medium grater.
3. Scald the tomato with boiling water, then immediately dip it in cold water, then remove the skin.
4. Grate the tomato or grind it in mashed potatoes using a blender.
5. Turn on the slow cooker in the "Frying" mode, grease the bowl with olive oil.
6. Fry onions with carrots for 10 minutes, occasionally stirring them with a spatula.
7. Put half of the frying on a plate, leave the rest in the saucepan of the multicooker and add the minced meat to it.
8. Sauté the minced meat with vegetables for another 10 minutes.
9. Stuffing cannelloni with minced meat and vegetables using a teaspoon.
10. Put cannelloni with minced meat in a slow cooker, and pour previously laid vegetables on top.
11. Pour all the tomato puree and water, add spices to taste.
12. Cook cannelloni with minced meat in a slow cooker for 40 minutes in the "Extinguishing" mode with the lid closed.

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Cannelloni with minced meat and bechamel sauce is a classic combination of Italian culinary specialists. In the oven, this dish turns out just amazingly delicious and fragrant! If provence herbs are at hand, then instead of dried herbs, it is better to add them. It is important that the sauce cover the cannelloni completely. If it was not enough - add some water or meat broth.

Ingredients:

• 12 cannelloni tubules;
• 400 g of minced meat;
• 4 tbsp. l tomato paste;
• 800 ml of milk;
• 1 carrot;
• 150 g of hard cheese;
• 2 cloves of garlic;
• 2 onions;
• 3 tbsp. l flour;
• 100 g butter;
• 2 tbsp. l vegetable oil;
• Dried greens;
• Salt pepper.

Cooking method:

1. Grate carrots, chop garlic and onions.
2. Grease the pan with vegetable oil and fry garlic, onions and carrots on it for 5 minutes.
3. Add the minced meat to the vegetables and, stirring often, fry it for 10 minutes.
4. Stuff the minced meat with tomato paste, salt and pepper to taste, add dried herbs and simmer for another 3-4 minutes.
5. While the meat is cooling, melt the butter in a saucepan.
6. Pour flour into the butter, stir and fry for a couple of minutes.
7. Pour cold milk into the butter and flour in a thin stream while continuing to stir the sauce.
8. Bechamel salt to taste, boil and immediately remove from heat.
9. Pour half of the finished sauce onto the bottom of a deep baking dish.
10. Stuff cannelloni pasta with minced meat with vegetables.
11. Put stuffed cannelloni in a form with bechamel, pour over the remaining sauce.
12. Grate the cheese and sprinkle a dish on it, bake cannelloni with minced meat in the oven for 30 minutes at 180 degrees.

Now you know how to cook cannelloni with minced meat according to the recipe with a photo. Enjoy your meal!

Cannelloni with minced meat, depending on the recipe, may resemble navy pasta or delicious Italian pasta. In any case, the dish will be hearty, nutritious and very tasty. Its only drawback is high calorie content. A few tips from experienced chefs on how to cook cannelloni with minced meat will help you get acquainted with one of the Italian delicacies:

• Cannelloni, unfortunately, are very fragile, so you need to handle them with extreme care. To determine if there is a broken pasta in a closed box, slightly shake it right in the store - the sound will make it clear whether whole cannelloni or not;
• Cannelloni should be stuffed tightly, but not tamped the filling. So pasta and keep their shape, and do not crack;
• Whatever sauce you use, make sure that it completely covers the cannelloni at least at the beginning of cooking, otherwise they will turn out dry or do not have time to reach readiness.

In order to cook stuffed cannelloni, you will need:

• 1 pack of 250 g cannelloni;
• 500 g minced meat (pork + beef);
• 200 g ripe fleshy tomatoes;
• 100 g celery stalk;
• 200 g of onions;
• 200 g of carrots;
• 150 g parmesan;
• several branches of basil;
• some olive oil for frying;
• 50 g butter;
• 2 tbsp flour;
• 300 ml of milk;
• 200 ml of heavy cream;
• nutmeg or Italian spices for bechamel sauce.

Oven minced cannelloni recipe