Stuffed pasta in the oven with sauce. Oven stuffed pasta in the oven

19.09.2019 Desserts and Cakes

Cannelloni, the recipe for which is striking in its simplicity, will have to be in place when you want something more interesting than simple pasta in a naval way. The most delicious dish is baked in the oven in a sauce with various fillings.

Stuffed cannelloni

Such an interesting name is pasta in the form of large tubes. How to cook cannelloni and general recommendations for cooking this dish, learn below:

As a filling, meat, vegetable, cheese masses are suitable. With each of them, the food comes out delicious in its own way.
Some pasta should be boiled for a couple of minutes before being stuffed. Other options do not need preliminary cooking.
Stuffed rolls are baked in the oven with sauce. More often than others use bechamel. An important point - it should be plenty so that the meal does not turn out too dry.

Cannelloni with bechamel sauce

Cannelloni, the recipe of which is presented below, is incredibly tender. If desired, you can make any cannelloni sauce. One of the most delicious is bechamel.

Ingredients:

pasta - 250 g;
minced meat - 500 g;
tomatoes - 4 pcs.;
onion - 2 pcs.;
garlic - 4 cloves;
cheese - 150 g;
salt;
pepper;
oil - 60 g;
flour - 3 tbsp. spoons;
milk - 1 liter.

Cooking

100 ml of water are poured into the pan. When it is heated, spread the minced meat and, stirring, cook until it is completely evaporated.
Sauté the garlic and onion, add the diced tomatoes and stew for 10 minutes, add the minced meat and knead.
The butter is melted, the flour mass is poured and milk is poured. When it boils, the fire is reduced and cooked to the desired density.
Tubes are filled with cooled minced meat, spread in a baking sheet in one layer and poured with sauce.
At 200 degrees, bake for half an hour, and then sprinkle with cheese and stand for another quarter hour.

Cannelloni with mushrooms

Having learned how to cook cannelloni at home, culinary specialists are convinced how simple it is, and the products you need are the most affordable, which can be found in any supermarket.

Ingredients:

cannelloni - 5 pcs.;
oyster mushrooms - 400 g;
onions - 100 g;
cheese - 150 g;
sour cream - 50 g.

Cooking

Shredded oyster mushrooms with onions are fried in oil until golden brown, poured with sour cream and stewed for 2 minutes, salted.
The tubes are stuffed with mushrooms.
Stack in a mold, grease the top with sour cream, sprinkle with cheese and bake until the cheese melts.

Cannelloni with meat

The cannelloni, prepared according to the recipe described below, resemble familiar pasta in a naval way, but come out more interesting in taste. Simple and delicious is the most accurate characteristic of this dish.

Ingredients:

paste - 10 pcs.;
chicken meat - 500 g;
onions - 100 g;
vegetable oil - 1 tbsp. a spoon;
canned corn - 4 tbsp. spoons;
greenery;
flour - 2 tbsp. spoons;
milk - 400 ml;
oil - 50 g;
grated cheese - 50 g.

Cooking

Chicken finely chopped and fried along with onions. Then pour the greens, stir and simmer for 20 minutes under the lid.
The resulting mass is filled with products.
Passer the flour in butter, pour in milk and bring to a boil.
Add cheese, stirring, bring to its melting, salt and pepper.
Spread cannelloni with chicken in a mold, pour in the milk mixture and bake at 200 degrees until golden brown.

Spinach Cannelloni

Canelloni, the recipe is one of the most popular dishes in Italy. Spinach in combination with ricotta creates a unique taste.

Ingredients:

cannelloni - 8 pcs.;
spinach - 250 g;
ricotta - 250 g;
garlic - 1 clove;
parmesan - 50 g;
oil - 50 g;
flour - 1 tbsp. a spoon;
milk - 200 ml;
cream 20% fat - 200 ml;
nutmeg;
salt.

Cooking

Chop the garlic and fry it in oil for about 2 minutes, and then discard it.
Spinach is put in the pan and fry for 5 minutes.
Ricotta spread in the cooled mass, salt and stir.
The tubes are boiled for 2 minutes.
Melt the butter, add the flour and stir, pour in milk, cream and stir intensively so that there are no lumps.
Warm up the mass to the desired density.
A little sauce is poured into the bottom of the mold, the tubes are stuffed with prepared filling and placed in the mold.
Pour the sauce on top, sprinkle with cheese and bake cannelloni with ricotta and spinach for half an hour at 180 degrees.

Cannelloni with cheese

There are a great many interesting cannelloni filling recipes. But one of the favorite Italians is cheese filling. Cheese goes well with pasta base and milk filling.

Ingredients:

canelloni - 10 pcs.;
ricotta - 350 g;
ham - 200 g;
egg - 1 pc.;
hard cheese - 100 g;
milk - 500 ml;
flour - 50 g;
oil - 50 g;
parmesan - 100 g.

Cooking

Hard cheese and ham are cut into small cubes, mixed with ricotta, beat in an egg, salt, pepper and stir.
The tubes are sent to salted boiling water for a couple of minutes, then they are thrown back into a colander and cooled.
To fill the butter, melt, pour flour, pour milk and boil until thickened.
Some of the resulting mixture is distributed along the bottom and walls of the pan.
The tubes are stuffed and spread on a baking sheet. Pour them with sauce, sprinkle with parmesan and bake cannelloni with ham and cheese for about half an hour.

Shrimp cannelloni

Stuffed cannelloni - a recipe for seafood lovers, will not leave anyone indifferent. And to cook it, going to a restaurant is not necessary at all, it is very easy and simple to cook at home.

Ingredients:

cannelloni - 12 pcs.;
boiled peeled shrimp - 500 g;
champignons - 500 g;
onion - 2 pcs.;
oil - 3 tbsp. spoons;
cheese - 200 g;
olives - 50 g;
capers - 50 g;
mustard seeds - 1 tbsp. a spoon;
cream - 250 ml.

Cooking

The preparation of canelloni begins with the fact that the products are boiled, discarded in a colander and transferred to a bowl of cold water.
Champignons with onions are allowed.
Shrimps are added, mixed and cooked for about 5 minutes without a lid.
Spread the resulting mass in a bowl, add the grated cheese, add salt and stir.
Capers with olives are thrown back onto a sieve, poured over with ice water, finely chopped, mustard is added.
Beat the cream, spread the resulting mass in them and stir.
The tubes are filled with filling, placed in a mold, watered with sauce and baked at 250 degrees for a quarter of an hour.

Cannelloni with minced meat in the oven

When stuffing products, it is worth paying attention to the fact that it is not worth filling them too tightly so that the tubes do not burst during baking. Cannelloni with minced meat, the recipe can be filled with a mass of any meat that is at hand.

Ingredients:

thick pasta tubes - 12 pcs.;
minced meat - 400 g;
garlic - 2 cloves;
onion - 2 pcs.;
carrots - 1 pc.;
tomato paste - 5 tbsp. spoons;
hard cheese - 150 g;
cow's milk - 800 ml;
oil - 100 g;
flour - 3 tbsp. spoons.

Cooking

Onions and garlic are finely chopped, chopped carrots and fry vegetables in a pan.
Spread the minced meat and fry, stirring, so that there are no lumps, until the meat changes color.
While the filling cools down, in a saucepan melt the butter, add flour.
Fry for 2 minutes, pour in milk, add salt and bring to a boil.
The chilled stuffing is filled with tubules.
Sauce the mixture and lubricate the bottom of the mold, place the product, pour in the rest and sprinkle with cheese.
At 180 degrees, bake for half an hour.

Pasta with minced meat can be prepared in different ways. It can be navy pasta or spaghetti with bolognese sauce. Another interesting option is pasta stuffed with minced meat. Of course, for the preparation of this dish you need to choose certain types of pasta. Large shells are a suitable option.

Large shell-shaped pasta in Italy is called “colquilloni”. The shape of the shells is such that it is very convenient to fill them with various fillings. And the most popular filling is minced meat.

Stuffing for the filling can be taken by anyone. It can be made from beef, pork or chicken. You can use several types of meat for cooking minced meat, it will turn out even tastier.

To give a better taste, minced vegetables are added to vegetables (onions, garlic, carrots, tomatoes), mushrooms, grated cheese.

Shells before stuffing with minced meat, as a rule, are boiled until half cookedthey should be a little harsh. After filling with filling, shells are stewed or baked in sauce. Sauces can be prepared different, tomato, creamy, sour cream, as well as classic bechamel are great.

Interesting Facts! The most common misconception about pasta is that they get fat from them. In fact, pasta made from durum wheat is a dietary product. Of course, if you do not serve them with fat sauce.

Shell pasta stuffed with minced meat, cooked in a pan

The easiest way to cook stuffed shells is in a pan.

200 gr. large shells;
170 gr minced meat;
50 gr Luke;
1 clove of garlic;
100 gr. sour cream;
50 gr ketchup or any other tomato sauce;
10 gr. flour;
frying oil;
salt, ground black pepper, thyme - to taste;
fresh herbs for decoration.

Pour into a pan 1.5 liters of water, bring to a boil. Put salt in boiling water and throw the shells. Cook for 4 minutes. Seashells should become softer, but do not cook until cooked. Drain the broth through a colander. And pour the pasta with oil, mix. This is necessary so that the shells do not stick together.

Season the minced meat with salt and pepper, mix, then fry the minced meat in a pan until cooked, pouring a little water. Cook, stirring constantly. Fill the shells with the prepared minced meat.

Pour a little oil into the pan, fry onion thinly chopped on it. Then we spread the prepared stuffed shells and pour the sauce. To prepare the sauce, mix sour cream with ketchup and flour. Then we add a little cold water to the sauce so that it acquires the necessary consistency.

Cook the shells in a pan under the lid for about 15 minutes. We make sure that the sauce does not boil much. Serve the dish, sprinkled with thyme and garnished with fresh herbs.

Oven stuffed shells in the oven

You can cook shells stuffed in the oven.

250 gr large shells;
300 gr minced meat;
1 carrot;
3 cloves of garlic;
4 tablespoons of sour cream;
3 tablespoons of ketchup;
1 onion;
100 gr. cheese;
1 tomato;
salt, spices, fresh herbs - to taste;
sunflower oil for frying.

Pour a little oil into the pan, put finely chopped onion there, lightly fry. Then add the stuffing, stir, add a little water and simmer under the lid. Rub the carrots and garlic on a fine grater, send the vegetables to the pan where the minced meat is cooked. After 5 minutes, we send the tomato, cut into small cubes, which was previously peeled. Season the filling with salt and pepper to taste and cook without a lid until the excess liquid evaporates.

200 gr. large shells;
200 gr. sour cream;
300 gr minced meat;
3 onions;
2 carrots;
150 ml of water;
150 gr. cheese;
salt, black pepper to taste.

Boil the shells in salted water until al dente, that is, they should remain a little hard inside.

We peel the onions and carrots, grate them or grind in a blender. Fry vegetables until soft. Mix fried vegetables with raw minced meat. Salt the minced meat, season it with spices to taste. We fill the pasta with minced meat and put it in one layer in a greased baking dish.

20 pieces of large shells;
300 gr minced chicken;
1 onion;
2 cups of milk;
2 tablespoons of flour;
2 tablespoons butter;
1 bunch of fresh dill;
salt, nutmeg to taste;
cooking oil for frying.

Pasta dishes may look unusual if you serve pasta stuffed with different fillings. It can be meat, vegetable, mushroom, cheese, cottage cheese and even fruit. They are cooked in a pan, in the oven and slow cooker with sauces and cheese chips.

Stuffed Shells in Sour Cream Sauce

Time: 1 h.
Servings Per Container: 5-6 Persons.

Using any recipe for stuffed pasta, where they will then be baked, do not finish the paste until the end. When cooking, add vegetable oil to the water so that pasta does not subsequently stick together.

Ingredients:

conciglioni (giant shells) - 1 pack;
minced meat (any) - 0.45 kg;
sour cream - 0.2 l;
onion - 1 pc.;
cheese (hard varieties) - 0.15 kg;
spices, seasonings.

Cooking method:

Boil pasta until half cooked, discard in a colander.
Pass through a meat grinder or chop the onion with a blender. Mix with minced meat, spices, seasonings.
Fill the pasta with the resulting filling, put on an oiled baking sheet with high sides.
Mix sour cream with grated cheese, add aromatic herbs if desired. Pour the stuffed shells with sour cream sauce.
Bake in the oven at 200 ° C, time - 25 minutes.

Oven stuffed pasta with minced cheese

Time: 1 h. 10 min.
Servings Per Container: 4 Persons.
Difficulty: available for beginners.

You can cook stuffed pasta in the oven from any large pasta. In the process of baking, pasta is impregnated with sauce, so add curry, oregano, basil to it. So the dish will turn out more delicious.

Ingredients:

lumaconi (giant snails) - 16 pcs.;
minced meat (turkey) - 0.45 kg;
mozzarella - 0.24 kg;
onion - 1 pc.;
puree from pulp of fresh tomato - 2 tbsp .;
tomato paste - 1 tbsp. l .;
oil (olive) - 3 tbsp. l .;
garlic cloves - 2 pcs.;
salt, pepper (black, ground), parsley.

Cooking method:

Cook the snails to the consistency of al dente. Put on paper towels to dry out a little.
Preheat 2 tbsp. l oil, put chopped onion and ½ finely chopped garlic. Fry, stirring regularly, over medium heat.
Add the minced meat, increase the heat to maximum, fry for 10 minutes, stirring continuously. Fill them with snails.
Add chopped parsley, tomato paste, half the grated cheese. Salt, pepper, mix. Remove the pan from the stove.
Combine the tomato puree with the remaining oil, garlic. Divide in half.
Distribute one part of the tomato sauce evenly over the baking sheet. Put stuffed snails on top, and then pour over the remaining sauce.
Cover the dish with foil, put in the oven for 25 minutes, the temperature is 200 degrees.
Then remove the foil, sprinkle with the remaining grated cheese, cook another 5 minutes.

Paprika rolls

Time: 1 hour.
Servings Per Container: 4 Persons.
Difficulty: available for beginners.

Pasta stuffed with minced meat - an Italian dish that uses conciglioni, lumaconi, cannelloni (tubules) and other giant pasta. They are stuffed, both after partial boiling, and raw.

Ingredients:

cannelloni - 0.25 kg;
minced meat (pork and beef) - 0.3 kg;
cheese (hard) - 0.15 kg;
garlic cloves - 4 pcs.;
pepper (Bulgarian), onion, tomato - 1 pc.;
oil (lean) - 2 tbsp. l .;
parsley, basil, rosemary, spices.

Cooking method:

Pour cannelloni into boiling water, boil for 5 minutes. Rinse with cold water.
Put the minced meat on the heated oil, fry, stirring regularly, until tender. Add spices, half the grated cheese. Stir, remove from heat. Next, stuff pasta with meat filling.
Put the chopped vegetables in a pan with heated oil: onion - in half rings, pepper - in strips, tomato - in cubes. After 7 minutes, add the garlic passed through the press.
Put the stuffed cannelloni on the oiled baking sheet so that they do not touch each other. Spread vegetable sauce on top, sprinkle with the remaining grated cheese.
Bake stuffed cannelloni for 20 minutes, temperature - 180 degrees.

Fillini with Bechamel Sauce

Time: 1 h. 15 min.
Servings Per Container: 3-4 Persons.
Difficulty: available for beginners.

For the preparation of stuffed pasta, it is recommended to use pork and ground beef, but chicken is also suitable. It is better to twist it yourself, choosing high-quality meat.

Ingredients:

pasta (giant) - 20 pcs.;
minced meat - ½ kg;
mushrooms - 0.15 kg;
onion - 2 pcs.;
butter (butter) - 50 g;
flour - 5 tbsp. l .;
milk - 0.2 l;
breadcrumbs - 3 tbsp. l .;
salt, pepper, nutmeg.

Cooking method:

In hot lentil oil, pass the onions until transparent, add finely chopped mushrooms. After 7-10 minutes, add the minced meat, spices, mix. Cook until tender, stirring constantly.
Melt the butter in a frying pan, add flour, salt. Pour in milk, simmer over low heat, stirring constantly, until thickened.
Boil the pasta to the state of al dente, then stuff it with the filling, put it on an oiled baking sheet. Sprinkle with breadcrumbs, pour over bechamel sauce.
Bake in the oven at 180 degrees, time - half an hour.

Conkiglioni pasta in creamy sauce

Time: 2 hours 15 minutes
Servings Per Container: 4-5 Persons.
Difficulty: available for beginners.

In this recipe, cottage cheese can be replaced with mushrooms, but then they should be fried along with chicken.

Ingredients:

conciglioni - 0.25 kg;
chicken breast - 0.4 kg;
butter (butter) - 40 g;
cream (fatty) - 2 tbsp .;
cheese (hard varieties) - 50 g;
egg - 1 pc.;
cheese (creamy) - 0.3 kg;
cheese (cottage cheese) - 0.1 kg;
garlic cloves - 3 pcs.;
vinegar (wine or table) - 0.1 l;
oil (olive) - 0.5 tbsp .;
spices, seasonings.

Cooking method:

Mix vinegar with chopped garlic, olive oil. Marinate finely chopped breast in this mixture for 1 hour.
Then fry it, mix with cottage cheese, egg, spices.
Cook the pasta until half cooked. Start with chicken and cheese mixture.
Melt the butter in a frying pan, pour in the cream, let it boil. Add 2 types of grated cheese, simmer over low heat until melted.
Put stuffed conciglioni on an oiled baking sheet, pour creamy sauce, bake in the oven. Time - half an hour, temperature - 180 degrees.

Video

Pasta-tubes stuffed with meat filling - a traditional dish of Italian cuisine. Various types of pasta can be used for stuffing, but traditionally they prefer special large pasta in the form of tubes - cannelloni.

Cannelloni with minced meat

Stuffed with meat filling with Bechamel sauce with homemade tomato sauce with white wine, pasta-tubes are cooked for about an hour, but it turns out a very tasty and incredibly satisfying dish.

Cannelloni (10-12 pcs);
Eggs (2 pcs.);
Olive oil (0.5 cups);
Tomatoes in their own juice (1 can - 800 g);
Flour (4 tbsp.spoons);
Butter (80 g);
Milk (500 ml);
Onions (2 pcs.);
White wine (1 glass);
Ground salt and pepper (to taste);
Minced meat (500 g);
Cheese (600 g);
Dried rosemary and sage (¼ teaspoon of each of the herbs).

Heat olive oil in a large pan. At the same time, cut 1 onion into thin rings.
Stuff the minced meat and onion in a pan, add rosemary and sage, fry over medium heat until the minced meat is browned (it should become crumbly).
Pour half a glass of wine into the minced meat, add salt, and simmer everything over low heat until the wine evaporates.
Make bechamel sauce. To do this, melt 50 g of butter in a small saucepan over medium heat.
Pouring flour gradually, mix the mixture until smooth. Reduce the heat to small.
Pour milk in small portions into the sauce without stopping stirring. Bring the Bechamel sauce to a boil, and then cook for a while until thickened (stir constantly!).
Pour the finished sauce into the meat filling, mix thoroughly.
Separate 2 yolks from the eggs, grate the cheese 300 g. Add these ingredients to the meat filling and mix again. The filling is ready.
Melt 30 g butter in a saucepan over medium-low heat. On it, fry onion on it (previously cut into thin rings) until the onion becomes transparent and soft.
Add 0.5 cups of white wine to the onion, make the fire quieter and simmer until the liquid evaporates completely.
Peel the tomatoes, then cut into small cubes.
Pour the tomatoes into the onion along with the juice from the can. Add salt and simmer for about 15 minutes.
In a large saucepan, bring the water to a boil (slightly salt it).
Dip the pasta tubes in portions into boiling water and cook (about 3-5 minutes) - they should be undercooked (al dente). Ready cannelloni immediately put a slotted spoon in a container of cold water for just a few seconds, then remove and lay on a flat surface.
Turn on the oven to preheat to 200 degrees.
Put a small filling into each tube from one edge with a small spoon. With your finger, push the filling into the tube so that the stuffing densely fills the x.
Put the stuffed cannelloni in a baking dish so that they cannot come into contact with each other.
Pour cannelloni with tomato sauce and bake in the oven (about 5-7 minutes). At this time, grate the remaining cheese.
Sprinkle cannelloni with cheese and send back to the oven for another 7-10 minutes to form a slightly golden crust.

Pasta prepared according to this recipe is designed for 6 servings.

For meat filling, you can use various types of meat and even chicken fillet (chicken stuffing must be mixed with ricotta cheese - then it will not be dry).
Cannelloni can not be boiled, but cooked raw. In this embodiment, in order to soak the pasta, they start with pre-prepared minced meat and leave it in the refrigerator for several hours. Thus, they can be prepared for future use by freezing in a freezer.
When serving, baked pasta tubes can be sprinkled with chopped herbs: parsley, fennel, basil, green onions.
In the traditional Italian cuisine, the preparation of Bechamel sauce traditionally uses nutmeg (at the very end) - they give the taste of the dish spicy and piquant.

Pasta rolls with minced meat - a great option for gatherings with friends, Italian parties and. Of course, for a hearty family dinner.

Stuffed pasta with minced meat: a classic of Italian cuisine

Cannelloni meat is stuffed pasta rolls with minced meat with an incredibly delicious sauce and mouth-watering cheese crust. Italian Stuffed Recipe

Source: amazingwoman.ru

An original and tasty dish - pasta stuffed with meat filling

There are certain types of pasta that differ in their large size, which allows them to be stuffed with different fillings. Most often, minced meat is used, due to which a full-bodied and very tasty dish is obtained. It can be prepared not only for family dinners, but also served on the festive table.

Oven recipe stuffed with minced meat and cheese in the oven

For this recipe, you need to purchase cannelloni, which are large tubes, they can be filled with different fillings. We offer to consider a traditional Italian recipe. By the way, in the homeland of this dish, the basis is made independently from dough.

For the preparation of pasta tubes 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 beef and pork, onion, 3 tbsp. tablespoons of oil, salt and black pepper.

You need to cook in this way:

first you need to boil the tubes until half ready. Everything, as when cooking regular pasta, that is, dip the tubes in boiling salted water. At this time, make a mass for which two types of meat and peeled onions are passed through a meat grinder or use a blender. Add salt, pepper and a little ice water. Stir the mass thoroughly, and then fry in oil and cool;
tomatoes need to be balanced, for which make cross-shaped incisions on them, and then dip them in boiling water. This procedure allows you to quickly and easily remove the peel. Cut the flesh into circles;
fill the prepared cannelloni with the filling and put them in a pan (mold), pre-oiled. Put thin slices of cheese and tomato slices on top. Close the lid and bake in the oven, which should be preheated to 200 degrees. Cooking time - 40 minutes. Serve the dish hot.

Oven recipe with cream stuffed with minced meat in the oven

Cream makes the dish tender, airy and very tasty. Large shells will be used in this recipe. If desired, you can replace with any other sauce. Prepared ingredients are enough for 4 servings.

For stuffed shells, take the following products: 400 g of shells and minced meat, a couple of onions, 2.5 tbsp. tablespoons of vegetable and a little butter, 200 ml of cream, 125 g of cheese and salt.

mince can be made independently or purchased ready-made in the store. Add salt and pepper to it. Heat oil in a pan and fry the minced meat there, adding pre-peeled and chopped onions. Fry, breaking the lumps, until golden;
boil the shells in boiling salted water for 5 minutes. Stir them periodically so that they do not stick together. Put them in a colander, rinse with cold water, and then transfer to a pan, add oil and mix;
it's time to fill the pasta with the prepared filling. Put them in a pan and pour cream. Place in the oven over medium heat for half an hour. At this time, grind the cheese and sprinkle the dish on top for 5 minutes. until the end of cooking. Serve decorated with greens.

Recipe for Stuffed Pasta Nests in the Oven

Tasty and very attractive-looking dish, outwardly, though, it looks like nests in which there are not eggs, but the filling. Such a dish can no longer be called banal pasta. Prepared ingredients are enough for about 5-6 servings.

For this recipe for pasta stuffed with minced meat in the oven, you need to take this set of products: 0.5 kg of “nests”. 425 g of minced meat, water, salt, pepper, onion, herbs, 5 tbsp. tablespoons of sour cream and ketchup, 3 cloves of garlic and 200 g of hard cheese.

take a deep baking sheet or pan and place the “nests” in it. moreover, they should lie tightly to each other. Cut the peeled onion into a small cube and send it to the meat, and add salt, pepper and finely chopped garlic;
on the "nests" spread out the filling, squeezing it a little inward. Pour in hot water so that it reaches almost the top of the pasta. Cover the top with foil and lock the edges to make a home-made lid. Place the pan in a preheated oven and bake until soft;
the next step is to remove the baking sheet, remove the foil and thoroughly grease the pasta on top with the sauce, for which mix sour cream and ketchup. It remains only to sprinkle with chopped cheese on top. Place the pan again in the oven and bake until a beautiful golden crust forms. Serve sprinkled with chopped herbs.

How to cook pasta stuffed with minced meat in the oven with vegetables?

To add a dish of taste and juiciness, you can use waxes, in this case - pepper and tomatoes. To add spice, we suggest using chili, but you can without it.

To prepare stuffed pasta shells with minced meat in the oven, prepare the following set of products: 0.5 kg shells, 400 g minced meat, an egg, a pair of bell peppers and 155 g ripe tomatoes, chili, garlic, herbs and salt.

add salt, pepper and egg to the meat, and then mix everything well. Fill the prepared pasta with seashells and leave them aside for now;
to prepare a vegetable mixture, peppers must be peeled from seeds and membranes, and this applies to Bulgarian and chili. Peel the tomatoes, for this, dip them in boiling water for a couple of seconds. Cut everything into pieces and put in a blender bowl. Send garlic and herbs there. Grind everything well, adding a little water to get a consistency like kefir;
take a baking tray or sides, and then grease with vegetable oil. Put the stuffed shells with the open side up and lay the vegetable mixture on top. Place the pan in 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. sprinkle cheese on top before cooking.

Stuffed pasta with minced meat and mushrooms

We suggest considering an option designed for a multicooker. Many housewives, having such a technique at home, prefer to do everything in it, since the process is simplified.

To prepare this dish, take: 325 g minced chicken, onion, 1 tbsp. a spoonful of semolina, 0.5 teaspoon of hops-suneli, a pack of cannelloni, salt. To make the sauce, prepare: onion, carrot, 0.5 l of cream, 3 tbsp. tablespoons of oil, salt and pepper.

Everything will be prepared like this:

mix the peeled and diced onion with minced meat, and add semolina, spices and salt to taste. Stir well to distribute the ingredients evenly;
pour oil into the multicooker bowl and heat it in the “Baking” mode. The next step is to fry there until golden, chopped onion in half rings and carrots chopped on a grater;
it’s the turn of pasta that needs to be filled with minced meat, and then put them in a multicooker bowl on vegetables. Pour in the cream, add salt and pepper to taste. Select the "Extinguishing" mode and cook for 1.5 hours. After the beep, serve the dish with greens.

We are sure that no matter what recipe you choose, the result will not disappoint. Diversify your usual diet with a delicious and original dish.

Experiment with toppings and sauces to create new and original options.

An original and tasty dish - pasta stuffed with meat filling

Pasta stuffed with minced meat and cheese in the oven will diversify the familiar dish. You can cook tubes, nests and shells with different fillings and gravy

Source: mjusli.ru

Stuffed Pasta Shells and Tubes in the Oven - Recipes

Good afternoon friends! If you want to impress not only with taste, but also with appearance - cook stuffed pasta in the oven. You can invest in unusual large pasta products anything you like - minced meat, or just meat with various additions. It is prepared simply, and disappears from the table in a matter of minutes. To make sure of this, it is enough to try everything - only once. Convinced? Then to the point.

For us, this cooking option is quite new, but in Italy, where, as they say, the largest number of pasta lovers per capita live, the number and variety of recipes is amazing. What's there, for stuffing, they even came up with special types of forms - cannelloni and conciglioni.

It is interesting! Now in the world there are more than 350 names of different forms of pasta, sometimes quite bizarre. There are products in the form of tennis rackets, letters of the alphabet, car brands and even the Eiffel Tower.

Cannelloni and conciglioni are a special kind of large Italian pasta in the form of thick tubes or shells. And not so long ago there was another interesting and suitable for stuffing type of pasta - nests.

In our stores, buying such pasta is not a problem, cooking is simple, you just need to learn some tricks and choose a good recipe for stuffing.

Stuffed Pasta in the Oven

In fairness, it is worth noting that for pasta stuffed in the oven, you can use any pasta, not only special, Italian. But they must be large enough to fit inside the filling.

And one more tip: be sure to read the instructions on the package. Some varieties must be boiled before investing the filling. But there are those that do not require this.

How can you stuff pasta

Of all the fillings, the record for popularity hits pasta filling with minced meat. This is a classic, this cooking option is considered the most delicious. In addition to minced meat, toppings are made with mushrooms, chicken, cheese, cottage cheese and vegetables. Baked with mayonnaise, sour cream, various sauces. Italians prefer the famous bechamel sauce.

I offer you some recipes of stuffed pasta cooked in the oven and I will start, perhaps, with the classic one.

Pasta stuffed with minced meat with bechamel sauce

Exquisite sauce will make any dish a masterpiece, you can see for yourself if you cook a dish according to this recipe.

Pasta, large - 12 - 15 pcs.
Stuffing - 400 gr.
Butter - 60 gr.
Mushrooms, any - 150 gr.
Onion, tomato - 1 pc.
Milk - 2 cups.
Flour - three to four tbsp. spoons.
Rusks for breading - 1 tbsp. a spoon.
Provencal herbs or other spices.

Step by step recipe for pasta in the oven:

The pasta will cook quickly, so first get into the filling. Cut onions, mushrooms (usually take mushrooms, they are most available) and tomatoes. Cutting is desirable smaller. Ideally, peel tomatoes.
In a small amount of heated oil, fry the onions first, then send the mushrooms, minced meat and the last tomato to it in turn.
Fry everything together for a couple of minutes and then simmer under a covered lid until cooked. At the end of cooking, salt and add Provencal herbs.
While preparing the minced meat, cook the pasta, if necessary, until half-cooked. Cool a little and fill with the filling.
Before putting the pasta, grease the form with oil first, and then sprinkle with breadcrumbs. Arrange the cannelloni and pour the sauce on top. Oven baking time in the oven - twenty minutes at a temperature of 180 degrees.
You can make bechamel sauce in advance, or cook it quickly while the mince is stewed. I already introduced you to the recipes for this great sauce, you can get to know them here . Therefore, I will briefly list your actions: melt butter, introduce flour, stirring very actively at the same time so that there are no lumps. Then pour in the milk and stir until the bechamel thickens. Do not forget to salt at the end of cooking.

Cream pasta recipe

I really love this recipe, although it is quite troublesome. Sometimes, if I want, I put mushrooms, but then I remove the cottage cheese - this is another option for stuffing pasta.

Macaroni - 250 gr.
Chicken fillet - 400 gr.
Butter - 40 gr.
Olive oil - 15 gr.
Cream, fatty - 2 cups.
Hard cheese - 50 gr.
Egg - 1 pc.
Cream cheese - 300 gr.
Cottage cheese - 100 gr.
Nutmeg, oregano, basil, salt - a pinch.

Garlic - 2-3 cloves.
Wine or table vinegar - 100 ml.
Olive oil - ½ cup.

How to cook pasta:

Cut the chicken fillets into small pieces and fold them to marinate for half an hour - an hour. The marinade is done simply: mix all the ingredients - vinegar, oil and garlic. Cook pasta, rub cheese.
Fry for 5 to 7 minutes, marinated chicken in olive oil.
We make the sauce: in a separate bowl, melt the butter, pour in the cream, spices and let it boil. Throw cheese into the sauce and wait until it melts (over low heat). Set aside.
Also, separately, mix the curd cheese, spices and egg, and after that put the fried pieces of chicken there - this will be the filling for pasta.
Stuff the pasta with the filling and put on a baking sheet, greasing it with oil. Pour in cream sauce and put in the oven to bake at 180 ° C for 30 minutes.

Oven stuffed with minced meat and cheese

We speak Russian - shells, and in Italy it is conciglioni, and you can stuff them very tasty, I especially like it when it is done with minced meat and cheese.

Seashells - 250 gr.
Minced meat, any - 500 gr.
Onion - 1 pc.
Any hard cheese - 250 gr.
Tomato - 500 gr.
Butter - 30 gr.
Salt - ½ teaspoon.
Vegetable oil, pepper.

How to cook shells with minced meat:

If you make minced meat yourself, then at the same time turn the onion with it, if not, chop it. Salt the minced meat, add to the pepper, a couple of tablespoons of water and stir well.
Put boiled shells. Cook them for about three minutes, not more so that they are not digested. Be sure to rinse immediately with cold water so that they do not stick together.
Sauté the minced meat in hot oil for about 15 minutes with the onion and let cool.
While the minced meat is fried and pasta cooked, scald the tomatoes, peel them and cut into circles. Rub ¼ \u200b\u200bof the cheese out of the total, and cut the rest into slices.
Stuff the shells with minced meat and put on a baking sheet, slightly greasing it with oil. And on top, first cover with slices of cheese, then slices of tomatoes, and sprinkle with grated cheese on top.
The last touch remained - to sprinkle with melted butter or to decompose its pieces and it is time to send to the oven.
Bake pasta at 200 ° C for half an hour.

Oven Stuffed Cheese Shells

This is a purely Italian version of cooking stuffed pasta - adding cheese to any dish makes it incredibly tender and piquant. Try to make shells by stuffing them with three types of cheese and herbs. It doesn’t work out in three - take two or even one, just add the number of grams. The recipe can be adapted to our realities by taking hard cheese instead of ricotta and parmesan, but you will have to buy mozzarella.

Seashells - 150 gr.
Mozzarella - 200 gr.
Ricotta cheese - 400 gr.
Parmesan - 150 gr.
Eggs - 2 pcs.
Tomato - 100 gr.
Creamy little pepper, parsley.

Cooking stuffed shells:

Cook the shells until half cooked. The Italians call this state “al dente” - the shells are already, in principle, ready, but still a bit hard.
Grate the cheese, mix and beat the eggs in the mixture. Pepper and salt, put the parsley in the cheese mixture, chopping it as small as possible (set aside a small handful for sauce).
Prepare the sauce: dilute the tomato with water so that the consistency of sour cream comes out, throw in the rest of the parsley, salt and pepper.
Stuff the shells with cheese mixture, just be sure to leave a small part of it.
Put the stuffed shells into the f shape, grease it with oil and pour a little tomato sauce on the bottom.
Spread the leftovers of cheese filling on top and fill with sauce. Bake at 180 ° C for about half an hour.

Stuffed pasta rolls with minced meat and sour cream

They are cannellone in Italy, and we just have tubes - large pasta that is stuffed with minced meat and then baked in the oven. By the way, you can make other fillings, below I will introduce you to recipes.

Tubules - 12 pcs.
Stuffing - 200 gr.
Hard cheese, coarsely shabby - 2 tbsp. spoons.
Garlic - 1 clove.
Sweet pepper and onion - 1 pc.
Lemon juice - 2 large spoons.
Caraway seeds, oregano - a pinch.
Cilantro - a few twigs.
Sour cream - 100 ml.

Recipe for cooking tubes:

Combine chopped garlic, lemon juice, oregano and caraway seeds in a bowl. And add the mixture to the minced meat. Send chopped onion and sweet pepper there. Stir and fry for about 15 minutes in a pan. Cool.
Cook pasta, cool and stuff with prepared minced meat.
Put on a greased baking sheet, pour sour cream diluted with water and sprinkle with cheese. Pasta is baked for half an hour, the temperature in the oven is 180 o C.

Mushrooms stuffed with mushrooms - recipe in the oven

A dish according to this recipe is cooked in a hurry, the main thing is that all the ingredients are available.

Tubules - 15 pcs.
Mushrooms - champignons - 250 gr.
Onion - 1 pc.
Hard cheese - 120 gr.
Oil - 15 gr.
Dill, salt and pepper.

Step by step cooking mushrooms:

Chop the onion, chop the mushrooms and dill, and grate the cheese. Boil the tubes.
Fry mushrooms with onions in half the oil (start with onions). When the mushrooms are almost cooked, salt, add dill and pepper.
It remains to add the cheese, quickly stir the mushroom mixture and simmer for several minutes so that the cheese melts a little.
Fill the tubes with filling and put on a baking sheet, greasing it with the remaining butter. Baking time - 15 minutes at 180 about C.

P.S. Based on this recipe, you can bake pasta - tubes with sour cream sauce. It will be enough to pour them before baking sour cream, slightly diluted with water.

Agree that cooking stuffed pasta in the oven is quite simple. It’s easy to do, but you will remember for a long time. I will not mind if you share your options for toppings, and, as always, my beloved Laserson came to the rescue with my own recipe. With love ... Galina Nekrasova.

Stuffed Pasta Shells and Tubes in the Oven - Recipes

It’s very tasty - stuffed pasta with minced meat in the oven, a recipe for making shells, straws, with cheese, bechamel sauce, mushrooms, chicken, cream,

giant pasta (lumaconi, cannellone, conciglioni) - 200 grams,
meat or minced meat - 400 grams,
onion - 2 heads,
butter (for roasting minced meat),
salt, spices

For Bechamel sauce:

50 gr butter
500 ml of milk
2 tablespoons of flour
ground nutmeg,
salt,

Cooking process:

Prepare the ingredients for a delicious second course.

We throw pasta into a large pot with salted boiling water, they should float freely so that they do not stick to each other. We boil shells or snails almost until ready (you need to almost finish cooking). Drain the water, leave to cool.

Scroll the meat for minced meat through a meat grinder or grind it in a combine.

In butter, saute the minced meat with finely chopped onions until tender. By the way, I always twist the minced meat myself, at the same time I pass the onion through a meat grinder. Pasta comes out delicious with absolutely any mincemeat, be it chicken, turkey, pork or beef. Even if you have mincemeat already prepared, still pass it through a meat grinder, so it will be “more magnificent” and without lumps.

Now we prepare Bechamel sauce: in a small saucepan, melt the butter, add the flour to it, stir constantly and gradually pour the milk, pour the nutmeg and salt to taste. I also always add Provencal herbs for the flavor. As soon as our milk sauce boils, turn it off.