How to cook pasta with stew in a pan. How to cook pasta with stew in a pan

07.04.2022 Desserts and cakes

Macaroni with stew causes gastronomic nostalgia for many of those who come from the USSR. A real stew of beef, lamb or pork then cost a penny, pasta and even less.

And this dish itself was familiar to every Soviet family. Today, natural meat stew is not cheap, but knowing how to cook this hearty and high-calorie dish will be useful for everyone. Moreover, its preparation is not difficult, and the recipe itself is quite simple.

This dish is suitable everywhere. For a homemade dinner, on a hike, in the country. But most of all it pleases in nature. It is prepared quickly, requires a minimum of ingredients, while tasty and satisfying. The main condition for successful cooking is a proven stew.

How to cook pasta with stew: ingredients

This dish, in its composition and method of preparation, is very similar to the legendary naval pasta, with the only difference being minced meat. So everything that required for cooking is:

300 g pasta;

300-gram jar of stew;

100 ml of sunflower oil;

onion, salt, pepper and a couple of garlic cloves.

important! In this case, the choice of stew is important, since it is she who gives the main taste to pasta. The meat should be natural and of high quality: beef, pork, lamb, but not soy.

For pasta with stew, beef meat is best. No need to be greedy, you should take a slightly more expensive stew, but better quality. The calculation is as follows - from one store pack of pasta and a can of stew you get a full meal for 3-4 people.

So let's start cooking. Pour water into a five-liter saucepan and put on a strong fire, bring to a boil and throw pasta into boiling water. By the way, by pasta we mean any pasta that is at hand: spaghetti, horns, pasta, vermicelli, bows and so on. Horns or pasta are best suited for this dish.

Add salt with one teaspoon of salt, reduce the heat and cook the pasta, stirring occasionally so as not to stick together, until fully cooked. After the pasta is cooked, it is necessary to rinse them under running water, washing off all the gluten.

Water from pasta, of course, all merges. Although you can leave a little water for further cooking with stew. The dish will then turn out even more juicy and tasty, and the pasta will not stick together.

Now let's leave the pasta for a while and take on the stew. Pour oil into a cauldron and heat it up. Finely chop the onion, throw it into the oil and fry it until golden brown for five minutes over low heat.

Then add the stew, finely chopped garlic and simmer everything over the same low heat for about 7-10 minutes. Next, add pasta to the cauldron, mix everything and simmer for another 10 minutes, stirring occasionally.

interesting! When the pasta is completely saturated with fat and mixed with the stew, the dish can be considered ready. It remains only to divide it into portions and eat. In general, if you are in the country or in nature, you can put all the vegetables and herbs that are at hand in the fry stew: onions, bell peppers, eggplant, zucchini, and more.

The final finished product will only taste better from this. Put the finished pasta on a large dish and sprinkle with fresh herbs or grated cheese. Also tasty pasta casserole with stew. Anything that your imagination tells you will not be superfluous. Experiment!

Conclusion

Thus, today you learned how to cook pasta with stew. The cooking time for this dish is 30 minutes. Of all the dishes in the world, this is probably the easiest and fastest. At the same time very tasty and satisfying.

Moreover, in terms of cost, it also leads among the cheapest. Therefore, it makes sense to keep a couple of packs of pasta and a couple of cans of stew in stock. Guaranteed you can eat yourself and even treat a couple of guests.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 2 2017

Content

Many people can cook pasta with stew, but for most it will be a discovery that cooking in a saucepan is not the only way. The dish is prepared in a slow cooker, oven and even in a frying pan. In addition to the main components, vegetables, cheese, tomato paste and other products are added. To enhance the aromatic and taste qualities, spices and fresh herbs are added.

Pasta with stew in a pan

Time: 50 min.

To make the dish tasty, choose pasta made from durum wheat. They do not boil soft during cooking and keep their shape well.

Ingredients:

pasta (feathers / horns) - 0.25 kg;
stewed beef - 1 b.;
onion - 1 pc.;
carrot - 2 pcs.;
oil (vegetable) - 2 tbsp. l.;
water - 1.5 l;
salt, pepper, dill, parsley.

Cooking methods:

Boil water, salt, cook pasta according to package instructions. Drain the liquid, reserving 100 ml for simmering. Add oil, stir.
Saute onion in hot oil until golden brown.
Add grated carrots, and after 3 minutes - stew.
Fry for a couple of minutes, then pour boiled feathers, chopped herbs, spices into the pan, pour in the liquid left over from cooking. Stir.
Cover with a lid, let it brew for 10-15 minutes.

Recipe with tomato paste

Time: 30 min.
Servings:
Difficulty: accessible for beginners.

Choose a high-quality stew for a dish, from a trusted manufacturer. Please note that it should not contain more than 5 components.

Ingredients:

spaghetti - 0.4 kg;
stew (pork) - 500 g;
onion - 1 pc.;
tomato paste - 2 tbsp. l.;
cheese (hard) - 0.1 kg;
salt, basil, oregano (dried).

Cooking methods:

Chop the onion, fry until softened. Pour in the tomato paste, add spices, seasonings, and after a minute - stew. Roast for about 3 minutes.
Boil the pasta until tender, rinse, pour into the pan. Fry spaghetti with stew, stirring, 2-3 minutes.
Add grated cheese, stir.

Macaroni with stew and cheese

Time: 40 min.
Difficulty: accessible for beginners.

This dish is made from spaghetti and is made in the form of nests, but you need to use ready-made pasta - tagliatelle or fettuccine.

Ingredients:

spaghetti - 0.5 kg;
stew (beef) - 1 b.;
carrot, onion, tomato, garlic clove - 1 pc.;
hard cheese - 0.1 kg;
butter (butter), fresh herbs.

Cooking methods:

Saute chopped onion until golden brown, add grated carrots. When it becomes soft, pour in the garlic passed through the press, finely chopped tomato, after removing the peel from it.
Simmer for 2-3 minutes, mix with stew.
Boil pasta in salted water, drain.
Make nests out of them. Place on a greased baking sheet, place the tomato-meat sauce in the center and sprinkle with grated cheese.
Place in an oven preheated to 200°C for 5 minutes. Sprinkle with chopped herbs.

How to cook in a pot

Time: 30 min.
Number of servings: 4-5 persons.
Difficulty: accessible for beginners.

These pasta with stew are cooked in a saucepan, but you can’t do without a frying pan. The meat is canned, but it still needs to be heated and melted fat, removing excess.

Ingredients:

horns - 400 g;
stewed pork - 1 b.;
oil (sunflower) - 2 tbsp. l.;
garlic cloves - 2 pcs.;
salt, black pepper.

Cooking methods:

Boil water (1 liter per 100 g of pasta), salt, boil the horns. Drain liquid, rinse. Pour in the oil, stir.
Put the stew in a preheated pan, when the fat is melted and the meat warms up well, squeeze the garlic into it, salt and pepper. Stir.
Add braised pork to pasta, mix. Serve the horns with stew in portions, sprinkled with chopped herbs or grated cheese.

Recipe for cooking in a slow cooker

Time: 20 min.
Servings: 5-6 persons.
Difficulty: accessible for beginners.

If your multicooker is not equipped with the Pasta program, cook the pasta on the Pilaf, Porridge or Steam mode for 8-10 minutes.

Ingredients:

pasta (any) - 0.4 kg;
stew - 1 b.;
spices.

Cooking methods:

Pour the pasta into the multicooker bowl, pour freshly boiled water so that it covers the pasta by 1 cm.
Install the Pasta Program. After cooking, add meat, spices, mix.
Set the Keep warm program, cook the dish for another 5 minutes, stirring occasionally.

Dish with vegetables

Time: 35–40 min.
Servings: 3-4 persons.
Difficulty: accessible for beginners.

In addition to celery, you can add any vegetables you like to stews and pasta. From this, the taste of the dish will only benefit.

Ingredients:

pasta (spirals), stewed pork - 0.2 kg each;
onion, celery (root) - 1 pc.;
spinach - 1 bunch;
salt.

Cooking methods:

Fry finely chopped onion until softened, add celery grated on a fine grater, chopped spinach. Simmer over low heat until the spinach is melted.
Add stewed pork, dry spirals, salt, mix.
Cover with a lid, simmer for 10 minutes.

When needed quickly hearty and tasty food for the family, I remember only scrambled eggs and dumplings. In fact, there are much more dishes that are prepared in half an hour. One of them is pasta with stew.

Stew is a strategic product, has a long term storage, can wait in the refrigerator for several months. Pasta also does not spoil, insects do not start in them, they do not lose their taste from long-term storage, so it is always better to have a spare package.

The meat in the stew is completely ready to eat, always moderately salty and spicy, which simplifies the process of preparing a delicious dish, as it does not require spices and seasonings, which may not be at hand at the right time. Cooking pasta quickly, no longer than 30 minutes, the dish turns out hearty, juicy, fragrant.

Another advantage of the dish is the possibility of cooking not only in the traditional way, by boiling pasta in water, but also by alternative methods - in the oven, in a pan, in a slow cooker. Learn how to cook stew pasta in different ways, and the problem with quick lunches or dinners will disappear by itself.

Photo of traditional macaroni and cheese

The easiest way to cook the dish is to boil the pasta in a saucepan in a large amount of water, add the stew and mix. The dish will be more interesting, if you flavor it with vegetable passivation and grated cheese.

Ingredients for the recipe:

pasta 500 g
stew 500 g
onion 1 pc.
carrot 1 pc.
cheese 50 g.
salt to taste

How to cook macaroni with stew and cheese:

Boil macaroni until tender, as directed on the package. Drain the water. Rinse pasta under cold running water.
Peel onions and carrots, chop finely. Open the stew, remove the fat that has accumulated at the top. Melt the fat in a pan, fry the vegetables in it until soft. Add the rest of the stew. Mash the pieces of meat with a spoon, mix with onions and carrots.
Add pasta to skillet with meat. Stir. Taste, adjust a little if necessary. Arrange cooked pasta on plates and top with grated cheese before serving.

Photo of pasta with stew in a pan

Traditionally, pasta is boiled in water and then fried and combined with sauces. If there is no pan at hand, pasta can be cooked in a pan, first frying them. Pasta acquires a specific taste and does not stick together in the finished dish. The calorie content of the dish depends on the fat content of the stew. If you use lean meat, the dish will turn out to be almost dietary.

Ingredients for the recipe:

pasta 500 g
stew 300 g
suneli hops 1 teaspoon
salt to taste

How to cook pasta with stew in a pan:

Heat up the skillet. Place the pasta in a dry frying pan and fry until the pasta turns yellowish. Some pasta may brown.
Put the stew in the pan, dividing it into pieces with a fork. Add seasoning. Pour boiling water over the pasta to completely cover it. Close the lid and simmer over medium heat until the water has evaporated.
During cooking, taste the water for salt. If necessary, add salt. Pasta should be soft. If the water has boiled away and the pasta is not yet cooked, add a little boiling water.

Baked pasta with stew in the oven

Photo of pasta casserole in the oven

Having pasta and stew, you can make a casserole. It is prepared very quickly, because it consists of products that are ready to eat. Learn how to cook a casserole, and you can even serve it to the festive table.

Ingredients for the recipe:

boiled pasta 1 kg.
stew 500 g
onion 2 pcs.
eggs 3 pcs.
milk 150 g.
cheese 100 g
vegetable oil (fat from stew) 2 tbsp. spoons
black pepper ½ teaspoon

Recipe for pasta with stew in the oven:

Peel and finely chop the onion. Fry it until soft in vegetable oil or fat removed from the stew.
Mix pasta, fried onions, stew. Put it in the form. Whisk eggs in a bowl with milk and black pepper. Evenly pour pasta with egg and milk mixture.
Bake in the oven at temperature 220°C for about 20 minutes. Sprinkle with grated cheese. Send it to the oven for 5-7 minutes. The casserole is ready.

Feed method: Serve the casserole with herbs. Additionally, offer a salad of juicy, ripe tomatoes with red onion and olive oil.

Photo of delicious pasta in a slow cooker

Still, the easiest way to cook pasta is in a slow cooker. No need to boil pasta, rinse them, dirty the pan. All you need to do is put the products into the multivac bowl, install the program and wait for the ready signal.

Ingredients for the recipe:

pasta 400 g
water 4 cups
chicken stew 1 can
salt, pepper to taste

How to cook pasta with stew in a slow cooker:

Put the pasta and stew in the multicooker bowl. Fill with water, salt and pepper.
Set the "Pilaf" mode, cooking time - 30 minutes. Close the lid and wait for the beep.

Feed method: Before serving, gently mix the finished pasta, sprinkle with chopped herbs, sprinkle with freshly ground pepper. You can sprinkle with grated parmesan.

Tips for cooking stew pasta
It is difficult to give valuable advice on how to cook stew pasta, since the dish is extremely simple, even those who are in the kitchen for the first time as a cook can cook it. However, consider some of the subtleties of experienced housewives:
When choosing pasta, give preference to durum wheat products. They keep their shape well and will not turn into mush during cooking.

Choose from poultry or veal. She's not that fat.

Salt and pepper stew dishes should be in the middle of cooking or at the very end. Stew contains enough salt and spices. Food is easy to oversalt.

Add seasonings carefully. The stew is quite spicy, has a peculiar taste, which is easy to spoil by adding seasonings from yourself.

Today I found a jar of beef stew in my stocks, and in order to quickly and easily prepare dinner, I decided to use it. On the agenda - pasta with stew in a pan. What could be simpler than this dish, I personally can’t even think of it, and most importantly, it always turns out very tasty.

You can take pork or chicken stew, or you can not buy it, but your homemade one. Serve pasta with fragrant herbs and fresh vegetables.

Prepare the ingredients according to the list.

According to package label instructions, cook pasta until tender. They should not be boiled, but slightly undercooked, as it were. Usually the cooking process takes about 7-8 minutes. After draining the water, set the pasta aside for a while.

Heat up a frying pan, add some vegetable oil. Peel the onion, rinse and chop into medium-sized cubes. Wash tomatoes, dry. Cut the tomatoes also into cubes. Transfer the ingredients to the pan and send to the stove. Saute onions and tomatoes for about 3-4 minutes.

In the meantime, uncork a jar of stew.

Transfer the stew along with the fat to the pan, if desired, the fat can be removed. Simmer everything for about five minutes. Try for salt: if the stew is salty, you don’t need to add salt, but you can add a little paprika and pepper.

Now put the pasta in the pan.

Stir and heat on the stove for a couple of minutes. That's all - pasta with stew in a pan is ready.

Enjoy your meal!

Pasta with stew in a pan

Time: 50 min.

To make the dish tasty, choose pasta made from durum wheat. They do not boil soft during cooking and keep their shape well.

Ingredients:

pasta (feathers / horns) - 0.25 kg;
stewed beef - 1 b.;
onion - 1 pc.;
carrot - 2 pcs.;
oil (vegetable) - 2 tbsp. l.;
water - 1.5 l;
salt, pepper, dill, parsley.

Cooking methods:

Boil water, salt, cook pasta according to package instructions. Drain the liquid, reserving 100 ml for simmering. Add oil, stir.
Saute onion in hot oil until golden brown.
Add grated carrots, and after 3 minutes - stew.
Fry for a couple of minutes, then pour boiled feathers, chopped herbs, spices into the pan, pour in the liquid left over from cooking. Stir.
Cover with a lid, let it brew for 10-15 minutes.

Recipe with tomato paste

Time: 30 min.
Servings:

Choose a high-quality stew for a dish, from a trusted manufacturer. Please note that it should not contain more than 5 components.

Ingredients:

spaghetti - 0.4 kg;
stew (pork) - 500 g;
onion - 1 pc.;
tomato paste - 2 tbsp. l.;
cheese (hard) - 0.1 kg;
salt, basil, oregano (dried).

Cooking methods:

Chop the onion, fry until softened. Pour in the tomato paste, add spices, seasonings, and after a minute - stew. Roast for about 3 minutes.
Boil the pasta until tender, rinse, pour into the pan. Fry spaghetti with stew, stirring, 2-3 minutes.
Add grated cheese, stir.

Macaroni with stew and cheese

Time: 40 min.
Difficulty: accessible for beginners.

This dish is made from spaghetti and is made in the form of nests, but you need to use ready-made pasta - tagliatelle or fettuccine.

Ingredients:

spaghetti - 0.5 kg;
stew (beef) - 1 b.;
carrot, onion, tomato, garlic clove - 1 pc.;
hard cheese - 0.1 kg;
butter (butter), fresh herbs.

Cooking methods:

Saute chopped onion until golden brown, add grated carrots. When it becomes soft, pour in the garlic passed through the press, finely chopped tomato, after removing the peel from it.
Simmer for 2-3 minutes, mix with stew.
Boil pasta in salted water, drain.
Make nests out of them. Place on a greased baking sheet, place the tomato-meat sauce in the center and sprinkle with grated cheese.
Place in an oven preheated to 200°C for 5 minutes. Sprinkle with chopped herbs.

How to cook in a pot

Time: 30 min.
Number of servings: 4-5 persons.
Difficulty: accessible for beginners.

These pasta with stew are cooked in a saucepan, but you can’t do without a frying pan. The meat is canned, but it still needs to be heated and melted fat, removing excess.

Ingredients:

horns - 400 g;
stewed pork - 1 b.;
oil (sunflower) - 2 tbsp. l.;
garlic cloves - 2 pcs.;
salt, black pepper.

Cooking methods:

Boil water (1 liter per 100 g of pasta), salt, boil the horns. Drain liquid, rinse. Pour in the oil, stir.
Put the stew in a preheated pan, when the fat is melted and the meat warms up well, squeeze the garlic into it, salt and pepper. Stir.
Add braised pork to pasta, mix. Serve the horns with stew in portions, sprinkled with chopped herbs or grated cheese.

Recipe for cooking in a slow cooker

Time: 20 min.
Servings: 5-6 persons.
Difficulty: accessible for beginners.

If your multicooker is not equipped with the Pasta program, cook the pasta on the Pilaf, Porridge or Steam mode for 8-10 minutes.

Ingredients:

pasta (any) - 0.4 kg;
stew - 1 b.;
spices.

Cooking methods:

Pour the pasta into the multicooker bowl, pour freshly boiled water so that it covers the pasta by 1 cm.
Install the Pasta Program. After cooking, add meat, spices, mix.
Set the Keep warm program, cook the dish for another 5 minutes, stirring occasionally.

Dish with vegetables

Time: 35–40 min.
Servings: 3-4 persons.
Difficulty: accessible for beginners.

In addition to celery, you can add any vegetables you like to stews and pasta. From this, the taste of the dish will only benefit.

Ingredients:

pasta (spirals), stewed pork - 0.2 kg each;
onion, celery (root) - 1 pc.;
spinach - 1 bunch;
salt.

Cooking methods:

Fry finely chopped onion until softened, add celery grated on a fine grater, chopped spinach. Simmer over low heat until the spinach is melted.
Add stewed pork, dry spirals, salt, mix.
Cover with a lid, simmer for 10 minutes.

Pasta in the oven

Time: 1 hour 15 minutes
Number of servings: 6-7 persons.
Difficulty: accessible for beginners.

To make the dish tastier, add mushrooms to the fried vegetables - fresh or canned. Chanterelles, white, oyster mushrooms or champignons are suitable.

Ingredients:

pasta (feathers) - 0.5 kg;
stew - 1 b.;
carrots, peppers (Bulgarian) - 2 pcs.;
onions - 3 pcs.;
tomato paste - 2 tbsp. l.;
cheese (hard varieties) - 0.2 kg;
vegetable oil, spices.

Cooking methods:

Fry grated carrots in hot oil.
When it softens, add finely chopped onion and diced pepper.
After 7 minutes, add spices, put tomato paste, mix.
After 5 minutes, put the stew, cook the gravy until the liquid has completely evaporated.
Boil the feathers in salted water, but not completely.
Grease a baking dish, layer pasta first, then gravy. Repeat layers until you run out of ingredients.
Sprinkle with grated cheese, bake in the oven at 200 ° C, time - 20 minutes.

Video

Any experienced housewife knows that pasta, or pasta, as they are called in Italy, is the basis for preparing a huge number of dishes of various kinds. They are excellent as a side dish for meat, vegetable and fish dishes, they can be boiled and baked. Often you can even find a dessert recipe for tea.

The most famous and favorite pasta recipe, especially for novice housewives, is naval pasta. In the classic presentation, it is represented by a combination with minced pork, beef or chicken. However, naval pasta with stew is considered no less tasty and nutritious.

The preparation of this treat will require the smallest set of products and time. The choice of stew should be stopped on the type of meat that you like more to taste. Pork stew is much more tender and softer than beef stew, in which the meat is more fibrous and tougher.

I would like to guide novice housewives in the matter of choosing a stew - never take a product that says "hunter's stewed pork" or "special stewed beef." There should be a name - "Beef stew" or "Pork stew." The composition of the real stew should not exceed 5 ingredients: pork, onion, black pepper, salt and bay leaf. You can also do it yourself.

Taste Info Macaroni and pasta / Naval pasta

Ingredients

Pasta - 200 g;
Lumpy stew - 1 can;
Onion - 1 pc;
Carrots - 0.5 pcs;
Vegetable oil - 3 tbsp. l.;
Salt - to taste;
Black ground pepper - to taste;
Fresh greens - 3 sprigs.

How to cook delicious navy pasta with stew

Boil water in a suitable saucepan, seasoning it with salt to taste. For every 100 g of pasta, you need to use 1 liter. water, and boil according to the manufacturer's instructions on the package, as the cooking time for each type of product is different.

While the noodles are cooking, prepare the vegetables. First, carefully peel them, and then rub the carrots on a coarse grater, chop the onion into small pieces. By the way, some prefer frying without the use of carrots, only meat and onions are a matter of taste for everyone.

Pour vegetable oil into a heated frying pan, it should warm up well. After it has become hot, lay out the vegetables for frying, mix gently. There is another option for sautéing vegetables on frozen fat from stew, without the use of oil. So the finished dish is less fat and more balanced.

When the vegetable mixture becomes soft, add the stew, mixing thoroughly, the ingredients until smooth and leave to simmer for 5-7 minutes, adjusting the strength of the fire.

While the meat and vegetables are being prepared, we are engaged in the final preparation of pasta - we throw them in a colander and rinse under running water. Not everyone rinses pasta, high-quality pasta can not be washed.

At the next stage, we combine the pasta and the contents of the pan with each other and stir evenly. We cook for another 5 minutes, closing the lid so that the ingredients of our dish are saturated with each other's aromas.

For the final decoration of the dish, season pasta with stew in a pan with black pepper and finely chopped fresh parsley or dill.

Dinner is navy ready! You can invite your family and enjoy the wonderful taste of Italian pasta.

In cooking, there are a great many options for preparing dishes based on pasta of any shape. This product goes well with meat, fish, and vegetables. There are similar dishes in Turkic cuisine and they are minced meat with noodles (i).

The most common recipe based on the component in question is this. The classic recipe uses fresh minced meat from any type of meat, but the recipe for pasta with stew is considered no less satisfying and tasty.

The benefits and harms of the dish

Due to this composition, the product has beneficial properties for the human body:

cleansing the intestines from toxins;
improvement of the emotional state;
elimination of migraines;
strengthening women's and men's health;
restoration of protective functions.

It should be used with caution by people suffering from diseases of the digestive, cardiovascular systems, diabetics, as well as those who are struggling with obesity.

Difficulty, cooking time

The recipe for pasta with stew is quite simple. The preparation of this treat will require a small set of products and time (from 20 to 45 minutes).

Cooking time depends on the amount of products used, as well as on how the dish is prepared. If fresh meat is used, it must be stewed. This will take from one and a half to two hours, as a result of which cooking will take longer.

Food preparation

It is recommended to use durum wheat pasta, and you can choose any stew (to your taste). The stew should not contain more than five ingredients (this information can be read on the label). You can also stew the meat yourself.

How to cook pasta with stew in a pan?

To make four servings, you will need the following products:

250 g pasta;
spices, herbs, salt, pepper (to taste);
bulb of medium size;
a couple of small carrots;
a can of stew;
a couple of st. l. vegetable oil.

Cooking pasta with stew in the photo:

When ready, arrange the dish on plates.

Nutritional value per 100 g of the dish:

proteins - 9 g;
carbohydrates - 14 g;
fat - 11 g.

Calorie content - 187 kcal.

Cooking options

Pasta with stew in a slow cooker

Products:

packaging of pasta (450 g);
spices, edible salt, bay leaves (to taste);
can of stew;
bulb.

Actions:

First, melt the fat from the stew in the multicooker bowl.
After that, it is necessary to place a finely chopped peeled onion head on the bottom of the equipment.
Fry the vegetable mass by setting the “Baking” mode. If necessary, you can add vegetable oil.
After the onion mass has acquired a golden hue, add the stew. Mix the ingredients and lightly fry the mixture.
Next, you need to pour prepared pasta into the bowl of equipment. Mix the products and pour boiled water until the entire workpiece is completely covered.
Then add spices, salt, bay leaves.
After that, you need to set the "Pilaf" mode and simmer the ingredients until cooked.

When ready, portion the dish on plates, sprinkle with finely chopped herbs on top.

Video recipe:

Products:

pasta - 500 g;
carrots, garlic clove, tomato, onion (1 each);
20 g butter;
100 g of cheese;
a can of canned meat;
spices, salt (to taste).

Actions:

First you need to prepare the vegetables: the washed tomato and peeled onion should be finely chopped, chop the garlic clove, and grate the carrots on a medium-sized grater.
Place the vegetable mass in a heated frying pan with a piece of butter, sauté until soft.
Next, put the stew (preferably without fat) and chopped garlic. Mix all products, warm for a couple of minutes.
Add boiled vermicelli, combine the ingredients, add salt and spices.
After that, lay out the grated cheese mass and stir. You can add fresh herbs.

The dish is ready.

Products:

half a pack of horns (250 g);
70 g of cheese;
Egg;
a can of stew;
200 g sour cream;
carrots, onions;
tomato;
spices, salt, pepper (to taste).

Recipe for stewed horns:

First, finely chop the onion, grate the peeled carrots into large strips and put the vegetable mass in a heated pan with oil. Saute the components until a golden hue appears.
Connect the cooked horns with canned meat, place in a baking dish.
Next, mix the egg with sour cream and pour the blank with the resulting mass.
After that, add the roasted vegetables, salt, pepper, add spices. Mix food.
Cut the tomato, put it on the workpiece.
Place container in preheated oven. Bake for half an hour at 180 degrees.
10 minutes before the end of cooking, sprinkle the workpiece with grated cheese mass.

When ready, arrange servings of horns with stew on plates.

Spaghetti with stew and mushrooms

Products:

250 g spaghetti;
half an onion;
spices, pepper, edible salt (to taste);
a couple of st. l. vegetable oil;
champignons (2 - 3 pcs.);
half a can of stew;
cherry tomatoes (4 - 5 pcs.).

Actions:

Chop the onion and place in a preheated pan with vegetable oil.
Then add the mushrooms, cut into plates.
After that, add tomatoes (can be divided into 2 parts). Sprinkle lightly with salt, add pepper, spices and mix the ingredients. Fry while stirring.
After the mass is fried, place the stew in the pan, combine the products and cook for another five minutes.
Boil the spaghetti, transfer to the fried mixture, mix and cook for another 5-6 minutes, stirring occasionally.

The dish is ready.

Before preparing the dish in question, you should read the following recommendations:

Pasta should be cooked for no more than six minutes at maximum heat, then turn off the heat and leave for another 5 minutes. in a closed container.
Pasta made from durum wheat may take a couple of minutes longer to cook.
In order for the product in question not to stick together and boil soft, it is necessary to cook it in the following ratio: a liter of water per 100 g of pasta.
Preservation should be of the best quality. Such products, as a rule, have less fat in the composition, and there are also no small bones and veins in it.
If vegetables (tomatoes, bell peppers) are added to the dish, it is recommended to first remove the skin from them. To do this, pour over the products with boiling water.

The benefits and harms of the dish

Choosing durum wheat pasta and chicken meat stew for the recipe, you can achieve a reduction in the calorie content of the dish to 150-160 kcal per 100 grams of the finished product.

Such a meal will not cause problems with digestion, it is easily absorbed by the body. It can also be used by people who are watching their weight.

Persons suffering from diseases of the intestines and stomach, it is better to give up pork and the use of butter or cream.

Difficulty, cooking time

To cook naval pasta with stew, you will need the minimum amount of available products and a small amount of time - 30-40 minutes.

The cooking process is greatly facilitated by ready-made meat, which must be stewed together with vegetables for about 3 to 4 minutes. Then add boiled pasta and let it brew for 10 minutes so that they are saturated with vegetable sauce.

Food preparation

Among pasta, horns, noodles, feathers, shells, vermicelli, spaghetti and other varieties are chosen according to their preference.

Vegetables also use a variety, except for the main ones, onions and carrots, options with tomatoes, bell peppers, mushrooms, zucchini or eggplant are possible.

To add spice to the dish, Parmesan cheese with a bright salty taste or delicate Feta milk cheese are added to it.

Any stew is used - chicken, pork, pork and beef, beef, turkey. Stew with chicken will make the most digestible and tender dish, with pork - more fatty, and beef meat will appeal to lovers of lean foods.

The most easily digestible for the stomach is poultry meat, chicken stew can be used in the children's menu.

How to cook?

The main ingredients for 6 servings of calories 175 kcal / 100g:

tubular pasta - 300 g;
1 onion;
butter - 2 tablespoons;
1 can (0.5 l) stew;
refined vegetable oil - 4 tbsp. spoons;
seasoning for pasta, pepper, salt, fresh herbs.

Step-by-step cooking of naval pasta with stew in the photo:

Peel the onion, finely chop.
Put the chopped onion in a frying pan with oil, simmer over low heat until translucent. Then increase the heat and fry for 3-5 minutes until a golden hue appears.
Boil pasta: bring water to a boil with the addition of salt, lower the products into it. Cooking time depends on the type of pasta, indicated on the package.
When ready, drain the water with a colander, if necessary, rinse with water.
Open a can of stew, put the contents on a plate, knead large pieces of meat with a fork.
Add the stew to the pan to the onion, mix, salt if necessary.
Close the bowl with a lid, leave for 4-5 minutes.
Remove the lid, pour boiled pasta to the products, add spices and pepper, mix.
Add butter to enhance the taste. Close the lid and simmer for 5-6 minutes.
After the allotted time, transfer the dish to portioned plates, sprinkle with fresh chopped herbs.

Cooking options

All recipes for preparing this dish practically do not differ in technology; they can differ in the number and composition of the ingredients.

Naval pasta with stew and tomato paste

Required products:

stew - 400 g;
onion - 150 g;
spirals - ½ pack (400 g);
1 st. a spoonful of tomato paste;
carrots - 150 g;
4 tbsp. tablespoons of vegetable oil;
greens, garlic;
pepper, spices, salt.

Cooking:

Clean and wash vegetables, chop.
Put the chopped vegetables into the heated refined oil.
The readiness of vegetables is determined by their softness and the acquisition of a golden hue.
Dilute tomato paste with water (50 ml), pour into a bowl with vegetables, salt, mix, add spices.
Simmer the sauce for 5 minutes.
Drain water from boiled pasta, rinse from mucus.
Put the spirals in the pan, cover with a lid, simmer for 8 minutes.
Turn off the heat, remove the lid, add chopped fresh parsley and dill, chopped garlic.
Leave the dish to infuse for 10 minutes under a closed lid.
Divide hot into bowls and serve.

Yield - 10 servings, calorie content of 100 g - 175 kcal.

Ingredients for 6 servings with a calorie content of 165 kcal / 100 g:

chicken stew - 300 g;
pasta horns - 200 g;
onion - 150 g;
ground bay leaf - 5 g;
olive oil - 80 g;
salt - 5 g.

Cooking:

Peel the onion, cut into small pieces.
Pour olive oil into the multicooker bowl, put the chopped onion, turn on the “Frying” mode, for 15 minutes.
Fry with the lid open, stirring.
Remove the meat from the jar, cut into small pieces.
After the end of the “Frying” mode, add chicken stew to the onion, put the horns, add bay leaf, salt. Pour in water to cover the pasta, mix everything well with a wooden spatula.
Set the “Grains” mode (20 minutes), close the lid.
After cooking, put the pasta in a large deep plate. Serve hot with herbs and vegetables.

Video recipe:

Naval noodles with stew and cheese

Ingredients for 8 servings (calorie content of 100 grams of product - 180 kcal):

beef stew - 400 g;
noodles or pasta - 300 g;
champignon mushrooms - 200 g;
onion - 200 g;
hard cheese - 150 g;
oregano - 5 g;
salt.

Cooking:

Mushrooms cut into slices, onions - half rings.
Put the pan on the fire, after heating to the desired temperature, pour in vegetable oil, add onions and mushrooms, salt.
Cook until all the moisture has evaporated and the onion is golden brown.
Chop the beef pieces, send to the pan, sprinkle with oregano, fry for 4 minutes with the lid closed.
Open the lid, put the boiled spaghetti into the pan, simmer on low heat for 5 minutes.
Grate the cheese on a grater with medium holes.
Put the ready-made navy noodles with stew on a large dish, cover with cheese on top.

Naval pasta with stew and Bechamel sauce

Required products:

spaghetti - ½ pack (350 g);
butter - 2 tbsp. spoons;
Parmesan cheese - 60 g;
milk - 0.5 liters;
meat stew - 350 g;
egg - 1 pc.;
olive oil - 50 g;
onion - 1 pc.;
flour - 20 g;
greenery;
salt, spices, ground nutmeg.

Cooking:

Chop the butter with a knife, put in a saucepan, melt until liquid.
Pour flour into the butter and quickly mix with a whisk so that no lumps form. Keep on fire until the mixture turns golden.
Pour in cold milk, add 1 teaspoon of ground nutmeg, cook for 10 minutes, stirring regularly.
Separate the yolk from the protein.
Remove the saucepan from the heat, add the egg yolk and Parmesan cheese, grated on a fine grater.
Mix well, you should get a smooth mass of the consistency of thick sour cream.
Saute finely chopped onions in refined olive oil until golden brown.
Divide the stew into small pieces, mix with half-cooked onions, fry for 5 minutes.
Boil pasta, drain and rinse.
Combine washed products with meat sauce in a bowl, mix and continue to simmer for another 10 minutes with the lid closed.
Put the finished pasta on a large dish, make a depression in the middle, pour the Bechamel sauce into it. Serve hot.

Yield - 8 servings, calorie content of 100 grams of product - 185 kcal.

Navy noodles with stew and cream sauce

Product List:

stew - 400 g;
onion - 150 g;
cream 20% - 150 ml;
noodles - 350 g;
vegetable oil - 50 ml;
salt, black and hot pepper, spices.

Cooking:

Saute finely chopped onion in vegetable oil.
Mix the stew with onions, fry for 4 minutes.
Pour in the cream, salt, sprinkle with ground pepper and seasonings to taste.
Simmer with lid open for 5 minutes.
Transfer the boiled noodles to the sauce, mix.
Warm up on fire for 5 - 6 minutes.
Close the lid, let it brew for 10 minutes.
Serve hot with fresh vegetables and herbs

Yield - 8 servings, calorie content of 100 g of the product - 180 kcal.

Spaghetti navy with stew and tomatoes

Ingredients:

tomatoes - 250 g;
onion - 150 g;
bell pepper - 150 g;
stewed pork - 300 g;
spaghetti - 300 g;
vegetable oil - 4 tablespoons;
cream - 1 tablespoon;
salt, spices.

Cooking:

Peel the onion, remove the seeds from the bell pepper. Wash vegetables and finely chop.
Pour vegetable oil into a hot frying pan, then put onion and pepper in it, simmer until soft.
Dip the tomatoes in boiling water for 2 minutes, then remove the skin from them and cut into cubes.
Add tomatoes to the pan, salt, add spices and seasonings.
Make a small fire and simmer under the lid for 15 minutes until a homogeneous mass is formed.
Add cream to vegetables, stir. It should make a thick sauce.
Take the meat out of the jar, cut into small pieces and put in the pan.
Increase the heat, continue to fry for another 3 - 5 minutes.
Put the boiled and washed spaghetti into the pan with the sauce, mix, leave to infuse under a closed lid for 10 minutes.
The finished dish is served hot.

You get 8 servings, calorie content per 100 g of the product is 165 kcal.

First of all, you need to start preparing a vegetable sauce with meat - cutting and stewing onions, carrots and other products, frying meat.

When purchasing stew, it is better to opt for a glass jar, in which you can see the size of the pieces of meat and its quality. There should not be a lot of broth in the jar, the product should have an even pink color, without dark spots, skins and cartilage.

It is imperative to study the composition, it should not contain unnecessary components, flavor enhancers and preservatives.

It is better to add fresh greens to the dish after stewing, so the vitamins and minerals contained in it will be preserved, and the food will become more fragrant.

Naval pasta with stew is a tasty, satisfying and easy-to-cook dish. This is the option when you need to cook something quickly, and it does not require any special professionalism.

A set of products for this recipe is cheap, and you can feed these dishes to about ten people at once. For a hike or a visit to the cottage, you can’t imagine a better option. It is very often found in our menu, but everyone probably has their own little secrets when preparing it.

A bit of history

The history of the appearance of this dish stretches from the Middle Ages. On long sea voyages and travels, this dish was very popular, which is not surprising, because it is quite tasty and satisfying, since its calorie content is very high. The necessary products were convenient to transport and store. Difficulties arose with the storage of meat, which was therefore transported in barrels in a salted form. It was soaked before cooking, which led to a loss of taste. The problem was solved as follows: corned beef was put on minced meat, adding all kinds of spices, and mixed with pasta.

In Russia, this dish was introduced in the first half of the 18th century. Since then, this dish has firmly entered our menu. It has become one of the staples in the diet of sailors and soldiers, especially in wartime conditions. But the classic option was pasta with stew. The preparation of the dish was even more simplified and accelerated, since the worries about minced meat were gone.

At the end of the Great Patriotic War, this recipe became traditional in Russian cuisine, has survived to this day and is still very popular.

Main Ingredients

There are two main ingredients in the dish: pasta and stewed beef (minced meat). Of the spices - only pepper, salt, and, as an additive, onions.

Pasta can be taken any, which is more to your taste. It can be spaghetti, spirals, feathers, bows, tubular pasta of all kinds, as long as they are all of good quality, made from durum wheat flour. Such a product will not boil soft and will not stick together. It is believed that for the preparation of this dish it is better to take hollow pasta so that minced meat or stew is stuffed in the cavity, which makes the dish much tastier.

At present, it is difficult to find a decent stew for making naval pasta. Choosing among all kinds of cans, stop at beef, made according to GOST. It is best if you have homemade stew.

Despite the simplicity of the dish, it can be quite varied. Various pasta products are used (from spaghetti to shells). Instead of stew or minced meat, you can add minced meat, chicken, sausages. A specific taste will give the dish vegetables, seasonings, spices.

Recipe Options

We offer you several options for cooking naval pasta with stew. They are designed for 4-5 people. Cooking time - from 20 to 40 minutes, depending on the option chosen.

Classic recipe

The simplest recipe with a minimum set of components.

Products:

pasta (spaghetti, horns, tubular) - 300-350 g dry,
onion (optional) - 1 pc.,
salt, pepper, vegetable oil.

Cooking:

Pour three times the amount of water in relation to the pasta into the pan. Salt and boil. Pour pasta into boiling water and boil, stirring occasionally. Drain the liquid through a colander or ajar lid;
while the pasta is cooking, fry the onion in vegetable oil or on a part of the fat from the stew;
put the stew in the pasta, mix, hold over low heat to melt the fat;
add onion, pepper and simmer for another minute.

You can fry the stew with onions in a pan, it will be even tastier.

Recipe in Italian

This is a recipe, following which, with the help of some added ingredients, we get a real Italian dish that tastes like spaghetti Bolognese.

Products:

spaghetti - 300-350 g dry,
stew - 1 standard can,
tomato sauce or paste - 2 tablespoons,
hard cheese - 60 g,
salt.

Cooking:

cook spaghetti as in the classic version;
put the stew, warm for a minute along with spaghetti;
add tomato paste, pepper (if desired - a handful of green basil), heat for another minute;
put into bowls. Sprinkle with grated cheese.

Vitamin or dietary recipe

This recipe is characterized by the addition of a large amount of vegetables, which contributes to the burning of calories contained in pasta and stew.

Products:

pasta - 300-350 g dry,
stew - 1 standard can (only beef),
Bulgarian red pepper - 2 pcs.,
carrots - 1 large,
onion - 2 medium,
celery - 1 stalk,
vegetable oil, salt,
fresh parsley - 1 bunch.

Cooking:

cook pasta as in the classic version;
fry chopped carrots, celery, bell peppers or onions in a deep frying pan or duck for 5-7 minutes in vegetable oil;
put the stew in vegetables and simmer for another ten minutes;
add boiled pasta, mix, warm for a minute along with vegetables and stew;
pour finely chopped parsley, mix and hold the dish under the lid for 5 minutes.

Choose for yourself which recipe is perfect for dinner or lunch. But do not forget that naval pasta is a high-calorie dish, so you do not need to cook them daily. Come up with your own variations of this dish. Enjoy your meal!