Macaroni and cheese - a proven and trouble-free combination. Casseroles based on the listed products are quite simple and, nevertheless, refined in their own way. Even using only homemade noodles and varying the varieties and amounts of cheese, you can cook absolutely different dishes. But if you approach the matter on a grand scale?

Oven pasta casserole with cheese - general cooking principles

For cheese casseroles, boiled pasta is used. Moreover, their degree of readiness may be different. Pasta is boiled until cooked through, or the so-called "al dente" state, when the products remain slightly undercooked. Casseroles are often made with leftover garnish.

Products are used in various shapes and lengths. For cooking, they are dipped in boiling slightly salty water and brought to the required readiness at a low boil. Then washed and carefully decant water. To prevent boiled products from sticking to each other, they are filled with butter or refined vegetable oil.

Pasta and cheese casseroles are prepared with various ingredients. They contain fresh or fried vegetables, cottage cheese, sausages, minced meat or offal, such as liver. Often mushrooms are added to such casseroles.

I spread the prepared ingredients in layers or mix.

The hard cheeses used are mixed with the bulk or sprinkled on the surface of the casseroles. The size of the cheese shavings does not really matter, the main thing is that the cheese melts well.

Casseroles are baked in the oven in deep molds, which are pre-greased with butter. They put the forms in an oven heated to 180 degrees. The baking time depends on the recipe.

Oven pasta meat casserole with cheese, tomatoes and zucchini

Ingredients:

250 g pasta

Small zucchini;

A pound of beef (pulp);

A half-liter jar of tomatoes, canned in tomato juice;

200 ml medium-fat cream;

Young parsley;

Four eggs;

Olive oil;

Onion head;

120 g cheese, varieties "Russian".

Cooking method:

1. Finely chop the onion and garlic, cut the zucchini into small pieces, do not cut the peel.

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

3. Put the minced meat in a skillet in well-heated olive oil and fry over low heat. Minced meat should not become dry, and at the same time remain crumbly. Therefore, knead the lumpy meat with a fork while frying.

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

5. Preheat the oven to 180 degrees. Apply a layer of butter to the surface of a baking dish and place half of the pasta cooked until tender. Place a layer of coarse cheese chips on them (half the specified amount). Gently spread the zucchini over the cheese layer.

6. Crack the eggs into the cream and whisk lightly. Pour half of the mixture into a mold over the zucchini and spread the fried minced meat evenly.

7. Sprinkle the remaining cheese over the meat layer, add the remaining pasta, top the casserole with the rest of the egg and milk mixture and sprinkle with a little 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 lightly salt water, dip the broken pasta into it. Do not grind, it is enough to break the products into three parts. Bring the pasta to full readiness over low heat with a slight boil. Transfer to a colander and rinse several times with water.

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

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

4. In a small frypot, covered with a layer of oil, place and level half of the pasta. Spread the cheese-wrapped sausages over them and cover them with the remaining pasta, flatten.

5. Coarsely grate hard cheese on top and place the roasting pan in the oven.

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

Cooking method:

1. Boil the "feathers" in salted boiling water until 90% ready. Then rinse with water, drain and fill immediately with oil.

2. Shake and beat eggs a little, add milk and beat a little more until the mixture becomes smooth.

3. Grate hard cheese and mix with pasta.

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

5. Peel the champignons and boil for 5-6 minutes in a little salted water.

6. Cut the mushrooms into slices or strips and send them along with the sausage pieces to the "feathers".

7. Line a dish of a suitable size with small sides with parchment, put the mass prepared for the casserole into it and fill it with an egg mash.

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

Oven pasta casserole with cheese, eggplant and ham

Ingredients:

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

Small eggplant;

Three eggs;

A glass of low-fat cream;

Caraway seeds, basil and dill - to taste;

Cheese, variety "Dutch" - 100 gr .;

Lean oil - 2 tbsp. l .;

Boiled ham - 150 gr.

Cooking method:

1. Cut the eggplant into freeform cubes, not too finely or too coarsely. Put the vegetable pieces on a sieve, lightly salt and leave for a quarter of an hour. Chop the garlic with a knife, chop the ham into thin strips.

2. Rinse off salt and bitterness from the eggplant slices. Dry well and dip in oil preheated in a pan. Stir constantly, fry for three minutes. Add garlic at the end, stir and cool.

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

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

5. Beat eggs with salt, mix with cream and whisk.

6. Put the food in the dish, pour over the cream. Sprinkle with cumin seeds on top and cover with foil.

7. Bake for 25 minutes, cool slightly, cut into pieces and place two basil leaves on top of 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 (pitted);

250 g granular homemade cottage cheese;

Elastic 9% cottage cheese - 300 gr.;

A pound of "Kostroma" cheese;

Two tablespoons of ground oregano.

Cooking method:

1. Season the pasta boiled until half cooked with oil.

2. Dip the tomatoes in boiling water for a minute, then cool with water just as quickly and gently peel them off. Cut the tomatoes into medium-sized slices.

3. Mix granular curd with elastic. Add raw eggs, oregano, chopped tomato pulp. Add cheese crumbs and stir. Be sure to add salt to your liking.

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

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

Oven pasta casserole with cheese and chicken liver

Ingredients:

300 gr. chilled chicken liver;

A glass of full-fat milk;

A spoonful of flour;

300 gr. long pasta with holes;

One onion;

Two eggs;

Cheese, varieties "Dutch" 200 gr .;

50 gr. butter "Peasant" butter.

Cooking method:

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

2. Fry small chopped onions in hot vegetable oil until golden brown. Add chicken liver, stir and simmer until tender.

3. Then sprinkle the liver with flour, mix thoroughly and gently, without ceasing to stir, pour in the milk. For flavor, add a small pinch of ground pepper to the roasted liver.

4. Break the pasta in half and put it in boiling, slightly salted water. When they are ready, drain and rinse the pasta well with hot water.

5. Spread butter on a rounded surface and spread half of the pasta into it. Try to place them "in a spiral".

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

7. Cover the surface with grated cheese and spread the butter cut into thin slices over it.

8. Place the casserole in the oven and soak in it for a quarter of an hour. Temperature 180 degrees.

Oven Pasta Casserole with Cheese - Tips & Cooking Tips

To avoid sticking of the casserole to the sides and bottom of the mold, you can play it safe - sprinkle the oil layer with flour, fine breadcrumbs 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 coat the dish with a golden brown crust.

It is almost impossible to neatly cut the casserole hot when it is hot. Therefore, be sure to let the dish cool down 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
• Chicken egg 2 pcs
• 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 eggs, cream and grated cheese. Leave 2 tablespoons of cheese for sprinkling.

Grease a baking dish with butter, lay out 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

Pasta casserole with minced chicken under a tender cheese crust, cooked in the oven. Very tasty and simple dish, try it!

• Pasta - 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 in boiling salted water and cook with stirring until tender.

Throw the cooked pasta into a colander so that the water is glass, quickly transfer to the same still hot saucepan, add a teaspoon of butter and, covering with a lid, shake.

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

While the minced meat is fried, peel the bell peppers from seeds, cut into small cubes or strips.

Add pepper, sour cream, tomato sauce, spicy herbs 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.

Place in a baking dish in a 3-4 cm layer.

Arrange the tomato circles on top.

Sprinkle with grated cheese.

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

Preheat the oven to 190 degrees.

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

Recipe 3: pasta casserole in the oven with cheese and egg

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

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

First, boil the pasta. If you have leftovers from dinner or lunch - great! This step can be skipped. If there are no ready-made pasta, we set the water to boil. In order to save time, you can use an electric kettle, it will cope with the task in just 3-5 minutes. We dip the pasta into boiling water. Only after that we add some salt to the water and cook the pasta until half cooked.

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

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

Add spices, seasonings and herbs to the filling (fresh or dried - according to the season). A little salt, literally a pinch, because the finished pasta will already be salty. As well as cheese, which we will add in the next step.

Three cheese on a coarse grater.

Now pour the grated cheese into a bowl to the milk and egg mixture - and the casserole filling is ready.

There are three ways to bring the casserole to readiness: in a pan, in the microwave or in the oven. The first two methods work if you are comfortable with a casserole without a delicious cheese crust. 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 as soon as you put the pasta to cook). Grease the baking dish with plenty of butter.

Distribute the boiled pasta evenly in shape.

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

We load the filled form into the preheated oven and let the casserole brown. Typically 15 min. there is more than enough for this to cook a pasta casserole with eggs and cheese in the oven.

It is better to cut the macaroni and cheese casserole into portions when it cools down a little and grabs - the pieces then turn out smoother.

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

Recipe 4: pasta casserole with sausage in the oven

• pasta - 200 g,
• sausage (boiled, ham, smoked) - 300 g,
• ripe tomato fruits - 200 g,
• turnip onions - 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 - whichever you prefer. It is important not to overcook the pasta so that it stays al dente. We wash the pasta with warm water and mix with butter.

Finely chop the peeled turnip onions and put them on the bottom of the mold in which we will cook the dish.

Pour pasta and butter on the onion.

Now cut the sausage into slices. We cut the washed ripe tomatoes into slices or just quarters, if it is the Cherry variety.

Then put all the tomatoes on the sausage.

Now we are preparing 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 with grated cheese on top.

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

Recipe 5, step by step: chicken pasta casserole

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

We clean the meat from bones, films, rinse and dry. Then we cut it into small pieces. Chop the peeled onion in medium pieces.

Pour a little vegetable oil into a preheated frying pan, put the meat and onions. Fry the ingredients for 5-8 minutes, when the onion becomes transparent and the meat has a golden brown crust.

Cook pasta according to the instructions.

Mix meat and onion with boiled pasta, season with salt and spices to taste.

We coat a heat-resistant container with oil and put pasta with meat and onions in it.

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

Sprinkle hard cheese on top of the dish evenly.

Cooking pasta casserole with chicken in the oven preheated to 190 ° C, no more than 20-25 minutes. About 10 minutes before cooking, spread the pieces of butter over the surface of the dish.

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

Recipe 6: how to make zucchini pasta casserole

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

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

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

Peel the sausages and also cut into slices.

Grease a baking dish with oil, put the cooked pasta. Make grooves between the pasta and lay out a row of sausages and a row of courgettes. Sprinkle with a little paprika.

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

Preheat oven to 200 degrees and cook casserole for 20 minutes. When the milk mixture has set well, sprinkle with grated cheese on the casserole and bake until golden brown. 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. It is often served as a separate dish warm or hot, supplemented with sauces and vegetable salads. In terms of the composition of the products, the casserole is very similar to the classic Italian lasagne. Only the cooking process is much easier, and you don't need to buy lasagna sheets. The basic ingredients are affordable, and most of the products can usually be found at home.

• 200 g pasta;
• 3 eggs;
• 0.5 l of milk;
• 200 g of 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;
• vegetable oil for frying.

Peel carrots and onions, wash them. Finely chop the onion, rub the carrots on a coarse grater. Heat 2 tablespoons in a frying pan. vegetable oil, fry vegetables in it until half cooked.

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

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

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

Mix well and remove the meat sauce from the heat.

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

Three cheese on a coarse grater.

Preparing the sauce for the casserole. It will saturate the pasta with a milky taste, fill the “voids” in the casserole, make it much softer. Thanks to the filling, which also includes an egg, the casserole will hold its shape well when chilled. To pour in a deep bowl, mix eggs (3 pcs.) With milk (0.5 l.).

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

Put half of the pasta on the bottom of the mold.

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

Put half of the onion roast with carrots and minced meat on top.

Cover the meat filling with the remaining pasta.

Add the fill and lightly sprinkle with cheese.

We spread the remaining fried minced meat.

Sprinkle with cheese. We put the form in an oven heated to 180 degrees for 40-45 minutes. You can cover the casserole with foil to help melt the cheese without burning. But the cheese should not come into contact with it, otherwise it will remain there.

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

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

Recipe 8: sweet cottage cheese casserole and pasta in the oven

The 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. the great thing is that cooking this dish requires a minimum of products, which is available in almost every home, and a small amount of effort and time, which a modern woman does not have much. and you can serve the dish with a filling, according to your 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. the spoon

Take cottage cheese, beat in chicken eggs and knead it until smooth 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 stirred thoroughly or rubbed through a sieve.

Pour granulated sugar into the resulting egg-curd mass, add vanilla and mix everything.

Boil the pasta in salted water until it is called "Al dente" in Italy (when biting, you can feel the elasticity of the dough), rinse under cool water and drain.

Prepare a baking dish: carefully coat the inside with butter or a spread and sprinkle with semolina or breadcrumbs. Stir the prepared curd mass with pasta and put in a prepared mold. 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 big tube pasta for stuffing. Cooking with them is a pleasure, the fillings can be completely varied: both vegetables and meat.

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

Grate the carrots and parsnip root on a medium grater, finely chop both types of onion, fry the vegetables in a mixture of butter and olive oil.

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

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

Fill the cannelloni tubes tightly with the meat stew.

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

Put the stuffed cannelloni in a ceramic dish, pour over the béchamel sauce and bake in an oven preheated to 180 degrees. Baking time 40 minutes.

5-7 minutes before being ready, sprinkle the cannelloni with grated Parmesan and send it back to the oven for a short time. Serve with fresh parsley sprigs.

Recipe 2: stuffed cannelloni in the oven

• Cannelloni: 10-12 pcs;
• Homemade mince: 400 gr;
• Carrots: 1 pc;
• Onion: 1 pc;
• Garlic: 3 cloves;
• Olive oil: 2 tablespoons;

For the Bechamel sauce:

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

Prepare homemade minced meat. To do this, turn 200 grams of pork and 200 grams of beef in a meat grinder.

Chop the garlic and onions finely.

Peel and grate the carrots.

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

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

Then add the minced meat and continue to fry for about 10 minutes, stirring occasionally the contents of the pan, so that no large lumps form.

Stuff the cannelloni with cooked minced meat.

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

Serve ready-made stuffed cannelloni with white semi-sweet wine or just like that.

Recipe 3: canneloni with Bechamel sauce (with photo)

This is a great alternative to homemade dumplings or Italian minced meat lasagna - it cooks faster and tastes just as good.

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

For the Bechamel sauce:

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

Recipe 4: how to cook cannelloni in Italian

• cannelloni - 300-350 grams;
• carrots - 1 pc.;
• onion - 1 pc .;
• minced 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 carrots well and grate. Peel a small onion and chop finely.

Pour refined vegetable oil into a preheated 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 a little salt, add spices to taste, pour a small amount of water and simmer for 15 minutes.

The cannelloni filling is ready.

Let's start making a spicy sausage cheese sauce, which needs to be cut into small pieces. Put the cheese pieces into the bowl of a blender or food processor.

And grind.

Put thick sour cream and mayonnaise in a separate bowl.

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

Stir all the ingredients for the sauce vigorously and add a little milk. The spicy Italian sauce is ready.

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

Pour the sauce generously over the minced cannelloni so that they are covered.

Preheat the oven 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 right to the table, let every member of your family feel this unforgettable aroma.

Recipe 5, step by step: canneloni with champignons

• Cannelloni paste 12 pieces
• Pork 350 g
• Champignons 250 g
• Bulb onions 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 need champignons. We clean them.

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

In addition to meat, we need cannelloni, an Italian pasta in the form of tubes.

Finely chop the champignons.

Chop the onion.

We send minced meat to fry in vegetable oil.

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

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

Add tomato paste to mushrooms and onions. In summer, you can add fresh ground tomatoes. We fry for a few minutes together.

Grind the cheese in a blender.

Melt the butter in a frying pan, add flour to it, fry it lightly. Cool, add milk and stir thoroughly so that there are no lumps.

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

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

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

Boil cannelloni tubules until cooked in a large amount of slightly salted water. The cooking time is indicated on the package. In my case, the recommended time is 8 minutes. Gently dip the cannelloni into boiling water, and gently stir so as not to damage the pasta so that the pasta does not stick to the bottom of the pan. Time after boiling.

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

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

Peel the eggplant and cut into cubes. Add the eggplant to the onion, season with salt, pepper and simmer without water, or with a small amount of water, covered for 15 minutes.

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

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

Secondly, 10 cannelloni will take a kilogram of eggplants, several onions and tomatoes. That's a lot for a dinner 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 filling the cannelloni with vegetables - "half", ie. loose enough. However, I do not insist.

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

Sprinkle cannelloni with minced meat with finely chopped parsley and basil, add a little salt and pepper. Grate the garlic - preferably young and spread over the cannelloni. Remaining tomato - skinless and seedless, chop thinly and spread over the cannelloni. Sprinkle with olive oil - 1 tablespoon

Next, the baking process begins, Al forno - put the cannelloni dish in the oven or oven, preheated to 220-230 degrees, for 20-25 minutes. While the cannelloni with minced meat are baked, grate the Parmesan on a fine grater.

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

Cannelloni with eggplant are ready. Place the minced cannelloni 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 the mixture of frozen vegetables for 2-3 minutes in salted water, put on a sieve.

Cut the chicken meat (skinless legs) into small cubes.

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

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

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

Grease a baking dish with butter, lay out the cannelloni, pour cream with a fat content of 10% or 23%, sprinkle with grated cheese.

Bake in the oven until golden cheese crust is formed. Do not overdry!

Recipe 8: canneloni with minced meat and Bechamel sauce

• cannelloni pasta - 250 gr;
• beef or mixed mince - 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.

Chop the onion finely with a knife.

Fry the onions in olive oil. When the onion starts to turn transparent, add the 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 the tomato gruel and salt. Mix.

Pour the tomato sauce to the minced meat, season with spices, stir, simmer over medium heat under a slightly open lid for about 10-12 minutes. The excess liquid will evaporate by then.

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

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

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

The finished sauce should turn out smooth and homogeneous, if there are still some flour lumps, then the easiest way is to strain the sauce through a sieve.

Assembly: fill the cannelloni with prepared minced meat. Grate mozzarella finely.

Cannelloni with minced meat in Italy is eaten as often as we have mashed potatoes with cutlets. 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 various fillings, baked in the oven or in a slow cooker, or stewed in a pan.

Filling the cannelloni with minced meat is very simple - the diameter of the pasta reaches 2-3 centimeters. During heat treatment, the dough becomes tender and soft, but at the same time does not lose its shape. It turns out a very original, tasty and aromatic 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 processed cheese, herbs, etc. to the filling. To make cannelloni with minced meat become even tastier, just add sauce to them. Traditionally, bechamel based on cream or milk is used for this dish. You can also try tomato paste, sour cream, cheese products, or mushroom gravy. The main thing is to observe the delicate consistency of the sauce, so that it perfectly emphasizes the taste and structure of the cannelloni with minced meat.

In fact, any experienced chef will understand how to cook cannelloni with minced meat the first time, even without Italian origin. Therefore, you can safely go to the supermarket and buy a pack of mouth-watering straws. If you get a little hand in their preparation, then cannelloni with minced meat will become not only a homemade delicacy, but also an original festive 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 the same juicy and tasty. Following this recipe, you will be able to make cannelloni with gravy, that is, they will be stewed. If you want to fry them a little, then you should reduce the amount of water by half, and also switch the multicooker to the "Baking" mode 10 minutes before the dish is ready.

Ingredients:

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

Cooking method:

1. Put the minced meat in a plate, add salt and pepper to taste, mix.
2. Chop 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 itself or chop it in mashed potatoes with a blender.
5. Turn on the multicooker in the "Fry" mode, grease the bowl with olive oil.
6. Fry the onions and carrots for 10 minutes, stirring occasionally with a spatula.
7. Set aside half of the frying on a plate, leave the rest in the saucepan of the multicooker and add the minced meat to it.
8. Fry minced meat with vegetables for another 10 minutes.
9. Fill the cannelloni with minced meat and vegetables using a teaspoon.
10. Put the cannelloni with minced meat in a slow cooker, and pour the previously set vegetables on top.
11. Pour everything over with tomato puree and water, add spices to taste.
12. Cook cannelloni with minced meat in a slow cooker for 40 minutes in the "Stew" mode under a closed lid.

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Cannelloni with minced meat and béchamel sauce is a classic combination of Italian chefs. In the oven, this dish turns out to be simply amazingly tasty and aromatic! If Provencal herbs are at hand, then instead of dried herbs, it is better to add them. It is important that the sauce completely covers the cannelloni. If it is not enough, add some water or meat broth.

Ingredients:

• 12 cannelloni tubes;
• 400 g 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 a skillet with vegetable oil and fry the garlic, onions and carrots in it for 5 minutes.
3. Put minced meat with vegetables and, stirring often, fry it for 10 minutes.
4. Season the minced meat with tomato paste, season with salt and pepper to taste, add dried herbs and simmer for another 3-4 minutes.
5. While the minced meat is cooling, melt the butter in a saucepan.
6. Pour flour to butter, stir and fry for a couple of minutes.
7. Pour cold milk into the butter and flour in a thin stream, continuing to stir the sauce.
8. Salt bechamel to taste, boil and immediately remove from heat.
9. Pour half of the sauce into the bottom of a deep baking dish.
10. Fill the cannelloni pasta with minced meat and vegetables.
11. Place the stuffed cannelloni in the béchamel dish and pour over the remaining sauce.
12. Grate the cheese and sprinkle it on the dish, bake the 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 the photo. Enjoy your meal!

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

• Cannelloni, unfortunately, are very fragile, so you need to handle them with extreme care. To determine if there are any broken pasta in a closed box, shake it slightly right in the store - it will be clear from the sound whether whole cannelloni is or not;
• Cannelloni need to be stuffed tightly, but do not tamp the filling. So the pasta will keep its shape and will not crack;
• Whichever 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 will not have time to cook.

In order to cook stuffed cannelloni, you will need:

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

Cannelloni recipe with minced meat in the oven