Cooking is a huge space for creativity. And such an unusual dish as stuffed pasta only confirms this once again. The Italians are unsurpassed masters in making pasta, and they even came up with a special pasta for stuffing - cannelloni.

It’s not difficult to find this Italian invention in stores. If previously only Italians produced cannelloni, now only the laziest don’t make them. It is very easy to distinguish them from other types of pasta and cannot be confused. Cannelloni are thick pasta - tubes, 2.5 - 3 cm in diameter with large holes, about 10 cm long. This type of pasta is more suitable than others for stuffing and baking, but you can deviate from the rules and choose large shell-shaped shells, they too suitable for stuffing.

With minced meat everything is simple. You can make fried or raw minced meat with vegetables or onions, you can use chicken giblets, several types of cheese and even boiled rice with fish. But the classic of the genre is cannelloni, prepared according to a traditional Italian recipe - with minced meat and sauce, to which spices, vegetables and wine are added. And if you are going to cook an Italian dish, then at least for the first time try not to deviate from the classic recipe. And in the future improvisation is possible.

So, for cooking we need

Packaging of cannelloni - 250 grams
Minced meat (pork + beef) - 400 grams
Four large tomatoes
Four tablespoons of tomato paste
A few cloves of garlic
Two bulbs
Half a glass of dry wine
Basil, ground black pepper, oregano
Olive oil

Heat olive oil in a frying pan, cut the garlic into thin slices and fry it. When the garlic browns and gives off its aroma to the oil, remove it with a slotted spoon; we will no longer need it. Place onion, chopped into thin half rings, into the oil, stirring constantly and fry over low heat until translucent. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Place them in a frying pan with onions, add tomato paste. Stir, fry a little, pour in wine, sprinkle with herbs and spices, salt and pepper. Cover with a lid and simmer over low heat for about half an hour. The sauce should reduce by a third.

While it is cooking, fry the minced meat in another frying pan and add a little salt. Boil the cannellone in salted water until half cooked. Here it is better to undercook than to overcook. Cool the pasta. Fill each tube with minced meat. Place the stuffed cannellone in a greased roasting pan or baking dish, pour the sauce on top and place in the oven. Bake for half an hour at 180 degrees. Just before it's ready, sprinkle with grated cheese.

Second option. Prepare the minced meat and sauce in approximately the same way, the only deviation is that you can add a little water to the sauce so that it is not very thick. There is no need to boil the pasta. In this case, it is better to take not pasta - tubes, but large shells - shells. Place minced meat in each shell, grease a baking sheet with oil, place the stuffed shells and pour the sauce on top. The cooking time, of course, doubles; it takes about an hour to prepare such a dish. Instead of sauce, you can use meat broth, but then tomatoes and onions, spices and seasonings are added to the minced meat. The sauce or broth should completely cover the pasta.

Filling options.

Chicken giblets with onions. Finely chop 400 grams of giblets, fry in oil with onion, add salt and pepper. Pass the mixture through a meat grinder. Stuff large shells with the filling, which must first be lightly (!) boiled. Place in the form. Pour the sauce from 70 grams of sour cream whipped with one egg and 100 grams of ketchup. Place pieces of butter on top, sprinkle with grated cheese and bake in the oven at 200 degrees for 30 - 35 minutes.

Chicken fillet with mushrooms. 150 grams of chicken fillet, 150 grams of champignons, one onion, vegetable oil, salt, spices. Finely chop the onion and fry in oil, add finely chopped chicken fillet. Fry until half cooked, add chopped mushrooms and bring everything together until cooked. Salt and pepper. Stuff the boiled shells until half cooked. Prepare the bechamel sauce, pour over the pasta and bake in the oven over medium heat. Baking time - 20 minutes.

For those who are not into meat. Boil the rice, mix it with fried tomatoes and onions, salt and pepper and add a little garlic and sour cream. Prepare as in previous recipes. It turns out to be a very tender dish.
Bon appetit!

Advice. There is no need to stuff the pasta tightly with minced meat, otherwise it may burst during baking.

Cannelloni pasta is very popular in Italy. They are a thick tube of dough, which is filled with various minced meats, and then baked in cream or tomato sauce. Today we will prepare such pasta stuffed with minced meat and cheese in the oven.

Stuffed pasta in creamy sauce is very easy to prepare at home and feel like a real master of Italian cuisine! And to help you, a detailed recipe with photos on how to stuff pasta.

How to cook stuffed pasta

We make minced meat from meat. You can use ready-made minced meat.

Peel and wash onions, garlic and carrots.

Cut the onion into small cubes, finely chop the garlic. Grate the carrots on a coarse grater.

In a frying pan, heat 2 tablespoons of vegetable (preferably olive) oil and sauté the vegetables, stirring constantly, until the onion becomes translucent. Let the vegetables cool slightly.

Grate the cheese on a fine grater. You can use Parmesan cheese, or you can go the budget route and take a semi-hard cheese like Russian or Dutch. This time I have two types of cheese. I grated Russian for the filling, and for the cheese cap I grated Parmesan.

Finely chop the parsley.

In a bowl, mix the minced meat, 2/3 of the grated cheese, sautéed vegetables, and parsley. Add salt and ground black pepper, Italian herbs seasoning. Salt (considering the saltiness of the cheese).

Add half a glass of cold tap water to the minced meat and mix well. We fill the tubes with prepared minced meat. Sometimes, before stuffing pasta tubes with minced meat, they are boiled. But I find it easier and faster to fill dry cannelloni with the filling. Using your index finger, carefully push the filling through one side first, and when the tube is half full, fill it on the other side.

Here we have such large pasta stuffed with minced meat. Place them on a small baking sheet. Turn on the oven and preheat it to 220 degrees.

Since we are preparing pasta stuffed with minced meat in the oven with cream, we need to prepare the cream. Bring them to a boil on the stove, add a little salt.

Pour hot cream over the prepared cannelloni pasta stuffed with minced meat. The pasta should be almost completely covered. If this is not the case, you can add a little boiling water. Place the baking sheet in the preheated oven on the middle rack.

Bake for 20 minutes. During this time, the cream will boil away a little and the top of the pasta will be exposed.

Now sprinkle the pasta with the remaining cheese.

Cannelloni, the recipe for which is striking in its simplicity, will come in handy when you want something more interesting than simple navy-style pasta. This dish is most delicious when baked in the oven under sauce with various fillings.

Stuffed cannelloni

Pasta in the form of large tubes has such an interesting name. How to prepare cannelloni and general recommendations for preparing this dish can be found below:

1. Meat, vegetable, and cheese masses are suitable as fillings. With each of them the food comes out delicious in its own way.
2. Some pasta should be boiled for a couple of minutes before stuffing. Other options do not require pre-cooking.
3. Stuffed tubes are baked in the oven with sauce. Bechamel is used more often than others. An important point is that there should be a lot of it so that the food does not turn out too dry.

Cannelloni with bechamel sauce

The cannelloni, the recipe for which is presented below, turn out incredibly tender. If desired, you can prepare any sauce for the cannelloni. One of the most delicious is bechamel.

Ingredients:

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

Preparation

1. Pour 100 ml of water into the frying pan. When it heats up, lay out the minced meat and, stirring, cook until it has completely evaporated.
2. Saute garlic and onion, add diced tomatoes and simmer for 10 minutes, add minced meat and knead.
3. Melt the butter, add the flour mixture and pour in the milk. When it boils, reduce the heat and cook to the desired thickness.
4. Fill the tubes with the cooled minced meat, place them on a baking sheet in one layer and pour the sauce over them.
5. Bake at 200 degrees for half an hour, then sprinkle with cheese and leave for another quarter of an hour.

Cannelloni with mushrooms

Having learned how to prepare cannelloni at home, cooks are convinced how simple it is, and the products they need are the most affordable ones, which can be found in any supermarket.

Ingredients:

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

Preparation

1. Shredded oyster mushrooms with onions are fried in oil until golden brown, poured with sour cream and simmered for 2 minutes, adding some salt.
2. The tubes are stuffed with mushrooms.
3. Place in a mold, grease the top with sour cream, sprinkle with cheese and bake until the cheese melts.

Cannelloni with meat

Cannelloni, prepared according to the recipe described below, resembles the usual navy pasta, but it tastes more interesting. Simple and tasty is the most accurate description of this dish.

Ingredients:

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

Preparation

1. The chicken is finely chopped and fried along with onions. Then add the greens, stir and simmer under the lid for 20 minutes.
2. The resulting mass is stuffed into the products.
3. The flour is sautéed in butter, milk is added and brought to a boil.
4. Add cheese, stirring, bring until it melts, add salt and pepper.
5. Place the cannelloni with chicken in a mold, pour in the milk mixture and bake at 200 degrees until golden brown.

Cannelloni with spinach

Cannelloni recipe is one of the most popular dishes in Italy. Spinach combined with ricotta creates a unique taste.

Ingredients:

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

Preparation

1. The garlic is crushed and fried in oil for about 2 minutes, and then discarded.
2. Place spinach in a frying pan and fry for 5 minutes.
3. Place ricotta into the cooled mass, add salt and stir.
4. Boil the tubes for 2 minutes.
5. Melt the butter, add flour and stir, pour in milk, cream and stir vigorously so that there are no lumps.
6. Heat the mixture to the desired thickness.
7. A little sauce is poured into the bottom of the mold, the tubes are stuffed with the prepared filling and placed in the mold.
8. Pour the sauce on top, sprinkle with cheese and bake the cannelloni with ricotta and spinach at 180 degrees for half an hour.

Cannelloni with cheese

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

Ingredients:

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

Preparation

1. Hard cheese and ham are cut into small cubes, mixed with ricotta, beaten in an egg, salt, pepper and stir.
2. The tubes are placed in salted boiling water for a couple of minutes, then placed in a colander and cooled.
3. To pour the butter, melt it, add flour, pour in milk and boil until thickened.
4. A little of the resulting mixture is distributed over the bottom and walls of the baking sheet.
5. The tubes are stuffed and placed on a baking sheet. Pour the sauce over them, sprinkle with Parmesan and bake the cannelloni with ham and cheese for about half an hour.

Cannelloni with shrimp

Stuffed cannelloni - a recipe for seafood lovers that will not leave anyone indifferent. And to prepare it, you don’t have to go to a restaurant; it’s very easy and simple to prepare at home.

Ingredients:

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

Preparation

1. The preparation of cannelloni begins by boiling the products, draining them in a colander and placing them in a bowl of cold water.
2. The champignons are poached together with the onions.
3. Add shrimp, stir and cook for about 5 minutes without a lid.
4. Place the resulting mass in a bowl, add grated cheese, add salt and stir.
5. Place the capers and olives on a sieve, pour ice water over them, finely chop them, and add mustard.
6. Whip the cream, add the resulting mass and stir.
7. The tubes are filled with filling, placed in a mold, poured with sauce and baked at 250 degrees for a quarter of an hour.

Cannelloni with minced meat in the oven

When stuffing products, you should pay attention to the fact that you should not fill them too tightly, so that the tubes do not burst during the baking process. Cannelloni with minced meat, the recipe can be filled with any meat that is on hand.

Ingredients:

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

Preparation

1. Finely chop the onion and garlic, chop the carrots and fry the vegetables in a frying pan.
2. Lay out the minced meat and fry, stirring so that there are no lumps, until the meat changes color.
3. While the filling is cooling, melt the butter in a saucepan and add flour.
4. Fry for 2 minutes, add milk, add salt and bring to a boil.
5. The cooled minced meat is filled into the tubes.
6. Lubricate the bottom and walls of the mold with the sauce mixture, place the products, pour in the rest and sprinkle with cheese.
7. Bake at 180 degrees for half an hour.

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

Stuffed shells in sour cream sauce

• Time: 1 hour
• Number of servings: 5-6 persons.

When using any recipe for stuffed pasta where it will later be baked, do not cook the pasta completely. When cooking, add vegetable oil to the water so that the pasta does not stick together later.

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:

1. Boil the pasta until half cooked, discard in a colander.
2. Pass through a meat grinder or chop the onion with a blender. Mix with minced meat, spices, seasonings.
3. Fill the pasta with the resulting filling and place on an oiled baking sheet with high sides.
4. Mix sour cream with grated cheese, add aromatic herbs if desired. Pour sour cream sauce over the stuffed shells.
5. Bake in the oven at 200˚C for 25 minutes.

Pasta stuffed with minced meat and cheese in the oven

• Time: 1 hour 10 minutes
• Number of servings: 4 persons.
• Difficulty: Easy for beginners.

You can prepare stuffed pasta in the oven from any large pasta. During the baking process, the pasta is soaked in the sauce, so add curry, oregano, and basil to it. This will make the dish more delicious.

Ingredients:

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

Cooking method:

1. Cook the snails until al dente. Place on paper towels to dry slightly.
2. Heat 2 tbsp. l. oil, add chopped onion and ½ finely chopped garlic. Fry, stirring regularly, over medium heat.
3. Add minced meat, increase heat to maximum, fry for 10 minutes, stirring continuously. Fill the snails with it.
4. Add chopped parsley, tomato paste, half the grated cheese. Salt, pepper, stir. Remove the pan from the stove.
5. Mix tomato puree with the remaining oil and garlic. Divide in half.
6. Spread one part of the tomato sauce in an even layer on the baking sheet. Place the stuffed snails on top and then pour the remaining sauce over them.
7. Cover the dish with foil and place in the oven for 25 minutes at 200 degrees.
8. Then remove the foil, sprinkle with the remaining grated cheese, cook for another 5 minutes.

Tubes with bell pepper

• Time: 1 hour.
• Number of servings: 4 persons.
• Difficulty: Easy for beginners.

Stuffed pasta is an Italian dish that uses conciglioni, lumaconi, cannelloni 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:

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

Fillini with bechamel sauce

• Time: 1 hour 15 minutes
• Number of servings: 3-4 persons.
• Difficulty: Easy for beginners.

To prepare stuffed pasta, it is recommended to use minced pork and beef, but chicken will also work. It’s better to twist it yourself by choosing quality meat.

Ingredients:

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

Cooking method:

1. Sauté the onion in hot vegetable oil until translucent, add finely chopped mushrooms. After 7-10 minutes, add minced meat, spices, and stir. Fry until done, stirring constantly.
2. Melt the butter in a frying pan, add flour and salt. Pour in the milk and simmer over low heat, stirring constantly until it thickens.
3. Boil the pasta until al dente, then stuff it with the filling and place it on an oiled baking sheet. Sprinkle with breadcrumbs and pour over bechamel sauce.
4. Bake in the oven at 180 degrees for half an hour.

Conchiglioni pasta in creamy sauce

• Time: 2 hours 15 minutes
• Number of servings: 4-5 persons.
• Difficulty: Easy for beginners.

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

Ingredients:

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

Cooking method:

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

Video

Stuffed pasta is another wonderful treat that combines both a side dish and a main course. At the same time, you can constantly come up with new fillings and sauces, experimenting in the kitchen for your own pleasure. For most of the recipes for stuffed pasta, thanks should be given to Italian chefs, who are not only the creators, but also the main fans of this product.

It is best to stuff special varieties of pasta intended specifically for this procedure. These can be shells, tubes or cannelloni. They are distinguished not only by their large size, but also by the ideal thickness of the dough for baking. Before cooking, boil the pasta a little, then add the filling and sauce and bake in the oven or slow cooker.

You can stuff pasta with meat or fish, mushrooms, vegetables, cottage cheese, herbs, eggs, etc. All products can be mixed with each other or used separately for different dishes. Before baking, the pasta is poured with sauce, the recipe for which is also rarely repeated. It can be based on milk, cream, tomato paste, ketchup or mayonnaise, sour cream, etc. Also, a mandatory ingredient for stuffed pasta is hard cheese, which is sprinkled on the dish before placing it in the oven.

Stuffed pasta shells are not only tasty, but also very appetizing to look at. The combination of juicy filling, delicate sauce and pasta dough will result in a very original and rich dish, which is also suitable for a festive table. If desired, sour cream can be replaced with mayonnaise, and ketchup with tomato paste.

Ingredients:

• 250 g pasta shells;
• 3 cloves of garlic;
• 1 carrot;
• 4 tbsp. l. sour cream;
• 400 g minced meat;
• 1 tomato;
• 100 g cheese;
• 1 onion;
• 4 tbsp. l. vegetable oil;
• 3 tbsp. l. ketchup;
• Greenery;
• Salt pepper.

Cooking method:

1. Boil pasta in salted water until half cooked, cool.
2. Grease a frying pan with vegetable oil and place the minced meat in it.
3. Pour water over the minced meat and simmer over low heat.
4. Chop the onion and add to the same frying pan.
5. Finely grate 2 cloves of garlic and carrots and add to the minced meat with onions.
6. Remove the skin from the tomato, cut into cubes, and chop the greens.
7. Add tomato and herbs to the pan, mix everything thoroughly.
8. Season the dish with salt and pepper and continue simmering until the water has completely evaporated.
9. Mix sour cream and ketchup in a deep plate, add spices to taste.
10. Squeeze the remaining clove of garlic into the resulting sauce and stir.
11. Stuff each shell with minced meat and place in a baking dish.
12. Pour sauce over pasta and sprinkle with grated cheese.
13. Bake at 200 degrees for 20 minutes.

Interesting from the network

Pasta stuffed with vegetables is perfect for a hearty dinner with the family. They easily replace heavy meat dishes and do not harm your figure at all. To reduce calorie content, you need to choose hard pasta and low-fat cheese, then the dish will be considered dietary.

Ingredients:

• 1 package of large pasta;
• 200 g zucchini;
• 200 g tomatoes;
• 1 egg;
• 150 g cheese;
• 1 tsp. curry;
• 2 tbsp. l. olive oil;
• Greenery;
• Salt pepper.

Cooking method:

1. Pour water into a saucepan, bring to a boil, add salt and a spoonful of olive oil.
2. Pour pasta into boiling water and cook until half cooked, cool.
3. Grate tomatoes, zucchini and cheese into different containers.
4. Add a raw egg, chopped herbs and half of the grated cheese to the tomatoes.
5. Squeeze excess juice from the zucchini and mix with the remaining cheese and curry.
6. Season the contents of both plates with salt and pepper.
7. Stuff pasta tubes with zucchini filling.
8. Grease the baking dish with the remaining olive oil.
9. Place half the tomatoes and cheese in an even layer on the bottom of the pan.
10. Place the pasta on top and pour the other half of the tomatoes.
11. Cook the stuffed tubes for 25-30 minutes at 200 degrees.

Cannelloni prepared at home will be a holiday for the whole family, especially if you make an interesting filling for them. Minced meat and mushrooms are ideal for this role, turning the dish into a real culinary masterpiece. The delicate milk sauce also has a significant impact on the taste of the pasta, making it melty and very juicy.

Ingredients:

• 200 g minced pork;
• 300 g tomato juice;
• 150 g mushrooms;
• 1 tbsp. l. tomato paste;
• 200 g cannelloni;
• 4 tbsp. l. olive oil;
• 150 g cheese;
• 0.5 l of milk;
• 1 pinch of sugar;
• 1 tbsp. l. flour;
• 100 g cottage cheese;
• 2 cloves of garlic;
• 4 tbsp. l. meat broth;
• Green onions;
• Salt pepper.

Cooking method:

1. Wash the mushrooms and finely chop the onion into half rings, pass the garlic through a press.
2. Grease the multicooker bowl with oil and place the minced meat in it.
3. Cook the minced meat in the “Fry” mode until it changes color.
4. Add mushrooms, onions and garlic to the bowl and stir.
5. Season the dish with tomato juice and paste, pour in the meat broth.
6. Salt and pepper the contents of the multicooker, add sugar.
7. When the liquid has completely evaporated, remove the minced meat from the multicooker and wash the bowl.
8. Pour clean water instead of minced meat, add salt and boil in the “Cooking” mode.
9. Place the cannelloni in boiling water for 2-3 minutes, then place on a plate and let them cool.
10. Mix milk, grated cheese and flour in a separate bowl.
11. Add cottage cheese, salt and pepper to taste, mix well.
12. Place the pasta in the multicooker bowl and fill with filling.
13. Pour the sauce on top and cook the dish for 35 minutes in the “Baking” mode.

Now you know how to cook stuffed pasta according to a recipe with a photo. Bon appetit!

Stuffed pasta is a hearty and interesting dish that first appeared in Italian cuisine and has found many fans around the world. A mixture of pasta with a variety of fillings will be appreciated by any gourmet, regardless of culinary preferences. Some practical tips from professionals on how to prepare the dish:

• Any stuffed pasta dish will become even tastier if you add hard cheese to it. It is better to give preference to Parmesan;
• In stores and supermarkets it is easy to find special pasta intended specifically for stuffing. With them the dish will turn out perfect;
• Before stuffing the pasta, you need to boil it until half cooked so that it remains a little hard;
• To prevent the pasta from sticking together during cooking, pour 1-2 tablespoons of vegetable oil into the saucepan. It is best to use olive oil;
• If the minced meat seems dry after cooking in a frying pan, add a little sour cream to it;
• Long tube pasta or cannelloni can be cut in half before cooking, so they will bake better.