Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Vermicelli casserole is a simple, hearty, quick-to-prepare, inexpensive option. Desserts are also prepared from pasta, suitable for breakfast, lunch, afternoon tea or dinner. The recipe for this wonderful dish, which has been preserved since Soviet times, is still in demand and is popular among both adults and children.

What is noodles casserole

Vermicelli casserole has many variations - it can be on the table as a sweet, airy dessert, a favorite children's delicacy, a light dietary lunch, a hearty, hearty lunch. If you take durum wheat pasta, even those who follow a diet will not refuse a successful treat. The taste and purpose of the dish depends on the choice of the hostess. There are similar options in many national cuisines.

How to cook

Cooking is not difficult. Noodles of any shape and size are suitable for cooking. Some varieties of this dish allow the use of pasta such as spaghetti, noodles, rigatoni, horns. The dish can be stuffed with cottage cheese, minced meat or vegetables, set off with spices, use various sauces, and decorate with herbs.

Noodle casserole recipe

• Time: 30-40 minutes
• Servings Per Container: 3 Persons.
• Caloric content: 222 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: Russian, countries and peoples of the USSR.
• Difficulty: easy.

Traditional noodle casserole was prepared in Russia and was called noodles. Noodles is a pasta base dish, the composition of which can be varied to suit every taste. Due to its versatility, the noodle maker is familiar to many from childhood, being one of the most preferred quick dishes of home cooking.

Ingredients:

• vermicelli or noodles - 250 g;
• water - 1 liter to rinse the noodles;
• eggs - 2 pieces;
• milk - 1 glass;
• butter - 20 g;
• refined sugar - 1 tablespoon;
• vanillin to taste;
• bread crumbs - 1 tablespoon;
• salt to taste.

Cooking method:

1. Salt water, noodles or noodles, boil until half cooked, put in a colander, rinse under cold water.
2. Pour milk into a separate container, add eggs, vanillin, sugar, salt, mix the ingredients, beat until smooth.
3. Smear a baking dish with a piece of butter, put noodles or noodles in it, pour abundantly with the egg-milk mixture, sprinkle with breading.
4. Preheat the oven to 180 °, bake noodles until golden brown for about 10 minutes.

Vermicelli casserole like in kindergarten

• Time: 20-25 min.
• Servings Per Container: 3 Persons.
• Caloric content: 199 kcal / 100 g.
• Purpose: breakfast, afternoon tea.
• Cuisine: Soviet times.
• Difficulty: easy.

The kindergarten casserole, loved by kids, has taken its rightful place in the children's diet. A well-digestible, healthy, calcium-rich, rich in vitamins, hearty and beautiful dessert becomes even more interesting for a child if you use a modern colored curly paste during cooking. Purchase vermicelli in the form of hearts, butterflies or toy cars in advance.

Ingredients:

• hard pasta - 200 g;
• curd mass - 200 g;
• eggs - 3 pieces;
• sugar - 4 tablespoons;
• butter - 2 tablespoons;
• iodized salt to taste.

Cooking method:

1. Boil pasta products until half cooked, add vegetable oil for friability.
2. Mix cottage cheese, sugar, eggs, add pasta, mix again.
3. Grease the form with butter, lay the pasta and curd mass in an even layer.
4. Preheat the oven to 190 degrees, cook for 20 minutes.
5. Remove from oven, cut into portions, serve with thick fruit jelly.

Without cottage cheese

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Caloric content: 264 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: countries and peoples of the USSR.
• Difficulty: easy.

A casserole without cottage cheese is called "vermicelli grandma". It is practically no different from the favorite kindergarten casserole, but it is prepared without cottage cheese. The dish is sweet, consumed for breakfast as a dessert, but is considered nutritious and high-calorie, saturates as quickly as the meat counterpart.

Ingredients:

• small vermicelli - 400 g;
• egg - 9 pieces;
• butter - 100 g;
• sugar - 200 g;
• powdered sugar - 1 pack. (1-2 g).

Cooking method:

1. Boil vermicelli slightly - keep on fire for 2-3 minutes so that it does not stick together. Throw in a colander.
2. Add butter, vanilla, sugar to the uncooled vermicelli. Mix.
3. Beat eggs with a mixer until smooth. Mix with other ingredients.
4. Grease a baking dish with butter, fold the mass into the baking dish, level.
5. Bake in a preheated oven at 180 ° for about an hour.

With cheese

• Cooking time: 30 min.
• Servings Per Container: For 3 Persons.
• Caloric value: 214 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: the period of the USSR.
• Difficulty: easy.

This is a quick, tasty breakfast that can keep you energized for a whole day. The vermicelli casserole with egg filling is also suitable for an afternoon snack. Casserole with noodles and cheese is a very tasty combination, an analogue of an unsweetened dessert. The dish benefits from a relatively low calorie content and is suitable for people who are trying to follow a diet.

Ingredients:

• vermicelli, noodles or pasta - 250 g;
• hard cheese - 70 g;
• mozzarella - 100 g;
• egg - 3 pieces;
• milk - 1 glass;
• salt, pepper to taste;
• breadcrumbs;
• butter - 1 teaspoon.

Cooking method:

1. Boil vermicelli, noodles or pasta in salted water until half cooked, drain in a colander.
2. Grate 50 g of mozzarella and hard cheese on a coarse grater, mix, salt and pepper.
3. Beat eggs with a mixer, pour in milk, beat again.
4. Mix vermicelli, noodles or pasta with cheese, grease a mold with butter, fold pasta, pour in a mixture of milk and eggs.
5. Sprinkle the mixture with breading and cheese. Put the dish in the oven preheated to 180 degrees and cook for 15 minutes.
6. Let cool, sprinkle with the remaining 50 g of grated mozzarella, serve.

With pasta in a slow cooker

• Time: 50-60 minutes
• Servings Per Container: 4 Persons.
• Caloric content: 130 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: Soviet times.
• Difficulty: easy.

Pasta casserole cooked in a slow cooker turns out to be airy, soft, not greasy. The mixture rises perfectly in the bowl if the sides of the dishes are generously greased with butter. The dish should be cooked for 30-40 minutes in the "Baking" mode. After readiness, the dish should be left with the lid open for 15 minutes, allowed to cool, after which it can be cut into portions.

Ingredients:

• wide thick paste with tubular walls and large holes - 200 g;
• egg - 2 pieces;
• semolina - 5 tablespoons;
• butter - 50 g;
• cottage cheese - 400 g;
• sugar - 4 tablespoons;
• soda - 1/3 teaspoon;
• vanilla powder - 1 sachet;
• sour cream - 4 tablespoons.

Cooking method:

1. Boil the pasta in salted water, discard in a colander, cool, rinse with cold water. Add a piece of butter, coat, not allowing the tubes to stick together.
2. Mash cottage cheese, add sugar, eggs, vanilla, salt a little. Pour baking soda, pour in 2 tablespoons. sour cream, stir the mixture until smooth or whisk in a blender.
3. Add semolina to thicken the mixture, stir, leave for 20 minutes, let it swell.
4. Lubricate the bottom and sides of the multicooker bowl with butter.
5. Brush the pasta with a raw egg - the tubes will hold together.
6. Form 1/3 of the pasta in a circle at the bottom of the bowl. Add 1/2 of the curd mass, put another layer of pasta on top, pour the rest of the curd mass.
7. Grease the third layer of paste with 2 tablespoons. sour cream. Sprinkle the top of the casserole with melted butter.
8. Select the "Baking" mode in the multicooker, set the timer for 30 minutes. The top of the casserole should be browned while cooking.
9. Open the lid, leave the casserole to cool slightly for 10 minutes, serve.

With minced meat

• Time: 30 minutes.
• Servings Per Container: 6 Persons.
• Caloric content: 283 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: the period of the USSR.
• Difficulty: easy.

A popular variation of the traditional noodle casserole, but with the addition of minced meat. The meat component adds calories to the dish. The cooking technology is not much different from the classic one - cooking will take about the same amount of time. The food can be served as a separate dish for lunch and dinner.

Ingredients:

• vermicelli or noodles - 400 g;
• minced pork / beef - 400 g;
• vegetable oil - 1 tsp;
• eggs - 2 pieces;
• hard cheese - 150 g;
• milk - 1 glass;
• onions - 1 large onion;
• salt, pepper, spices - to taste.

Cooking method:

1. Boil vermicelli or noodles, discard, rinse with cold water. Salt a little, pour in a spoonful of vegetable oil, mix.
2. Fry the minced meat, add the onion, cut into small cubes, simmer for another 10-15 minutes over medium heat under a lid, season with salt, pepper, sprinkle.
3. Beat eggs in a separate bowl, pour in milk, mix well or beat again with a mixer.
4. Grease a baking sheet with oil, put on it ½ of the total mass of noodles or noodles, cover with minced meat on top.
5. Top with the remaining ½ noodles or noodles and pour the egg mixture over the casserole.
6. Sprinkle grated cheese on top of the casserole.
7. Preheat the oven to 180 degrees, bake for 15 minutes.

Oven vermicelli casserole

• Time: 30 minutes.
• Servings Per Container: 8 Persons.
• Caloric content: 256 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Soviet times.
• Difficulty: easy.

Pasta casserole in the oven is a hearty dish that is baked in literally 10 minutes, and the total cooking time will not take more than half an hour. The simplest combination is pasta with cheese and tomatoes; the recipe can be diversified by adding any kind of minced meat to it. Minced meat should be heat treated (eg steam).

Ingredients:

• vermicelli or pasta - 600 g;
• tomatoes - 5 pieces;
• semi-hard cheese - 150 g;
• garlic - 3 cloves;
• mayonnaise - 300 g.

Cooking method:

1. Boil noodles or pasta in salted water for 5 minutes.
2. Place the pasta in a thick layer in a baking dish.
3. Chop the tomatoes into wedges and cover the pasta with them.
4. Grate the cheese on a coarse grater, chop the garlic, stir, and cover a layer of tomatoes tightly with them.
5. Top with mayonnaise on the casserole.
6. Bake the dish in a preheated oven for 10-15 minutes at 180 °.

With Chiken

• Time: 40-50 minutes
• Servings Per Container: 4 Persons.
• Caloric content: 312 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: countries and peoples of the USSR.
• Difficulty: medium.

The chicken spaghetti casserole is a great homemade pasta dish in the oven. It will not cause trouble in preparation, but it will help create an unforgettable atmosphere of comfort and warmth in the family circle. If you add more cheese and hold the casserole in the oven for a little longer, you can get a delicious crispy cheese crust.

Ingredients:

• vermicelli, spaghetti, spirals, rigatoni or feathers - 250 g;
• chicken breasts - 2 pieces;
• semi-hard cheese - 100 g;
• carrots - 1 piece;
• onion - 1 piece;
• dry red wine - 80 ml;
• vegetable oil - 4 tablespoons;
• tomato sauce - 200 ml;
• salt and pepper to taste.

Cooking method:

With vegetables

• Time: 40-50 minutes
• Servings Per Container: 3 Persons.
• Caloric content: 114 kcal / 100 g.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Soviet times.
• Difficulty: easy.

Juicy vegetable casserole is a versatile appetizer, both as a side dish and as an independent dish. The obvious advantage is the low calorie content. Using seasonal vegetables rich in vitamins in cooking, you will get an excellent balanced dish that will be loved by vegetarians and those who want to lose weight, those who seek to lead a healthy lifestyle.

Ingredients:

• cauliflower forks - 1 piece;
• cherry tomatoes - 8 pieces;
• onions - 1 onion;
• milk - 1 glass;
• egg - 2 pieces;
• cheese - 70 g;
• horns - 300 g;
• turmeric, salt, black pepper - to taste;
• greens for decoration.

Cooking method:

1. Peel the onion, cut it into small cubes.
2. Wash, cut tomatoes into slices.
3. Wash the cabbage, disassemble it into inflorescences, boil for 8-10 minutes, throwing it into boiling water.
4. Boil the horns for about 5 minutes in slightly salted water, put them in a colander, pour cold water over them.
5. Turn on the oven, preheat to 190 °.
6. Fry the onion until golden brown, add the tomatoes, simmer for 5 minutes. over low heat, salt and pepper, add turmeric. Diversify the dressing to taste: add dry dill, ground nutmeg, thyme, coriander.
7. Put the horns in a deep baking dish, put the cauliflower on the horns, put the tomatoes and onions on the topmost layer.
8. Mix eggs with milk and beat, preparing ice cream.
9. Sprinkle the layers of the casserole with grated cheese on a coarse grater and cover with a lezon.
10. Put the dish in the oven, bake at 190 degrees for 15–20 minutes. For a spectacular presentation, garnish with sprigs of fresh herbs.

Here are some tips to help you make your casserole better and tastier:

• Grind the cottage cheese in a blender - the casserole comes out fluffy, rises well, and the filling does not contain lumps.
• The breading will prevent the food from burning. A thick, dense mixture will bake better, and it is easier to separate it from the walls and bottom of the mold if you sprinkle the well-oiled surface with bread crumbs.

Discuss

Vermicelli casserole: recipes with photos

This type of casserole can be confidently attributed to the "fast", as well as economical dishes. Sometimes they are prepared from what is left of yesterday's dinner. Rational use of products has not been canceled! Lay the cooked pasta in layers, add spices, pour the egg sauce with sour cream or cream, sprinkle the prepared dish with grated cheese and all this is in the oven. Ready!

The main advantage of this dish can be considered the ability to combine almost any set of products you have. What casseroles are not invented by our hostesses with the participation of pasta! Judge for yourself: pasta casserole with minced meat in the oven, pasta casserole in the oven with cheese, pasta casserole with sausage in the oven, pasta casserole with egg in the oven, etc. A separate topic is pasta casserole with meat in the oven. A wide variety of options are also possible here. In addition to minced meat, you can use finely chopped boiled meat, and any: beef, pork, poultry. The most preferable can be considered a casserole of pasta with chicken in the oven, due to its tenderness, mild taste and pronounced dietary qualities. And you can safely combine the ingredients, which gives a variety of flavors and aromatic sensations at the output. For example, a casserole with sausage and cheese pasta in the oven is easy and quick, but it turns out delicious and satisfying.

In general, one of the features of pasta casseroles is their slow absorption by the body, which does not allow the feeling of hunger to return for a long time and demand an additional sandwich from you. This is due to the fact that pasta is very energy-intensive, and at the same time, contrary to popular belief, low-calorie.

Another independent direction is a sweet pasta casserole in the oven. It is prepared with the addition of fruits, berries, jam, it is made using cottage cheese, and is served naturally for dessert.

If you are a thrifty housewife and are concerned about ensuring that your products are used efficiently and optimally, your dish is a pasta casserole in the oven. Recipes are available in sufficient quantity. Study and cook regularly. We also recommend taking a look at the photos of these dishes. They can tell a lot, suggest how to properly cook and serve pasta casserole in the oven. The photo demonstrates the final result, suggests ways to solve some of the nuances.

And for the initial study, we advise you to take the most common pasta casserole with minced meat in the oven, you will like the recipe right away. Your next dish is a pasta casserole with chicken in the oven, its recipe is also simple, and the result is just as great. Your loved ones will be happy!

Here are some tips on how to cook pasta casserole in the oven:

When buying pasta, pay attention to the type of flour, its appearance. For casseroles, it is better to use durum wheat pasta;

The package should not contain foreign small objects, debris, crumbs;

The color of pasta should be monochromatic, they can have color shades, which are made with the help of vegetable natural dyes;

You need to store pasta in sealed glass jars to avoid moisture and annoying insects getting into them;

Pasta will not stick together during cooking if you put very little vegetable oil in a saucepan;

Experiment is encouraged when making pasta casseroles. Try such products or their combinations with pasta: cheese, feta cheese, ham, sausage, pieces of any boiled meat, liver, apples, various vegetables. Then suggest yourself ...

As soon as we don't call it - macaroni, macaroon, macaroni, macaroni ... True sweets immediately understand what is at stake. About the famous French dessert based on almond meringue. And although it looks simple, cooking it according to all the canons is a whole art, which is not easy to master. Today we will reveal the main culinary tricks of the legendary delicacy, analyze the original recipes, and at the same time learn the history of its origin.

What does pasta have to do with it?

First of all, let's figure out the name of the dessert. It comes from the Italian maccarone, which translates to crush. This brings us back to the main ingredient, almond flour. To get it, you need to crush, or rather grind, almond kernels into the smallest crumb. Based on the original name, it is correct to say "macaroni". And "macaroon" is a completely different dessert - a turret-shaped coconut-macaroon cookie, which is especially popular in America.

What is French pasta? This is the most delicate cookie-cake made of two smooth halves, fastened with viscous fillings. The halves are prepared with whipped whites, almond flour and powdered sugar. They come in milky, yellow, pink, green, scarlet and even black, depending on the food coloring. There are also many options for fillings. Berry confiture, butter or custard, ganache made from white or dark chocolate, nut spread - all the will of the pastry chef.

Paris souvenir

Who first came up with the almond pasta recipe? No one will give a definite answer. But there are many legends. According to one version, the cake was invented in the 17th century by the nuns Marguerite and Marie-Elisabeth from the city of Nancy. To get around the strict monastic prohibitions, they went for a trick and began to bake lean cookies, gluing them together with forbidden fillings. According to another legend, pasta cakes appeared thanks to Catherine de Medici. Especially for her wedding with Henry II, she invited eminent pastry chefs from Italy, who came up with an exclusive cake for the newlyweds.

In the 16th century, pasta cakes were enjoyed by Louis XVI and Marie Antoinette. At social events, it was served on porcelain saucers with a cup of hot chocolate. In honor of her favorite dessert, the queen even named her cat. It is noteworthy that in those days the cake was prepared without a layer - the halves were glued together with hot steam. In the 19th century, jams, liqueurs and spices were used for this. The signature soft core of pasta was acquired only in the 20th century thanks to Pierre Defontaine and his pastry shop Ladurée.

Filigree precision

How to make pasta at home? Remember, by eye, such a dessert will definitely not work. You will need an electronic scale and a kitchen thermometer. Strict proportions and precisely calibrated temperatures are the keys to success.

Choose almond flour very carefully. It should be of high quality and of the finest grind. You can do it yourself only if you have a powerful food processor. But it's better not to risk it and find the right product in the store.

It is clear that the eggs should be as fresh as possible. The whites should be separated with a separator so that not a drop of yolk is found in them. Professional pastry chefs age the whites before whipping. To do this, they are placed in a glass container, tightened with cling film, made several punctures and sent to rest in the refrigerator for a couple of days. During this time, excess moisture evaporates, so the proteins are easier to whip and keep their shape. And most importantly, when baking, you will get flawlessly smooth halves.

Some recipes add syrup to the meringue. In no case should you knead it too much during cooking. A little trick - stir the syrup with a thermometer. This way you will definitely not overdo it and will be able to control the temperature. Remember, when added to beaten egg whites, it should not exceed 45 ° C.

To the desired condition

Whisk the whites for the pasta, as for - until strong, silky peaks are obtained. Then they begin to pour in almond and ordinary flour, gradually kneading the pasta - this is the name of the base of the cakes. This should be done in smooth, confident circular movements. Please note that if you beat the mass too hard, it will become watery and the characteristic "skirts" will not work. And if you don't beat it enough, the pasta will crack right in the oven.

For deposition, it is most convenient to use disposable pastry bags with a nozzle with a diameter of 8-10 mm. Keep it strictly perpendicular to the surface and try to keep the halves even and equal. The task will be facilitated by parchment paper. On it, you can circle circles of the desired diameter with a pencil and carefully fill with pasta. In addition, everything will be baked in the best possible way with parchment. Whereas silicone mats heat up quickly and cool down for a long time. This can disrupt the temperature regime, and the pasta will not work.

Another important nuance. Before sending to the oven, the halves should be “beaten off”. For this, the baking sheet is slightly raised above the table and slightly thrown. This will remove any air bubbles inside. If you do not do this and immediately put the pasta in the oven, they will burst. It is very important to let the workpieces rest for 20-25 minutes. During this time, they will be covered with a crust that will prevent the merengue from cracking.

Perfect half

The temperature and baking time of the pasta depends on your oven. Experienced housewives share this advice. The oven must be preheated to 150 ° C. Once you put the cake pan in it, reduce the temperature to 140 ° C. This is necessary to grab the cherished "skirt". In this mode, pasta cakes are baked for 5-6 minutes. Then gently turn the baking sheet on the other side and bake for the same amount of time. Checking readiness is easy. Pry the cake with the tip of a knife. If it is baked, it will separate without the slightest effort. Wait until all the halves have cooled, and only then remove from the parchment.

Straight into the heart

A separate article can be devoted to pasta layers. The classic version is chocolate ganache. It is done quickly and easily. Melt a bar of pure chocolate in a water bath and mix with 150-160 ml of cream with a fat content of at least 33%. To make the ganache thick and "sticky", beat it with a whisk.

Do you like berries? Then make raspberry or strawberry ganache. To do this, beat 100 g of fresh berries in mashed potatoes and pass through a sieve. Mix it with 50-60 ml of heavy cream and simmer a little over low heat.

Italian soft mascarpone cheese is great for the layer. It will make a delicious fruit cream. Whisk it with powdered sugar to taste and add your favorite berries or fruits.

You yourself can come up with a layer at your discretion. The best ingredients for this are jams, soft cheeses, lemon juice and zest, any nuts, mint or basil, as well as spices like cinnamon, cardamom, ginger and nutmeg.

Coffee pleasure

We propose to use all the knowledge gained and disassemble a step-by-step pasta recipe with a photo. Let's start with the coffee filling.

Main Ingredients:

• egg white - 80 g
• almond flour - 80 g
• wheat flour - 10 g
• cocoa powder - 10 g
• icing sugar - 60 g for proteins + 180 g for flour
• espresso - 0.5 tsp

• mascarpone - 100 g
• dark chocolate - 50 g
• espresso - 1 tbsp. l.

1. Sift 180 g of caster sugar, cocoa powder, flour and almond flour 3 times.

2. Whisk egg whites and 60 g caster sugar into strong peaks.

3. Continuing to beat the whites, gradually add the dry base along with 0.5 tsp. espresso and knead the pasta.

4. Fill a pastry bag with pasta and place beautiful, even halves on a baking sheet with parchment paper.

5. Leave the workpieces at room temperature for half an hour.

6. Preheat oven to 145 ° C and bake pasta for 10-12 minutes.

7. Melt the chocolate in a water bath, pour in the espresso, cool and whisk with the mascarpone.

8. Fill a clean pastry bag with coffee ganache and hold the halves together.

9. Put the pasta cakes in the refrigerator for 24 hours.

Tea story

Use natural food colors to color your pasta. Matcha tea will give them a beautiful soft green hue.

Main Ingredients:

• egg white - 125 g
• almond flour - 110 g
• icing sugar - 225 g
• fine sugar - 50 g
• matcha tea - 5 g

Interlayer:

• cream 35% - 100 ml
• white chocolate - 125 g
• vanillin - on the tip of a knife

Sift flour and powdered sugar several times, add matcha tea. Beat the whites with fine sugar until persistent peaks are formed. Stir in flour with powdered sugar and matcha, smoothly knead the pasta. We fill a pastry bag with it and place the round halves on a baking sheet covered with parchment. We leave them in this form for 30 minutes. Then we bake in the oven at 150 ° C for about 15 minutes.

Melt white chocolate, cool, pour in slightly warmed cream. Beat everything into a fluffy smooth cream, add vanillin. We connect the halves of the cakes, carefully smearing with chocolate cream. Next, you need to let the dessert harden properly.

Sunny citrus

Do you prefer sourness? Then try the Lemon Curd Macaroni.

Main Ingredients:

• egg whites - 110 g
• almond flour - 150 g
• icing sugar - 150 g
• sugar - 150 g
• water - 40 ml
• yellow food coloring

Lemon Kurd:

• egg yolks - 4 pcs.
• sugar - 50 g
• lemon juice - 50 ml
• lemon zest - 1 tsp
• butter - 75 g
• corn starch - 1 tsp
• water - 1 tbsp. l.

This time, let's start with the Lemon Kurd. Mix yolks, sugar, juice and lemon zest in a saucepan. Stirring constantly, gradually bring everything to a boil. In the process, pour in the starch dissolved in water. When the mass becomes homogeneous, add the butter in cubes and melt completely. Cool the lemon curd, tighten with cling film in a bowl, put in the refrigerator.

Now let's do the pasta. First, cook a thick syrup from water and sugar. Then sift the almond flour with powdered sugar. Beat the whites separately with powdered sugar until steep peaks. Mix them with a dry base with a silicone spatula. Introduce syrup cooled to 45 ° C and yellow dye in a thin stream. Fill a pastry bag with pasta, place the cake halves and bake for 10-12 minutes at 150 ° C. When they cool down, we form pasta cakes and send them to the refrigerator.

Blackberry nights

The next variation of pasta will appeal to fans of berry variations. Here we will use blackberries for the interlayer. You can take any other berry.

Oven pasta is a quick and convenient dish, always ready to help our hostesses in any situation. Breakfast, lunch or dinner will turn out to be hearty and tasty, because your favorite pasta is always at hand.

Of course, it's much easier to just boil pasta as a side dish, but, you see, it's boring when there are so many options for cooking them in the oven: pasta in the oven with minced meat, pasta with cheese stuffed, pasta casserole and many others.

Pasta in the oven can prove even to novice housewives that these are simple, affordable dishes without problems and problems. Check out our recipes, gain your own experience and make your diet varied, colorful and delicious.

Oven pasta with "Flotski" minced meat

Ingredients:
500 g pasta
700 g minced pork and beef,
1-2 small onions
2 stacks milk,
100 g of hard cheese
4-6 st. l. butter,
4-6 st. l. flour,
spices, salt, pepper - to taste.

Preparation:
Before cooking pasta in the oven, boil it in salted water until almost cooked and drain it in a colander. Put the minced meat in a pan and fry it over low heat, stirring, together with finely chopped onion for 10-15 minutes. Almost at the end of cooking, add salt, pepper to taste, your favorite spices. Set the minced meat aside and start making the sauce. Melt the butter in a small container, then slowly add flour to it and gently pour in the milk. Remember: the sauce must be constantly stirred so that there are no lumps. Season with salt and remove from heat. Now put the boiled pasta with minced meat in a greased form (and the pasta can be of any kind that you prefer), and fill it with the sauce. Sprinkle the dish with grated cheese and send it to the oven preheated to 200 ° C for 15-20 minutes. Decorate the finished dish with herbs, serve with vegetable salads, pickled cucumbers or pickled tomatoes, or perhaps homemade adjika.

When choosing pasta for cooking in the oven, give preference to durum wheat pasta. They keep their shape well and do not fall apart, they are difficult to digest.

Ingredients:
400 g of large shells (they are called conciglioni, they are easy to find in any supermarket),
500 g minced meat
1-2 onions
1 carrot,
5 medium tomato
salt, pepper, spices - to taste.

Preparation:
Fry finely chopped onions and grated carrots on a medium grater in a pan with a little vegetable oil. Add minced meat to vegetables, mix, breaking lumps. Pour boiling water over the tomatoes, remove the skin from them and, cut into small cubes, send them to the minced meat. Many housewives also add tomato paste, but you can do without it. Add very little broth or water to the pan and simmer vegetables with minced meat for 5-10 minutes. Boil the shells until half cooked, put in a colander, leave for a while, and then put in a greased baking dish, fill with the resulting tomato and meat filling and send to bake in the oven preheated to 180 ° C for 15-20 minutes. Sprinkle the finished hot dish with chopped herbs, and, if desired, also with grated cheese.

Oven pasta with cheese and croutons

Ingredients:
400 g pasta,
3 slices of stale white bread,
3-4 cloves of garlic (the amount can be increased or decreased at your discretion),
2 processed cheese,
1 stack milk,
2 tbsp. l. flour,
butter,
salt, pepper - to taste.

Preparation:
Chop the bread into small pieces with your hands. In a skillet with heated butter, lightly fry the chopped garlic. Then put the bread slices in the resulting garlic oil and fry, stirring constantly, until golden crisp. Boil the pasta in salted water until half cooked and discard in a colander. Melt the butter in a frying pan, add flour and fry until golden brown. Then pour milk into the pan in a thin stream, mix well so that no lumps form, and heat everything until thickened. Then add the processed cheese grated on a grater (you can adjust the amount yourself), stirring, heat everything again until a homogeneous mass is formed. Do not forget to salt and pepper it to taste. Place the pasta in a greased baking dish, top with the sauce, sprinkle with fried croutons and place in an oven preheated to 180 ° C for 15-20 minutes.

This dish is perfect as a side dish for meat or fish dishes.

Greek pasta in the oven

Ingredients:
500 g pasta
500 g ground beef
1 onion
2 tomatoes,
60 g flour
60 g butter
750 ml of milk
3 eggs,
250 g of hard cheese
vegetable oil,
salt, pepper, bay leaf - to taste, nutmeg (optional).

Preparation:
Chop the onion and fry it until light golden brown. Then add minced meat, diced peeled tomatoes, half a glass of water, and bay leaf to it. Bring everything to a boil, reduce heat, add salt and pepper to taste. Cover and simmer for 20-25 minutes. Boil the pasta until half cooked, discard in a colander and lightly sprinkle with vegetable oil. Grate the cheese. To bake this dish, culinary experts advise using exactly hard cheese such as Parmesan. Although, if you think about it, our hard cheeses are no worse - they have been tested and tried over the years. Fry flour in butter until golden brown, pour in milk, stirring constantly so that there are no lumps. While stirring, remove the sauce from the heat, add lightly beaten eggs and half of the grated cheese. Season with salt and pepper and add nutmeg if desired. Put half of the pasta in a pre-oiled dish, sprinkle with half of the remaining cheese. Spread the meat mass evenly on the cheese layer, sprinkle with the cheese (whatever is left as a result) and cover with the other half of the pasta. Pour the prepared white sauce over the dish, pierce the casserole in several places with a toothpick so that the sauce penetrates all corners. Place the casserole dish in an oven preheated to 180 ° C for 20-25 minutes.

Oven pasta casserole with mushrooms and tomatoes

Ingredients:
250 g pasta (better than shells),
200 g boiled ham
400 g champignons,
4 tomatoes,
500 ml of milk
125 ml of water,
100 ml sour cream,
80-100 g of grated cheese,
1 tbsp. l. starch
2 tbsp. l. chopped parsley
salt, pepper - to taste.

Preparation:
Boil the shells in salted water until tender, drain in a colander and let the water drain. Meanwhile, finely chop the mushrooms and ham. Remove the skin from the tomatoes by scalding them with boiling water and cut into cubes. Fry the mushrooms in a small amount of vegetable oil heated in a pan, add tomatoes, ham, parsley to them, salt to taste, mix well and simmer over low heat for 10 minutes. Boil milk in a separate saucepan, add water and starch, stir (preferably with a whisk) and cook for 1 minute. Then add sour cream, salt and pepper to taste. Grease a prepared baking dish with butter and place half of the pasta in it. Spread them evenly, top with the fried mushrooms, ham and tomatoes, and cover with the remaining pasta. Pour the sauce over the pasta casserole, sprinkle with grated cheese and bake in an oven preheated to 200 ° C for 25-30 minutes.

Even completely inexperienced cooks can cook pasta in the oven; there would be a desire to turn a seemingly simple product into an original and very tasty and satisfying dish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The pasta casserole is a great culinary idea that can be used to deliciously diversify your menu or use a side dish left over from last night's dinner. After baking until golden brown, together with other products, the pasta reveals its taste in a new way, turning into an original dish.

How to make a pasta casserole?

Pasta casserole is prepared in an elementary way and does not require any special skills or abilities from the culinary specialist. Having the right recipe and following the simple ones will lead to the desired result.

1. The pasta can be boiled before cooking the casserole, or you can use the leftovers from the past meal.
2. Additional components must be preliminarily brought to readiness.
3. A mixture of eggs and dairy products is used as a filling.

How to cook pasta casserole in the oven?

A simple boiled pasta casserole can be designed as a standalone snack, served as a side dish for meat, or even become a dessert delicacy. The basic recipe below can be used as a basis for creating your own variation of the dish, adding other foods to taste.

Ingredients:

• boiled pasta - 400 g;
• milk - 1.5 cups;
• eggs - 3 pcs.;
• butter - 50 g;
• salt, sugar or other additives to taste.

Preparation

1. The boiled pasta is mixed with soft butter and laid out in a mold.
2. Beat eggs, adding salt, sugar or other additives to taste, pour in milk, beat again and pour the pasta mixture into the form.
3. After 20 minutes of baking at 200 degrees, the pasta casserole in the oven will be ready.

Minced pasta casserole

Pasta is a great option for a hearty daily lunch or dinner. An equally tasty dish will be with chopped pork, beef or poultry. Minced meat, like the pasta base, can be supplemented with aromatic spices or herbs and stir in a little chopped fresh herbs for taste.

Ingredients:

• pasta - 300 g;
• minced meat - 1 kg;
• tomatoes - 2 pcs.;
• onions - 200 g;
• milk - 150 ml;
• eggs - 3 pcs.;
• cheese - 150 g;
• salt, pepper, oil - to taste.

Preparation

1. Boil pasta.
2. Fry the onion in oil, add the minced meat, brown it a little and lay the tomatoes ground in a blender.
3. Season the fry, let it sit for 10 minutes.
4. Put half of the pasta, minced meat, pasta again, ramming each layer into the mold.
5. Sprinkle cheese over the surface of the dish and cover with a seasoned mixture of beaten eggs and milk.
6. After 30-40 minutes in the oven at 190 degrees, the pasta casserole with minced meat will be ready.

Oven pasta and chicken casserole

No less tasty will be a pasta casserole with chicken. The marinated meat slices are slightly browned, and then mixed with the pasta base and baked in a mold, adding vegetables and egg-milk filling. Any fresh herbs, as well as chopped garlic, will not be superfluous in the composition.

Ingredients:

• chicken fillet - 350 g;
• pasta - 300 g;
• onions, carrots and bell peppers - 1 pc .;
• dried garlic - 1 tsp;
• eggs - 3 pcs.;
• milk - 1 glass;
• cheese - 150 g;
• salt, pepper, spices, herbs, vegetable oil.

Preparation

1. Cut the chicken into cubes, mix with garlic, seasonings, leave for 20 minutes.
2. Brown the meat in oil for 10 minutes.
3. Separately, chopped onions and carrots are fried, adding bell pepper at the end of frying.
4. Boiled pasta, meat and vegetable fry are mixed, laid out in a mold.
5. Pour the ingredients with a seasoned mixture of eggs and milk, sprinkle with cheese.
6. After 30 minutes in the oven at 200 degrees, the chicken and pasta casserole will be ready.

Pasta casserole with cheese and egg

This delicious pasta casserole with egg and cheese is ideal for a nutritious and light meal at the same time. The dish can be prepared from trivial and budget products or by taking more refined and expensive varieties of cheese - any of the recipes will find its admirers and become a frequent guest at home meals.

Ingredients:

• pasta - 300 g;
• hard cheese - 100 g;
• soft cheese - 150 g;
• eggs - 3 pcs.;
• milk - 1 glass;
• butter - 20 g;
• salt pepper.

Preparation

1. Boil pasta, cool, mix with hard and soft cheese, season.
2. Spread the mass into a mold, pour in a seasoned mixture of eggs and milk, sprinkle with cheese shavings on top.
3. After 30 minutes in the oven at 180 degrees, the macaroni and cheese casserole will be ready.

Pasta casserole with sausage

A tasty dish will also turn out when decorated with sausages: ham, smoked or boiled sausage, wieners or sausages. The selected product is used as is, cut into slices, or pre-fried in oil until golden brown, which will give the finished composition a new taste and aroma.

Ingredients:

• pasta - 300 g;
• sausages or sausage - 300 g;
• cheese - 180 g;
• eggs - 2 pcs.;
• tomatoes - 2 pcs.;
• milk - 200 ml;
• butter - 80 g;
• salt, pepper, herbs.

Preparation

1. Boil pasta, mix with herbs and chopped sausages.
2. Spread the mass into a mold, lay the tomatoes and slices of butter on top.
3. Pour the contents of the container with a seasoned mixture of eggs and milk.
4. Prepare a casserole of pasta with sausages in the oven for 30 minutes, and 10 minutes before the end of baking, sprinkle with cheese.

Pasta casserole with cottage cheese

With pasta, it will be the perfect dish to serve for breakfast. Neither adults nor children will refuse to enjoy a sweet snack. The dish can be supplemented with steamed raisins, dried apricots, prunes or nuts, and before serving, season with sour cream, honey, jam or other sweet sauce.

Ingredients:

• pasta - 300 g;
• cottage cheese - 300 g;
• sugar - 100 g or to taste;
• eggs - 3 pcs.;
• vanilla - to taste;
• butter - 100 g.

Preparation

1. Boil pasta and mix with sugar, vanilla and cottage cheese.
2. Eggs whipped until fluffy are added to the resulting base, additives if desired, spread the mass into a mold, lay pieces of butter on top.
3. After 30 minutes in the oven, the pasta casserole is ready.

Pasta casserole in a pan

If you do not have the opportunity or desire to use the oven, prepare a delicious casserole on the stove. Pasta can be combined with any food of your choice or supplemented with mushrooms as in this recipe. The main thing is to choose a frying pan with a thick bottom and a tight lid and to slowly simmer the contents of the pot.

Ingredients:

• pasta - 300 g;
• mushrooms - 300 g;
• onions - 150 g;
• cheese - 100 g;
• eggs - 3 pcs.;
• sour cream - 100 g;
• butter - 50 g;
• salt, pepper, seasonings.

Preparation

1. Fry onions in oil, add mushrooms, cook until moisture evaporates, season.
2. Put boiled pasta in a pan, mix and pour everything with a seasoned mixture of beaten eggs and sour cream.
3. Sprinkle cheese shavings on the dish, reduce heat and cover with a lid.
4. After 10 minutes of simmering, the pasta casserole with mushrooms and cheese will be ready.

Microwave pasta casserole

The following pasta casserole recipe will allow you to cook a dish using the microwave. This way of creating food will save a lot of time and provide the family with a delicious dinner or lunch in a short time. The ham can be replaced with boiled or, shrimp, fish.

Ingredients:

• pasta - 300 g;
• ham - 200 g;
• onions - 100 g;
• cheese - 100 g;
• eggs - 3 pcs.;
• sour cream - 50 g;
• butter - 50 g;
• salt, pepper, seasonings.

Preparation

1. Boiled pasta, chopped ham, onions, sour cream, beaten eggs and a little cheese are mixed in a bowl for a microwave oven.
2. Sprinkle the contents with cheese on top and put them in the microwave for 15 minutes.

Pasta casserole in a slow cooker

For owners of a multicooker, the best solution for decorating a hearty homemade meal would be a casserole of boiled pasta prepared according to the following recipe. Spaghetti or horns are combined with minced chicken and vegetables to create a harmonious and balanced meal worthy of the highest praise.