Today we are preparing pasta casserole with minced meat and mushrooms in the oven. I love to cook casseroles, they always turn out delicious and you have to try very hard to spoil this dish. At the same time, you spend a minimum of your time on cooking, and the result is always excellent, and the usual lunch or dinner turns out to be a little festive.

Ingredients:

• 250-300 g of any pasta
• 500 g meat or minced meat
• 2 medium tomatoes
• 1 medium onion
• 2 garlic cloves
• 250 g champignons
• 100-120 g cheese
• salt, spices to taste
• vegetable oil for frying
• some greenery

for the sauce:

• 650-700 ml milk
• 2 tbsp. l. flour with a small slide
• 50 g butter

Cooking:

Pour 2-2.5 liters of water into the pan, put on the stove and bring to a boil. Salt, omit the pasta and cook according to the instructions on the package. The main thing here is not to overcook the pasta, it is better if they are a little undercooked. Drain cooked pasta through a colander and leave to cool.

While the pasta is cooking, prepare the minced meat. If we make minced meat on our own, which is preferable, then we scroll the meat in a meat grinder. I usually take pork and beef in half, but other meats are fine, including chicken or turkey.

Cut the onion into small cubes and fry it in vegetable oil until slightly golden.

Add minced meat, mix with onions and continue to fry over medium heat for about 15 minutes. At the end, salt and pepper to taste.

Cut the garlic into slices not too finely and lightly fry in a separate pan.

We also cut the mushrooms into slices, finely or coarsely - as desired.

Add to skillet with garlic and sauté over medium heat until liquid has almost evaporated. There is no need to boil dry. Lightly salt and pepper.

Add mushrooms to minced meat and mix. Let's try salt.

Now let's prepare the sauce for pasta casserole with minced meat and mushrooms. I have already posted a recipe on how to cook, ideal for casseroles. If you have time, cook exactly according to the recipe, and you will get a very tasty, aromatic sauce. Today we will prepare the sauce, so to speak, based on bechamel, quickly and simply. Moreover, we will prepare a larger portion so that the casserole is well soaked.

Melt 50 g of butter in a small non-stick bowl.

Add 2 tbsp. l. flour with a small slide and stir quickly so that there are no lumps.

Continuing to stir vigorously, pour in the milk in a thin stream. Heat until thickened. Hot sauce should be about the same thickness as liquid jelly, as it cools it will become much thicker. Salt to taste and add spices as desired. I added a pinch each of dry basil, nutmeg, and a mixture of peppers.

Mix everything, remove from the stove and set aside to cool. This is what the finished, slightly cooled sauce looks like. On the walls you can see how thick it is.

Put the pasta in a greased form with vegetable oil and a few tablespoons of the cooled sauce on top.

Put minced meat with mushrooms on pasta.

On top - chopped tomatoes, lightly add them.

Spread the remaining sauce evenly over the surface.

And finally, we fall asleep on top of grated cheese on a coarse grater.

An appetizing casserole with mushrooms, pasta and an amazing cheese smell is the perfect combination of a main course and a side dish, as they say, “in one bottle”. Eggs, meat juice and the liquid released during frying vegetables give it juiciness and a special consistency, so it must not be allowed to evaporate completely.

Pasta is the background against which tender minced meat with mushroom flavor reigns - there should not be too much of them. Fans of garlic - the legitimate king of South Russian cuisine - should understand that any mushrooms are most organically combined with the spicy sweet taste of onions.

Ingredients

• pasta 200 g
• champignons 7-8 pcs. (150-180 g)
• chicken eggs 2 pcs.
• hard cheese 100 g
• onion 1 pc.
• garlic 2-3 cloves
• minced meat 150 g
• vegetable oil for frying
• ground black pepper
• breadcrumbs for sprinkling

Cooking

1. Peel a large onion and a couple of cloves of garlic. If you don't like garlic, you can leave it out. Cut into small pieces. Fry in hot oil until soft over low heat for 3-5 minutes.

2. Rinse the mushrooms with running water. So that the dirt is washed off well, fill them with cold water for 10-15 minutes beforehand. It is not necessary to remove the skin if the mushrooms are fresh and without black spots. Cut into thin slices. Add to the onion and continue to fry over low heat for 8-10 minutes.

3. Boil water in a saucepan. Salt it. Pour pasta into boiling water. Boil 8-10 minutes from the moment of boiling. Then drain in a colander and rinse with cold water. Leave to glass water.

4. Add any minced meat to the pasta. Stir until evenly distributed.

5. Cool the fried mushrooms with onions a little, and add them to the rest of the ingredients. Stir.

6. Beat in the eggs. Stir.

7. Chop the cheese on a medium grater. Add it to the pasta mixture. Season with salt and ground pepper. Stir.

Pasta casserole is one of the first dishes that young hostesses learn to cook. Delicious, simple, satisfying, versatile, it quickly becomes a favorite in many families. The casserole is eaten for breakfast, for lunch as a second course and, of course, for dinner.

Pasta casserole with mushrooms

Pasta casserole with fresh mushrooms, original recipe

The combination of pasta with mushrooms is not very common in Russia. But the Italians are very fond of adding fresh champignons to pasta. And indeed, pasta in a creamy sauce with mushrooms is very tasty. It is this recipe that is taken as the basis for the casserole. To prepare it, you will need:

Boiled pasta (preferably horns, spirals, shells - 300 g); - cream (200 ml); - butter (1 tablespoon); - fresh champignons (200 g); - onion (1 head); - hard cheese (150 g); - eggs (2 pcs.); - spices, salt (to taste).

Instead of champignons, you can use any other mushrooms - chanterelles, porcini, boletus. Only it is better to boil them before stewing, otherwise such food will be too heavy for the stomach.

First, prepare the mushrooms. Fry the onion in a frying pan until transparent, pour the chopped mushrooms. Pour half the cream and add the butter. Simmer for 10-15 minutes. Add boiled pasta to mushrooms, mix. Whip the remaining cream with eggs, add half of the grated cheese, spices, salt. We shift the pasta with mushrooms into a baking dish and pour the resulting mixture. We put in the oven for 20 minutes. 5 minutes before cooking, sprinkle the casserole with the remaining cheese.

Oyster mushroom casserole - quick and tasty

Oyster mushrooms have a bright mushroom flavor, so there is no need to use additional ingredients when preparing the casserole. Mushrooms will give pasta an unforgettable taste and aroma. But for the dish to turn out, you need to use only fresh oyster mushrooms. Choose mushrooms with dense, even caps of a uniform color. See that the plates are not black, as if stuck together. Mushrooms should grow from one mycelium, like honey mushrooms. If the oyster mushrooms have separated, then they have been cut in boxes for too long.

Oyster mushroom pasta recipe:

- oyster mushrooms (300 g); - boiled pasta (300 g); - olive oil (1 tablespoon); - eggs (2 pcs.); - spices (Italian herbs - 1 tsp).

In a large pot of boiling salted water, cook pasta according to package instructions. Throw it in a colander.

Peel and cut the onion into small cubes, finely chop the garlic. Heat the olive oil in a high-sided skillet or wide saucepan and sauté the onion and garlic over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add mushrooms and continue to fry until the moisture has evaporated.

Pour the tomatoes with boiling water for 2 minutes, then pour over with cold water and peel. Cut into small cubes. Add tomatoes to mushrooms, salt and pepper, season with basil and simmer, stirring, 10 minutes.

For the sauce, melt the butter in a saucepan, add the flour and fry, stirring, for 5 minutes. Pour in the milk in batches, whisking the sauce well. Bring to a boil and cook for 5 minutes, until thickened. Grate hard cheese on a fine grater and add to the sauce. Stir until cheese is completely dissolved. Salt the sauce.

Mix pasta with sauce. Place half of the pasta in an oiled baking dish and spread evenly. Lay out the sautéed mushrooms and then the other half of the pasta. Grate the cheese and sprinkle it over the top of the casserole. Place in an oven preheated to 180°C for 30-40 minutes.

Italian culinary traditions are among the most versatile, thanks to which they are adopted by housewives around the world. High-quality pasta and delicious sauce - that's all the wisdom of homemade pasta. If you still cook regular pasta for a side dish, don't be afraid - experiment more boldly with additives, surprise your relatives!

How to cook pasta with mushrooms

Mushrooms with pasta is one of the easiest ways to quickly prepare a delicious, nutritious meal. It does not require special preparation: vermicelli or spaghetti is in the closet in every home, and champignons are inexpensive in any modern supermarket. A special feature of the dish is an unusual gravy in which champignons are stewed. As a rule, this is a creamy or milky white sauce with spices, where many housewives add grated cheese.

In the oven

There are at least three ways to cook horns or butterflies with mushroom sauce: cooking separately (they are mixed before serving), cooking in a slow cooker (pasta is cooked separately, then stewed with champignons in a slow cooker), baking dishes in the oven. Pasta with mushrooms baked in the oven is the most festive option that you can please guests with. The casserole with pasta and in the oven will not only be completely soaked, but will be browned with a delicious cheese crust on top.

In a slow cooker

Cooking pasta in a slow cooker is easier and faster than in the oven. To do this, follow the step-by-step instructions with a photo, gradually adding all the ingredients. The peculiarity of the dish is that there is no need to use different utensils, take time to prepare the sauce separately, then the pasta. Cooking in a multicooker occurs with the help of the programs "Frying", "Stewing": how to cook, the instructions for the technique will tell you.

Recipes with photos

If you don’t know how to cook mushrooms with vermicelli, but really want to try this dish, use the recipe with a photo of each cooking step. This will avoid mistakes in the cooking process, get a delicious result. At the end there is a detailed video that describes step by step the recipe for pasta with mushrooms with clear comments from the chef.

• Servings: 4 persons.
• Purpose: for breakfast.
• Cuisine: Italian.
• Difficulty: easy.

Ingredients:

• spaghetti or other type of pasta - 1 pack;
• champignons or oyster mushrooms - 200-300 g;
• cream 20% - 500 ml;‏
• parmesan - 100-150 g;
• onions - 1 large;
• garlic - 3-4 cloves;
• basil;
• deodorized oil.

The recipe for spaghetti with mushrooms will be mastered by any cook who learns how to make a light creamy mushroom sauce. Mushrooms are great, but you can supplement the meal with white or boletus. With proper preparation, such a dish will not only saturate, but also give pleasure. Vermicelli and cream sauce are prepared separately.

Cooking method:

1. First, prepare the mushrooms, because spaghetti will cook quickly. My, cut into plates. Fry in butter, olive or vegetable oil.
2. Cut the onion, add to the sauce. Fry until crispy.
3. Salt and pepper the mixture.
4. Let's cook the spaghetti.
5. Add cream to sautéed mushroom mixture. Simmer for 10 minutes over low heat.
6. Drain the spaghetti in a colander, spread it on a wide dish, pour over the sauce.

with minced meat

• Number of servings: 6 persons.
• Calorie content of the dish: 1400 kcal.
• Cuisine: Russian, Italian.
• Difficulty: easy.

This recipe is easy to prepare, satisfying and of great nutritional value. If you want to diversify it, then you can add grated parmesan as a finishing element. Pasta casserole with minced meat and mushrooms is another variation. Cooking it in the oven under cheese, you get a fragrant, rich dish. Minced meat can be combined: use chicken, pork or beef. The main thing is that it should be fresh without streaks or added fat.

Ingredients:

• champignons - 200 g;
• minced chicken or pork - 300 g;
• onions - 2 pcs.;
• tomato paste - 2 tablespoons;
• dill - a bunch;
• parsley - a bunch;
• allspice, salt - to taste.

Cooking method:

1. Clear all components. Chop the onion, mushrooms.
2. It is necessary to fry champignons with onions and meat.
3. Boil spaghetti.
4. Drain, form spaghetti nests, pour over the sauce.
5. Add spices and herbs. Salt.

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1450 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Difficulty: easy.

Many people prefer to cook pasta in sour cream sauce because of the delicate creamy taste. As a result, the mushroom supplement turns out to be similar to julienne. Sometimes sour cream can be replaced with cream. The dish will turn out less dense and is perfect for children and adults. Spaghetti sauce can be mixed or served separately, depending on preference.

Ingredients:

• spaghetti - 500 g (one pack);
• sour cream or cream - 100 g;
• minced chicken - 200 g;
• spinach or dill - a bunch;
• grated garlic - optional;
• oyster mushrooms - 300 g.

Cooking method:

1. In this recipe, oyster mushrooms should be boiled (up to 15 minutes) in advance.
2. Then cook spaghetti (boil according to the standard for up to 8 minutes in boiling water).
3. In a pan, fry the onion until a crust, then add boiled oyster mushrooms, sour cream, simmer for up to 4 minutes under the lid.
4. Arrange spaghetti on a platter, pour over the sauce, serve.

In creamy sauce

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 2300 kcal.
• Purpose: for breakfast.
• Cuisine: Italian.

Pasta with cream and mushrooms is an amazing combination of products, thanks to which in just half an hour you can enjoy a simple dish with a chic taste. Mushrooms stewed in a creamy cheese sauce retain their flavor and give the dish a special nutritional value. At the same time, such spaghetti is prepared quickly and easily according to the photo, no special culinary skills are required.

Ingredients:

• pasta (any to your taste) - 300 g;
• champignons - 400 g;
• cream - 400 ml;
• cheese (can be processed) - 180 g;
• onion - 1 pc.;
• salt, pepper, seasoning - to taste.

Cooking method:

1. Bring the water to a boil, throw in the horns.
2. While they are cooking, start the sauce. Pour sliced ​​mushrooms into a preheated pan, stir until mushroom juice appears in the pan. We send the chopped onion (you can slightly salt and pepper the future sauce, add oil). We leave to fry until cooked.
3. We send cream to the ingredients in a frying pan, twist the fire a little and leave for 3-5 minutes. Remove the sauce from the stove and sprinkle with grated cheese, add the necessary amount of salt, pepper and seasonings for the perfect taste.
4. Pour the pasta with mushrooms, leave for a while.

With Chiken

• Number of servings: 6 persons.
• Calorie content of the dish: 1350 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

The recipe for pasta with mushrooms and chicken involves the use of minced meat or finely chopped cubes of meat. In the Soviet years, the recipe for navy-style horns would be popular, but you can make the dish more saturated. You can use creamy sauce, spices, aromatic herbs. Chicken meat can be separately fried until a crust forms. Vermicelli with chicken and mushrooms in a creamy sauce, served hot.

Ingredients:

• durum wheat spaghetti - 400 g;
• chicken fillet - 2 pcs.;
• mushrooms - 250 g;
• onions - 2 onions;
• hard cheese for serving - 200 g;
• cream - 100 milliliters;
• serving greens (dill) - a bunch;
• spices, salt - to taste.

Cooking method:

1. Pre-fry the chicken fillet, cut into cubes, along with onions. Put the dried mushrooms and simmer.
2. Cook spaghetti al dente (up to 7 minutes in boiling water).
3. Add cream to the prepared meat dish and leave covered for 20 minutes. Serve with greens, pre-salt, pepper, sprinkle with grated cheese.

With meat

• Cooking time: 45-50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

A dish such as pasta with meat and mushrooms in the oven is an analogue of the traditional naval version. Here, the pork will be cut into cubes, and the result of the completion of cooking will be the formation of a fragrant crust of cheese under the meat and sauce with fried onions. This is the best option for lunch or dinner for the whole family. It takes about 40 minutes to cook (most of the time is cooking meat and baking). Spices in the form of cardamom, ginger or sesame are best suited for meat.

Ingredients:

• spaghetti - 1 pack (400 g);
• pork (without veins) - 300 g;
• mushrooms - 200 g;
• vegetables (greens) - for decoration;
• grated hard cheese - 150 g;
• spices and salt - to taste.

Cooking method:

1. The first step is to fry the meat with onions and mushrooms. The latter will start up the juice, and at the end you can cover the pan with a lid to form a broth (it can then be drained or used for other purposes).
2. Boil spaghetti.
3. Finely chop the greens, adding to the fried meat and mushroom preparation.
4. Combine components. Put in a pan, add cheese. Lightly grease with mayonnaise or sour cream. Bake up to 20 minutes.

With cheese

• Cooking time: 40 minutes.
• Servings Per Container: 4.
• Calories: 1200 kcal.
• Destination: lunch / dinner.
• Cuisine: Italian.
• Difficulty: easy.

Macaroni with cheese and mushrooms deserve the attention of even the most demanding gourmet. In addition to cheese, it is recommended to use milk or cream, sour cream, garlic for the sauce. Mushrooms can be chosen as champignons, as well as inexpensive oyster mushrooms, which are in every supermarket. The recipe itself requires special care and simple steps in a certain order.

Ingredients:

• any kind of pasta - 400 gr;
• fresh champignons - 400 gr;
• garlic - 2 heads;
• sour cream - 3 tablespoons;
• cream / milk - 200 gr;
• butter - 10 gr;
• hard cheese - 100 gr;
• spices: salt, pepper, ground coriander.

Cooking method:

1. Wash the mushrooms, cut into plates, put in a preheated pan.
2. Boil vermicelli al dente (until half cooked), drain, rinse, cover.
3. Add finely chopped garlic, stir.
4. Add sour cream, mix.
5. Pour in cream or milk, pepper, add coriander and any dried herbs (oregano, basil) to taste.
6. Pour the pasta, mix, if necessary - add a little more liquid (milk, cream, water), add a piece of butter. Cook covered, stirring occasionally, for five minutes.
7. Grate the cheese, sprinkle the vermicelli in the pan, turn off the heat, cover with a lid until the cheese is melted. You can garnish with a sprig of thyme or spinach leaves.

With tomatoes

• Cooking time: 40 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 850 kcal.
• Purpose: for dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Tired of the usual pasta for dinner? We offer to diversify them with vegetables! Prepare a simple and delicious Italian dish - spaghetti with mushrooms and tomatoes. This is a classic hearty vegetable dish that does not require special products and is very easy to prepare. If there are mushrooms and tomatoes, tomato paste or thick tomato juice, a little cheese and paprika, zucchini in the refrigerator, be sure to cook pasta with vegetables.

Ingredients:

• spaghetti - 250 g;
• champignons - 200 g;
• onion - 50 g;
• tomatoes - 60 g;
• zucchini - 60 g;
• pepper (paprika) - 1 pc.;
• parmesan - 100 g;
• olive oil - 50 ml;
• basil;
• salt, pepper - to taste.

Cooking method:

1. Wash oyster mushrooms or champignons thoroughly, cut into small pieces.
2. Peel the onion, cut the pepper into 2 parts, remove the seeds, dip the tomatoes in hot water for a few seconds, remove the skin. Cut all these ingredients into cubes.
3. Heat the pan, fry the onion in olive oil.
4. Pour fresh mushrooms, fry them, stirring, for 10-15 minutes.
5. When the mushrooms are browned, add pepper, tomatoes, zucchini. Fry for another 5-7 minutes, stirring. Then salt and pepper.
6. Put a container of water on the fire, salt. When the water begins to boil, add spaghetti and cook until tender (6-8 minutes).
7. Spaghetti shift to vegetables, mix. Remove from heat, cover with a lid.
8. Grate parmesan on a fine grater.
9. Arrange the pasta on plates, sprinkle with cheese, garnish with basil leaves.

With dried mushrooms - recipe

• Cooking time: 45 minutes.
• Number of servings: 6 persons.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

The main difference is that pasta with dried mushrooms is prepared without the addition of a fresh component. Taste qualities may differ slightly, since not champignons are used, but white or boletus. You can buy them in a store, in the market from a familiar merchant, or dry them yourself. The cooking time does not take into account the fact that the boletus must first be soaked. Leave them overnight in salt water.

Ingredients:

• rigatoni - 300 g;
• dried boletus - 200 g;
• onion - 1 head;
• frying oil - 1 tablespoon;
• salt - to taste.

Cooking method:

1. Boletus mushrooms should be soaked in salt water beforehand to make them softer and softer.
2. Prepare a classic fried onion in a pan with oil and spices.
3. Add the mushrooms there, after cutting them into small pieces.
4. Cook spaghetti in salted boiling water.
5. Combine all the ingredients, garnish with dried dill or other herbs. You can add grated cheese.

• Cooking time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1200 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

Ham and Mushroom Pasta Casserole is another take on a classic recipe. The ability to add spice due to ham and spices will give a new taste to simple, at first glance, ingredients. Ham should be cooked in a pan with onions until golden brown. The finished dish is served on a table decorated with herbs and cheese.

Ingredients:

• spaghetti - 1 pack;
• champignons - 200 g;
• ham - 200 g;
• cheese - 100 g;
• spices and salt - to taste;
• oil for frying - 2 tbsp. spoons.

Cooking method:

1. Pre-cut the components.
2. Saute the mushrooms until the liquid has evaporated. Add ham and onion, fry until golden brown.
3. Boil the pasta for 8-10 minutes.
4. Mix the ingredients, season with spices, sprinkle with cheese.

Sauce Secrets

To cook juicy and fragrant vermicelli with mushrooms, you should follow a few simple rules and recommendations.

• If you want to make a sauce, you should add liquid heavy cream from 20-30% fat.
• Pasta should be selected only from durum wheat. Boil them for no more than 8 minutes so that they turn out elastic and do not fall apart in a plate.
• It will be delicious if you add forest mushrooms, pigs or nigella.
• Mushrooms should be cooked in a pan until they release juice. Bring the liquid to complete evaporation. Only then add cream and other ingredients.
• The aroma is given by such greens as dill, cardamom, rosemary, basil.
• A clove of garlic will spice up the dish. Nuts can be added to pasta sauce.
• If you want to make it thicker, then add sour cream to the pan with ready-made champignons and fried onions to stew everything together.

Check out other recipes.

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