How to cook minced pasta in the oven. Pasta stuffed with minced meat in the oven

28.11.2020 Soups

There are certain types of pasta, which differ in their large size, which allows them to be stuffed with different fillings. Most often, minced meat is used, thanks to which a full-fledged satisfying and very tasty dish is obtained. It can be prepared not only for family dinners, but also served on a festive table.

Recipe for pasta stuffed with minced meat and cheese in the oven

For this recipe, you need to purchase cannelloni, which are large tubes, they can be filled with different fillings. We suggest considering a traditional Italian recipe. By the way, in the homeland of this dish, the basis is made independently from dough.

To prepare pasta tubes stuffed with minced meat in the oven, prepare the following ingredients: 250 g of cannelloni and cheese, 0.5 g of tomatoes, 35 g of butter, 225 g of beef and pork, onion, 3 tbsp. spoons of oil, salt and black pepper.

You need to cook in this way:

first you need to boil the tubes until half cooked. Everything is the same as when cooking ordinary pasta, that is, dip the tubes in boiling salted water. At this time, make a mass for which two types of meat and peeled onions pass through a meat grinder or use a blender. Also add salt, pepper and some ice water. Stir the mass well, and then fry in oil and cool;
tomatoes need to be balanced, for which make cross-shaped cuts on them, and then dip them in boiling water. This procedure will allow you to quickly and easily remove the skin. Cut the pulp into circles;
Fill the prepared cannelloni with the filling and put them in a frying pan (mold), greased with oil. Top with thin slices of cheese and tomato slices. Close the lid and bake in the oven, which should be preheated to 200 degrees. Cooking time - 40 minutes. Serve hot.

Recipe for pasta with cream stuffed with minced meat in the oven

Cream makes the dish tender, airy and delicious. Large shells will be used in this recipe. If you wish, you can replace it with any other sauce. The prepared ingredients are enough for 4 servings.

For stuffed shells, use the following foods: 400 g of shells and minced meat, a couple of onions, 2.5 tbsp. tablespoons of vegetable and a little butter, 200 ml of cream, 125 g of cheese and salt.

Cooking steps:

minced meat can be made independently or purchased ready-made in the store. Add salt and pepper to it. Heat the oil in a frying pan and fry the minced meat there, adding previously peeled and chopped onions. Fry, breaking lumps, until golden brown;
boil the shells in boiling salted water for 5 minutes. Stir them occasionally to keep them from sticking together. Put them in a colander, rinse with cold water, and then transfer to a saucepan, add oil and stir;
it's time to fill the pasta with the prepared filling. Place them in a skillet and top with cream. Place in the oven over medium heat for half an hour. At this time, grind the cheese on a grater and sprinkle it on top of the dish for 5 minutes. until the end of cooking. Serve garnished with herbs.

Oven Stuffed Pasta Nests Recipe

A tasty and very attractive-looking dish, outwardly, however, it looks like nests in which not eggs are located, but filling. Such a dish can no longer be called commonplace pasta. The prepared ingredients are enough for about 5-6 servings.

For this recipe for pasta stuffed with minced meat in the oven, you need to take the following set of products: 0.5 kg of "nests", 425 g of minced meat, water, salt, pepper, onion, herbs, 5 tbsp. tablespoons of sour cream and ketchup, 3 cloves of garlic and 200 g of hard cheese.

Cooking scheme:

take a deep baking sheet or dish and put the "nests" in it, and they should lie tightly to each other. Cut the peeled onion into small cubes and send it to the meat, and add salt, pepper and finely chopped garlic there;
spread the filling on the "nests", pressing it inward a little. Pour hot water into it so that it almost reaches the top of the pasta. Cover everything with foil on top and fix the edges to make a homemade lid. Send the baking sheet to the preheated oven and bake until soft;
the next step is to take out the baking sheet, remove the foil and grease the pasta well with the sauce, for which you mix the sour cream and ketchup. It remains only to sprinkle with grated cheese on top. Send the baking sheet back to the oven and bake until golden brown. Serve sprinkled with chopped herbs.

How to cook stuffed pasta with vegetables in the oven?

To add flavor and juiciness to a dish, you can use waxes, in this case, peppers and tomatoes. To add spice, we suggest using chili, but you can also do without it.

To cook stuffed shell pasta with minced meat in the oven, prepare the following set of products: 0.5 kg of shells, 400 g of minced meat, an egg, a couple of bell peppers and 155 g of ripe tomatoes, chili, garlic, herbs and salt.

Cooking process:

add salt, pepper and egg to the meat, and then mix everything well. Fill prepared pasta with shells and set aside for now;
to prepare the vegetable mixture, it is necessary to clean the peppers from seeds and membranes, and this applies to both Bulgarian and chili. It is worth removing the skin from the tomatoes, for which put them in boiling water for a couple of seconds. Cut everything into slices and place in the blender bowl. Send garlic and herbs there. Grind everything well, adding a little water to get a consistency like kefir;
take a baking sheet with sides or a mold, and then grease with vegetable oil. Place the stuffed shells open side up and top with the vegetable mixture. Send the baking sheet to the preheated oven. You can add some water. Set the temperature to medium and bake in the oven for half an hour. If you want, you can do it in 5 minutes. sprinkle cheese on top before cooking.

Stuffed pasta with minced meat and mushrooms

We suggest considering an option designed for a multicooker. Many housewives, having such a technique at home, prefer to do everything in it, since the process is simplified.

To prepare this dish, take: 325 g minced chicken, onion, 1 tbsp. a spoonful of semolina, 0.5 tsp of hops-suneli, a pack of cannelloni, salt. To make the sauce, prepare: an onion, a carrot, 0.5 liters of cream, 3 tbsp. spoons of oil, salt and pepper.

Everything will be prepared like this:

with the minced meat, mix the onion, peeled and cut into small cubes, and also add semolina, spices and salt to taste. Stir well to distribute the ingredients evenly;
Pour oil into the multicooker bowl and heat it in the "Baking" mode. The next step is to fry the onion cut into half rings and chopped carrots there until golden brown;
it's the turn of the pasta, which must be filled with minced meat, and then put them in the multicooker bowl on the vegetables. Pour in the cream, add salt and pepper to taste. Select the "Stew" mode and cook for 1.5 hours. After the sound signal, serve the dish with herbs.

We are confident that whichever recipe you choose, the result will not disappoint. Diversify your usual diet with a tasty and original dish.

If you want to impress not only with its taste, but also with its appearance - cook stuffed pasta in the oven. Anything can be invested in unusual large pasta products - minced meat, or just meat with various additions. It is easy to prepare, but disappears from the table in a matter of minutes. To be convinced of this, it is enough to try only once. Convinced? Then get down to business.

For us, this cooking option is quite new, but in Italy, where, as they say, the largest number of pasta lovers per capita lives, the number and variety of recipes is amazing. What is there, for stuffing they even came up with special types of forms - cannelloni and conciglioni.

Cannelloni and conciglioni are a special variety of large-sized Italian pasta in the form of thick tubes or shells. And not so long ago, another interesting and suitable for stuffing type of pasta appeared - nests.

It is not a problem to purchase such pasta in our stores, cooking is as easy as shelling pears, you just need to learn some tricky tricks and find a good recipe for stuffing.

How to cook stuffed pasta in the oven

In fairness, it is worth noting that for pasta stuffed in the oven, you can use any pasta products, not only special ones, Italian ones. But they must be large enough to fit the filling inside.

And one more tip: be sure to read the instructions on the package. Some varieties must be boiled before inserting the filling. But there are those who do not require this.

What can you stuff pasta with?

Of all the fillings, filling pasta with minced meat beats the record for popularity. This is a classic, this cooking option is considered the most delicious. In addition to minced meat, fillings are made with mushrooms, chicken, cheese, cottage cheese and vegetables. Baked with mayonnaise, sour cream, various sauces. Italians prefer the famous bechamel sauce.

I offer you some recipes for stuffed pasta cooked in the oven and I'll start with the classic one.

Pasta stuffed with minced meat with béchamel sauce

An exquisite sauce will make any dish a masterpiece, you can see for yourself if you prepare a dish according to this recipe.

Take:

Pasta, large - 12-15 pcs.
Minced meat - 400 gr.
Butter - 60 gr.
Mushrooms, any - 150 gr.
Onion, tomato - 1 pc.
Milk - 2 cups.
Flour - three to four tbsp. spoons.
Breadcrumbs - 1 tbsp. spoon.
Provencal herbs or other spices.

Step-by-step recipe for pasta in the oven:

The pasta will cook quickly, so start with the filling first. Chop the onion, mushrooms (usually champignons, they are the most available) and tomatoes. Slicing smaller is desirable. Ideally, the skins should be removed from the tomatoes.
First fry the onion in a small amount of heated oil, then send the mushrooms, minced meat and the last tomato to it in turn.
Fry everything together for a couple of minutes and then simmer, covered, until cooked. At the end of cooking, season with salt and fold the Provencal herbs.
While the minced meat is cooking, cook the pasta, if required, until half cooked. Cool slightly and fill with filling.
Before laying out the pasta, grease the baking dish first with butter and then sprinkle with breadcrumbs. Spread the cannelloni and top with the sauce. The time for baking pasta in the oven is twenty minutes at a temperature of 180 degrees.
You can make the béchamel sauce in advance, or cook it quickly while the minced meat is stewing. I have already introduced you to the recipes for this great sauce, you can familiarize yourself with them. Therefore, I will briefly list your actions: melt the butter, add the flour, stirring very actively so that there are no lumps. Then pour in the milk and stir until the bechamel thickens. Remember to season with salt at the end of cooking.

Creamy Chicken Stuffed Pasta Recipe

I love this recipe very much, although it is quite troublesome. Sometimes, if there is a desire, I put mushrooms, but then I remove the curd cheese - this is another option for stuffing pasta for you.

Take:

Pasta - 250 gr.
Chicken fillet - 400 gr.
Butter - 40 gr.
Olive oil - 15 gr.
Cream, fatty - 2 cups.
Hard cheese - 50 gr.
Egg - 1 pc.
Cream cheese - 300 gr.
Curd cheese - 100 gr.
Nutmeg, oregano, basil, salt - pinch at a time.

For the marinade:

Garlic - 2-3 cloves.
Wine or table vinegar - 100 ml.
Olive oil - ½ cup.

How to cook pasta:

Cut the chicken fillet into small pieces and fold to marinate for half an hour - an hour. Marinade is made simply: mix all the ingredients - vinegar, oil and garlic. Cook pasta, rub cheese.
Fry the marinated chicken for 5-7 minutes in olive oil.
Making the sauce: melt the butter in a separate bowl, pour in the cream, spices and let it boil. Throw the cheese into the sauce and wait for it to melt (over low heat). Set aside.
Also, separately, mix curd cheese, spices and an egg, and then add the fried chicken pieces there - this will be the filling for the pasta.
Stuff the pasta with the filling and place on a baking sheet, greased with oil. Pour in the creamy sauce and bake in the oven at 180 ° C for 30 minutes.

Shells stuffed with minced meat and cheese in the oven

We speak Russian - shells, and in Italy it is conchiglioni, and it can be very tasty to stuff them, I especially like it when it is done with minced meat and cheese.

Take:

Shells - 250 gr.
Minced meat, any - 500 gr.
Onion - 1 pc.
Any hard cheese - 250 gr.
Tomato - 500 gr.
Butter - 30 gr.
Salt - ½ teaspoon.
Vegetable oil, pepper.

How to cook shells with minced meat:

If you make the minced meat yourself, then at the same time turn the onion with it, if not, then cut it. Salt the minced meat, add pepper, a couple of tablespoons of water and stir well.
Put the seashells to boil. Cook them for about three minutes, no more, so that they are not overcooked. Be sure to rinse immediately with cold water to prevent them from sticking together.
Fry the minced meat in hot oil for about 15 minutes together with the onion and let cool.
While the minced meat is fried and the pasta is boiling, scald the tomatoes, peel them and cut into circles. Rub ¼ of the total cheese and cut the rest into slices.
Stuff the shells with minced meat and place on a baking sheet, slightly greased with oil. And on top, first cover with slices of cheese, then with slices of tomatoes, and sprinkle grated cheese on top.
The final touch remains - sprinkle with melted butter or spread out its pieces and it's time to send it to the oven.
Bake the pasta at 200 ° C for half an hour.

Shells stuffed with cheese in the oven

This is a purely Italian version of the preparation of stuffed pasta - adding cheese to any dish makes it incredibly tender and spicy. Try making seashells stuffed with three types of cheese and herbs. You won't get three - take two or even one, just add the number of grams. The recipe can be adapted to our realities by taking hard cheese instead of ricotta and parmesan, but you will have to buy mozzarella.

Take:

Shells - 150 gr.
Mozzarella - 200 gr.
Ricotta cheese - 400 gr.
Parmesan - 150 gr.
Eggs - 2 pcs.
Tomato - 100 gr.
Creamy little, pepper, parsley.

Cooking Stuffed Seashells:

Cook the shells until half cooked. The Italians call this state "al dente" - the shells are already, in principle, ready, but still a little hard.
Grate the cheese, mix and beat the eggs into the mixture. Season with pepper and salt, put the parsley into the cheese mixture, cut it as small as possible (set aside a small handful for the sauce).
Prepare the sauce: dilute the tomato with water so that the consistency of sour cream comes out, throw in the rest of the parsley, salt and pepper.
Stuff the shells with the cheese mixture, just be sure to leave a small part of it.
Lay out the stuffed shells in a shape, grease it with oil and pour a little tomato sauce on the bottom.
Spread the rest of the cheese filling on top and cover with the sauce. Bake at 180 ° C for about half an hour.

Stuffed pasta tubes with minced meat and sour cream

In Italy, they are cannellone, but in our country they are just tubes - large pasta that is stuffed with minced meat and then baked in the oven. By the way, other fillings can be made, below I will introduce you to the recipes.

Take:

Tubes - 12 pcs.
Minced meat - 200 gr.
Hard cheese, coarsely grated - 2 tbsp. spoons.
Garlic - 1 clove.
Sweet pepper and onion - 1 pc.
Lemon juice - 2 large spoons.
Cumin, oregano - a pinch.
Cilantro - a few twigs.
Sour cream - 100 ml.

Straws recipe:

In a bowl, combine chopped garlic, lemon juice, oregano, and cumin. And add the mixture to the minced meat. Send chopped onions and sweet peppers there. Stir and fry for 15 minutes in a skillet. Cool it down.
Cook pasta, cool and stuff with prepared minced meat.
Place on a greased baking sheet, pour sour cream with diluted water and sprinkle with cheese. Pasta is baked for half an hour, the temperature in the oven is 180 ° C.

Mushroom Stuffed Rolls - Oven Recipe

The dish according to this recipe is prepared in a hurry, the main thing is that all the ingredients are in stock.

Take:

Tubes - 15 pcs.
Mushrooms - champignons - 250 gr.
Onions - 1 pc.
Hard cheese - 120 gr.
Oil - 15 gr.
Dill, salt and pepper.

Step-by-step preparation of mushroom tubes:

Chop the onion, chop the mushrooms and dill, rub the cheese. Cook the tubules.
Fry mushrooms and onions in half the oil (start with onions). When the mushrooms are almost cooked, add salt, dill and pepper.
It remains to add the cheese, quickly stir the mushroom mixture and darken for a few minutes so that the cheese melts a little.
Fill the tubules with the filling and place on a baking sheet, brushing with the remaining butter. Roasting time - 15 minutes at 180 ° C.

P.S. based on this recipe, you can bake pasta - rolls with sour cream sauce. It will be enough to fill them with sour cream, slightly diluted with water, before baking.

Agree that it is quite easy to cook stuffed pasta in the oven. It is easy to do, but you will remember for a long time. I will not mind if you share your options for fillings, and, as always, my beloved Lazerson came to the rescue with his recipe. With love ... Galina Nekrasova.

Cooking is a huge scope for creativity. And such an unusual dish as stuffed pasta only confirms this once again. Unsurpassed pasta masters are Italians, who even invented special pasta for stuffing - cannelloni.

It is not difficult to find this Italian invention in stores. If earlier cannelloni were produced only by Italians, now they are not made except by the laziest. To distinguish them from other types of pasta is very simple and impossible to confuse. 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 for stuffing and baking than others, but you can deviate from the rules and choose large shell-shaped shells, they are also 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 classics of the genre are cannelloni prepared according to a traditional Italian recipe - with minced meat and sauce, which is supplemented with spices, vegetables and wine. And if you are 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

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

Heat olive oil in a skillet, chop the garlic into thin slices and fry it. When the garlic is browned and gives its aroma to the oil, get it out with a slotted spoon, we no longer need it. Put onion cut into thin half rings in oil, stirring constantly, fry over low heat until translucent. Pour boiling water over the tomatoes, peel and cut into cubes. Put them in a skillet with onions, add tomato paste. Stir, fry a little, pour in wine, sprinkle with herbs and spices, salt and pepper. Cover and simmer over low heat for about half an hour. The sauce should be boiled down by a third.

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

Second option. Prepare minced meat and sauce in about the same way, the only digression is that you can add a little water to the sauce so that it is not very thick. You do not need to boil pasta. In this case, it is better to take not pasta - tubes, but large shells - shells. Put minced meat in each shell, grease a baking sheet with oil, put the stuffed shells and pour the sauce on top. The cooking time, of course, is doubled, it takes about an hour to cook such a dish. Instead of sauce, you can use meat broth, but then tomato and onion, spices, 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 onions, salt and pepper. Pass the mixture through a meat grinder. Stuff large shells with the filling, which must be boiled lightly (!). Put in the form. Pour 70 grams of whipped sour cream with one egg and 100 grams of ketchup with sauce. Spread slices 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 mushrooms, one onion, vegetable oil, salt, spices. Finely chop the onion and fry in oil, add finely chopped chicken fillet. Fry until half cooked, put the chopped mushrooms and bring everything together until cooked. Salt and pepper. Stuff boiled shells until half cooked. Prepare the béchamel sauce, pour over the pasta and bake in the oven over medium heat. The baking time is 20 minutes.

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

Advice. You do not need to stuff the pasta tightly with minced meat, otherwise they may burst when baked.

Ingredients: large pasta shells (tubes) - 1 pack, minced chicken - 500g, milk - 2 cups, butter - 2-3 tablespoons, flour 2-3 tablespoons, onion 1 pc., salt, pepper, herbs for decorations.

Cooking method:

Boil the pasta in salted water, not bringing it a little to readiness.
Finely chop the onion and fry in butter until golden brown.
Add minced meat, salt, pepper, finely chopped greens to the pan to the onion and fry for 7-10 minutes, stirring occasionally.
Fill the shells with the prepared minced meat.
Put in the form.
Sauce: heat the butter in a frying pan. Add flour and fry for a couple of minutes. Gradually pour in the milk, stirring constantly so that no lumps form. Salt.
Pour the sauce over the shells.
Bake in a hot oven for 15-20 minutes.

Bon Appetit!

2. Large pasta baked with minced meat, mushrooms, tomatoes and cheese (complex recipe)

Ingredients: large pasta shells (tubes) - 1 pack, minced pork and beef - 500g, large mushrooms - 5 pcs., bell pepper - 1 pc, tomato - 1 pc, tomato paste - 1 pc, onions - 1 pc., carrots - 1 pc, red wine - 0.5 cups, hard cheese - 150 grams, salt, pepper, herbs for decoration, garlic - 2-3 cloves.

For the sauce: milk - 0.5 cups, sour cream - 2 tablespoons, soft feta cheese - 2 tablespoons, flour - 1 tablespoon, chicken broth - 0.5 cups, butter - 3 tablespoons.

Cooking method:

Boil the pasta in salted water, not bringing it a little to readiness. Rinse with cold water to stop the cooking process.
Cooking meat filling: finely chop the onion and fry in butter, add grated carrots, chopped bell pepper, chopped tomato to the onion. Add minced meat to the pan - mix. Chop greens (dill with parsley) and add to the pan with vegetables. Add a tablespoon of tomato paste to the mixture (I take a spicy Georgian sauce or even adjika), chopped garlic and red wine. Stir, bring to readiness (about 15 minutes, stirring occasionally, covered).
Cooking white sauce: mix milk, sour cream, add feta cheese. In a saucepan, melt the butter over low heat, gradually add flour, stir with a spoon so that there are no lumps, gradually pour in our milk mixture, add chicken broth. Cook until lightly thickened. The sauce is ready.
Cooking mushrooms: fry chopped champignons with onions separately in a pan.
Stuffing pasta and collecting everything in a baking dish: Pour some white sauce on the bottom of the mold. Stuff each pasta with meat and vegetables and lay out in a row on the bottom of the mold. Put the fried mushrooms and onions on top, pour over the remaining sauce. Sprinkle everything with grated cheese on top. We put in the oven at 200 degrees for 15 minutes.

Bon Appetit!

3. Large pasta stuffed with zucchini and tomato (recipe without meat)

Ingredients: large pasta shells (tubes) - 1 pack, tomatoes - 200 grams, zucchini - 200 grams, hard cheese - 150 grams, egg - 1 pc., salt, pepper, herbs for decoration, curry seasoning - 1 teaspoon, olive oil - 1 tablespoon.

Cooking method:

Boil the pasta in salted water, not bringing them a little to readiness. Rinse with cold water to stop the cooking process.
Finely chop the tomatoes, grate the cheese, grate the zucchini (squeeze out the excess liquid).
Grease a baking dish with olive oil.
Mix the tomato with a raw egg, 2 tablespoons of chopped herbs and half of the cheese, season with salt and pepper.
Mix the grated zucchini with the second half of the cheese and curry (add salt and pepper to taste).
Stuff the pasta with a mixture of courgette and cheese.
Put half of the mixture of tomato, cheese and egg on the bottom of the mold, top with pasta stuffed with zucchini, pour the pasta with the second half of the tomato-egg mixture on top.
Put in an oven preheated to 200 degrees and bake for about 20 - 30 minutes (check readiness for a test, cooking time may vary depending on the oven).
Garnish with herbs when serving.

Bon Appetit!

Pasta with minced meat is already a classic, be it spaghetti with Bolognese sauce, or navy-style pasta, but what can I say, even lasagna is all the same pasta with minced meat. Tandem, which is found in almost every cuisine in the world, only under different names. If you cook pasta with minced meat, there is hardly a family member who will refuse such a dish. Well, children can eat this second dish at least every day! And even more so such beautiful stuffed pasta baked in the oven with cheese and Bechamel sauce from our reader Catherine:

Stuffed pasta with minced meat in the oven

recipe for casserole made from giant lumaconi shells

Good day everyone! Today I want to tell you how my first acquaintance with giant pasta - lumaconi took place. I caught sight of them in the store, interesting ones, and even the recipe was in the bargain. I decided to pamper my husband. Following what was written, I stuffed minced meat into dry pasta, made Bechamel sauce and put the whole thing in the oven. To say that the result disappointed me is to say nothing. The macaroni treacherously increased in size, while the minced meat, on the contrary, squeezed and began to bulge out of the snails. Yes, and a little harsh. The second attempt turned out to be more successful, and now I cook such pasta only according to this recipe.

So we need

Ingredients:

giant pasta (lumaconi, cannelone, conciglioni) - 200 grams,
meat or minced meat - 400 grams,
onion - 2 heads,
butter (for frying minced meat),
salt, spices

For the Bechamel sauce:

50 gr. butter,
500 ml of milk
2 tablespoons flour
ground nutmeg,
salt,

Cooking process:

Let's prepare the ingredients for a delicious second course.

We throw pasta into a large saucepan with salted boiling water, they should float freely so that they do not stick to each other. Boil shells or snails almost until cooked (you need to cook a little). We drain the water, leave to cool.

Scroll the minced meat through a meat grinder or grind it in a food processor.

Fry the minced meat with finely chopped onion in butter until tender. By the way, I always twist the minced meat myself, at the same time I pass the onion through a meat grinder. Pasta comes out delicious with absolutely any minced meat, be it chicken, turkey, pork or beef. Even if you already have minced meat, pass it through a meat grinder anyway, so it will be "more luxuriant" and without lumps.

Now we are preparing the Bechamel sauce: melt the butter in a small saucepan, add flour to it, stir constantly and gradually pour in the milk, pour in the nutmeg and salt to taste. I also always add Provencal herbs for the scent. As soon as our milk sauce has boiled, turn it off.