Stuffed pasta with vegetables. Stuffed pasta in the oven. How to cook stuffed pasta

Ingredients: carrots - 1 pc.; garlic - 3 cloves; minced pork - 400g.; sour cream - 4 tbsp.; salt - to taste; onion - 1 pc.; seasoning for meat- taste; hard cheese - 100g.; mixture of peppers - to taste; tomatoes - 1 pc.; vegetable oil- 4 tbsp.; dry herb mixture- taste; green dill - to taste; tomato ketchup - 3 tbsp.; pasta shells- 250g.

Cooking method:

Yesterday I caught my eye in the store with shell pasta (for stuffing), I’ve been wanting to cook it for a long time, but we rarely have them on the shelves in our nearby stores. I decided to stuff them in the classic way, this is minced meat. Minced meat maybe...

Stuffed Macaroni and Cheese - DELICIOUS

Ingredients: cream cheese - 200 gr; pasta boots- 1 pack; salt - to taste; onion - 1 pc.; carrots - 1 pc.; sunflower oil- 3 tbsp

Cooking method:

Hi all! I decided to write you my recipe for stuffed pasta. I did it for the first time. It turned out very tasty!!! For this we need minced meat: 500g. I took it in a magnet. It's called Homemade Minced Meat. It's not expensive. Russian cream cheese. We cut it finely...

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

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

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

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

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

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

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

To prepare juicy and tasty pasta stuffed with minced meat, you need to use a special type of pasta, such as large shells or cannelloni. On the shelves of large stores or supermarkets, you can easily find a package with the desired type or size of pasta, and prepare an amazing dish for lunch or dinner.

Stuffed pasta shells baked in sauce in the oven

For pasta stuffed with minced meat, the recipe for which can be used as a base, various ingredients that are on hand are used as filling, such as fried onions and mushrooms. But one thing remains unchanged in every recipe - cheese and delicious creamy or tomato sauce.

So let's start cooking classic recipe stuffed pasta.

List of required ingredients

• Pasta – large shells – 1 package;
• Mixed homemade minced meat – 500 gr.;
• Chicken egg – 1 pc.;
• Bell pepper – 1 pc.;
• Ripe cherry tomatoes – 12 pcs.;
• Hot chili pepper – 1 pc.;
• Garlic – 3 cloves;
• Vegetable oil – 50 ml;
• Hard cheese “Parmesan” - 150 gr.;
• Fresh basil and parsley - 3 sprigs each;
• Table salt and freshly ground pepper.

Cooking

The recipe for stuffed shells with minced meat is quite simple and unpretentious - in a large kitchen bowl, mix the minced meat with a beaten egg, add salt and freshly ground pepper and knead thoroughly. To make the mass denser and more elastic, the minced meat can be slightly beaten on the bottom of the bowl.

Stuff the shells with prepared minced meat (there is no need to boil the pasta first). Set the prepared semi-finished product aside for a while.

Clean bell pepper and tomatoes, cut them large pieces. Remove the seeds from the chili pepper, cut it in half, peel the garlic.

Place all the vegetables in a blender, pour in a little vegetable oil, season with salt and spices and blend until a uniform sauce without lumps is obtained. Chop fresh herbs.

Grease a refractory dish with the remaining vegetable oil, lay out the shells stuffed with minced meat, and pour in the vegetable mixture. Sprinkle with herbs on top and place in an oven preheated to 180C for 20 minutes.

Shells stuffed with minced meat in the oven, the recipe for which includes a cheese crust, will turn out delicious with any type of cheese or feta cheese. While the pasta is baking, you need to grate the hard cheese on a medium grater; for piquancy, you can squeeze a couple of cloves of garlic into it through a kitchen press, add sweet ground paprika or turmeric. Sprinkle the shells with cheese and bake until the cheese is melted and baked until golden brown.

Shells stuffed with meat and cheese are a very high-calorie dish, so it is recommended to serve a salad of fresh vegetables depending on the season or home-canned vegetables as a side dish.

If you do not first boil the pasta in heavily salted water, it is recommended to add half a glass of boiled water to the vegetable sauce. cold water so that there is enough liquid to soften and cook the pasta.

• It is important that the product has a wide hole, then it will be convenient to stuff the pasta with any filling. As a rule, the pasta is first boiled a little so that it becomes soft, and then it is filled and baked with sauce in the oven.
• The most popular recipe can be considered cannelloni - thick tubes stuffed with meat and cheese, or stuffed pasta shells with minced meat in the oven, baked in tomato sauce. Also ideal for this dish is cheese or mushroom sauce, Bolognese with the addition of nutmeg.
• The best fresh herbs to use for cooking are basil and parsley. They are the ones who will pleasantly enliven shells stuffed with minced meat.
• Hard cheeses are easier to grate for filling, and they melt best at high temperatures in the oven when baking.
• Instead of tomato paste, you can use canned tomatoes own juice. They are already peeled, and some are crushed.
• If used in a dish minced chicken, then you will need more sauce - chicken meat may turn out dry when cooked if there is not enough liquid.

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Conchiglioni pasta (giant shells) stuffed with minced chicken

This is conciglioni

Conciglioni, lumaconi, cannelloni are giant shells, snails and tubes (large pasta) for stuffing.

This delicious Italian pasta can be prepared with with different fillings. If you take minced meat, then conciglioni baked with minced meat will resemble the highest quality dumplings or beshparmak.

If you stuff conchilni or other large Italian pasta with salads, you will have a delicious and beautiful appetizer.

And when you fill Italian shells or snails with sweets, you will have an original dessert with which you can surprise your guests.

There are many options for preparing conciglioni, lumaconi, cannelloni and other large pasta for stuffing. And every dish made from this cool pasta will be unusual both in taste and appearance. An intricate process. Pleasant handmade. Tasty.

Ingredients for baking conchiglioni with minced meat

for 6 servings

Conchiglioni (large shells) or lumaconi – 350 g (packaging).

For filling large pasta

minced chicken – 0.5 kg;
egg – 1 pc;
semolina (or oatmeal) - 0.5 cups;
cheese – 50 g;
basil, oregano (oregano), salt;

For the sauce

onion – 1 pc.;
garlic – 2-4 cloves;
tomato – 1 pc.;
sour cream (matsoni or mayonnaise) – 100 g;
flour – 2 tbsp;
water – about 2 glasses;
salt, basil, oregano (oregano)

Baking dish, vegetable oil for greasing the pan and for frying, foil.

This is what conciglioni look like - huge shells with a cavity for filling

How to cook large pasta

Make the filling

1. grate the cheese on a coarse grater;
2. combine minced meat, egg, semolina, herbs and cheese. Add salt.

Prepare pasta sauce

1. Place the tomato in boiling water for 1-2 minutes. Cool, remove the skin. Cut into small cubes.
2. cut the onion into thin half rings, garlic into thin slices. Fry lightly in oil until softened.
3. When an onion smell appears, immediately throw the tomatoes into the pan. Pour in sour cream.
4. Pour cool water over the flour and stir well. Slowly combine the onion and tomato mixture, stirring the sauce constantly.
5. As soon as the flour has brewed and the sauce has thickened, turn off the heat.

Do you see the dry ends of the shells? We need to add water.

Stuffing and baking pasta shells

1. Fill the bottom of the baking dish with oil;
2. Stuff each shell with minced meat using a teaspoon. Place the conciglioni into the pan.
3. pour the sauce over the filled pasta. If it does not completely cover the shells, add water or milk.
4. cover the pan with foil;
5. heat the oven to a temperature of 200-220 C. Bake covered for about 30 minutes, then remove the foil, drown the ends of the shells that accidentally float up, and bake for another 10-15 minutes uncovered at a temperature of 220-230 C so that the sauce thickens;
6. serve hot.

Features of conciglioni preparation and taste

Italian conciglioni pasta is a very large, giant shell that can be stuff dryAnd and bake with sauce in the oven, or boil until al dente (al dente - on the tooth, slightly undercooked, chewing with a slight crunch) and fill with cheese, liver pate filling, cottage cheese or other filling. Giant snails (lumaconi) and large tubes (cannelloni) are prepared using the same principle.

For example, lumaconi or conchiglioni can be prepared with a salad of processed cheese and crab sticks + garlic, egg yolks and mayonnaise - lumaconi recipe. For spiciness, you can add hot chili pepper to the shell pasta filling).

Slightly undercooked lumaconi with crab meat and processed cheese

Cannelloni pasta is made from flour highest quality and, apparently, this is the secret of a subtle, delicious, noble taste.

This is what cannelloni tubes look like

In essence, conciglioni prepared according to our recipe resemble dumplings. But, at the same time, they have some special, slender, transparent... even watercolor taste. They are light and graceful.

it takes a lot so that all the shells are hidden under it, otherwise there will be dry ends here and there.

The cheese and egg grab the minced meat and hold it in the cavity of the half-open shell. The filling will remain in place when baked, don’t worry, of course, unless you use brute force.

Give it a try. This will diversify your taste sensations and make it a pleasant experience. Hands rejoice when they fill the shells with filling. This will be an interesting activity, a shared fun activity for the whole family. Be sure to involve children in cooking.

If you don’t want to bother with baking, the shells can be boiled in salted water until almost completely cooked (they are quite hard, bite off easily, like regular pasta, and at the most last moment there is a subtle waffle crunch. This state is al dente - by the tooth).

How to cook giant stuffing pasta

Cook the conchiglioni in a large saucepan with plenty of water - so that the giant shells are free and do not break or stick to the walls of the pan.

It will take time 10-12 minutes– try the shell closest to you, if it’s ready – immediately turn it off, drain the water and spread the pasta to dry on a spacious flat plate or immediately place it on the serving plates on which you will serve.. I repeat once again – remember that the shells should not be boiled, boiled conchiglioni For stuffing, they must keep their shape well.

Cheese or curd filling

To stuff 350 g of conchiglioni, you can take 200 g of feta cheese (feta or cottage cheese, cottage cheese), greens (dill, parsley, basil, tarragon, a little mint - whatever you have, put it in), maybe chopped garlic. Cottage cheese should be salted to taste

The filling of feta cheese and herbs can be diluted with matsoni (cooking recipe), sour cream or cream if the mixture for stuffing the conchiglioni is a bit dry. It will also be very tasty if you add walnuts cut into small pieces to the cheese.

Meat filling for pasta

More conciglioni, lumaconi ( big snails) and cannelloni (huge tube pasta) can be stuffed with chicken breast, fried with onions and champignons (cut everything into small pieces, first fry the onion until a characteristic aroma appears, then throw in the breast, after 3-4 minutes - champignons.

Fry for another 3 minutes. Cool to room temperature and mix with grated cheese (for 1 breast, 1 onion and 200 g of champignons you need approximately 100-150 g of cheese or feta cheese).

Chicken and mushroom filling - mix everything with grated cheese and fill the pasta

With this minced meat you can stuff dry Italian pasta in the shape of large shells, snails and tubes, place in a baking dish and pour over the sauce.

Cannelloni stuffed with chicken breast. mushrooms and parsley, placed in a baking dish

For example, a mixture of sour cream, melted butter and ketchup. Or sour cream (or matsoni), melted butter and mayonnaise.

Or make bechamel custard sauce (recipe). You can add meat broth to each of these sauces if you have it. There should be enough sauce to cover all the dry pasta and give it a chance to soak up the moisture from the sauce as it bakes.

Dry (not boiled) cannelloni baked with béchamel sauce

Or you can fill it with boiled pasta. Mix the still warm chicken and mushroom filling with the cheese so that it (the cheese) melts a little, and stuff the pasta. And on top - pour (drip), for example, mayonnaise.

Sweet filling for pasta

Those with a sweet tooth can stuff boiled conchiglioni with curd mass, curd cheese with honey or sugar and grated ginger, for example, or cottage cheese with honey and raisins (or berries, nuts) and top them with sour cream or thick yogurt. Or just melted butter. Or you can pour sauce over it, sprinkle with grated cheese and also bake in the oven until the cheese melts.

Those who appreciate the taste of feta cheese with honey can grate the feta cheese, stuff shells with these delicious flakes, and sprinkle with chopped walnuts or berries, pour honey and melted butter.

Shopska salad filling

Grated cheese can be mixed with small pieces of tomato (diced) or tomato, pepper and cucumber. You'll end up with a mini-shop salad in each shell. The filling can be sprinkled with a drop of lemon juice to add freshness and piquancy and poured with a small amount of olive oil.

You can also cook filling from any finely chopped or grated thick, uniform salad seasoned with sour cream or mayonnaise, or grated blue cheese or feta cheese (they are fatty and lubricate well and combine, bind the components of the dish).

Snails stuffed with finely chopped salad, crab sticks and grated processed cheese. Crab sticks You can easily replace it with shrimp - it will be even tastier!

Ham or sausage filling

If at home - only onions, cheese and ham (sausage, ham, brisket, loin). Fry finely chopped onion (until softened) and add finely chopped ham to it. Fry until the onion becomes transparent. Cool and mix with grated cheese.

You can stuff both boiled and dry pasta, as with minced meat from chicken breast and champignons.

Seafood filling

if you have shrimps- This is also an excellent filling for boiled conchiglioni shells. Boil the shrimp, peel, chop finely, combine with garlic, passed through a press, finely chopped dill and basil, and grated cheese. Add a little lemon juice and a little olive oil. Mix everything and stuff our boiled Italian shells with minced shrimp.

The filling for conciglioni, cannelloni, lumaconi can also be from fish. The easiest option is to stuff cooked pasta with regular salad canned fish(pink salmon, mackerel, etc., mashed with a fork), grated cheese, garlic, grated egg and mayonnaise). Can you mix fish? boiled rice and cheese, add a drop of mayonnaise and finely chop a piece of onion.

Another way– fry a finely chopped onion and a couple of cloves of garlic with half a chili pepper until softened (or you can only use one onion), throw in the finely chopped fish fillet and fry until the fish is cooked (3-4 minutes). Mix with finely chopped herbs. Fill the boiled shells with this minced meat and sprinkle with finely grated cheese.

Or you can mix fish fried with onions, herbs (parsley, dill, basil) and minced meat and fill dry pasta with it, pour it generously with sauce, for example bechamel, and bake in the oven.