Horns stuffed with minced meat recipe. Pasta stuffed with minced meat and cheese in the oven: cooking features, recipes and reviews

To prepare aromatic stuffed pasta, there are special types of pasta, namely cannelloni or manicotti - tubes with longitudinal grooves and shell-shaped conchiglioni. On the shelves of large supermarkets, you can easily find such pasta with large holes for stuffing.

As a rule, pasta for this purpose is boiled in salted water or steamed, and then put in the oven. The most popular cannelloni recipe is pasta stuffed with minced meat and cheese or sauce.

Recipe for stuffed pasta shells in the oven

Compound:

Minced pork and beef - 400 gr.
Chicken egg - 1 pc.
Red bell pepper - 1 pc.
Ripe tomatoes - 2 pcs.
Hot red pepper - 1 pc.
Garlic - 3 cloves
Vegetable oil - 1 tbsp. l.
Parmesan cheese - 50 gr. (optional)
Salt, pepper - to taste

Preparation:

Take a deep bowl. Put the minced meat there, pepper, beat in the egg, add a little salt and mix well. Stuff the shells with it (no need to cook them first) and set aside for a while.
Peel the peppers and tomatoes from stalks and seeds, and peel the garlic too.
You need to prepare a mixture of vegetables using a blender. To do this, put tomatoes, sweet and hot peppers, garlic and half the herbs in a bowl, mix and dilute with water to the consistency of kefir.
Take a medium baking sheet with high edges, grease well with vegetable oil, and place the stuffed conchiglioni with the open side up. Fill with vegetable mixture. Place in a preheated oven and bake at medium temperature for about 30 minutes. Add a little water if necessary. If desired, sprinkle the pasta with Parmesan 5 minutes before the end of cooking; it should melt.

Pasta tubes stuffed with curd and garlic mass: recipe

Compound:

Cannelloni, tube pasta - 1 pack
Cottage cheese - 250 gr.
Chicken egg yolk - 1 pc.
Natural cream 30 - 48 percent - 150 ml.
White wine - 50 ml.
Vegetable oil - 1 tbsp. l.
Garlic - 2 cloves
Fresh herbs: basil, parsley, rosemary - to taste
Salt, pepper - to taste

Preparation:

Boil cannelloni pasta in boiling, salted water for no more than 5 minutes until al dente. Drain in a colander, then place on a flat plate. Finely chop the greens and garlic.
Take a deep plate, put cottage cheese there, then a mixture of herbs and garlic and add egg yolk. Add salt, pepper and stir. Fill the cannelloni with this mixture.
Mix wine and cream, beat thoroughly.
Take a medium-deep baking tray, place pasta with curd filling on it, pour in the creamy wine mixture. Bake in the oven for about 20 - 25 minutes at 200 degrees.
Serve the dish hot, sprinkled with herbs.

How to cook stuffed pasta tubes?

Compound:

Cannelloni, tube pasta - 250 gr.
Minced pork and beef - 300 gr.
Hard cheese - 150 gr.
Vegetable oil - 2 tbsp. l.
Garlic - 3 cloves
Bell pepper - 1 pc.
Ripe tomato - 1 pc.
Onions - 1 pc.
Fresh herbs: basil, parsley, rosemary - to taste
Salt, pepper - to taste

Preparation:

Boil the pasta for 4 minutes in lightly salted water; it should be soft and elastic, but not cooked. Rinse the cannelloni under cold water.
Heat a frying pan well with a spoon of vegetable oil on the fire, add the minced meat and fry. Grate the cheese on a coarse grater, remove the minced meat from the heat, add salt and pepper to taste, mix with half the grated cheese.
Peel all the vegetables and cut the peppers into strips, tomatoes into cubes, and onions into half rings. Place everything in a frying pan with vegetable oil and sauté, at the end add finely chopped garlic to the fried mixture.
Take the cannelloni and fill them tightly with minced meat, then place them on a deep baking sheet, placing them tightly. Pour 0.5 tbsp onto the bottom. water.
Take pasta tubes and fill with minced meat. Place the fried vegetable mixture on top and cover with the other half of the cheese.
Bake the pasta for 15-20 minutes at 200 degrees.

Stuffed pasta shells with minced meat and tomato sauce in the oven

Compound:

Conchiglioni - shell-shaped pasta - 500 gr.
Minced pork and beef - 400 gr.
Ripe tomatoes - 4 pcs.
Onions - 1 pc.
Hard cheese - 200 gr.
Garlic - 3 cloves
Olive oil - 2 tbsp. l.
Tomato paste - 4 tbsp. l.
Dry white or red wine -0.5 tbsp.
Oregano, basil - to taste
Salt, pepper - to taste

Preparation:

Pour olive oil into a heavy, deep frying pan and chop thin garlic petals into it, being careful not to let it brown. Remove the garlic. Peel the onion, finely chop it into rings and add it to the frying pan, stirring a little.
Scald the tomatoes with boiling water, peel them and cut them into cubes. Place the tomatoes and the juice that will be released during the cutting process into a frying pan.
Add tomato paste and mix all the contents, pour in the wine and sprinkle with a mixture of dry herbs, black pepper and salt. Cover the sauce with a lid and reduce the heat to medium until it evaporates greatly.
Place the minced meat in a hot frying pan and fry until done.
Boil the pasta in salted water with spices (black pepper, bay leaf) until half cooked. Rinse under cold water, fill the conchiglioni with minced meat, filling the space quite tightly.
Place the stuffed pasta in a deep glass bowl or iron pan, pour over the sauce and cover with grated cheese. The dish should stay in the oven for 30-40 minutes at 180 degrees.

Stuffed pasta with mushrooms

Compound:

Cannelloni, pasta in the form of tubes - 250 gr.
Minced meat to your taste - 300 gr.
Champignon mushrooms - 300 gr.
Onions - 1 pc.
Cheese - 200 gr.
Medium fat cream - 200 ml.
Butter - 30 gr.
Paprika - 1 tsp.
Turmeric - 1 tsp.
Salt, pepper - to taste

Preparation:

Cook the pasta for no more than 4 minutes, then drain the water, add a couple of drops of vegetable oil and let cool.
Peel the onion and cut into cubes, melt the butter in a frying pan, add the onion and sauté until translucent.
Peel the mushrooms and chop finely.
As soon as the onion reaches the required transparency, add turmeric, paprika and a little salt, stir and add the mushrooms. Lightly fry the mushrooms with onions and spices.
Place the minced meat in pieces in a frying pan, fry over low heat without a lid until the water has evaporated and the minced meat is browned. Once the filling is ready, let it cool.
Fill the cannelloni with the filling and place it in a baking dish, fill it with cream and sprinkle with finely grated cheese. The dish should be in the oven for no more than 20 minutes at an average temperature of 180 degrees.

Stuffed pasta is sure to become your favorite dish! It is nourishing, tasty, enough for lunch for the whole family. You can use a different mix of products as a filling, it all depends on your imagination and gastronomic preferences.

When you need to amaze not only with the taste, but also with the appearance of a dish, think about cannelloni or conciglioni. This is a special type of Italian pasta in the form of thick tubes or shells. The pasta is stuffed with minced meat, mushrooms, vegetables, cheese, herbs, placed in a deep form, poured with tomato or cream sauce and baked in the oven.

Before stuffing pasta, read the package instructions. Some types of pasta must be pre-boiled, others can be stuffed without pre-boiling.

Before you start cooking, watch this funny video.

Do you like navy pasta? Prepare cannelloni stuffed with minced meat and béchamel sauce for the holiday. While navy-style pasta is dominated by pasta, minced meat takes center stage. Thick tubes soaked in milk sauce turn out very tender, juicy and piquant.

You will have to tinker with the dish, but your efforts will be rewarded.

Recipe ingredients:

for minced meat:

cannelloni 12 pcs.
minced meat 1/2 kg.
tomatoes 1/2 kg.
onion 2 pcs.
garlic 3-5 cloves
hard cheese 150 g.
olive oil 50 ml.
Provencal herbs 1 teaspoon
pepper mixture 1/2 teaspoon
salt to taste

for the sauce:

milk 1 l.
butter 50 g.
flour 3 tbsp. spoons
nutmeg 1/4 teaspoon
salt, pepper to taste

Cooking method:

Prepare the minced meat. Finely chop the onion and garlic and fry in olive oil until soft. Add the minced meat, stir-fry for about 10 minutes until it becomes grainy. While the minced meat is fried, scald the tomatoes with boiling water, peel them and chop finely. Combine tomatoes with minced meat. Simmer everything together for 5-7 minutes. Add pepper, herbs, salt to taste. The filling should be juicy.
Prepare bechamel sauce. To do this, melt the butter in a saucepan. Add flour and stir with a wooden spatula until smooth. Add milk, cook, stirring, until sauce thickens (2-3 minutes). Season with salt, nutmeg and pepper.
Fill the cannelloni with minced meat. Fill the mold with half the sauce. Place the tubes on top of the sauce at a short distance from each other. Pour in the remaining milk sauce. Bake for 30 minutes. Then remove, sprinkle with grated cheese and return to the oven for another 15 minutes.

Stuffed canchiglioni is an ideal option for a romantic dinner. This is an elegant, tasty, not heavy dish. Pairs perfectly with light white wine and is conducive to romance.

Recipe ingredients:

shell pasta 12 pcs.
chicken breast (fillet) 1 PC.
champignons 6 pcs.
cherry tomatoes 10 pcs.
onion 1 pc.
garlic 1 large clove
frozen spinach 100 g.
cream 1 cup
olive oil 50 ml.
mozzarella cheese 100 g.
salt, ground pepper taste
green basil 3-4 sprigs

Cooking method:

Boil the canciglione as directed on the package.
Finely chop the garlic and onion. Fry in vegetable oil until transparent. Add finely chopped mushrooms. Fry until golden brown. Cut the fillet into small cubes and add to the frying pan with the mushrooms. Cook together, stirring, until the chicken is cooked through.
If using cherry tomatoes, cut each tomato into 4 pieces or in half; cut regular tomatoes into small cubes. Add to fry. Salt and pepper the filling, add finely chopped basil.
Pour a little cream into the bottom of an ovenproof dish, place the stuffed canciglione, top with the remaining cream and sprinkle with grated cheese. Bake the pasta in the cream in the oven or cook on the stove, covered, until the cheese has melted.
Advice: The cooking time will be reduced if you use boiled chicken fillet.
Instead of cream, you can use bechamel sauce. How to prepare the sauce is indicated in the previous recipe.

Stuffed pasta is easier and faster to prepare than it seems when you look at the finished dish. Choose pasta that doesn't need to be boiled. It’s more convenient to stuff it. You can't go wrong with the amount of minced meat and pasta. Since the minced meat is not fried, the dish is low-fat and low in calories.

Recipe ingredients:

large pasta 250 g.
minced meat 1/2 kg.
onion 1 pc.
garlic 2-3 cloves
ketchup 2 tbsp. spoons
seasonings for cutlets 1 teaspoon
salt to taste
cheese 150 g.
basil bunch

Cooking method:

Finely chop the onion and garlic in a blender. Mix with minced meat and ketchup. Season with salt, cutlet seasoning, or any other seasoning you like.
Place pasta in skillet. Pour 2 glasses of hot water, close the lid. Bake in the oven for 25 minutes. The water should be absorbed by the paste. Sprinkle the pasta with chopped basil and grated cheese. Bake until a delicious cheesy crust forms.

Who doesn't love mushrooms in sour cream or cream sauce? Prepare cannelloni with curd and mushroom minced meat. The dish turns out unusually aromatic, with a delicate creamy taste.

Recipe ingredients:

cannelloni 250 g.
champignons 200 g.
cottage cheese 200 g.
onion 1 pc.
parsley bunch
butter 30 g.
salt, pepper to taste
eggs 1 pc.
hard cheese 100 g.
bechamel sauce 500 g.

Cooking method:

Finely chop the onion and fry in butter until transparent. Add finely chopped mushrooms. Cook for another 5 minutes. Salt and pepper the mushrooms.
Grind the cottage cheese, egg and chopped parsley into a homogeneous mass. Combine cottage cheese and fried mushrooms.
If the package instructions require you to boil the cannelloni before using, follow the instructions. Prepare bechamel sauce as described in the first recipe.
Pour half the sauce into the mold. Fill the tubes with minced meat. Place on sauce. Pour in the remaining sauce and bake for 15 minutes at 200°C.

Cannelloni can be prepared in a slow cooker. Fill them with raw minced meat, pour cream and simmer in a slow cooker. The dish requires a minimum of your participation, and turns out tasty and tender.

Recipe ingredients:

For filling:

minced chicken 300 g.
onion 1 pc.
semolina 1 tbsp. spoon
hops-suneli 1/2 teaspoon
salt to taste

for the gravy:

onion 1 pc.
carrots 1 pc.
cream 500 ml.
vegetable oil 3 tbsp. spoons
salt, pepper to taste

Cooking method:

For minced meat, finely chop the onion. Add onion, semolina, salt and seasonings to the minced meat. Knead well.
Pour vegetable oil into the multicooker bowl. In the “Baking” mode, without closing the lid, fry finely chopped onion and grated carrots.
Place the stuffed cannelloni on top of the roast. Fill with cream. Salt and pepper to taste. Set the “Extinguishing” mode, time 1.5 hours.

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 preparing the classic stuffed pasta recipe.

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.

Peel the bell peppers and tomatoes and cut them into 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 smooth 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 highly salted water, it is recommended to add half a glass of boiled cold water to the vegetable sauce 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 in their own juice. They are already peeled, and some are crushed.
If you use minced chicken in the dish, you will need more sauce - the chicken meat may turn out dry when cooked if there is not enough liquid.

Stuffed shell pasta is a dish originally from Italy. This is ideal for dinner or lunch. For the filling, use minced meat from any type of meat.

Large shells with minced meat in the oven - basic cooking principles

Large shells in Italy are called “conciglioni”. They are stuffed and baked in the oven. The most popular filling is minced meat. It can be made from pork, beef, poultry or several types of meat at once. Vegetables are added to the minced meat for juiciness.

Large shells are placed in boiling, lightly salted water and boiled, stirring regularly, until half cooked. Place them in a colander and cool.

Minced meat is combined with chopped onion, pepper, salt and thoroughly kneaded to form a homogeneous viscous mass.

Conciglioni is filled with minced meat and placed in a deep form.

To prevent the dish from being dry, the shells are cooked in a sauce based on sour cream, ketchup, milk or cream.

The shells with minced meat are poured with sauce and baked until cooked in a preheated oven.

The dish can be cooked not only in the oven, but also in a slow cooker.

For cooking, use only durum wheat shells.

Recipe 1. Large shells with minced meat in the oven

Ingredients

minced meat – 400 g;

Russian cheese – 100 g;

bulb;

tomato paste - two spoons;

large shells - packaging;

spices.

Cooking method

1. Place a large pot of drinking water over moderate heat. Bring to a boil. Pour the shells into it and cook until half cooked. Drain in a colander and cool.

2. Remove the skin from the onion. Rinse it and finely chop it. Combine onion with minced meat. Season everything with spices, add salt and knead thoroughly with your hands until smooth.

3. Fill the shells with the meat filling and place in an ovenproof dish in a single layer.

4. In a deep cup, dilute the tomato paste with drinking water. Add salt and season with spices. Stir. Pour the tomato sauce over the shells and place the pan in the oven, preheated to 180 C. Bake for half an hour. Remove the pan, sprinkle the dish with grated cheese and leave for another five minutes.

Recipe 2. Large shells with minced meat in the oven with bechamel sauce

Ingredients

300 g large shells;

several sprigs of greenery;

600 g minced meat;

2 onions;

150 g Russian cheese;

3 slices of garlic.

Sauce:

liter of milk;

a pinch of nutmeg;

30 g drained butter;

100 g flour;

50 g butter drained.

Cooking method

1. Peel the garlic slices and onions. Wash the vegetables and grind through a meat grinder, or grind in a blender. Add the vegetable mixture to the minced meat. Pepper, add salt and knead with your hands.

2. Place large shells in a large saucepan of boiling water, stir and cook for five minutes. Drain the pasta in a colander and rinse under running water.

3. Fill large shells with meat filling and place in a single layer in a greased ovenproof dish.

4. Dissolve flour in half a glass of milk, stirring thoroughly so that no lumps remain. Pour the remaining milk into a saucepan, add butter and bring to a boil over moderate heat. Add the flour mixture into the boiling milk in a thin stream, stirring continuously with a spoon. Salt, pepper and season with ground nutmeg. Keep stirring until the sauce thickens.

5. Pour the sauce over the shells and bake until an appetizing crust at 200 C. Sprinkle with cheese shavings and place in the oven for another five minutes.

Recipe 3. Large shells with minced meat in the oven with sour cream

Ingredients

large shells - packaging;

spices;

sour cream – 200 g;

any minced meat – 450 g;

onion;

Dutch cheese – 250 g.

Cooking method

1. Boil drinking water in a large, wide saucepan. Lightly salt it and pour in the shells. Cook, stirring occasionally, until half cooked. Drain the pasta in a colander and rinse under running water. You can add vegetable oil to prevent them from sticking together.

2. Chop the peeled onion and combine with minced meat. Season the filling with spices and add salt. Knead, lightly beating the minced meat into a bowl. Fill the shells with the resulting mixture and place them in one layer in a heat-resistant form.

3. Finely grate the cheese. Place sour cream on a plate and combine with grated cheese. Stir and season with spices. Pour sauce over pasta. Place the pan in the oven, preheating it to 200 C. Bake for 25 minutes.

Recipe 4. Large shells with minced meat in the oven with mushrooms

Ingredients

large shells – 30 pcs.;

oil drain – 30 g;

minced chicken – 500 g;

raises oil – 10 ml;

champignons – 400 g;

garlic - three slices;

onion;

cream 25% - 300 ml;

mixture of grated cheese – 200 g;

fresh dill - a small bunch.

Cooking method

1. Peel the onion, wash it and finely chop it. Rinse the greens, dry and finely chop. We clean the champignons, rinse them, dry them on a paper towel and chop them as finely as possible.

2. Pour a spoonful of vegetable oil into a heated frying pan. Pour the onion into it and fry, stirring constantly, over moderate heat until soft. Add the mushrooms and continue cooking, stirring until all the juice from the champignons has evaporated. Add the minced chicken and mix with a spatula, carefully breaking up the lumps until the color changes. Salt, pepper and transfer the filling into a deep bowl. Cool.

3. In a large saucepan, bring water to a boil. Add salt and add pasta. Stir and cook until half cooked. Place on a sieve and rinse, stirring.

4. Melt the butter in a saucepan and add finely chopped garlic to it. Fry for a couple of minutes. Pour in the cream. Add the oil left over from frying the filling. Pepper and salt. Add half of the cheese mixture and cook until it melts. Remove from heat.

5. Add the remaining cheese and finely chopped dill to the chilled filling. Beat in the egg and mix. Preheat the oven to 180 degrees.

6. Fill each shell with filling and place in a heat-resistant form. Pour the cheese sauce over the top until all the shells are covered. Cover the pan with foil and place in the oven for half an hour. Then remove the foil and cook for another quarter of an hour.

Recipe 6. Large shells with minced meat in the oven in sour cream and tomato sauce

Ingredients

200 g large shells;

fresh herbs;

170 g homemade minced meat;

5 g ground red pepper;

olive oil;

50 g red onion;

1 slice of garlic;

50 g ketchup;

1 chili pepper;

100 g sour cream 10%.

Cooking method

1. Boil one and a half liters of water in a large saucepan. Add salt and add pasta to it. Cook for four minutes, stirring occasionally, until half cooked. Drain in a colander and drizzle generously with olive oil.

2. Add salt to the minced meat, season with ground red pepper and mix thoroughly. Fry the minced meat in a well-heated frying pan with oil for ten minutes, breaking it up thoroughly with a spatula, until the meat has lightened in color. Place on a plate and cool.

3. Fill large shells with meat filling and place tightly in the mold. Peel the red onion and cut into slices. Remove seeds from the chili pepper and cut into thin rings. Arrange vegetables on top of pasta.

4. Combine sour cream with ketchup, salt, add flour and a little drinking water. Shake everything with a whisk so that not a single lump remains. Pour the sauce over the shells. Cover the pan with foil and place in the oven for half an hour. Cook at 180 degrees.

Recipe 6. Large shells with minced meat in the oven with vegetables

Ingredients

one small carrot;

large shells – 250 g;

garlic - three slices;

vegetable oil;

minced meat – 350 g;

fresh greens;

sour cream – 125 g;

spices;

large fleshy tomato;

small onion.

Cooking method

1. Finely chop the peeled onion. Heat the frying pan and place the minced meat in it. Pour in a little water and add finely chopped onion. Simmer, carefully breaking up any lumps of minced meat with a spatula.

2. Peel and wash the carrots. Finely grate the vegetable. Peel the garlic and pass through a press to the carrots. Add the vegetables to the pan and stir well.

3. Pour boiling water over the tomato. Remove the thin skin. Cut the pulp into small pieces. Add the tomato to the pan. Place finely chopped greens here. Pepper, salt and simmer over moderate heat until all the liquid has evaporated.

4. Boil in a large amount of water, pouring it over and adding vegetable oil, until half cooked. In a separate plate, combine ketchup with sour cream. Add grated garlic and spices, salt and stir until smooth. Finely grate the cheese. Place the pasta in a sieve.

5. Add two tablespoons of sour cream to the minced meat and stir thoroughly. Fill the shells tightly with the filling. Grease the mold with oil and place the pasta in it. Pour the sauce into each shell. Dilute the remaining tomato-sour cream mixture with water and pour the sauce over the shells. Sprinkle with grated cheese. Place in an oven preheated to 180 C for 20 minutes.

Fill the shells with the warm filling using a small spoon.
The pasta should be slightly undercooked.
Bake stuffed shells, topped with sour cream or tomato sauce.
To give the dish an appetizing crust, sprinkle it with grated cheese.

Pasta stuffed with minced meat is a favorite dish in many countries, but it has gained particular popularity in Italy, which is not surprising. A distinctive feature of the preparation is the use of pasta in the form of tubes, called cannelloni.

Italian cuisine offers a huge variety of specialty pasta to suit different tastes and preferences.

What is important to know to prepare delicious stuffed pasta

Cooking methods

There are two ways to prepare stuffed pasta:

In the first case, raw pasta is used, which greatly simplifies the cooking process.
When preparing the second recipe, the pasta is pre-boiled a little before baking it in the oven.

Stuffed pasta sauce

Any of the recipes involves the use of sauce to give the dish a unique taste and aroma. To prepare stuffed pasta, use a choice of the following types, which can highlight the taste and give a special aroma:

tomato sauce;
Bechamel sauce.

Which minced meat to choose to get a delicious taste

You should be careful when choosing this ingredient, because properly selected meat will highlight the taste of the pasta and give it a special aroma.

1.Give preference only to minced pork and beef.

2. It must be turned in a meat grinder at least twice.

3. It’s not so easy to buy one in a store, but preparing it yourself won’t be difficult.

4. Homemade minced meat will allow you to be completely confident in the high quality of the product, because prepared with your own hands, in compliance with the correct proportions, it will perfectly highlight the taste of the pasta and sauce in this dish.

Below are recipes for easy-to-make dishes. They are prepared quickly and simply, and the resulting result will surprise even the most sophisticated guests with its delicious taste.

Large pasta “Rakushki” is especially popular in Russian cuisine. They are perfect for making this delicious minced meat dish. Below is a simple recipe for delicious stuffed pasta. It doesn’t take much time to prepare the dish, but the taste will pleasantly surprise you.

Stuffed pasta: large shells with minced meat in the oven

This type of large pasta is not often found in stores, but if you are lucky enough to buy it, then this recipe is definitely worth trying. The dish can be served at the table for lunch or dinner. We will bake the shells in the oven.

Some tips:

1.For cooking, you can use absolutely any minced meat; both single-component and multi-component ones are ideal.

2. You will get an exquisite taste if you stuff the pasta with minced vegetables, mushrooms, or seafood.

3.Before cooking, the pasta is pre-boiled until half cooked.

4. To prevent them from sticking together, it is better to lower them one by one into boiling water.

5.The baking time for pasta in the oven should not exceed 20 minutes.

What you need to make stuffed pasta:

one medium sized carrot;
4 cloves of garlic;
350 grams of minced meat;
5 tablespoons of sour cream;
one medium-sized onion;
one large tomato;
add herbs, spices and salt to taste;
vegetable oil;
250 grams of large “Shell” pasta.

Cooking sequence

1.Peel the onion and cut it into small cubes. Place the frying pan on the stove to heat up. Place minced meat on it, add a little water and chopped onion.

2. Peel and wash the carrots, grate on a special grater. Add peeled and finely chopped garlic.

3.Add carrots and garlic to the frying pan, mix all contents thoroughly.

4.Wash the tomato, remove the peel, cut the pulp into small cubes.

5.Add the tomato to the total mass, which is simmering in the frying pan. Finely chop the greens and add to the rest of the vegetables. Salt and add spices to taste. Cook over moderate heat until the liquid in the pan has completely evaporated.

6.Put a pan of water on the stove, add salt and vegetable oil. Release the pasta one at a time so that they do not touch each other. Boil for several minutes.

7. While the pasta is boiling in a separate container, mix sour cream with ketchup, three tablespoons of each ingredient. Add chopped garlic, spices, salt and pepper to taste. Mix until the consistency is perfectly smooth.

8.Grate a small piece of any hard cheese and place on a plate.

9.Remove the pasta from the pan and place it in a colander so that all the water is completely drained from it.

10.Add two tablespoons of sour cream to the minced meat and vegetables that are simmering in a frying pan and mix thoroughly. This will make the contents more juicy.

11.You can start stuffing the pasta. Fill the “Shells” tightly with the resulting filling. Grease a baking sheet with vegetable oil and place the pasta.

12.Pour the resulting sauce into each “Shell”.

13.The remaining sauce is diluted with water and poured onto the baking sheet. Top the pasta with grated cheese. Cook at 180 degrees for about 15-20 minutes.

Video pasta recipe

Served hot.

Stuffing macaroni with cheese

What you will need:

250 gr. cannelloni, pasta tubes;
300 gr. minced pork and beef;
2 tbsp. spoons of vegetable oil;
150 gr. any hard cheese;
4 cloves of garlic;
1 small bell pepper;
1 ripe medium sized tomato;
1 onion;
add fresh herbs to taste; parsley, rosemary and basil go harmoniously with the ingredients of this Italian dish;
add salt and pepper to taste.

Cooking secrets from Italian chefs

1. Boil the pasta over low heat for about 5 minutes until it becomes elastic and soft, but not until fully cooked. Rinse them in cold water for several minutes.

2. Heat a frying pan, pour in one tablespoon of vegetable oil, gradually add minced meat and fry it evenly over medium heat.

3.Grate the cheese on a coarse grater.

4.When the minced meat is cooked, remove it from the heat, salt and pepper to taste. Add half of the grated cheese and mix thoroughly.

5. Peel the vegetables. The pepper is cut into thin strips. Tomatoes are cut into medium-sized cubes, and onions into half rings.

6.Pour vegetable oil into a frying pan and place vegetables in it, sauté over medium heat. Lastly add finely chopped garlic.

7. Stuff the pasta tightly with minced meat and place them on a high-sided baking sheet so that they touch each other.

8.Pour half a glass of water into a baking tray.

9.Place the vegetable mixture evenly on top, then sprinkle the remaining half of the grated cheese.

10.Bake at 180 degrees. In 20 minutes the dish will be ready.

Pasta with mushrooms

Due to the ingredients included in the dish, this recipe has an unusual taste and special aroma. Pasta with mushrooms will definitely appeal to those who like to try something new and unusual.

What you will need:

250 gr. cannelloni (tube-shaped pasta);
300 gr. champignons;
1 onion;
250 gr. hard cheese;
200 ml. medium fat cream;
35 gr. butter;
one teaspoon each of paprika and turmeric;
add pepper to taste.

Subtleties of cooking stuffed pasta with mushrooms

1. Boil the pasta over medium heat for 5 minutes until half cooked. Rinse under cold water, add butter.

2.Peel the onion and chop finely. Put butter in a frying pan and sauté the onion in it until golden brown.

3.Finely chop fresh mushrooms.

4.Add turmeric and paprika to the onion and mix thoroughly. Add mushrooms. Fry for a few more minutes over low heat.

5.Place the minced meat in pieces onto the frying pan. Fry over low heat until all the liquid has evaporated. Do not cover with a lid. The minced meat should take on a golden brown hue.

6.After the filling is completely ready, set it aside so that it does not cool down.

7.Fill the cannelloni with the resulting mixture and place on a baking sheet.

8. Pour in cream, sprinkle with cheese, grated on a fine grater.

9.Bake at 200 degrees. In 15 minutes the dish will be ready to eat.

You can also watch our video recipe for making pasta