How to stuff shell pasta without meat. How to cook stuffed pasta

Stuffed pasta recipes differ in the inside, this stuffed pasta recipe offers pasta stuffed with ground pork and beef.
This dish will really appeal to those who are crazy about pasta products.
Ingredients for the dish stuffed pasta (shells or tubes):
Half a kilo of homemade minced meat

Onion – 1 head

Adjika – 3 teaspoons

Pasta for stuffing

Tomato paste and sour cream

Spices to taste

Sunflower oil - tablespoon

Sur – 150 gr

Recipe for making the dish “stuffed pasta with shells or tubes”:

First we will make the filling for the pasta. Take minced meat, add onion, a teaspoon of adjika, spices and an egg. Then we take the pasta and fill it with minced meat. Place the filled pasta into the frying pan. Now let's start preparing the sauce. Tomato paste must be mixed with sour cream in any proportion. Add adjika, sunflower oil, spices and no more than a glass of water to the sauce. Pour the resulting sauce over the pasta. There should be enough of it so that the pasta is completely covered. Place the frying pan on the stove and simmer the pasta until it becomes soft. Then grate the cheese. If desired, you can mix it with mayonnaise and add it to the dish. Return the pasta to the stove for another 5 minutes.

Bon appetit!

And stuffed pasta is also a very delicious and tasty dish.

You will need pasta for stuffing - tubes - 250 g, mixed minced meat (pork and beef) - 300 g, 150 g of cheese, onion, bell pepper - 1 piece, three cloves of garlic, vegetable oil - 2 tablespoons, tomato, salt.

Boil the pasta a little in salted water, about four minutes, not longer. They should be quite elastic, but not yet 100% ready. Pasta should be washed with water in a colander.

Take the minced meat and fry it in a tablespoon of vegetable oil. Grate the cheese on a large grater. Then remove the minced meat from the heat, pepper and salt, mix with grated cheese, and half of the total amount.

Then we take our pasta tubes and compact them tightly into the minced meat. Pasta (tubes) must be placed very tightly in a baking dish. Then cut the pepper into strips, tomato into cubes, and onion into half rings. Then everything needs to be fried with vegetable oil. Before turning off the heat, add finely chopped garlic to the fried vegetable mixture.

This dressing must be placed on the stuffed pasta (tubes) and covered with the remaining cheese. Pour about half a glass of water into the bottom of the mold. Everything needs to be baked for 15 minutes at 200 degrees.

Stuffed pasta recipe

Cannelloni, or stuffed pasta, is not yet a completely common dish for us, but is already well known. Stuffed pasta has become a favorite in our kitchens, and therefore housewives enjoy preparing it. Usually, recipes for stuffed pasta differ from each other in the insides, because there can be a huge amount of them.

Stuffed pasta (6 servings)

You will need cannelloni – 250 g

Hard cheese – 250 gr

Tomatoes – 500 gr

Butter – 30 g

Interior for stuffed pasta:

Beef pulp – 200 g

Pork pulp – 200 g

Onion head

Three tablespoons of vegetable oil

Salt and pepper to taste

How to cook stuffed pasta recipe:

The pasta must first be boiled until half cooked; it should become quite elastic. In order to make minced meat, you need to pass the meat and onions through a meat grinder, fry a little in oil and add a little water. Then the dish needs to be cooled.

The tomatoes need to be scalded. Later, pour cool water over it, peel and cut into circles.

Fill the pasta with prepared minced meat, place in one layer on the bottom of the frying pan, cover with 100% thinly sliced cheese and tomatoes. Later add cheese again and place in the oven, covered, to bake for 40 minutes.

This pasta must be served hot.

Surely, each of us has heard about this recipe - navy pasta. This dish was simple to prepare, but quickly eaten. The minced meat was fried in a frying pan along with chopped onions, while the pasta was bubbling in the pan. Then the minced meat and pasta had to be combined with the meat. All this could be served with homemade adjika. It turned out very tasty.

Well, in order to prepare shells stuffed pasta, you need a special type - cannelloni or manicotti - translated from Italian, this means large cane. You can find such pasta on the long shelves of modern hypermarkets - they are very huge in size with a large hole for stuffing.

Real Italians throw something away occasionally. Everything that remains from making dishes goes to pizza or pasta sauce. Pasta or spaghetti is a signature Italian dish, which they call pasta. And you can season the pasta with any sauce you like. Or even minced meat.

First you need to prepare the minced meat for the pasta. Great. If you have the opportunity to make minced meat yourself, it is much better than store-bought stuff. But if you are in a hurry, then make do with ready-made store-bought minced meat.

Pour olive oil into a huge, heavy deep frying pan and cut the garlic into thin petals. You don’t have to wait until the garlic starts to smell unpleasant and turns completely brown. We only need the smell of Italy - the slight smell of garlic fried in olive oil. We throw away the garlic that has given off its own smell. And into this oil we lower the onion, thinly cut into rings. The onion must be fried, stirring a little. Then we scald four fairly large tomatoes with boiling water. Quickly remove the skin and cut into cubes. All the juice released from the tomatoes is also poured into the frying pan.

Add four tablespoons of tomato paste to the tomatoes. Mix everything again and pour about half a glass of dry wine into the frying pan, it doesn’t matter whether it’s reddish or snow-white. Then you need to add the consistency of herbs - oregano, basil, ground pepper and salt. After which the heat must be reduced and the pan closed with a lid. The sauce should boil down perfectly - after an hour it will be approximately three times less.

The minced meat needs to be fried until cooked, pour salt into it. There is no need for spices, because the sauce is full of them.

Now you need to stuff the pasta. You can stuff dry pasta or boil it until half cooked. Naturally, dry pasta must be covered with sauce - sour cream, tomato - any kind, mixed with part of the water. They take an order of magnitude longer to prepare.

With half-boiled pasta, everything is simpler - they cook quite quickly.

Well, that's all - now all that remains is to fill the pasta with minced meat and place it in the oven under a layer of grated cheese and sauce. Let them stay in the oven for about half an hour at 180 degrees.

Remember - you can stuff pasta with shells or tubes at your own discretion - with anything!

Stuffed shell pasta is one of the most delicious and attractive types of Italian pasta. There are a great many options for preparing giant conchiglioni (this is the name this type of pasta bears). They are filled with minced meat, vegetable mixtures and even sweet fillings, which allows you to get a hearty main course, a delicious appetizer and an original dessert.

How to cook large pasta shells with filling?

Stuffed shells are an incredibly tasty, satisfying and impressively presented dish. Giant pasta can be filled dry and baked with sauce in the oven, or stuffed after boiling in salted water until al denete. Pasta is often filled with mushroom, meat, cheese, curd or vegetable fillings.

Large stuffed shells will retain their appetizing appearance if they are pre-cooked.
To prevent the shells from breaking, you should boil them in plenty of water. You need to take out the finished pasta and let it dry.
If the recipe calls for baking dry stuffed pasta with sauce, you need to monitor the amount of sauce. He must tear the pasta completely, otherwise it will dry out in the oven.

Stuffed pasta shells with minced meat

Shells stuffed with minced meat are an excellent option for a tasty and satisfying dish. The combination of pasta and minced meat is recognized as a classic and is widely represented in cooking. To prepare the filling, it is better to use two types of meat: beef and pork. The minced meat should be chopped - then it will retain its juiciness during baking.

Ingredients:

shells - 15 pcs.;
minced beef - 200 g;
minced pork - 100 g;
onion - 1 pc.;
clove of garlic - 3 pcs.;
mozzarella - 50 g;
cream - 50 ml;
fresh parsley - a handful.

Preparation

Fry onion, garlic and minced meat.
Boil the shells.
Fill them with meat filling, cheese and cream.
Bake shells stuffed with meat for 7 minutes at 220 degrees.
Garnish with herbs and serve.

One of the most popular ways to prepare this type of pasta. The peculiarity of the recipe is that dry shells are filled with minced meat and baked with sauce. Sour cream sauce is especially appropriate here: it will add juiciness, tenderness and slight sourness. For the dish to be successful, the shells must be completely hidden under the sauce.

Ingredients:

shells - 350 g;
minced meat - 500 g;
onion - 1 pc.;
egg - 1 pc.;
cheese - 100 g;
semolina - 100 g;
sour cream - 300 g;
water - 150 ml.

Preparation

Combine minced meat, grated cheese, semolina and egg.
Stuff the shells.
For sour cream sauce, simmer the onion in sour cream and water.
Place shell pasta stuffed with minced meat in a mold and pour sauce over it.
Bake under foil at 230 degrees for 30 minutes.

Stuffed pasta shells with minced meat and pepper

They will become tastier and juicier if you add bell pepper to the filling. The latter will give the dish freshness, aroma, appetizing and eliminate the need to prepare a vegetable side dish. Pepper goes well with pork and complements its sweetish taste, so when choosing minced meat, it is better to use pork.

Ingredients:

shells - 12 pcs.;
pepper - 1 pc.;
minced pork - 250 g;
cream - 80 ml;
onion - 1 pc.;
cheese - 150 g.

Preparation

Fry the pepper, onion and minced meat.
Add cream and 100 g of grated cheese to the resulting mixture.
Fill the cooked shells with minced meat and sprinkle with the remaining cheese.
Bake the stuffed shell pasta for 15 minutes at 180 degrees.

Stuffed shells with bechamel sauce

Stuffed shells are an example of how to properly serve a classic pasta casserole. This sauce is often used in pasta dishes, adding tenderness and making the dish more filling and creamy. With bechamel, you can use almost any filling, since the sauce is universal.

Ingredients:

shells - 250 g;
minced beef - 500 g;
nutmeg - 5 g;
butter - 120 g;
flour - 80 g;
milk - 750 ml;
onion - 1 pc.

Preparation

Fry the minced meat and onion.
Boil the shells.
Stuff the shells with minced meat.
For the sauce, melt the butter and add flour.
While stirring, add milk.
Wait for a homogeneous consistency and season.
Pour the sauce over the stuffed shell pasta and bake at 180 degrees for 25 minutes.

Shells stuffed with mushrooms

A simple and tasty dish that does not require much time or labor. You just need to fry the chopped chicken fillet and mushrooms and stuff the pasta with them. Since the minced mushrooms and chicken are juicy on their own, the shells are cooked without sauce, with butter and cheese. Before going into the oven, cover the pasta with foil.

Preparation

shells - 250 g;
chicken fillet - 150 g;
champignons - 150 g;
onion - 1 pc.;
butter - 50 g;
cheese - 100 g.

Preparation

Fry the fillet, onions and mushrooms.
Boil the shells.
Add the filling, butter and cheese.
Bake at 220 degrees for 15 minutes under foil.

The recipe for stuffed shells can be modified to suit your taste and lifestyle. Adherents of a vegetarian diet will quickly turn the dish into a lean one if they stuff the pasta with vegetables. For filling, it is better to choose juicy and meaty vegetables, such as tomatoes and eggplant. They will saturate the pasta with juice and will not “go soggy” during cooking.

Ingredients:

shells - 250 g;
clove of garlic - 2 pcs.;
tomato - 2 pcs.;
eggplant - 1 pc.;
onion - 1 pc.;
cheese - 60 g;
tomato juice - 350 ml.

Preparation

Chop the vegetables and fry for 5 minutes.
Stuff boiled shells with vegetable mixture.
Pour stuffed vegetarian shell pasta with tomato juice, sprinkle with cheese and bake at 180 degrees for 20 minutes.

Stuffed shells in a frying pan in sour cream are simple, budget-friendly and quick recipes. The advantage of this option is that dry pasta is filled with raw ground beef and stewed in sour cream sauce, covered, in a regular frying pan. With this cooking method, stuffed pasta can be served in just 20 minutes.

Ingredients:

shells - 10 pcs.;
minced meat - 250 g;
onion - 1 pc.;
tomatoes - 1 pc.;
broth - 500 ml;
sour cream - 250 g;
cheese - 60 g.

Preparation

Add onions and tomatoes to the minced meat.
Stuff dry shells with minced meat and place them in a frying pan.
Simmer the dish in sour cream and broth for 20 minutes.
Sprinkle with cheese when serving.

Stuffed shell pasta with minced meat in a slow cooker will surprise your household not only with its taste, but also with its speed of preparation. Thanks to a modern gadget, you can get tender pasta in thick tomato sauce in just 40 minutes. Housewives only need to fill the shells with minced meat and, after pouring sour cream, pasta and water, set the “Stew” mode.

Pasta stuffed with minced meat is a dish popular in Italy, but has taken root well in other cuisines of the world. In Italy, you can use special hollow pasta tubes - cannelloni or their varieties - to prepare this dish.

There are two ways to prepare stuffed pasta:

the first method is when raw pasta is stuffed and then baked in sauce
the second method is when the pasta is first boiled a little, then stuffed and also baked

Moreover, two different sauces are usually used for baking pasta stuffed with minced meat: tomato sauce or Béchamel sauce.

It is preferable to use minced pork and beef, double scrolled in a meat grinder. Well, we know all the secrets, we can get started. I will cook pasta the second way in Bechamel sauce.

My pasta is not classic cannelloni, but a derivative of it, and other hollow pasta, if desired.

First of all, put a pan of water on the fire, add salt to it and let the water boil, we will lightly boil the pasta. I find it easier to stuff soft pasta.

In the meantime, prepare the minced meat. To do this, heat 10 g of butter in a frying pan and fry finely grated carrots and finely chopped onions for 5 minutes, stirring. Then add minced meat, salt and ground black pepper.

Fry the filling for another 10-15 minutes until the minced meat turns gray and the liquid released by the minced meat has evaporated.

IMPORTANT: During the process of frying the filling, you need to break up any lumps of minced meat with a fork so that the minced meat is homogeneous. Sometimes I puree the prepared minced meat in a blender until completely homogeneous. It’s better for them to stuff pasta this way; it holds its shape better.

Throw our pasta into boiling water. Cook them for half the time indicated on the package. I cooked for 5 minutes. Then we throw the pasta into a colander and rinse with cold water, this is necessary so that the pasta does not stick together and cools faster. As soon as the pasta becomes warm and you can pick it up, carefully stuff the pasta with minced meat, do not stuff the tubes too tightly.

I will be preparing the stuffed pasta in portions, so I place it in portioned refractory pans.

This is what I ended up with. You can place the stuffed pasta in a large baking dish, it doesn't matter.

All we have to do is prepare the sauce in which we will bake our stuffed pasta.

Melt the remaining butter in a frying pan and add flour; using a spoon, mix the flour and butter well to form a paste. Pour the cream into the pan and stir the sauce well with a spatula until smooth. You can use a whisk for this.

Add salt to taste and grate a little nutmeg. Let the sauce thicken, this will happen in literally 2-3 minutes, be sure to stir the sauce all this time. Remove the sauce from the heat.

Pour the resulting Bechamel sauce over our pasta. Place the pasta pan in an oven preheated to 170 degrees C for 20-25 minutes.

Pasta stuffed with minced meat is ready!!!

You can serve it to the table right away in hot molds, or you can place the pasta stuffed with minced meat on portioned plates.

Bon appetit!

We have all tried such a famous dish as naval pasta, and we know very well that minced meat goes very well with these products. An excellent modern version of this great dish is pasta stuffed with meat. In addition to meat, you can take any other filling, for example, cottage cheese or vegetables. To prepare this dish, the Italians came up with a special pasta called “cannelloni”. In addition to this type, you can use any other large pasta. The main thing is that you feel comfortable putting the filling into them. The dish is very simple to prepare, but it turns out very tasty and, of course, satisfying.

So how do you stuff pasta?

To do this you will need the following products:

large pasta - 200 g;
minced meat - 500 g;
two onions;
two tomatoes;
one carrot;
sour cream - 50 g;
garlic - 4 cloves;
greens, pepper and salt.

First you need to cook the pasta. Place a saucepan of water on the gas stove, salt it and wait until it boils. Then put the pasta there and cook until half cooked (no more than 5 minutes). During this time, stir the pasta so that it does not stick to the bottom. After five minutes, remove the pan from the gas, place the pasta in a colander and let the excess water drain. Then we need to prepare all the remaining ingredients. Finely chop the onion and grate the carrots on a coarse grater. Let's put all this aside. Then finely chop the tomatoes so that they boil faster. If you don’t have fresh tomatoes, you can use ketchup, tomato paste or canned vegetables.

Preparing the filling

Place the frying pan on the gas, pour in a little oil (it should warm up) and pour in the chopped onion (half the total amount). When the onion is slightly fried, pour in the minced meat. Fry it all until half cooked - no more than five minutes. Then we put the minced meat on a plate and let it cool. Now we take the pasta and put the minced meat inside each one. Place them in a baking dish or frying pan. Before doing this, grease the bottom with oil so that they do not stick.

Preparing the sauce

Now that we have stuffed pasta, let's prepare the sauce. Put the frying pan on the fire, fry the remaining half of the onion in it, add the tomatoes and carrots. Mix everything well and fry for no more than five minutes. Then add 50 g of flour and sour cream, pepper and salt. You can also add any spices. Mix everything well, add water to the pan, bring everything to a boil. Then cover it all with a lid and let it simmer for five minutes. Pour the prepared sauce over the stuffed pasta until it is completely covered. If there is not enough sauce, add water. This is necessary so that the pasta does not go stale.

The final stage

Place our pasta in the preheated oven and bake for twenty minutes. After this time, take out the frying pan, place the stuffed pasta on plates and serve. That's all, the dish is ready. It's not difficult, right? Now you know the recipe for stuffed pasta and can easily prepare it. Bon appetit!

Pasta with minced meat is already a classic, be it spaghetti with Bologneso sauce, or navy-style pasta, what can I say, even lasagna - the same pasta with minced meat. A tandem that can be found in almost every kitchen 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 course every day! And especially such beautiful stuffed pasta, baked in the oven with cheese and Bechamel sauce from our reader Ekaterina:

Stuffed pasta with minced meat in the oven

giant lumaconi shell casserole recipe

Good afternoon everyone! Today I want to tell you how my first acquaintance with giant pasta - lumaconi - took place. They caught my eye in the store, they were so interesting, and there was a recipe to boot. I decided to pamper my husband. Following what was written, I stuffed minced meat into dry pasta, made Bechamel sauce and stuck the whole thing in the oven. To say that the result disappointed me is an understatement. The pasta treacherously increased in size, while the minced meat, on the contrary, shrunk and began to stick out like a “bump” from the snails. And also harsh. The second attempt turned out to be more successful, and now I cook such pasta only according to this recipe.

So we will need

Ingredients:

giant pasta (lumaconi, cannellone, conchiglioni) - 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 milk,
2 tablespoons flour,
ground nutmeg,
salt,

Cooking process:

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

Place the pasta in a large pan of salted boiling water; they should float freely so they don’t stick to each other. Boil the shells or snails until almost done (you just need to cook them a little). Drain the water and leave to cool.

We grind 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 cooked. By the way, I always grind the minced meat myself, and at the same time pass the onions through a meat grinder. Pasta turns out delicious with absolutely any minced meat, be it chicken, turkey, pork or beef. Even if you have already prepared minced meat, still pass it through a meat grinder, so it will be “fluffier” and without lumps.

Now prepare the Bechamel sauce: melt the butter in a small saucepan, add flour to it, stir constantly and gradually pour in the milk, add nutmeg and salt to taste. I also always add Provençal herbs for flavor. As soon as our milk sauce boils, turn it off.

All that remains is to fill the pasta with minced meat, place it in a baking dish,

pour the sauce, sprinkle with cheese and place in an oven preheated to 200 degrees for 15 minutes.

That's all, our stuffed pasta with meat is ready!

We thank Ekaterina Apatonova for the recipe and step-by-step photos of preparing baked shells with minced meat.

You can read how to cook boiled stuffed pasta in the form of shells. They taste very much like homemade dumplings.

Wishing everyone a bon appetit from the Recipe Notebook site.