Recipe for stuffing pasta. Stuffed pasta – greetings from Italy

If you want to impress not only with taste, but also with appearance, cook stuffed pasta in the oven. You can put anything into unusual large pasta products - minced meat, or just meat with various additions. It’s easy to prepare and disappears from the table in a matter of minutes. To be convinced of this, you just need to try it just once. Convinced? Then let's get to work.

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

This is interesting! Nowadays there are more than 350 names of different forms of pasta in the world, sometimes quite bizarre. There are products in the form of tennis rackets, letters of the alphabet, car brands and even the Eiffel Tower.

Cannelloni and conciglioni are a special type 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’s not a problem to buy such pasta in our stores; it’s as easy as shelling pears to prepare, you just need to learn some clever tricks and choose a good recipe for stuffing.

How to cook stuffed pasta in the oven

To be fair, it is worth noting that for pasta stuffed in the oven, you can use any pasta product, not just special 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 adding the filling. But there are also 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, and various sauces. Italians prefer the famous bechamel sauce.

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

Pasta stuffed with minced meat and bechamel sauce

An exquisite sauce will make any dish a masterpiece, you can see this for yourself if you prepare the 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 glasses.
Flour - three to four tbsp. spoons.
Breadcrumbs - 1 tbsp. spoon.
Provençal herbs or other spices.

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

The pasta will cook quickly, so make the filling first. Chop the onion, mushrooms (usually champignons, they are the most accessible) and tomatoes. It is advisable to cut it smaller. Ideally, the tomatoes should be peeled.
First fry the onion in a small amount of heated oil, then add the mushrooms, minced meat and lastly the tomato.
Fry everything together for a couple of minutes and then simmer, covered, until fully cooked. At the end of cooking, add salt and herbs de Provence.
While the minced meat is preparing, cook the pasta, if required, until half cooked. Cool slightly and fill with filling.
Before adding the pasta, first grease the pan with oil and then sprinkle with breadcrumbs. Arrange the cannelloni and pour the sauce on top. The baking time for pasta in the oven is twenty minutes at a temperature of 180 degrees.
You can make bechamel sauce in advance, or quickly prepare it while the minced meat is stewing. I have already introduced you to the recipes for this wonderful sauce, you can get acquainted with them. Therefore, I will briefly list your steps: 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. Don't forget to add salt at the end of cooking.

Recipe for pasta stuffed with chicken in cream

I really love this recipe, although it is quite troublesome. Sometimes, if desired, I add mushrooms, but then I remove the curd cheese - this is another option for stuffing pasta.

Take:

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

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 marinate for half an hour to an hour. The marinade is simple to make: mix all the ingredients – vinegar, oil and garlic. Cook the pasta, grate the cheese.
Fry the marinated chicken in olive oil for 5-7 minutes.
Make the sauce: melt the butter in a separate bowl, pour in the cream and spices and let it boil. Throw the cheese into the sauce and wait until it melts (over low heat). Set aside.
Also, separately, mix the curd cheese, spices and 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, greasing it 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 say in Russian - shells, and in Italy they are conciglioni, and stuffing them can be very tasty, 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 minced meat yourself, then turn the onion with it at the same time; if not, then chop it. Salt the minced meat, add pepper, a couple of tablespoons of water and stir well.
Set the shells to boil. Cook them for about three minutes, no more, so that they do not overcook. Be sure to rinse immediately with cold water to prevent them from sticking together.
Fry the minced meat in hot oil for 15 minutes along with the onion and let cool.
While the minced meat is fried and the pasta is cooked, scald the tomatoes, peel them and cut them into circles. Grate ¼ of the total amount of cheese and cut the rest into slices.
Stuff the shells with minced meat and place on a baking sheet, greasing it a little with oil. And on top, first cover with slices of cheese, then with tomato slices, and sprinkle grated cheese on top.
The final touch remains - sprinkle with melted butter or arrange its pieces and it’s time to put it in the oven.
Bake pasta at 200 o C for half an hour.

Shells stuffed with cheese in the oven

This is a purely Italian version of preparing stuffed pasta - adding cheese to any dish makes it incredibly tender and piquant. Try making shells by stuffing them 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 using 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.
Little butter, pepper, parsley.

Preparing stuffed shells:

Boil the shells until half cooked. The Italians call this condition “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, add parsley to the cheese mixture, cutting it as finely as possible (set aside a small handful for the sauce).
Prepare the sauce: dilute the tomato with water until it has the consistency of sour cream, add the remaining parsley, salt and pepper.
Stuff the shells with the cheese mixture, just be sure to leave a small portion of it.
Place the stuffed shells in a baking dish, grease it with oil and pour a little tomato sauce on the bottom.
Place the remaining cheese filling on top and pour the sauce over it. Bake at 180 o 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, you can make other fillings; 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 - several sprigs.
Sour cream – 100 ml.

Recipe for making straws:

Mix minced garlic, lemon juice, oregano and cumin in a bowl. And add the mixture to the minced meat. Add chopped onions and sweet peppers there. Stir and fry for 15 minutes in a frying pan. Cool.
Boil the pasta, cool and stuff with prepared minced meat.
Place on a greased baking sheet, pour sour cream diluted with water and sprinkle with cheese. The pasta is baked for half an hour, oven temperature 180 o C.

Tubes stuffed with mushrooms - recipe in the oven

The dish for this recipe is prepared in a hurry, the main thing is that all the ingredients are available.

Take:

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

Step-by-step preparation of mushroom rolls:

Chop the onion, chop the mushrooms and dill, grate the cheese. Weld the tubes.
In half the oil, fry the mushrooms and onions (start with the onions). When the mushrooms are almost cooked, add salt, dill and pepper.
All that remains is to add the cheese, quickly stir the mushroom mixture and simmer for a few minutes so that the cheese melts a little.
Fill the tubes with the filling and place on a baking sheet, greasing it with the remaining butter. Baking time – 15 minutes at 180 o C.

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

Agree that cooking stuffed pasta in the oven is quite simple. It's easy to do, but you'll remember it for a long time. I won’t mind if you share your filling options, and, as always, my beloved Lazerson came to the rescue with his recipe. With love... Galina Nekrasova.

Pasta with minced meat can be prepared in different ways. It can be navy pasta or spaghetti with Bolognese sauce. Another interesting option is pasta stuffed with minced meat. Of course, to prepare this dish you need to choose certain types of pasta. Large shells are a suitable option.

Pasta in the shape of large shells is called “colciglioni” in Italy. The shape of the shells is such that they are very convenient to fill with various fillings. And the most popular filling is minced meat.

You can use any minced meat for the filling. It can be made from beef, pork or chicken. You can use several types of meat to prepare minced meat, it will turn out even tastier.

To give a better taste, vegetables (onions, garlic, carrots, tomatoes), mushrooms, and grated cheese are added to the minced meat.

Shells are usually boiled until half cooked before filling with minced meat., they should be a little stiff. After filling with filling, the shells are stewed or baked in sauce. You can prepare different sauces; tomato, cream, sour cream, as well as classic bechamel are great.

Interesting Facts! The most common misconception about pasta is that it makes you fat. In fact, pasta made from durum wheat is a dietary product. Of course, if you don't serve them with rich sauce.

Pasta “shells” stuffed with minced meat, cooked in a frying pan

The easiest way to prepare stuffed shells is in a frying pan.

200 gr. large shells;
170 gr. minced meat;
50 gr. Luke;
1 clove of garlic;
100 gr. sour cream;
50 gr. ketchup or any other tomato sauce;
10 gr. flour;
frying oil;
salt, ground black pepper, thyme - to taste;
fresh herbs for decoration.

Pour 1.5 liters of water into the pan and bring to a boil. Put salt in boiling water and throw in shells. Cook for 4 minutes. The shells should become softer, but not cooked until done. Drain the broth through a colander. And pour oil over the pasta and stir. This is necessary so that the shells do not stick together.

Season the minced meat with salt and pepper, mix, then fry the minced meat in a frying pan until cooked, adding a little water. Cook, stirring constantly. We stuff the shells with the prepared minced meat.

Pour some oil into a frying pan and fry thinly sliced onion in it. Then lay out the prepared stuffed shells and pour in the sauce. To prepare the sauce, mix sour cream with ketchup and flour. Then add a little cold water to the sauce so that it acquires the required consistency.

Cook the shells in a frying pan, covered, for about 15 minutes. Make sure that the sauce does not boil too much. Serve the dish, sprinkled with thyme and garnished with fresh herbs.

Shells stuffed with minced meat in the oven

You can cook shells stuffed in the oven.

250 gr. large shells;
300 gr. minced meat;
1 carrot;
3 cloves of garlic;
4 tablespoons of sour cream;
3 tablespoons of ketchup;
1 onion;
100 gr. cheese;
1 tomato;
salt, spices, fresh herbs - to taste;
sunflower oil for frying.

Pour some oil into a frying pan, add finely chopped onion, and lightly fry. Then add the minced meat, stir, add a little water and simmer under the lid. Grate the carrots and garlic on a fine grater, send the vegetables to the frying pan where the minced meat is prepared. After 5 minutes, add a tomato cut into small cubes, which has previously been peeled. Season the filling with salt and pepper to taste and cook uncovered until excess liquid has evaporated.

200 gr. large shells;
200 gr. sour cream;
300 gr. minced meat;
3 onions;
2 carrots;
150 ml water;
150 gr. cheese;
salt, black pepper to taste.

Boil the shells in salted water until al dente, that is, they should remain a little hard inside.

Peel the onions and carrots, grate them or grind them in a blender. Fry vegetables until soft. Mix fried vegetables with raw minced meat. Salt the minced meat and season it with spices to taste. Fill the pasta with minced meat and place in a single layer in a greased baking dish.

20 pieces of large shells;
300 gr. minced chicken;
1 onion;
2 glasses of milk;
2 tablespoons flour;
2 tablespoons butter;
1 bunch of fresh dill;
salt, nutmeg to taste;
vegetable oil for frying.

Garnish

13.09.2018

Cooking is a huge space for creativity. And such an unusual dish as stuffed pasta only confirms this once again. The Italians are unsurpassed masters in making pasta, and they even came up with a special pasta for stuffing - cannelloni.

It’s not difficult to find this Italian invention in stores. If previously only Italians produced cannelloni, now only the laziest don’t make them. It is very easy to distinguish them from other types of pasta and cannot be confused. 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 than others for stuffing and baking, but you can deviate from the rules and choose large shell-shaped shells, they too 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 classic of the genre is cannelloni, prepared according to a traditional Italian recipe - with minced meat and sauce, to which spices, vegetables and wine are added. And if you are going 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

Packaging of cannelloni – 250 grams
Minced meat (pork + beef) – 400 grams
Four large tomatoes
Four tablespoons of tomato paste
A few cloves of garlic
Two bulbs
Half a glass of dry wine
Basil, ground black pepper, oregano
Olive oil

Heat olive oil in a frying pan, cut the garlic into thin slices and fry it. When the garlic browns and gives off its aroma to the oil, remove it with a slotted spoon; we will no longer need it. Place onion, chopped into thin half rings, into the oil, stirring constantly and fry over low heat until translucent. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Place them in a frying pan with onions, add tomato paste. Stir, fry a little, pour in wine, sprinkle with herbs and spices, salt and pepper. Cover with a lid and simmer over low heat for about half an hour. The sauce should reduce by a third.

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

Second option. Prepare the minced meat and sauce in approximately the same way, the only deviation is that you can add a little water to the sauce so that it is not very thick. There is no need to boil the pasta. In this case, it is better to take not pasta - tubes, but large shells - shells. Place minced meat in each shell, grease a baking sheet with oil, place the stuffed shells and pour the sauce on top. The cooking time, of course, doubles; it takes about an hour to prepare such a dish. Instead of sauce, you can use meat broth, but then tomatoes and onions, spices and 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 onion, add salt and pepper. Pass the mixture through a meat grinder. Stuff large shells with the filling, which must first be lightly (!) boiled. Place in the form. Pour the sauce from 70 grams of sour cream whipped with one egg and 100 grams of ketchup. Place pieces 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 champignons, one onion, vegetable oil, salt, spices. Finely chop the onion and fry in oil, add finely chopped chicken fillet. Fry until half cooked, add chopped mushrooms and bring everything together until cooked. Salt and pepper. Stuff the boiled shells until half cooked. Prepare the bechamel sauce, pour over the pasta and bake in the oven over medium heat. Baking time – 20 minutes.

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

Advice. There is no need to stuff the pasta tightly with minced meat, otherwise it may burst during baking.

Ingredients: large shell pasta (tubes) - 1 package, 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 until slightly cooked.
Finely chop the onion and fry in butter until golden brown.
Add minced meat, salt, pepper, finely chopped herbs to the frying pan with the onion and fry for 7-10 minutes, stirring.
Fill the shells with the prepared minced meat.
Place in the form.
Sauce: heat the butter in a frying pan. Add flour and fry for a couple of minutes. Gradually add milk, stirring constantly to prevent lumps from forming. Add 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 package, minced pork and beef - 500g, large champignons - 5 pcs., bell pepper - 1 pc., tomato - 1 pc., tomato paste - 1 pc., onions - 1 pc., carrots - 1 piece, 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 until slightly cooked. Rinse with cold water to stop the cooking process.
Prepare the meat filling: Finely chop the onion and fry in butter, add grated carrots, chopped bell pepper, and chopped tomato to the onion. Add minced meat to the pan and stir. Chop the greens (dill and parsley) and add to the pan with the vegetables. Add a tablespoon of tomato paste to the mixture (I use spicy spicy Georgian sauce or even adjika), chopped garlic and red wine. Stir and cook until done (about 15 minutes, stirring, covered).
Preparing white sauce: mix milk, sour cream, add feta cheese. Melt the butter in a saucepan 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 slightly thickened. The sauce is ready.
Cooking mushrooms: fry the chopped champignons and onions separately in a frying pan.
Stuff the pasta and assemble everything in a baking dish: Pour a little white sauce into the bottom of the pan. We stuff each pasta with meat and vegetables and place it in a row on the bottom of the mold. Place fried mushrooms and onions on top, pour over the remaining sauce. Sprinkle everything with grated cheese on top. Place 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 until slightly cooked. Rinse with cold water to stop the cooking process.
Finely chop the tomatoes, grate the cheese, grate the zucchini (squeeze out excess liquid).
Grease a baking dish with olive oil.
Mix the tomato with a raw egg, 2 tablespoons of chopped herbs and half the cheese, salt and pepper.
Mix the grated zucchini with the other half of the cheese and curry seasoning (add salt and pepper to taste).
Stuff the pasta with a mixture of zucchini and cheese.
Place half of the tomato-cheese-egg mixture on the bottom of the mold, place pasta stuffed with zucchini on top, pour the other half of the tomato-egg mixture on top of the pasta.
Place in an oven preheated to 200 degrees and bake for about 20 - 30 minutes (check readiness by testing, cooking time may vary depending on the oven).
When serving, decorate with herbs.

Bon appetit!

We love dough products, in particular pasta. They are easy to prepare, inexpensive, and most importantly, delicious. There are millions of recipes, everyone can choose the right one. Manufacturers offer a huge variety of tastes, varieties and types. In general, there is plenty to choose from. In this article we will look at how to prepare minced meat. We will also offer you photos of these dishes for your consideration.

The most famous pasta with minced meat is probably lasagna and ravioli. Italian cuisine is in fashion these days. In Russian and Chinese, by the way, dumplings are no less famous - an analogue of Italian ravioli. In Korean - pyan-se, in Kazakh - manty, etc.

We will not make fresh macaroni (pasta), but will offer to buy ready-made ones. For all recipes you will need large tube-shaped pasta. Large horns can be used.

Prepare minced fish. It is advisable if it is fatty fish, finely chopped with a knife, and not ground in a meat grinder. Add the egg, chopped onion, salt, spices and a little lemon juice. If you use it, add a piece of butter or a couple of spoons of mayonnaise to the minced meat. Stuff the undercooked tubes and place them in a frying pan greased with butter. Place in an oven preheated to 180 degrees for twenty minutes. You can sprinkle the cheese after the dish is ready, or five minutes before, to form a crust.

Pasta stuffed with minced meat. Recipe No. 3

For this recipe, you will need to remove the juice and seeds from the tomatoes. Finely chop the clean pulp, add chopped garlic, basil, salt, pepper and olive oil. The cheese you choose should be according to your preference. We suggest taking the soft and spicy Dor Blue. The resulting mixture must be stuffed into the tubes, boiled until done. It can be served either cold or heated to the required temperature.

Pasta stuffed with minced meat. Recipe No. 4

Mix the fatty cottage cheese with a couple of eggs, sugar to taste and a pinch of salt. Add vanilla and raisins as desired. Fill the undercooked tubes with the resulting mass and boil in boiling water until tender. Serve with sour cream or condensed milk. Children really like it.

Pasta stuffed with minced meat. Recipe No. 5

You need to add sour cream and salt to the fatty cottage cheese, stirring everything until it reaches a soft consistency. You can beat it with a blender. Next, you need to introduce a spicy note, which you can choose yourself to suit your taste. We suggest taking some Roquefort cheese, ground walnuts and garlic. A wonderful combination of garlic and basil. Imagine, it will be delicious.

Shells stuffed with minced meat are a traditional way to prepare this type of Italian pasta. Huge shell-shaped pasta (conciglioni in Italian) is always prepared with a variety of fillings and sauces.

Conchiglioni with minced meat is a very simple dish to prepare, but incredibly tasty and satisfying, like all Italian dishes. This dish is perfect even for a gala dinner, because it looks very impressive.

It is better to choose pork minced meat for stuffing shells so that it contains natural fat, which will make the dish juicy. But you can cook conciglioni with minced chicken, as well as minced veal, adding a little extra butter.

The shells will be baked in a fragrant sour cream and tomato sauce with the addition of sweet pepper under a thick layer of cheese. It is best to bake in portioned dishes - this way the shells stuffed with minced meat will retain their shape and the dish will not lose its appearance during serving.

Cooking time: 45-50 minutes

Recipe Ingredients

For 6 servings:

30-35 pieces of conciglioni shells
400 grams minced meat
150-200 grams of cheese
1 egg
1 onion
0.5 sweet pepper
2-3 cloves of garlic
1.5 tbsp. spoon of sour cream
1 tbsp. spoon of tomato paste
salt pepper
a little vegetable oil.

In addition, you can prepare a couple of sprigs of fresh herbs for serving.

Stuffed pasta is an interesting and tasty dish, although it is not yet very familiar to Russian cuisine. It was invented by the Italians. To do this, they created a special variety of pasta - cannelloni, the diameter of which is about 3 centimeters.

Stuffed pasta is not just cannelloni. They can be prepared using pasta shaped like large shells. Any minced meat is suitable for this dish: meat, chicken giblets, several types of cheese, boiled rice with fish, etc.

Pasta stuffed with minced meat

This is a traditional Italian recipe. Having tasted pasta stuffed with minced meat, you will understand why this dish is so popular in its homeland.

Ingredients:

250 g cannelloni,
500 g tomatoes,
250 g hard cheese,
30 g butter,
200 g beef pulp,
200 g pork pulp,
1 head of onion,
3 tbsp. spoons of vegetable oil,
ground black pepper, salt - to taste.

Preparation:

To prepare stuffed pasta, you need to boil the cannelloni until half cooked. First, take care of the minced meat. To do this, pass the meat and onions through a meat grinder, add salt and pepper, and add a little water. Fry in oil and then cool. Scald the tomatoes with boiling water and pour cold water over them - this will make it easy to peel them. Cut into slices. Fill pasta with minced meat. Take a deep frying pan, grease it with oil and place the pasta stuffed with minced meat. Cover them with thin slices of cheese, on which you need to place tomato slices. Cover with a lid and place in the oven preheated to 200 degrees for 40 minutes. Pasta stuffed with meat should be served hot, because then it will be especially tasty.

Pasta stuffed with giblets

Ingredients:

300 g cannelloni,
400 g giblets,
1 turnip onion,
70 g sour cream,
1 egg,
100 g ketchup,
70 g hard cheese,
vegetable and butter.

Preparation:

Boil the cannelloni until half cooked. For stuffed pasta, prepare minced meat: chop chicken giblets, finely chop onion, put in a frying pan with vegetable oil, mix and fry. Salt and pepper. After that, this mixture must be passed through a meat grinder and filled with pasta. Place them in a greased form. Prepare the sauce. To do this, beat sour cream with egg and ketchup. Pour this mixture over the pasta stuffed with giblets. Place a piece of butter on top of them and sprinkle with cheese. Place in the oven preheated to 200 degrees. Bake for 35 minutes.

Stuffed pasta shells

This dish tastes like meat lasagna. Shell pasta stuffed with meat looks beautiful, is very tasty and appetizing.

Ingredients:

200 g pasta shells,
300 g minced meat,
3 tomatoes
150 g cheese,
80 ml red wine,
2 tbsp. spoons of tomato paste or adjika,
vegetable oil, salt, herbs, garlic.

For the Bechamel sauce:

3 tbsp. spoons of butter,
2 tbsp. spoons of flour,
2 glasses of milk,
salt, pepper - to taste.

Preparation:

Boil the pasta until half cooked, drain the water. Prepare the sauce. To do this, cut the garlic into slices and fry in vegetable oil for 5 minutes, then remove it. Scald the tomatoes with boiling water, then pour cold water over them and peel them. Cut into pieces and simmer in vegetable oil in which the garlic was fried. Add finely chopped fresh herbs (you can also use dry ones), tomato paste, wine and minced meat. Mix everything well and keep on fire for another 10 minutes.

Stuff the pasta with the resulting minced meat and place it in the pan in one layer. Prepare the Bechamel sauce: melt the butter over low heat, add flour and mix well, preferably with a wooden spatula. Pour in the milk in portions, stirring vigorously to prevent the formation of lumps. Continue stirring, bring to a boil and cook for 2 minutes. Pour this sauce over stuffed shell pasta, sprinkle with grated cheese and bake for 20 minutes in an oven preheated to 180 degrees. You will love the taste of stuffed pasta!

Cannelloni with chicken and mushrooms

Pasta stuffed with minced chicken and mushrooms is a must try. You can use both cannelloni and large pasta shells in this recipe. It will turn out very tasty!

Ingredients:

250 g pasta,
150 g chicken fillet,
150 g champignons,
1 onion,
vegetable oil, salt, spices.

Preparation:

Chop the onion and fry in vegetable oil, add finely chopped chicken fillet. When it is almost ready, you need to add chopped mushrooms to it. Simmer until done. Salt and pepper. Boil the pasta until al dente and fill it with the resulting minced meat. Prepare Bechamel sauce according to the recipe above. Pour it over the stuffed pasta and bake in the oven at 180 degrees for 20 minutes.

Cannelloni with ham and eggs

You can use eggs and ham to fill stuffed pasta. It turns out very tasty too!

Ingredients:

100 g cannelloni,
5 pieces of tomatoes,
2 tbsp. spoons of tomato paste,
6 tbsp. spoons of white wine,
150 g ham,
2 eggs,
100 g Mozzarella cheese,
100 g grated cheese,
350 g processed cheese,
salt, sugar, pepper - to taste,
basil greens, vegetable oil.

Preparation:

Cook the cannelloni until half cooked. Remove the skins from the tomatoes, cut into cubes and simmer in vegetable oil, add salt and pepper, add sugar and basil. Cut the ham and mozzarella into cubes, mix with melted cheese, beaten egg and spices. Fill the cannelloni with this mixture. For stuffed pasta, prepare a baking dish, greased with oil, place them in, pour tomato sauce, sprinkle with grated cheese and bake the stuffed pasta in the oven for 30 minutes at 200 degrees.

Bon appetit!

Hello dear readers website

Last night I racked my brains for a long time about what to cook something delicious. I dug a little into recipes and decided that I wanted to cook stuffed pasta minced meat. True, there is a slight tautology in the name of the recipe, but the taste does not suffer from this, and in cooking this is the main thing. In my stuffed pasta recipe There was also bell pepper, but, unfortunately, I didn’t have it in stock, and I didn’t want to run to the store in 30-degree frost just because of one pepper. Today our Siberia was covered by Epiphany frosts, again folk signs did not let us down, well, at least for one year we can do without them. So, forgive me generously, I will cook pasta without this component.

To make pasta I need

Large pasta – 200g.
Minced meat - 500 gr.
Onion -2 pcs.
Tomato -2 pcs.
Carrots – 1 large
Garlic -3-4 cloves
Sour cream -2-3 tbsp. spoons
Salt, pepper, herbs

First of all, I'll put the boots on to boil. My water boiled, I salted it and put the pasta into the boiling water, stirring it occasionally with a spoon so that it doesn’t stick to the bottom. I cook them until half cooked, no more than 4-5 minutes, put them in a colander, and let the excess water drain.

First I will do some preparatory work, and then I will start filling. N I cut the onion finely and decided to chop both onions at once, even though they will not be used at the same time. In the process, I remembered the children's riddle “Grandfather is sitting, dressed in a hundred fur coats, whoever undresses him sheds bitter tears.” You already understood that I managed to cry while I defeated both onions.

I'm moving on to other more friendly products. I grated the carrots on a coarse grater and set them aside to wait for my turn.

I chopped the tomato into small cubes so that they would boil faster. When there are no fresh tomatoes in the house, you can use tomato paste, ketchup and canned tomatoes. Literally anything will do.

Now I'll start preparing the filling for the pasta. I already have the minced meat ready, I cooked it in advance. I put it in a frying pan and fry half the chopped onion in oil. I add minced meat to the onion and fry it together with the onion until half cooked. No more than 5-7 minutes. I put the minced meat on a plate and let it cool a little.

Then I take the boots and put minced meat inside each one. I place the boots in a frying pan or in a baking dish, grease the bottom a little with oil so that the pasta does not stick.

Now that all the boots are already stuffed

and placed in a frying pan, I will prepare the sauce.

Fry the other half of the onion in a frying pan,

I add carrots and tomatoes to it.

Stir and fry everything together for 2-3 minutes.

Add 2 tablespoons of flour

then 2-3 tablespoons of sour cream

I mix everything, add water to the pan, let it boil, close the lid, reduce the heat and let the sauce simmer for about 5-6 minutes. I almost forgot to add salt and pepper to the sauce. You can add any seasoning to it to suit your taste.

The sauce is ready, pour the sauce on top of the pasta. So that the pasta is hidden under the sauce; if there is not enough of it, the tops of the pasta will become stale. If necessary, you can add water.

I put the pan in the oven, preheated to 180 degrees, for 20 minutes. After this time, take out the frying pan, put the pasta on plates and serve.I tried for a very long time to take a more or less decent photo macaron stuffed with minced meat. This is probably just the case when the taste of a dish is much better than its appearance. I couldn’t take a more appetizing and tasty photo, and somewhere after the 20th or 30th frame I just gave up.

Well, that’s it, they’re ready, and by the time the article is published, they’ve already been eaten. Try this pasta recipe, you won't regret it.

For lovers of “stuffed” recipes, I would like to recommend one more, it turned out delicious, my family really liked it.

BON APPETIT

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Stuffed pasta 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, we should thank 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 are distinguished not only by their large size, but also by the ideal thickness of the 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 topped 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, which is also suitable for a 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:

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

Interesting from the network

Pasta stuffed with vegetables is perfect for a hearty dinner with 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:

Pour water into a saucepan, bring to a boil, add salt and a spoonful of olive oil.
Pour pasta into boiling water and cook until half cooked, cool.
Grate tomatoes, zucchini and cheese into different containers.
Add a raw egg, chopped herbs and half of the grated cheese to the tomatoes.
Squeeze excess juice from the zucchini and mix with the remaining cheese and curry.
Season the contents of both plates with salt and pepper.
Stuff pasta tubes with zucchini filling.
Grease the baking dish with the remaining olive oil.
Place half the tomatoes and cheese in an even layer on the bottom of the pan.
Place the pasta on top and pour the other half of the tomatoes.
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 a significant impact on the taste of the pasta, making 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:

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