Large shells with meat in the oven. Stuffed pasta shells

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

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 hot oven 15-20 minutes.

Bon appetit!

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

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

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

Cooking method:

Boil the pasta in salted water until slightly cooked. Douse 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 sauce in Georgian 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 onto the bottom of the mold white sauce. 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 tomato with 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 mixture of tomato, cheese and egg on the bottom of the mold, place pasta on top, stuffed with zucchini, pour the second 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!

The first step is to prepare the minced meat. Any minced meat of your choice is suitable for this dish. It can be mixed, chicken, or ground beef. Add salt, pepper, spices, onion and garlic to the minced meat to taste. To give a richer taste, you can add herbs. Don't be afraid to add various spices, the main thing is not to overdo it. For such dishes, you can roll up the minced meat in advance and freeze it.

Shell pasta should be large and made from durum wheat. Then they won’t spread out, and the dish will look much more beautiful, and therefore more appetizing.

After preparing the minced meat, you can start stuffing. For convenience, you can place the shell on your palm and use a teaspoon to fill it with minced meat. On average, one spoon of minced meat fits into one shell. During cooking, the pasta will increase in volume and the minced meat will shrink, so it is better to fill the shell completely to the top.

To cook in a multicooker, you first need to prepare a bowl. Lubricate generously with butter so that the pasta with minced meat does not burn during cooking. Let's start laying out the shells. Carefully lay out the products in one layer, one after another, along the bottom, then, if necessary, lay out a second layer.

Pour the water slowly and carefully, trying not to touch the shells. It will be most convenient to pour along the edge, then all the stuffed pasta will remain in place and will be evenly filled with water. Add salt to the water and put Bay leaf.

On the multicooker program panel, set the “baking” mode and wait until the water boils. After the water has boiled, you need to let the shells cook for 10-15 minutes. The most important thing is that they are not overcooked, you can even make them a little hard, they will quickly “reach” hot water. During cooking, you must periodically open the lid and make sure that the water does not boil away. There is no need to stir them; they will cook well, even if you cook them in two or three layers.

In addition to the slow cooker, such shells can also be prepared in regular saucepan on gas, the main thing is not to let the minced meat fall out of the shell, the sequence will be the same as with a multicooker. First you need to lay out the shells, then add water. With one difference, after the water has boiled, you need to reduce the heat. Let the shells cook in slightly boiling water.

After the shells are cooked, you can serve them to the table. Pleasant aroma so similar to homemade dumplings, it will quickly gather the whole family in the kitchen, and your favorite sauce, sour cream or ketchup with mayonnaise will give the dish its own special taste. Such a simple recipe will save you when you have very little time to cook, but want something unusual.

Bon appetit.

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.

Usually, pasta To do this, boil it in salted water or steam it, and then put it in the oven. Most popular recipe Cannelloni is stuffed pasta minced meat with 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, 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.
Yolk chicken egg- 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 and place the pasta on it. curd filling, 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.
Onion- 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 vegetable oil over 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 on deep baking tray, placing tightly. Pour 0.5 tbsp onto the bottom. water.
Take pasta tubes and fill with minced meat. Place fried food on top vegetable mixture and add the second 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 into a heavy, deep frying pan olive oil and cut thin garlic petals into it, being careful not to let it turn 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.
Transfer the stuffed pasta into a deep dish glassware or an iron baking sheet, pour the sauce over it 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 Will definitely 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.

Stuffed shell pasta is a complete hot dish that is suitable for family lunch or dinner, get-togethers with friends and even for festive feast. Stuffed shells with minced meat are easy to prepare and the dish turns out very tasty and satisfying. You can bake shells in portioned ceramic forms, then the dish will not lose its shape when serving.

To prepare the dish, use large pasta in the shape of shells; you can buy them in any supermarket. It is better to use pasta made from durum wheat; it is healthier and holds its shape better after boiling. As a filling, you can use not only minced meat, but also fried or baked vegetables, mushrooms, and chopped seafood. In any case, it will turn out very tasty. This dish reminds me of lasagna in taste, but the dish is much easier to prepare.

Taste Info Pasta and pasta

Ingredients

Pasta “Shells” - 13-15 pcs.;
Minced meat – 300 g;
Onion – 1 pc.;
Garlic – 2 cloves;
Tomato juice – 300 ml;
Hard cheese– 100 g;
Salt, pepper - to taste.

How to cook stuffed pasta shells with minced meat

You can use any minced meat – chicken, pork, pork and beef. Salt and pepper the minced meat to taste; you can also add your favorite spices - basil, oregano, ground paprika. Place the minced meat in a frying pan and fry over medium heat until cooked through. You need to stir frequently so that the minced meat does not turn into one big cutlet, but remained crumbly.

Place the finished minced meat into a deep bowl. Grate the hard cheese on a coarse grater and divide into two unequal parts. Add most of the cheese to the fried minced meat and mix well. For juiciness, you can also add one egg.

The mass should be as homogeneous as possible. It will be better if you mix the filling while the minced meat is still hot, then the cheese will melt immediately.

Boil the shell pasta until half cooked. Usually the manufacturer gives cooking instructions on the package, but I recommend cooking alone in a simple way– place the pasta in boiling salted water, bring to a boil and remove from heat. Stir the pasta, cover the pan and leave for 10 minutes. From time to time you can stir the pasta so that it does not stick together, but if the pasta is from hard varieties, then during this cooking it will certainly not stick together. Then drain the pasta in a colander and cool slightly. Fill each shell with the prepared cheese and meat filling.

Prepare tomato sauce. To do this, finely chop the onion and garlic. Place them in a frying pan and sauté over medium heat until translucent.

Then pour in tomato juice, add a little salt and simmer over low heat until thick (about 10-15 minutes, depending on the thickness of the juice). If tomato juice is very acidic, you can add 1 tbsp. Sahara.

Coat the bottom of the baking dish with about half the tomato sauce. This will make the dish more juicy and prevent the shells from burning.

Place everything tightly together stuffed shells.

Top with the remaining tomato sauce. Please note that there must be a lot of sauce to ready dish had a bright rich taste and an even richer aroma.

Sprinkle the dish with the remaining grated cheese.

Preheat the oven to 170 degrees and place the mold in it for 20-30 minutes. The cheese will melt and form a beautiful, delicious crust, under which a whole mass of flavors was hidden - from delicate meat filling to a bright tomato sauce.

Serve the stuffed pasta shells in the same form in which you cooked or transfer to serving plates. Most delicious dish It will be hot, so immediately after cooking, call everyone to the table.

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

Pasta in the form large shells in Italy they call it “colciglioni”. The shape of the shells is such that they are very convenient to fill. various fillings. And 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 better taste vegetables (onions, garlic, carrots, tomatoes), mushrooms, 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 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 some to the sauce cold water 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. Rub on fine grater carrots and garlic, 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 taste;
vegetable oil for frying.