Large horns stuffed with minced meat in the oven. Pasta stuffed with minced meat and cheese in the oven. Pasta – shells stuffed with minced meat and pepper

Recipe for stuffed horns with Bechamel sauce and cheese, with step-by-step photos.

The proposed recipe will probably interest not only pasta lovers. Stuffed horns are very easy to prepare; the process does not require any special skills. Besides, they are tasty and unusual.

Ingredients:

Cones for filling – 200 g
Minced meat (pork + chicken) – 300-350 g
Egg – 1-2 pcs.
Hard cheese – 100 g
Salt
Pepper mixture
Basil (dried)
Butter
Sunflower oil
Parsley

Bechamel sauce:

Butter – 50 g
Milk – 500 ml
Flour – 2 tbsp. lie
Nutmeg
Salt
Pepper

Preparing stuffed horns

1. Boil large horns (special for stuffing) in salted water with the addition of sunflower oil. They must be cooked until half cooked. Drain in a colander and leave to cool slightly.

2. While the horns are cooling, you can start filling. For her, it is advisable to take a mixture of minced pork and chicken in equal proportions or as desired. Salt and pepper to taste, add basil.

3. Pour eggs into the minced meat.

4. Mix the minced meat thoroughly and beat a little. Its consistency should be fluffy and homogeneous.

5. Fill the cooled (or still warm) horns with minced meat. Place tightly together in a baking dish, pre-greased with butter.

6. Prepare bechamel sauce: melt butter in a frying pan, add flour and stir. Pour in the milk in small portions, stirring constantly to prevent lumps from forming.

Bring to a boil (the mixture should thicken a little). Add salt and pepper, add nutmeg, mix thoroughly.

Pour bechamel sauce over the stuffed horns and place in a preheated oven. Keep until ready, about 25-30 minutes at a temperature of 180-200 C.

7. Grate hard cheese. Remove the prepared stuffed horns and sprinkle with cheese. Place back in the oven for 5-10 minutes.

8. Tip: while cooking, you can cover the pan with foil and after adding the cheese, continue the process without it.

9. Serve the stuffed horns hot, sprinkled with chopped parsley.

Stuffed shell pasta is one of the most delicious dishes in Italian cuisine. They are ideal for both lunch and dinner. And almost any product is suitable for the filling.

Pasta shells with minced meat in the oven is a dish with a delicious taste that does not take much time.

Required Products:

about 400 grams of minced meat;
one onion;
packaging of pasta shells;
spices to taste;
two tablespoons of tomato paste;
100 grams of cheese.

Cooking process:

First you need to boil the conciglioni, that is, pasta. There is no need to bring them to full readiness; keep them in water for half the specified time.
While they are cooking, make the minced meat, mix it with chopped onion, add seasonings to your taste.
Fill the pasta with the resulting meat mixture and place it in the baking dish.
In another container, mix tomato paste with a small amount of plain water, you can add salt or other seasonings. Pour this sauce over the shells and place in an oven preheated to 180 degrees for 30 minutes, and some time before the end of cooking, sprinkle cheese on top.

In sour cream sauce

A delicate sauce that is great for large pasta shells. Any meat can be used as a filling.

Required Products:

a pack of shell pasta;
200 grams of sour cream;
one onion;
150 grams of cheese;
450 grams of any minced meat;
seasonings as desired.

Cooking process:

The pasta needs to be cooked until it is slightly firm.
In a bowl, mix the selected minced meat, pre-chopped onion and any spices you wish.
We fill the shells with this mixture and place them in a mold that should have sides so that the sauce does not spill out.
Prepare the dressing: combine sour cream with grated cheese, add seasonings and pour this over the pasta.
Keep in an oven preheated to 200 degrees for about 25 minutes.

Pasta – shells stuffed with minced meat and pepper

It is advisable to prepare the dish in separate portion forms, so it will better preserve its appearance.

Required Products:

150 grams of cheese;
450 grams of minced meat;
one sweet pepper and one egg;
a spoonful of tomato paste and sour cream;
bulb;
spices as desired;
a pack of shell pasta.

Cooking process:

First, bring the pasta and minced meat to readiness. Boil the shells in salted water and fry the minced meat in a frying pan.
Add the selected spices to the meat and beat in the egg.
We turn the onion into squares and the pepper into small strips. Keep it on the fire for some time until it turns light brown. Spread this mixture over the meat.
We fill the shells with the meat mass, move them into the mold and proceed to preparing the sauce.
At this step, you can turn on the oven to heat up to 180 degrees. In a container, mix tomato paste with sour cream and seasonings, pour it over the pasta. Top everything with grated cheese. Cook for about 20 minutes.

The most delicate option with Bechamel sauce

Bechamel sauce complements pasta dishes well. Try making stuffed shells with it.

Required Products:

approximately 400 grams of minced meat;
two tablespoons of butter;
about 100 grams of cheese;
packaging of shells;
three tablespoons of flour;
seasonings as desired;
bulb;
400 milliliters of milk.

Cooking process:

Bring the minced meat to readiness in a hot frying pan, mixing it with chopped onion. You can add any seasonings to your taste.
Set the shells to boil and start making the sauce. To do this, melt the butter, add flour, hold for a couple of minutes and pour in milk, add salt and pepper. Wait until the mixture becomes thicker, add half of the grated cheese.
Fill the boiled shells with meat and place them in the mold. Carefully pour the prepared sauce on top and lay out the remaining cheese.
Keep in a well-heated oven at 170 degrees for about 20 minutes.

Stuffing pasta shells with mushrooms

If you don’t want meat, you can easily replace it with mushrooms.

Required Products:

one onion;
200 grams of cheese;
packaging of shells;
500 grams of mushrooms;
two tablespoons of tomato paste and the same amount of sour cream;
seasonings as desired.

Cooking process:

We send the shells to boil. At this time, chop the onions and mushrooms and fry them in a frying pan.
In a bowl, combine tomato paste with sour cream, add seasonings.
Fill the finished pasta with a mixture of onions and mushrooms. Place in a mold and pour in the prepared sauce.
Cover the top of the dish with pre-grated cheese. Cook in the oven for about 20 minutes, setting the temperature to 170 degrees.

Vegetarian method with minced vegetables

An excellent recipe for those who do not eat meat at all. The dish turns out healthy and satisfying.

Required Products:

100 grams of broccoli and cauliflower;
one pepper and onion;
a pack of shells;
spices to your taste;
500 milliliters of tomato juice.

Cooking process:

You can immediately turn on the oven at 200 degrees to warm it up.
Let both types of cabbage cook and after they are ready put them in a frying pan for light frying. There we also bring the chopped onions and peppers to a beautiful color. Don't forget to add seasonings.
Grind everything that comes out into minced meat and fill the pasta with this mass.
Place the shells in a mold, pour tomato juice on top and cook for about 20 minutes. Add grated cheese if desired.

In a slow cooker

You can quickly cook shells in a slow cooker, and all products do not require pre-treatment.

Required Products:

sour cream and tomato paste - 2 tablespoons each;
approximately 400 grams of minced meat;
150 grams of cheese;
packaging of shells;
one onion;
seasonings as desired.

Cooking process:

Add chopped onion and selected seasonings to the meat.
There is no need to bring the pasta to readiness; we immediately start filling it. Then put it in a bowl.
Fill with a mixture of spices, sour cream and tomato paste. Add water until the shells are completely covered with liquid.
Set the “Baking” mode for 30 minutes. When everything is ready, add grated cheese.

How to stuff pasta correctly - a few secrets

To make conchiglioni deliciously, you need to know how to stuff pasta.

Portioned or disposable forms for cooking are ideal, then the pasta will retain its appearance and will not fall apart.

The presence of sauce or filling is a must. The products should be well soaked during baking. And, of course, cheese, because this is an Italian dish.

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!

Pasta dishes can look unusual if you serve pasta stuffed with different fillings. It can be meat, vegetable, mushroom, cheese, curd and even fruit. They are cooked in a frying pan, in the oven and in a slow cooker with sauces and cheese shavings.

Stuffed shells in sour cream sauce

Time: 1 hour
Number of servings: 5-6 persons.

When using any recipe for stuffed pasta where it will later be baked, do not cook the pasta completely. When cooking, add vegetable oil to the water so that the pasta does not stick together later.

Ingredients:

conciglioni (giant shells) – 1 pack;
minced meat (any) – 0.45 kg;
sour cream – 0.2 l;
onion – 1 pc.;
cheese (hard varieties) – 0.15 kg;
spices, seasonings.

Cooking method:

Boil the pasta until half cooked, discard in a colander.
Pass through a meat grinder or chop the onion with a blender. Mix with minced meat, spices, seasonings.
Fill the pasta with the resulting filling and place on an oiled baking sheet with high sides.
Mix sour cream with grated cheese, add aromatic herbs if desired. Pour sour cream sauce over the stuffed shells.
Bake in the oven at 200˚C for 25 minutes.

Pasta stuffed with minced meat and cheese in the oven

Time: 1 hour 10 minutes
Number of servings: 4 persons.
Difficulty: Easy for beginners.

You can prepare stuffed pasta in the oven from any large pasta. During the baking process, the pasta is soaked in the sauce, so add curry, oregano, and basil to it. This will make the dish more delicious.

Ingredients:

lumakoni (giant snails) – 16 pcs.;
minced meat (turkey) – 0.45 kg;
mozzarella – 0.24 kg;
onion – 1 pc.;
fresh tomato pulp puree – 2 tbsp;
tomato paste – 1 tbsp. l.;
oil (olive) – 3 tbsp. l.;
garlic cloves – 2 pcs.;
salt, pepper (black, ground), parsley.

Cooking method:

Cook the snails until al dente. Place on paper towels to dry slightly.
Heat 2 tbsp. l. oil, add chopped onion and ½ finely chopped garlic. Fry, stirring regularly, over medium heat.
Add minced meat, increase heat to maximum, fry for 10 minutes, stirring continuously. Fill the snails with it.
Add chopped parsley, tomato paste, half the grated cheese. Salt, pepper, stir. Remove the pan from the stove.
Mix tomato puree with the remaining oil and garlic. Divide in half.
Spread one part of the tomato sauce in an even layer on the baking sheet. Place the stuffed snails on top and then pour the remaining sauce over them.
Cover the dish with foil and place in the oven for 25 minutes at 200 degrees.
Then remove the foil, sprinkle with the remaining grated cheese, cook for another 5 minutes.

Tubes with bell pepper

Time: 1 hour.
Number of servings: 4 persons.
Difficulty: Easy for beginners.

Stuffed pasta is an Italian dish that uses conciglioni, lumaconi, cannelloni and other giant pasta. They are stuffed, both after partial boiling and raw.

Ingredients:

cannelloni – 0.25 kg;
minced meat (pork and beef) – 0.3 kg;
cheese (hard) – 0.15 kg;
garlic cloves – 4 pcs.;
pepper (Bulgarian), onion, tomato – 1 pc.;
oil (lean) – 2 tbsp. l.;
parsley, basil, rosemary, spices.

Cooking method:

Place cannelloni in boiling water and cook for 5 minutes. Rinse with cold water.
Place the minced meat on the heated oil, fry, stirring regularly, until cooked. Add spices and half the grated cheese. Stir, remove from heat. Next, stuff the pasta with meat filling.
Place chopped vegetables in a frying pan with heated oil: onion - in half rings, pepper - in strips, tomato - in cubes. After 7 minutes, add the garlic, passed through a press.
Place the stuffed cannelloni on an oiled baking sheet so that they do not touch each other. Spread the vegetable sauce on top and sprinkle with the remaining grated cheese.
Bake the stuffed cannelloni for 20 minutes at 180 degrees.

Fillini with bechamel sauce

Time: 1 hour 15 minutes
Number of servings: 3-4 persons.
Difficulty: Easy for beginners.

To prepare stuffed pasta, it is recommended to use minced pork and beef, but chicken will also work. It’s better to twist it yourself by choosing quality meat.

Ingredients:

pasta (giant) – 20 pcs.;
minced meat – ½ kg;
mushrooms – 0.15 kg;
onions – 2 pcs.;
butter (butter) – 50 g;
flour – 5 tbsp. l.;
milk – 0.2 l;
breadcrumbs - 3 tbsp. l.;
salt, pepper, nutmeg.

Cooking method:

Sauté the onion in hot vegetable oil until translucent, add finely chopped mushrooms. After 7-10 minutes, add minced meat, spices, and stir. Fry until done, stirring constantly.
Melt the butter in a frying pan, add flour and salt. Pour in the milk and simmer over low heat, stirring constantly until it thickens.
Boil the pasta until al dente, then stuff it with the filling and place it on an oiled baking sheet. Sprinkle with breadcrumbs and pour over bechamel sauce.
Bake in the oven at 180 degrees for half an hour.

Conchiglioni pasta in creamy sauce

Time: 2 hours 15 minutes
Number of servings: 4-5 persons.
Difficulty: Easy for beginners.

In this recipe, cottage cheese can be replaced with mushrooms, but then they should be fried along with the chicken.

Ingredients:

conciglioni – 0.25 kg;
chicken breast – 0.4 kg;
butter (butter) – 40 g;
cream (fat) – 2 tbsp.;
cheese (hard varieties) – 50 g;
egg – 1 pc.;
cheese (cream) – 0.3 kg;
cheese (curd) – 0.1 kg;
garlic cloves – 3 pcs.;
vinegar (wine or table) – 0.1 l;
oil (olive) – 0.5 tbsp.;
spices, seasonings.

Cooking method:

Mix vinegar with chopped garlic and olive oil. Marinate finely chopped breast in this mixture for 1 hour.
Then fry it, mix with curd cheese, egg, and spices.
Cook the pasta until half cooked. Fill with chicken and cheese mixture.
Melt the butter in a frying pan, pour in the cream, and let it boil. Add 2 types of grated cheese, simmer over low heat until they melt.
Place the stuffed conchiglioni on an oiled baking sheet, pour over the creamy sauce, and bake in the oven. Time - half an hour, temperature - 180 degrees.

Video

Today we will talk about one of the most famous dishes in our country - pasta with minced meat. It will probably be difficult to name at least one family in Russia that has not prepared it even once. This dish has earned great popularity due to its relative simplicity.

You just need to mix noodles, preferably simple noodles, with minced meat, season everything and add some vegetables. Everything is simple and uncomplicated, but both children and adults really like it.

In this article you will learn how to prepare this dish with minimal time and effort using completely different ingredients. At the same time, a completely unique, but at the same time unusually aromatic and very tasty dish will reach your table.

Classic recipe

At the moment you can find a huge number of different recipes for naval horns. However, it is the classic recipe, the one that came into our kitchens from our grandmothers, that has its own unique charm and combines everything ingenious - great taste, simplicity and speed of preparation, availability of all the necessary ingredients and even the impossibility of trying to spoil it.

How to cook horns with minced meat in the navy style:

How to cook horns with minced meat in tomato sauce

If you don’t want to eat simple noodles with minced meat, then this dish can be very successfully varied with tomato sauce. In fact, you don’t need to perform any complex manipulations here, just add a few simple vegetables. And preparing meat tomato sauce is quite simple and at home.

pasta – 200 g;
minced pork – 250 g;
garlic – 2 cloves;
onion – ½ piece;
tomato paste - 2 tablespoons. l.;
butter – 25 g;
vegetable oil - 1 table. l.;
basil, oregano, dill and parsley;
salt and pepper.

Cooking time: 45 minutes.

Calorie content: 269 Kcal.

Cooking horns with minced meat and tomato sauce in a frying pan is easy and simple:

Prepare fresh minced meat first. It is homemade minced meat that will be most suitable for this dish;
Peel and finely chop the onion and garlic. Pour vegetable oil into a deep frying pan and add a small slice of butter to it. The onion and garlic should be fried until a pleasant golden hue;
When the vegetables are ready, add the existing minced meat to them. For cooking, take a wooden spatula, because it will be easiest to break up any lumps that appear. The smaller these lumps are, the simpler and faster the preparation of minced meat will become;
Season the minced meat thoroughly with herbs and spices, and when it becomes crispy, add tomato paste. Mix everything well and pour a little broth into the frying pan to make the sauce more liquid. Stir everything constantly and cook for at least another ten minutes;
During this time, cook the pasta until al dente. Since they will still be boiling in the sauce, you should not overcook them too much. After this, add the horns to the sauce and mix everything together. Fry the mixture for another five minutes, then remove from the stove.

Recipe for making horns with minced chicken, vegetables and herbs

In order to diversify your diet and add extra vegetables to it, you can easily use this recipe. The amazingly harmonious combination of all the ingredients used will simply amaze you.

pasta – 200 g;
minced chicken – 180 g;
water – 1.5 l;
carrots – 1 piece;
onion – 1 piece;
sweet pepper – 1 piece;
tomatoes – 2 pcs;
garlic – 4 cloves;
basil, dried oregano;
fresh herbs: parsley, dill, cilantro - a bunch;
salt and pepper.

Cooking time: 45 minutes.

Calorie content: 325 Kcal.

How to cook horns with minced chicken, vegetables and herbs:

Prepare the tomatoes. Just scald them with boiling water, this will help remove unnecessary skin. After that, cut them into small cubes. Carrots can be either cut into small strips or grated. Bell peppers should be removed from seeds and also cut into strips. Peel and chop the onion. Do the same with garlic;
Now it's pasta time. Place a pan of salted water on the stove and bring it to a boil. After this, pour out the pasta and boil it until half cooked;
Place a deep saucepan and frying pan on the stove. In a preheated frying pan, fry the minced meat, alternately breaking up all the lumps, season everything and add salt. In a saucepan, you should first fry the onion a little, then add the carrots to it. Reduce heat to medium, then add pepper and garlic, and after a couple of minutes add tomatoes. Salt everything and add spices;
When the vegetables are cooked, put them in the minced meat and simmer a little. After this, add the prepared pasta, mix everything and simmer a little;
Prepare the greens: rinse them thoroughly and chop them quite finely. Sprinkle it over the cooked cones.

Pasta with minced fish and tomatoes

If you are not a big meat lover, then you can prepare an unusual dish if you simply replace the minced meat with fish. This will undoubtedly bring some variety to such an ordinary menu.

pasta – 200 g;
pangasius, salmon or hake fillet – 200 g;
onion – ½ piece;
tomato – 1 piece;
basil, dried oregano, salt and pepper.

Cooking time: 30 minutes.

Calorie content: 218 Kcal.

How to prepare horns with minced fish and tomatoes:

Pre-cook the pasta. Do the same as usual, but about a minute before the horns reach al dente, be sure to dip a bay leaf into the water;
The fish fillet should be cleaned of all bones and minced into mince using a meat grinder. It should be fried in a frying pan for several minutes, after which chopped tomato and spices with dry herbs are added;
Place the cooked pasta in the pan and stir everything. Add salt and seasonings if necessary. Cover everything with a lid and let the cones simmer for a few more minutes on the lowest temperature. After this, the dish can be served.

Stuffed pasta with filling

This dish is an excellent alternative to classic navy pasta. Cooking uses an oven, so you'll have time to step away from the stove.

snail pasta – 200 g;
minced beef – 350 g;
egg – ½ piece;
onion – ½ piece;
tomato – 1 piece;
hard cheese – 100 g;
dill - a couple of sprigs;
spices and salt.

Cooking time: 1 hour.

Calorie content: 188 Kcal.

How to cook stuffed horns with minced meat and cheese filling in the oven:

Prepare the ground beef. To do this, mix it with salt and spices in a deep bowl, then use an egg as a binder. Mix everything well and add grated cheese;
Lightly fry finely chopped onion until golden brown. It is also worth boiling the kettle at this stage;
Take large raw snails and stuff each of them tightly with minced meat. They should be placed on a baking sheet fairly close to each other. When they completely fill the entire bottom of the mold, place a layer of onion on the snails and pour boiling water over everything. Cut the tomatoes into circles and also place on top;
Bake everything in the oven for about forty minutes. Temperature – 200 degrees. Be sure to check everything for doneness before removing from the oven.

Quick multicooker dish option

To cook pasta in such a useful kitchen tool as a slow cooker, you don't need to know any special secrets. The dish will still turn out absolutely wonderful, because pasta prepared in this way is always well soaked in sauces, but does not become overcooked at all.

pasta – 200 g;
sour cream - 4 table. l.;
egg – 1 pc;
minced meat – 250 g;
onion – ½ piece;
water – 0.5 l;
carrots – 1 piece;
cheese – 200 g;
vegetable oil;
salt and pepper.

Cooking time: 1 hour 15 minutes.

Calorie content: 223 Kcal.

You need to prepare horns with minced meat and cheese in a slow cooker as follows:

Prepare the vegetables: grate the carrots, chop the onion into small cubes. You should also first grate the cheese on a coarse grater;
Add onion, salt and pepper, and egg to the minced meat. All this should be mixed well in a separate bowl;
Grease the bottom of the multicooker with oil and add sour cream. Place pasta and minced meat on top of it all. Mix everything and add water so that it completely covers all the pasta;
Turn everything on to the “Stew” mode and cook for about an hour. Five minutes before it’s ready, open the multicooker lid and add the cheese. Keep cooking. After this, the dish can be considered ready.

To create excellent horns with minced meat, be sure to use high-quality pasta; it is advisable that the packaging indicates the highest or first grade of wheat that was used for them;
Classic navy-style pasta is a fairly dry dish in texture, so it would be best to serve it with some kind of sauce - tomato, cream or many others.

Preparing horns with minced meat is not at all difficult and therefore the cooking process will not take much time from an already busy housewife. At the same time, such a wide variety of recipes will not allow this dish to become boring and boring.