Yesterday I caught my eye in the store with shell pasta (for stuffing), I’ve been wanting to cook it for a long time, but we rarely have them on the shelves in our nearby stores.
I decided to stuff them in the classic way, this is minced meat. The minced meat can be whatever you prefer. I had lean pork, and I made minced meat from it.
Here are the ingredients we will need:
If the tomato is large, you need to take half, otherwise it will give a lot of juice.
You also choose seasonings to your taste, I took meat seasoning, a mixture of peppers, a mixture of dried herbs, salt and fresh dill.
First you need to put boiling water on the fire to boil the pasta until half cooked.
While the water is boiling, prepare the minced meat for the filling.
Place the minced meat in a deep frying pan, add water and begin to simmer over medium heat.
We cut the onions there and send them to the minced meat.
Next, finely grate the carrots and garlic, and also put them in a frying pan.
Next, remove the skin from the tomatoes and chop. Chop the dill and put everything into minced meat.
We also put all types of spices and salt into the minced meat, but leave 1/4 of the spices and salt for the sauce.
Mix the minced meat for the filling and simmer until all the moisture has evaporated.
By this time, the water for the pasta has boiled, put half a pack (250g) into the water, it’s better to put the shells one at a time so they don’t stick together, and you can add 2 tbsp to the water. l. vegetable oil, the same way as spaghetti is cooked, so that it does not stick together.
While you have time, you can make the sauce and grate the cheese.
For the sauce, take 3 tbsp. l. tomato ketchup (preferably sweet), you can also take tomato paste, it will work even better, 3 tbsp. l. sour cream (can be replaced with mayonnaise), finely chop or squeeze garlic (1 clove) into the sauce, and add all the remaining spices and salt to it (if you use mayonnaise instead of sour cream, then you no longer need to put salt in the sauce). Mix everything and the sauce for the shells is ready.
Grate the cheese on a fine or medium grater.
By this time, discard the pasta and let it cool; it’s better not to rinse it, otherwise there will be a lot of water inside. After the pasta has cooled, it is ready to be stuffed with filling.
The minced meat for filling is also ready, add 1 tbsp. l. or 2 tbsp. l. sour cream, if it turns out too dry, mix.
Now all the ingredients for preparing the dish are ready, and we begin to stuff the shell pasta. We stuff them not very tightly, put 1.5 - 2 tsp in one shell. fillings and place in a baking dish.
My shapes are small, I made them in two molds.
Next, pour a little sauce onto each shell, about half a teaspoon.
Add water to the remaining sauce until it becomes liquid and pour into molds so that the bottom is covered, approximately 0.5 to 1 cm.
Sprinkle shells with cheese.
Place in the oven for 20 minutes at 180 degrees until a golden crust forms on top.
You can pour the sauce over all the pasta, depending on your preference, then they will turn out softer. But in our family they like it this way, it turns out they are juicy on the bottom, the filling is also juicy, and the crust is on top.
The stuffed shell pasta is ready.
Here they are in cross section.
Bon appetit)))
Cooking time: PT01H00M 1 h.
Let's diversify the menu - today for lunch there is a wonderful hearty dish: stuffed pasta shells with minced meat, the recipe with a photo in the oven is attached step by step for clarity.
Pasta in the form of shells, baked in the oven, will be a wonderful lunch or dinner for the whole family. Especially if they are prepared with minced meat filling under a delicious and aromatic cheese crust. This dish has Italian roots, but has long since settled among our housewives and has changed greatly. For its preparation, only readily available ingredients are used. The taste is incomparable!
It is best to bake such shells in a small form. The pasta should lie tightly to each other and always with the filling facing up. You don’t have to use mayonnaise for greasing, but it makes the dish more delicate in taste.
Check out more delicious recipes: beautiful, satisfying and festive!
Shell pasta - 200 g;
minced meat - 200 g;
onion - 1 pc.;
carrots - 1 pc.;
hard cheese - 150 g;
mayonnaise - 100 g;
salt - 1 tsp;
ground black pepper - 0.5 tsp;
sunflower oil - 1 tbsp. L.
Preparation of stuffed pasta:
1. First you need to prepare the vegetables. Carrots should be washed, thoroughly removed from dirt, and grated using a fine grater. The onion needs to be peeled and finely chopped.
2. Combine minced meat, onions and carrots in a frying pan. Minced meat is best taken from juicy pork. With it, the filling will turn out juicy and incredibly tasty.
3. Add table salt and a little ground black pepper to the pan. Pour in vegetable oil. Leave a couple of drops of oil to lubricate the mold.
4. Fry over medium heat until half cooked. The minced meat should not be too dry.
5. The shells must be boiled until half cooked in lightly salted water. Drain the liquid.
6. Each shell-shaped pasta should be filled with minced meat prepared in advance. There is no need to stuff them too tightly with filling. Place tightly together in the mold.
7. Grease the surface with mayonnaise. For convenience, you can use a pastry brush.
8. Grate hard cheese on a coarse grater. Spread it in a thick layer over the surface of the mayonnaise.
9. Bake the shells with filling in an oven preheated to 180 degrees. It will take 15-20 minutes to prepare. During this time, the cheese will melt, combine with mayonnaise and bake in the form of an appetizing golden crust.
We prepared shells stuffed pasta with minced meat for our household. This dish does not require any additional side dish. It can be served with fresh herbs. Invite the family to the table, treat them, bon appetit!
- 25-30 large shells (pasta);
- 4 boneless, skinless chicken thighs;
- 400 g champignons (August);
- 1 onion;
- 200 g grated cheese (mixture);
- a small bunch of fresh dill;
- 1 egg;
- 1.5 cups cream (25%);
- 3 cloves of garlic;
- 1 tbsp. spoon of vegetable oil;
- 1 tablespoon butter;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Prepare all the ingredients: wash the chicken meat, pat dry with a towel and cut into small pieces. Peel and chop the onion, wash the herbs, peel and chop the mushrooms.
Heat a deep frying pan with a tablespoon of vegetable oil, place the onion there and fry it over moderate heat until coloured, stirring occasionally.
While the onions are frying, peel and chop the mushrooms, and when the onions are ready, add them to the pan.
Fry the onions and mushrooms together until the liquid released by the mushrooms has evaporated. Don't forget to stir.
Then add the shredded chicken to the pan (I used a sharp knife to chop it into small pieces, but I think you could shred it in a food processor too).
Fry everything together for about 15 minutes, stirring occasionally, and then season with salt and pepper to taste.
Cook for another 1-2 minutes, then transfer the roast to a bowl.
Bring a saucepan of water to a boil, add salt to taste and cook pasta al dente (follow package instructions if necessary). Drain when done, rinse and set aside to cool.
While our pasta is cooking, let's make the sauce. To do this, heat the pan over moderately low heat, add a tablespoon of butter and finely chopped garlic.
Fry for about 2 minutes (until fragrant), then pour the cream into the pan.
Pour in the oil left over from frying the chicken and mushrooms.
Add salt and pepper to taste.
And about half of the grated cheese.
Cook until the cheese melts, stirring occasionally, then turn off the heat and the sauce is ready.
Now let's finish preparing the filling. By this time, the chicken and mushroom mixture should have cooled a little. Add the rest of the grated cheese to it.
Add chopped dill here.
Break the egg and add it to the filling too.
Now mix everything well.
Turn on the oven and let it heat up to 180 degrees Celsius. Meanwhile, using a spoon to scoop out the filling, fill each shell with it.
Pour some sauce into the bottom of a baking dish (or small deep baking tray) and then arrange all the shells in the pan.
Pour the cheese sauce over the top, making sure it gets into each shell.
Cover the pan with foil and place in the oven for 30 minutes, then remove the foil and bake for another 15 minutes before removing the pan from the oven.
Serve the chicken and mushroom filled pasta with the cheese sauce.
Bon appetit!
To prepare an interesting dish from familiar products, use recipes for stuffed pasta. There are variations to choose from with meat and cheese fillings, ham and champignons, creamy and mushroom sauces, pesto and bechamel. With a variety of seasonings and different cooking methods. Choose which one you need.
You can prepare many different dishes from pasta. The Italians, for example, originally served them as dessert. However, they were not the first to come up with this dish. Even the ancient Egyptians prepared pasta for their deceased relatives, because flour products could be stored for so long. And the Chinese served this dish on the festive table as a symbol of longevity. According to one version, pasta gained popularity thanks to the army. Due to their light weight, they were convenient to transport on hikes, and they did not deteriorate for years.
The five most commonly used ingredients in stuffed pasta recipes are:
Simple recipe:
1. To prepare you will need Cannelloni pasta. They have a diameter that is well suited for stuffing.
2. Fry peeled and finely chopped onions and bell peppers.
3. Mix with minced meat and tomato paste. Add salt and ground black pepper.
4. Stuff the cannelloni tightly and place them in a baking dish.
5. Mix the cream with tomato paste and pour it over the pasta.
6. Bake in the oven for half an hour.
7. Remove, sprinkle with grated mozzarella and place back in the oven for a few minutes.
Five of the most nutritious stuffed pasta recipes:
Helpful Tips:
. To speed up the cooking process, pasta can be pre-cooked until half cooked.
. It is also recommended to add herbs and seasonings to the minced meat to taste.
. To reduce calories, you can use minced chicken or turkey instead of pork and beef.
Stuffed pasta shells are 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.
- 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.
- 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.
Stuffed shells with minced meat in sour cream sauce
Stuffed shells in the oven is 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.
- 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
Pasta shells with minced meat 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.
- 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 with bechamel sauce 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 richer and creamier. With bechamel, you can use almost any filling, since the sauce is universal.
- 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
Shells stuffed with chicken and mushrooms are a simple and tasty dish that doesn't 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.
- Fry the fillet, onions and mushrooms.
- Boil the shells.
- Add the filling, butter and cheese.
- Bake at 220 degrees for 15 minutes under foil.
Vegetarian stuffed pasta shells
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.
- 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
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.
- 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 shells in a slow cooker
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.
- Stuff the shells with minced meat.
- Place them in a bowl and add the pasta, cream and water.
- Cook in “Stew” for 40 minutes.
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