How to properly stuff shell pasta. Stuffed pasta shells with minced meat in the oven and in a pan

Having a package of large pasta for stuffing and a little culinary fantasy, you can feed your family with a new dish every day. Each time it will taste different depending on the chosen filling.

Standard step by step recipe

If you are bored regular pasta as an ordinary dish, they can be made original and unusual. First, they must be boiled properly. Add a little salt, olive oil to boiling water and lower pasta into a saucepan. Then fill with minced meat.

200 g of shells;
200 g minced meat prepared with onions;
half a glass of cream (33%);
30 ml dry white wine;
half an onion head;
a small clove of garlic;
3 art. spoons of parmesan;
2 egg yolks;
30 grams of refined olive oil;
season with salt to taste.

The dish will take no more than 30 minutes. Its calorie content will be 245 kcal.

How to cook stuffed pasta shells with minced meat:

Boil the shells in salted water according to package directions.
While they are cooking, you need to chop the onion and prepare the minced meat;
Heat the oil in a frying pan, put a whole clove of garlic in it, remove it after 30 seconds. Fry the onion for 3 minutes, then pour the wine into the pan and evaporate it for half a minute;
Combine one egg yolk with cream and parmesan, pour the sauce into the pan. Bring to a boil over low heat;
Stuff the boiled shells with minced meat, put in the sauce, mix gently and simmer for 8 minutes;
Put the finished pasta on a plate, sprinkle with parmesan.

How to stuff pasta with minced meat and cheese

Pasta often becomes undeservedly disliked due to improper preparation. There are secrets here. Put shells only in salted water, adding olive oil.

300 g pasta;
200 g of any prepared minced meat;
20 ml soy sauce;
bulb;
60 grams of tomato paste;
50 grams of refined oil;
80 grams of grated cheese;
3 tomatoes.

Shells can be cooked in 40 minutes. In the finished dish, there are 276 kcal per 100 grams.

Finely chop the onion and fry in oil, add minced meat, tomato, soy sauce to it, simmer until minced meat is ready.

Boil macaroni separately, in a large amount of salted boiling water. Throw them away in a colander. After all the water has drained, you can start stuffing. Spoon the filling into each shell with a teaspoon.

Prepare a baking dish by greasing it with oil. Put stuffed pasta, sliced \u200b\u200btomato slices on them, sprinkle everything with grated cheese.

Heat up the oven. Put a dish in it, cook for 20 minutes. If not oven, you can use the stove, just make the minimum fire and cover the pan with a lid.

Stuffed pasta with minced meat in sauce in a slow cooker

In this recipe, the main thing is to cook homogeneous sauce. Boil dry shells or not - the choice is yours.

0.5 kg of ground beef;
300 g large shells for stuffing;
100 g bacon;
bulb;
medium carrot;
a small celery root;
0.5 kg mozzarella;

a liter of milk;
half a pack of oil;
100 grams of flour.

Stuffed shells will be ready in 45 minutes. One serving contains 299 kcal.

Chop the onion, bacon, carrot, celery root very finely. Put a piece of oil into the multicooker bowl, add all the prepared vegetables and turn on the “frying” function. Set time - 5 minutes;
Add minced meat to vegetables, mix and cook for 10 minutes;
Stuff dry shells with the resulting filling;
Prepare the sauce in a slow cooker. Melt a little butter in a container and mix it with flour, add hot milk in a thin stream. Boil all this mass in the “multi-cook” mode, 3 minutes will be enough;
Put the stuffed shells in the sauce, top with mozzarella slices. Cook 20 minutes. This dish looks beautiful and appetizing, and therefore it can even be put on the festive table.

How to cook stuffed shells with vegetables

Pasta can be cooked without minced meat turns out delicious too. To do this, boil the shells until al dente - ready-made pasta Soft on the surface but hard on the inside.

Then dump the shells into a colander and drain off the excess water. Do not rinse with cold water. After that, proceed to the most important moment - the preparation of the vegetable filling.

large shells - 200 g;
2 cauliflower florets;
2 broccoli florets;
carrot;
small zucchini;
a handful of green peas;
2 large tomatoes;
1 teaspoon minced garlic;
a pinch of basil;
salt and hot peppers- taste.

The total cooking time will be 35 minutes. In one portion - 230 kcal.

Boil half a pack of large shells;
Lightly boil cauliflower and broccoli, cut into pieces small cube. carrots, zucchini, fresh tomatoes cut into cubes and fry in oil. Add to them cauliflower, broccoli, a handful of peas, mix;
Fill the shells with the prepared filling;
Take tomatoes, dip them in boiling water and remove the skin from them. Then chop the tomatoes, sprinkle with chopped garlic, basil, salt and hot pepper;
After that, boiled shells filled with vegetable stuffing put in a frying pan, greased with oil, add cooked tomato sauce. Simmer for 15 minutes.

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How to cook a sweet dish

Sweet stuffed pasta shells with cottage cheese is a dish for quick breakfast. Everyone likes it, it tastes like dumplings.

250 grams of homemade cottage cheese;
egg;
40 sugar;
half a pack of shell pasta;
a pinch of regular salt.

Pasta with cottage cheese is cooked for 15 minutes. In 100 grams ready meal contains 210 kcal.

Boil the pasta according to the directions on the box. If there are more people who want to dine, just increase the number of shells;
Put the pasta to boil. At this time, take care of the filling. It is important that the curd filling is homogeneous. Therefore, it must be thoroughly rubbed, mixed with an egg, fine sugar;
When the shells are ready, put them on a plate and carefully stuff them with curd mass;
Put the pasta in a wide frying pan (or saucepan), add a little hot water, cover with a lid, simmer for several minutes, avoiding a rapid boil;
Remove the finished shells with a slotted spoon, put on a plate. Ready!
Serve hot, topped with sour cream butter, fruit syrup, honey or your favorite sweet sauce.

Cooking Notes

Shell Sauce Tips: Mix basil leaves with olive oil and parmesan, season with salt and pepper, if desired, add a crushed clove of garlic;
In order for the garlic to give its aroma to the oil, it must be put only in heated oil, removed after a few seconds, and only after that you can add fresh tomatoes or to own juice, chopped fresh basil and spices;
Pasta "shells" will turn out delicious and shiny if you add 20 grams of olive oil to a pot of water;
In order for the pasta to “cling” the sauce perfectly, they cannot be washed with water;
When stuffed shells are stewed in a pan, a little hot water should be added during cooking;
Cooking Tips curd filling: cottage cheese rub through a sieve, add fine sugar, chicken yolk, melted butter, a pinch of salt to it, mix all the ingredients well;
If you use frozen vegetables for stuffing, then you do not need to thaw them before cooking, put them in a frying pan and cover with a lid. In this case, frying vegetables will take less time;
Do not forget to put in the multicooker bowl along with stuffed shells cream sauce. With it, the dish will turn out very tender.

Do you want to amaze not only with taste, but also appearance- Cook stuffed pasta in the oven. You can invest anything in unusual large pasta products - minced meat, or just meat with various additions. It's easy to make and disappears from the table in minutes. To be convinced of this, it is enough to try everything - just once. Convinced? Then get down to business.

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

Cannelloni and conchiglioni - a special variety Italian pasta large size in the form of thick tubes or shells. And not so long ago, another interesting and suitable type of pasta for stuffing appeared - nests.

It’s not a problem to buy such pasta in our stores, it’s easy to cook, you just need to learn some tricky tricks and pick up good recipe for stuffing.

How to cook stuffed pasta in the oven

In fairness, it should be noted that for pasta stuffed in the oven, you can use any pasta products, not only 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 some that don't require it.

How to stuff pasta

Of all the toppings, 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, various sauces. Italians love the famous béchamel sauce.

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

Pasta stuffed with minced meat with bechamel sauce

Exquisite sauce will make any dish a masterpiece, you can see for yourself if you cook a 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 cups.
Flour - three to four tbsp. spoons.
Breadcrumbs for breading - 1 tbsp. spoon.
Provence herbs or other spices.

Step by step pasta recipe in the oven:

The pasta will cook quickly, so make sure to fill it first. Cut the onion, mushrooms (usually take champignons, they are the most affordable) and tomatoes. Smaller cut is desirable. Ideally, the skin should be removed from the tomatoes.
IN a small amount hot oil, fry the onion first, then send the mushrooms, minced meat and the last tomato to it alternately.
Fry everything together for a couple of minutes and then simmer under a covered lid until fully cooked. At the end of cooking, salt and fold the Provence herbs.
While the minced meat is cooking, cook the pasta, if necessary, until half cooked. Cool slightly and fill with filling.
Before laying out the pasta, grease the form first with oil, and then sprinkle with breadcrumbs. Arrange the cannelloni and top with the sauce. The baking time of pasta in the oven is twenty minutes at a temperature of 180 degrees.
You can make the béchamel sauce in advance, or make it quickly while the minced meat is stewed. I have already introduced you to the recipes for this great sauce, you can get acquainted with them. Therefore, I will briefly list your actions: 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.

creamy chicken stuffed pasta recipe

I really love this recipe, although it is quite troublesome. Sometimes, if there is a desire, I put mushrooms, but then I remove cottage cheese- this is another option for stuffing pasta.

Take:

Pasta - 250 gr.
Chicken fillet - 400 gr.
Butter - 40 gr.
Olive oil - 15 gr.
Cream, fatty - 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 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 - an hour. The marinade is made simply: mix all the ingredients - vinegar, oil and garlic. Boil pasta, grate cheese.
Fry marinated chicken in olive oil for 5-7 minutes.
We make the sauce: in a separate bowl, melt the butter, pour in the cream, spices and let it boil. Throw 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 pasta filling.
Stuff the pasta with the filling and place on a baking sheet, brushing it with oil. Pour in the cream sauce and bake in the oven at 180°C for 30 minutes.

Shells stuffed with minced meat and cheese in the oven

We speak Russian - shells, and in Italy it is conchiglioni, and you can stuff them very tasty, I especially like it when it is done with minced meat and cheese.

Take:

Shells - 250 gr.
Minced meat, any - 500 gr.
Bulb - 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 at the same time turn the onion with it, if not, then chop it. Salt the minced meat, add pepper, a couple of tablespoons of water and mix well.
Put the shells to boil. Boil them for three minutes, no more, so that they are not digested. Be sure to rinse immediately cold water so they don't stick together.
Fry minced meat in hot oil for 15 minutes along with onions and let cool.
While the minced meat is fried and the pasta is cooked, scald the tomatoes, remove the skin from them and cut into circles. Rub ¼ of the cheese from the total, and cut the rest into slices.
Stuff the shells with minced meat and place on a baking sheet, brushing it a little with oil. And on top, first cover with cheese slices, then with tomato slices, and sprinkle grated cheese on top.
Remained finishing touch- sprinkle with melted butter or spread out its pieces and it's time to send it to the oven.
Bake pasta at 200°C for half an hour.

Shells stuffed with cheese in the oven

This is a purely Italian version of stuffed pasta - adding cheese to any dish makes it incredibly tender and savory. Try making shells by stuffing them with three types of cheese and herbs. It won’t work out in three - take two or even one, just add the number of grams. The recipe can be adapted to our realities by taking 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.
Creamy little, pepper, parsley.

Preparation of stuffed shells:

Boil the shells until half cooked. The Italians call this state "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. Pepper and salt, put the parsley into the cheese mixture, cutting it as small as possible (set aside a small handful for the sauce).
Prepare the sauce: dilute the tomato with water so that the consistency of sour cream comes out, throw the rest of the parsley there, salt and pepper.
Stuff the shells with the cheese mixture, but be sure to leave a small portion of it.
Put the stuffed shells in a form, brushing it with oil and pouring a little tomato sauce on the bottom.
Spread the rest on top cheese filling and pour over the sauce. Bake at 180°C for about half an hour.

Stuffed pasta rolls with minced meat and sour cream

In Italy, they are cannellones, but we have just tubules - 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 each.
Cilantro - a few branches.
Sour cream - 100 ml.

Recipe for tubes:

Mix minced garlic, lemon juice, oregano and cumin in a bowl. And add the mixture to the minced meat. Send the chopped onion there and sweet pepper. Stir and fry for 15 minutes in a skillet. Cool down.
Boil pasta, cool and stuff with prepared minced meat.
Put on a greased baking sheet, pour sour cream diluted with water and sprinkle with cheese. Pasta is baked for half an hour, the temperature in the oven is 180 ° C.

Tubes stuffed with mushrooms - a recipe in the oven

The dish according to this recipe is prepared on hastily, 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 cooking tubules with mushrooms:

Chop the onion, cut the mushrooms and dill, rub the cheese. Weld the tubes.
Fry mushrooms with onions in half the oil (start with onions). When the mushrooms are almost cooked, salt, add dill and pepper.
It remains to add the cheese, quickly stir the mushroom mixture and sweat for a few minutes so that the cheese melts a little.
Fill the tubes with stuffing and put on a baking sheet, brushing it with the remaining butter. Baking time - 15 minutes at 180 ° C.

P.S. based on this recipe, you can bake pasta - tubules 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 is easy to do, and you will remember for a long time. I won't mind if you share your options for toppings, and, as always, my favorite Lazerson came to the rescue with his recipe. With love… Galina Nekrasova.

Pasta with minced meat can be cooked in different ways. It can be naval pasta, and spaghetti with bolognese sauce. Another interesting option- pasta stuffed with minced meat. Of course, for the preparation of this dish you need to choose certain types of pasta. Large shells are a good option.

pasta in shape large shells in Italy they are called "colchiglioni". The shape of the shells is such that it is very convenient to fill them. various fillings. And the most popular filling is minced meat.

You can take any stuffing for the filling. It can be made with beef, pork or chicken. You can use several types of meat for cooking 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 before filling with minced meat, as a rule, boil until half cooked. they should be a little stiff. After filling with stuffing, shells are stewed or baked in sauce. You can cook different sauces, tomato, creamy, 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 varieties wheat is dietary product. Of course, if you do not serve them with a fatty sauce.

Pasta "shells" stuffed with minced meat, cooked in a pan

The easiest way to cook stuffed shells is in a 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;
oil for frying;
salt, ground black pepper, thyme - to taste;
fresh herbs For decoration.

Pour 1.5 liters of water into a saucepan, bring to a boil. We put salt in boiling water and throw in shells. Cook for 4 minutes. The shells should become softer, but not cooked through. Drain the broth through a colander. And pour pasta with oil, mix. 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 pan until tender, adding a little water. Cooking, stirring constantly. Stuff the shells with minced meat.

Pour a little oil into a frying pan, fry thinly sliced \u200b\u200bonions on it. Then lay out the prepared stuffed shells and pour the sauce. To prepare the sauce, you need to mix sour cream with ketchup and flour. Then add some to the sauce. cold water to get the right consistency.

Cook the shells in a frying pan with a lid on for about 15 minutes. Make sure the sauce doesn't 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 a little oil into the pan, put finely chopped onion there, lightly fry. Then add the minced meat, stir, add a little water and simmer under the lid. We rub the carrots and garlic on a fine grater, send the vegetables to the pan, where the minced meat is cooked. After 5 minutes, we send the tomato, cut into small cubes, which was previously peeled, to the same place. Season the filling with salt and pepper to taste and cook uncovered until the excess liquid has evaporated.

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

Boil the shells in salted water until al dente, that is, they should remain slightly firm inside.

We clean the onions and carrots, grate them or chop them in a blender. Fry vegetables until soft. Mix fried vegetables with raw minced meat. Salt minced meat, season it with spices to taste. Fill pasta with minced meat and spread 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 of flour;
2 tablespoons of butter;
1 bunch of fresh dill;
salt, nutmeg taste;
vegetable oil for frying.

stuffed pasta shells are a complete hot dish that is suitable for family dinner or dinner, gatherings with friends and even for festive feast. Stuffed shells with minced meat are easy to prepare, the dish turns out to be very tasty and satisfying. You can bake shells in portioned ceramic molds, then the dish will not lose its shape when served.

For cooking, use large shell-shaped pasta, you can buy them at any supermarket. It is better to use durum wheat pasta, they are more useful and keep their shape better after boiling. As a filling, you can use not only minced meat, but also fried or baked vegetables, mushrooms, chopped seafood. In any case, it will turn out very tasty. This dish reminds me of lasagna in taste, but it is much easier to prepare the dish.

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

Minced meat can be taken any - chicken, pork, pork and beef. Salt and pepper the minced meat to taste, you can also add your favorite spices - basil, oregano, ground paprika. Put the minced meat in a pan and fry over medium heat until cooked. You need to stir often so that the minced meat does not turn into one big cutlet, but remains crumbly.

Transfer the prepared minced meat to a deep bowl. Grate hard cheese 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 stuffing is still hot, then the cheese will melt immediately.

Boil pasta "shells" until half cooked. Usually the manufacturer on the package gives cooking instructions, but I advise you to cook it alone. in a simple way- Send pasta to boiling salted water, bring to a boil and remove from heat. Stir the pasta, cover the pot with a lid and let sit for 10 minutes. You can stir the pasta from time to time so that it does not stick together, but if the pasta is durum, then in the process of such cooking it certainly will not stick together. Then fold the pasta into a colander, cool slightly. Fill each shell with the prepared cheese and meat filling.

Prepare the tomato sauce. To do this, finely chop the onion and garlic. Send them to the pan and sauté over medium heat until translucent.

Then pour in tomato juice, add a little salt and boil over low heat until thickened (about 10-15 minutes, depending on the density of the juice). If the tomato juice is highly acidic, then you can add 1 tbsp. Sahara.

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

Lay all the stuffed shells close together.

Top with the remaining tomato sauce. Please note that there should be a lot of sauce so that the finished dish has a bright rich taste and an even richer aroma.

Sprinkle the dish with the remaining grated cheese.

Preheat the oven to 170 degrees and send the form into it for 20-30 minutes. The cheese will melt and form a beautiful, appetizing crust, under which a whole lot of flavors are hidden - from delicate meat filling to bright tomato sauce.

Serve the stuffed shell pasta in the same way you cooked it or transfer it to serving bowls. Most delicious dish will be hot, so immediately after cooking, call everyone to the table.

With a pack of large stuffing pasta and a little culinary imagination, you can feed your family a new dish every day. Each time it will taste different depending on the chosen filling.

Standard step by step recipe

Ingredients	Quantity
shells -	200 g
minced meat prepared with onions -	200 g
cream (33%) -	half glass
dry white wine	30 ml
bulbs -	bulbs;
garlic -	small clove
grated parmesan -	3 art. spoons
egg yolks -	2 pcs.
refined olive oil	30 grams
salt -	taste
Cooking time: 30 minutes	Calories per 100 grams: 245 kcal

If you are tired of the usual pasta as an ordinary dish, you can make it original and unusual. First, they must be boiled properly. Add a little salt, olive oil to boiling water and lower the pasta into the pan. Then fill with minced meat.

How to cook stuffed pasta shells with minced meat:

Boil the shells in salted water according to package directions.
While they are cooking, you need to chop the onion and prepare the minced meat;
Heat the oil in a frying pan, put a whole clove of garlic in it, remove it after 30 seconds. Fry the onion for 3 minutes, then pour the wine into the pan and evaporate it for half a minute;
Combine one egg yolk with cream and parmesan, pour the sauce into the pan. Bring to a boil over low heat;
Stuff the boiled shells with minced meat, put in the sauce, mix gently and simmer for 8 minutes;
Put the finished pasta on a plate, sprinkle with parmesan.

How to stuff pasta with minced meat and cheese

Pasta often becomes undeservedly disliked due to improper preparation. There are secrets here. Put shells only in salted water, adding olive oil.

You will need:

300 g pasta;
200 g of any prepared minced meat;
20 ml soy sauce;
bulb;
60 grams of tomato paste;
50 grams of refined oil;
80 grams of grated cheese;
3 tomatoes.

Shells can be cooked in 40 minutes. In the finished dish, there are 276 kcal per 100 grams.

Cooking:

Step 1

Finely chop the onion and fry in oil, add minced meat, tomato, soy sauce to it, simmer until minced meat is ready.

Step 2

Step 3

Prepare a baking dish by greasing it with oil. Put stuffed pasta, sliced \u200b\u200btomato slices on them, sprinkle everything with grated cheese.

Step 4

Heat up the oven. Put a dish in it, cook for 20 minutes. If there is no oven, you can use the stove, just make the minimum fire and cover the pan with a lid.

Stuffed pasta with minced meat in sauce in a slow cooker

In this recipe, the main thing is to prepare a homogeneous sauce. Boil dry shells or not - the choice is yours.

You will need:

For sauce:

a liter of milk;
half a pack of oil;
100 grams of flour.

Stuffed shells will be ready in 45 minutes. One serving contains 299 kcal.

Cooking:

Chop the onion, bacon, carrot, celery root very finely. Put a piece of oil into the multicooker bowl, add all the prepared vegetables and turn on the “frying” function. Set time - 5 minutes;
Add minced meat to vegetables, mix and cook for 10 minutes;
Stuff dry shells with the resulting filling;
Prepare the sauce in a slow cooker. Melt a little butter in a container and mix it with flour, add hot milk in a thin stream. Boil all this mass in the “multi-cook” mode, 3 minutes will be enough;
Put the stuffed shells in the sauce, top with mozzarella slices. Cook 20 minutes. This dish looks beautiful and appetizing, and therefore it can even be put on the festive table.

How to cook stuffed shells with vegetables

Pasta can be cooked without minced meat, it turns out delicious too. To do this, boil the shells until al dente - ready-made pasta is soft on the surface, but harsh on the inside.

Then dump the shells into a colander and drain off the excess water. Do not rinse with cold water. After that, proceed to the most important moment - the preparation of the vegetable filling.

You will need:

The total cooking time will be 35 minutes. In one portion - 230 kcal.

Cooking:

Boil half a pack of large shells;
Lightly boil the cauliflower and broccoli, cut into small cubes. Cut carrots, zucchini, fresh tomatoes into cubes and fry in oil. Add cauliflower, broccoli, a handful of peas to them, mix;
Fill the shells with the prepared filling;
Take tomatoes, dip them in boiling water and remove the skin from them. Then chop the tomatoes, sprinkle with chopped garlic, basil, salt and hot pepper;
After that, put the boiled shells filled with vegetable filling in a frying pan, greased with oil, add the prepared tomato sauce. Simmer for 15 minutes.

How to cook a sweet dish

Sweet stuffed pasta shells with cottage cheese is a dish for a quick breakfast. Everyone likes it, it tastes like dumplings.

Ingredients:

250 grams of homemade cottage cheese;
egg;
40 sugar;
half a pack of shell pasta;
a pinch of regular salt.

Pasta with cottage cheese is cooked for 15 minutes. 100 grams of the finished dish contains 210 kcal.

Cooking:

Boil the pasta according to the directions on the box. If there are more people who want to dine, just increase the number of shells;
Put the pasta to boil. At this time, take care of the filling. It is important that the curd filling is homogeneous. Therefore, it must be thoroughly rubbed, mixed with an egg, fine sugar;
When the shells are ready, put them on a plate and carefully stuff them with curd mass;
Put the pasta in a wide frying pan (or stewpan), add a little hot water, cover with a lid, simmer for several minutes, avoiding a violent boil;
Remove the finished shells with a slotted spoon, put on a plate. Ready!
Serve hot, drizzle with sour cream, butter, fruit syrup, honey or your favorite sweet sauce.

Cooking Notes

Tips for making the shell sauce: toss basil leaves with olive oil and parmesan, season with salt and pepper, add minced garlic clove if desired;
In order for the garlic to give its aroma to the oil, it must be put only in heated oil, removed after a few seconds, and only after that you can add fresh tomatoes or in their own juice, chopped fresh basil and spices;
Pasta "shells" will turn out delicious and shiny if you add 20 grams of olive oil to a pot of water;
In order for the pasta to “cling” the sauce perfectly, they cannot be washed with water;
When stuffed shells are stewed in a pan, a little hot water should be added during cooking;
Tips for preparing cottage cheese filling: rub homemade cottage cheese through a sieve, add fine sugar, chicken yolk, melted butter, a pinch of salt to it, mix all the ingredients well;
If you use frozen vegetables for stuffing, then you do not need to thaw them before cooking, put them in a frying pan and cover with a lid. In this case, frying vegetables will take less time;
Don't forget to put the creamy sauce in the bowl of the multicooker along with the stuffed shells. With it, the dish will turn out very tender.

Bon appetit!