Pasta stuffed with minced meat without cooking. Pasta stuffed with minced meat

When it is necessary to impress not only with taste, but also appearance dishes, think of cannelloni or conchiglioni. This is a special kind Italian pasta in the form of thick tubes or shells. Pasta is stuffed with minced meat, mushrooms, vegetables, cheese, herbs, placed in a deep mold, poured with tomato or cream sauce and baked in the oven.

Before stuffing pasta, read the instructions on the package. Some varieties of pasta must be pre-boiled, others can be stuffed without pre-boiling.

Before you start cooking, watch this funny video.

Do you like naval pasta? Prepare for the holiday cannelloni stuffed with minced meat and bechamel sauce. If macaroni predominates in naval pasta, minced meat occupies a central place here. Thick tubes soaked in milk sauce are very tender, juicy, spicy.

You will have to tinker with the dish, but your efforts will be rewarded.

Ingredients for the recipe:

for stuffing:

cannelloni 12 pcs.
minced meat 1/2 kg.
tomatoes 1/2 kg.
onion 2 pcs.
garlic 3-5 cloves
hard cheese 150 g.
olive oil 50 ml.
Provencal herbs 1 teaspoon
pepper mixture 1/2 teaspoon
salt to taste

for the sauce:

milk 1 l.
butter 50 g.
flour 3 tbsp. spoons
nutmeg 1/4 teaspoon
salt, pepper to taste

Cooking method:

Prepare minced meat. Finely chop the onion and garlic, fry in olive oil until soft. Add minced meat, fry, stirring, about 10 minutes until it becomes grainy. While the minced meat is fried, scald the tomatoes with boiling water, peel and finely chop. Combine tomatoes with minced meat. Simmer everything together for 5-7 minutes. Add pepper, herbs, salt to taste. The filling should be juicy.
Prepare the bechamel sauce. To do this, melt the butter in a saucepan. Add flour and stir with a wooden spatula until smooth. Add milk, cook, stirring, until the sauce thickens (2-3 minutes). Salt, season with nutmeg and pepper.
Fill the cannelloni with minced meat. Fill the mold with half of the sauce. Lay the tubes on top of the sauce at a small distance from each other. Pour in the remaining milk sauce. Bake 30 minutes. Then remove, sprinkle with grated cheese and return to the oven for another 15 minutes.

Stuffed Canciglioni - perfect option For romantic dinner This is an exquisite, tasty, not heavy dish. It goes well with light white wine, conducive to romance.

Ingredients for the recipe:

shell pasta 12 pcs.
chicken breast(fillet) 1 PC.
champignons 6 pcs.
cherry tomatoes 10 pcs.
onion 1 pc.
garlic 1 large clove
frozen spinach 100 g
cream 1 cup
olive oil 50 ml.
mozzarella cheese 100 g
salt, ground pepper taste
green basil 3-4 branches

Cooking method:

Boil the canciglione as directed on the package.
Finely chop the garlic and onion. Fry in vegetable oil until transparent. Add finely chopped mushrooms. Roast until golden brown. Cut the fillet into small cubes, add to the pan with the mushrooms. Cook together, stirring, until the chicken is done.
If using cherry tomatoes, cut each tomato into 4 pieces or in half, cut regular tomatoes into small cubes. Add to roast. Salt and pepper the filling, add finely chopped basil.
Pour a little cream into the bottom of an ovenproof dish, put the stuffed canchillones, pour the remaining cream on top and sprinkle with grated cheese. Bake pasta in cream in the oven or cook on the stove with a lid until the cheese is melted.
Advice: Cooking time will be reduced if you use boiled chicken fillet.
Bechamel sauce can be used instead of cream. How to prepare the sauce is indicated in the previous recipe.

Stuffed pasta is easier and faster to prepare than it looks when you look at the finished dish. Choose pasta that does not need to be boiled. It is more convenient to stuff it. You can't go wrong with the amount of minced meat and pasta. Since the minced meat is not fried, the dish is low-fat, low-calorie.

Ingredients for the recipe:

large pasta 250 g.
minced meat 1/2 kg.
onion 1 pc.
garlic 2-3 cloves
ketchup 2 tbsp. spoons
seasonings for meatballs 1 teaspoon
salt to taste
cheese 150 g
bunch of basil

Cooking method:

Finely chop the onion and garlic with a blender. Mix with minced meat and ketchup. Season with salt, patty seasoning, or any other seasoning you like.
Place pasta in skillet. Pour 2 glasses hot water, close the lid. Bake in the oven for 25 minutes. The water should be absorbed by the paste. Sprinkle pasta with chopped basil and grated cheese. Bake until a delicious cheese crust forms.

Who doesn't love mushrooms in sour cream or cream sauce? Prepare cannelloni with curd-mushroom minced meat. The dish turns out to be unusually fragrant, with a delicate creamy taste.

Ingredients for the recipe:

cannelloni 250 g
champignons 200 g
cottage cheese 200 g
onion 1 pc.
parsley bunch
butter 30 g.
salt, pepper to taste
eggs 1 pc.
hard cheese 100 g
bechamel sauce 500 g

Cooking method:

Finely chop the onion, fry in butter until translucent. Add finely chopped mushrooms. Cook for 5 more minutes. Salt and pepper the mushrooms.
Rub into homogeneous mass cottage cheese, egg and chopped parsley. Combine cottage cheese and mushroom fry.
If the instructions on the package require the cannelloni to be boiled before use, follow the instructions. Prepare the béchamel sauce as described in the first recipe.
Pour half of the sauce into the mold. Start the tubes with minced meat. Put on the sauce. Pour in the remaining sauce, bake for 15 minutes at 200°C.

Cannelloni can be cooked in a slow cooker. Start them raw minced meat, pour cream and simmer in a slow cooker. The dish requires a minimum of your participation, it turns out tasty and tender.

Ingredients for the recipe:

For filling:

minced chicken 300 g
onion 1 pc.
semolina 1 st. spoon
suneli hops 1/2 teaspoon
salt to taste

for gravy:

onion 1 pc.
carrot 1 pc.
cream 500 ml.
vegetable oil 3 art. spoons
salt, pepper to taste

Cooking method:

For minced meat, finely chop the onion. Add onion, semolina, salt and seasonings to taste. Mix well.
Pour vegetable oil into the multicooker bowl. Fry in the "Baking" mode, without closing the lid, finely chopped onions and grated carrots.
Arrange the stuffed cannelloni on top of the roast. Fill with cream. Salt and pepper to taste. Set the "Extinguishing" mode, time 1.5 hours.

If you want to amaze not only with taste, but also with 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 lovers pasta 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 are a special kind of large-sized Italian pasta in the form of thick tubules 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 of heated 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 butter. Pour cream sauce and put in the oven to bake 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 melted butter or lay 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 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.
Lay out stuffed shells f form, lubricating 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-tubes stuffed with meat filling - a traditional dish Italian cuisine. Can be used for stuffing different kinds pasta, but traditionally they prefer special large pasta in the form of tubes - cannelloni.

Cannelloni with minced meat

Stuffed with meat stuffing with bechamel sauce with homemade tomato sauce with white wine pasta tubes It takes about an hour to prepare, but it turns out a very tasty and incredibly satisfying dish.

Ingredients:

Cannelloni (10-12 pieces);
Eggs (2 pcs.);
Olive oil (0.5 cup);
tomatoes in own juice(1 bank - 800 g);
Flour (4 tablespoons);
Butter (80 g);
Milk (500 ml);
Onion (2 pcs.);
White wine (1 glass);
Salt and ground pepper (to taste);
Minced meat (500 g);
Cheese (600 g);
Dried rosemary and sage (¼ teaspoon each).

Cooking:

Heat olive oil in a large frying pan. At the same time cut 1 onion into thin rings.
Put the minced meat and onion in a pan, add rosemary and sage, fry over medium heat until the minced meat is browned (it should become crumbly).
Pour half a glass of wine into the minced meat, add salt, and simmer everything over low heat until the wine has evaporated.
Prepare bechamel sauce. To do this, melt 50 g of butter in a small saucepan over medium heat.
Gradually adding flour, stir the mixture until smooth. Reduce fire to low.
Pour the milk into the sauce in small portions, without stopping stirring it. Bring the bechamel sauce to a boil, then cook for some more time until it thickens (stirring constantly!).
Pour the prepared sauce into the meat filling, mix thoroughly.
Separate 2 yolks from eggs, grate 300 g of cheese. Add these ingredients to the meat filling and mix again. The filling is ready.
Melt 30g butter in a saucepan over medium-low heat. On it, fry the onion on it (previously cut into thin rings) until the onion becomes transparent and soft.
Add 0.5 cups of white wine to the onion, make the fire quieter and simmer until the liquid has completely evaporated.
Peel the skin off the tomatoes, then cut into small cubes.
Pour the tomatoes into the onion along with the juice from the jar. Add salt and simmer everything for about 15 minutes.
Bring water to a boil in a large saucepan (lightly salt it).
Dip the pasta tubes in portions into boiling water and cook (about 3-5 minutes) - they should be undercooked (al dente). Immediately transfer the finished cannelloni with a slotted spoon into a container of cold water for just a few seconds, then remove and lay on a flat surface.
Turn on the oven to heat up to 200 degrees.
With a small spoon, put a little stuffing into each tube from one end. Use your finger to push the filling inside the tube so that the minced meat fills x tightly.
Arrange the stuffed cannelloni in a baking dish so that they cannot touch each other.
Pour cannelloni with tomato sauce and bake in the oven (about 5-7 minutes). At this time, grate the remaining cheese.
Sprinkle with the cannelloni cheese and return to the oven for about 7-10 more minutes until slightly golden.

Pasta prepared according to this recipe is designed for 6 servings.

For meat filling you can use different types of meat and even chicken fillet ( chicken stuffing must be mixed with ricotta cheese - then it will not be dry).
Cannelloni can not be pre-boiled, but cooked raw. In this version, in order for the pasta to soak, they are stuffed in advance. minced meat and leave in the refrigerator for several hours. Thus, they can be prepared for the future by freezing in the freezer.
When serving, baked tube pasta can be sprinkled with chopped herbs: parsley, fennel, basil, green onions.
In traditional Italian cuisine, when preparing Bechamel sauce, nutmeg is traditionally used (at the very end) - they give the taste of the dish spiciness and piquancy.

Pasta-tubes with minced meat - great option for gatherings with friends, an Italian party and, of course, for a hearty family dinner.

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

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 find a 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

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 of heated 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 the curd cheese - this is another option for stuffing pasta.

Take:

Pasta - 250 gr.
Chicken fillet - 400 gr.
Butter - 40 gr.
Olive oil - 15 gr.
Cream, 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 butter. 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 with 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.
The last touch remains - 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 of the cheese filling on top and pour over the sauce. Bake at 180°C for about half an hour.

Stuffed pasta rolls with minced meat and sour cream

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 chopped onion and sweet pepper there. 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 in haste, 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.

Stuffed pasta shells - one of the most delicious meals Italian cuisine. They are perfect for both lunch and dinner. And for the filling, almost any product is suitable.

Stuffed pasta - shells with minced meat

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

Required products:

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

Cooking process:

First you need to boil the conchiglioni, that is, pasta. It is not necessary to bring them to full readiness, hold them in water for half the specified time.
While they are cooking, make minced meat, mix it with chopped onions, add seasonings to your liking.
Fill the pasta with the meat mixture and put it in the cooking dish.
In another bowl, mix the tomato paste with a small amount plain water, you can salt or add other seasonings. Pour the shells with this sauce and put in an oven heated to 180 degrees for 30 minutes, and some time before the end of cooking, sprinkle with cheese on top.

In sour cream sauce

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

Required products:

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

Cooking process:

Macaroni should be cooked until cooked, but so that they are slightly firm.
In a bowl, mix the selected minced meat, with pre-chopped onions and any spices you wish.
We fill the shells with this mass, put them in a form, which should be with sides so that the sauce does not spill out.
We prepare the dressing: we combine sour cream with grated cheese, pour seasonings and pour pasta with this.
We keep in an oven preheated to 200 degrees, in time - about 25 minutes.

Pasta - shells stuffed with minced meat and pepper

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

Required products:

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

Cooking process:

First, bring the pasta and minced meat to readiness. We cook the shells in salt water, and fry the minced meat in a 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. Let it simmer for some time until it turns light brown. Pour this mixture over the meat.
We fill the shells with the meat mass, move them into the mold and proceed to the preparation of the sauce.
At this step, you can turn on the oven to heat up to 180 degrees. In a container, mix the tomato paste with sour cream and seasonings, pour pasta with this. Top everything with grated cheese. Cooking for about 20 minutes.

Delicate option with Bechamel sauce

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

Required products:

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

Cooking process:

Bring minced meat to readiness hot pan by mixing it with chopped onion. You can add any seasonings to your taste.
Put 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 the milk, put salt and pepper. Wait until the mass becomes thicker, pour in half of the grated cheese.
Fill the boiled shells with meat, put them in a mold. Pour the prepared sauce over the top and top with the remaining cheese.
Keep in an oven well preheated to 170 degrees for about 20 minutes.

Stuffing pasta - shells with mushrooms

If you do not want meat, then it is quite possible to replace it with mushrooms.

Required products:

one bulb;
200 grams of cheese;
shell packing;
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 onion and mushrooms, fry them in a pan.
In a bowl, combine tomato paste with sour cream, add seasonings.
Fill the finished pasta with a mixture of onions and mushrooms. We put it in the form and fill it with the prepared sauce.
Cover the top of the dish with grated cheese. Cook in the oven for about 20 minutes, setting the temperature to 170 degrees.

Vegetarian way with minced vegetables

An excellent recipe for those who do not eat meat at all. The dish turns out to be useful 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.
We put both types of cabbage to boil and, after they are ready, put them in a pan for light frying. In the same place, bring the chopped onion and pepper to a beautiful color. Don't forget to add seasonings.
Grind everything that turned out to the state of minced meat and fill the pasta with this mass.
We remove the shells in the form, pour on top tomato juice 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;
about 400 grams of minced meat;
150 grams of cheese;
shell packing;
one bulb;
seasonings as desired.

Cooking process:

Add chopped onion and selected seasonings to the meat.
Pasta does not need to be brought to readiness, we immediately begin to fill them. Then put into a bowl.
Fill with a mixture of spices, sour cream and tomato paste. Add water so that the shells are completely covered with liquid.
We set the "Baking" mode for 30 minutes. When everything is ready, pour in the grated cheese.

How to stuff pasta - a few secrets

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

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

Required - the presence of sauce or filling. Products should be well soaked during baking. And, of course, cheese, because this is an Italian dish.