How to make delicious pasta. sardine pasta recipe

Pasta is a simple, affordable and beloved product by many. How to cook pasta? They can be prepared as a separate dish, and as a side dish for meat or vegetables. Healthier and tastier pasta durum varieties wheat. There is an opinion that you can get fat from pasta, but there is not a single gram of fat in pasta. Excess weight comes not from pasta, but from fatty meat sauces that are added to them. If you cook pasta with vegetable sauce you can even lose weight without feeling hungry.

Benefits of pasta:

How to cook pasta? HOW TO COOK PASTA?

Some simple rules will help to cook pasta correctly:

· For one person enough 100 gr. pasta that doubles in size or more when cooked.

100 gr. pasta needs to be boiled in 1 liter of water - if less, then they will stick together.

· Fill the pot with water to ?.

Salt water, 10 gr. salt per liter of water.

Once the water boils, lower the pasta.

· long pasta no need to break, lower one end into the pan, and lightly press on the protruding ends so that they gradually sink into the water.

Reduce the heat so that the water boils slowly, until the pasta is fully cooked.

· Do not cover the pot with a lid.

Stir pasta several times during cooking.

Cooking time is usually indicated on the packaging. How do you know when pasta is ready? small pasta you can try - they should be soft. Long pasta is harder to taste. There is another way: hook one pasta with a fork and wind it around the fork. If it lies softly on the fork, then it is ready, and if it does not adhere to the fork, you need to cook a little more.

Turn off the heat, cover the pan with a lid, after 2 minutes you need to drain the water.

It is better not to wash pasta with water - the taste worsens, vitamins are lost. The only plus of washed pasta is beautiful appearance.

Add sauce to pasta and heat through. Bon appetit!

How to cook pasta? PASTA - RECIPES:

How to cook naval pasta:

For one serving you will need: 1 small onion, 100-150 g of meat, 1 small carrot, salt and pepper to taste, 100 g of pasta (horns).

In a saucepan or deep frying pan, fry the onion, add the meat cut into small pieces (pork, beef or chicken), fry lightly, then put the carrots, cut into slices and also fry a little. Pour boiling water 1 cm above the level of the meat, salt and pepper to taste, simmer over low heat until the meat is ready. Then, pour pasta (horns) on top of the meat, pour boiling water 2 cm above the pasta level, stir and simmer until the pasta is ready. You can add water as needed. Delicious!

How to cook minced pasta:

In a deep frying pan, fry finely chopped onions (1-2 heads), then put chopped meat(150-200 g) and also fry, add 1 processed cheese OK pieces, tomato sauce And hot water to the consistency of sour cream. Then you need to salt, pepper, add 2-3 cloves of chopped garlic and let it boil. Divide the boiled pasta among bowls and pour over the gravy. You can put the pasta in the sauce, mix, and then arrange on plates. Who likes it!

How to cook Hawaiian pasta:

Ingredients: 1 head of onion, 2 tbsp. tablespoons of vegetable oil, 400-500 g of turkey meat, 1 tsp. pepper and salt, 100-150 g of tomato sauce and 1 package pasta.

In a cauldron in vegetable oil, fry the chopped onion, add the turkey meat cut into pieces, lightly fry, salt, pepper, put the tomato sauce, stew a little. Then pour boiling water (so that the meat is covered with water) and simmer until tender. Boil pasta and serve with sauce.

How to cook Pasta with cheese:

There are several options for making macaroni and cheese.

1. Boil pasta, put butter in them, sprinkle with finely grated cheese.

2. Quickly season the boiled pasta with butter, grated cheese and mix. Let stand for 5 minutes to melt the cheese, mix again and you can eat.

3. Boil pasta in salted water and rinse. Heat the butter in a frying pan, add pasta and fry lightly. Add melted cheese, tomato sauce, mix and heat everything well. Put on a plate and sprinkle with grated hard cheese. This will require: pasta, processed cheese, 50 g of butter and hard cheese, 1-2 tbsp. spoons of tomato sauce.

How to cook pasta with sausages:

Cut the sausages into slices and fry butter. Add cream and mustard, mix, warm over low heat. Put the boiled pasta into the sauce, mix and serve. Or arrange the boiled pasta on plates and pour over the sauce.

Ingredients: 1/3 of a package of pasta, 4 sausages, 100-150 g of cheese, half a glass of cream, 1 tbsp. a spoonful of mustard, 50 g of butter.

How to cook pasta with cottage cheese and lard in Ukrainian:

Ingredients: pasta - 250 g, smoked lard- 150 g, cottage cheese - 1 pack, butter - 1 tbsp. spoon, salt and pepper to taste, herbs.

Melt the smoked lard in a frying pan, pepper, put boiled and seasoned with butter pasta, cottage cheese, mix, salt, if necessary, and heat. Place on a plate and sprinkle with fresh dill.

How to cook pasta - macaroni and cheese casserole:

Ingredients: 250 g pasta, 50 g butter, 3 eggs, 2 tbsp. spoons of sour cream, half a glass of grated hard cheese, 15 g of ground crackers, 1 tbsp. a spoonful of milk, salt to taste.

Drizzle boiled pasta with butter. Then, grind the yolks of 2 eggs with salt, add sour cream, cheese and mix with pasta. Beat the whites of 2 eggs, pour into the pasta and mix. Put all this mass in a greased and sprinkled with breadcrumbs form, pour beaten egg with milk on top, sprinkle with breadcrumbs and bake in the oven until golden brown. Brush with butter and eat.

How to cook pasta - noodles:

For this very simple and tasty dish, even yesterday cooked pasta is suitable. You just need to add to them an egg beaten with milk (the number of eggs and milk depends on the amount of remaining pasta) and salt. Spread this mixture on hot pan, greased with oil, close the lid and heat over low heat until the eggs are ready. If desired, you can bake in the oven. Approximate ratio of products: 250 g of pasta, 1 egg, half a glass of milk, salt to taste. This dish can be made sweet by adding 2 tbsp. spoons of sugar.

How to cookpastafried:

Kazakh dish "Dym-lyama": heat the oil in a cauldron, put dry pasta and fry them until golden brown. Then put chopped onions, carrots, potatoes, other vegetables, spices: cilantro, zira and pour hot water 1-2 cm above the level of vegetables. Close the cauldron with a lid and simmer over low heat for 20-30 minutes.

How to cook sweet pasta:

Cooked pasta season with butter, sprinkle with sugar.

How to cook pasta with sour cream cheese sauce:

Preparation of the sauce: melt the grated cheese and butter in a water bath, add the beaten egg, stirring constantly, then pour in the sour cream. Boil the sauce for 10 minutes.

Pour cooked pasta with delicious sauce!

How to cook pasta with ketchup:

Put butter in boiled pasta, pour over with ketchup, serve greens. you can cook at home, which is tastier and healthier than store-bought.

Bon appetit!

Useful articles on the topic "Healthy Eating":

In ancient Roman cookbook, whose age was determined by experts as the first century BC, there are already recipes for making pasta. Probably since then, Italy has become a leader in pasta cuisine and a Mecca for pasta lovers. Let's discuss how to cook delicious pasta, or rather, pasta, as the Italians called it, in order to enjoy and benefit, not to spoil the figure and create a varied menu.

Italian pasta and its types

In recent years, in Italy, pasta is called not only pasta (a dry product for cooking) and dishes from them, but many flour products, among them two types with filling are widely known:

Ravioli- similar to Russian or vareniki, but, in addition to the hot dish, in Italy there are dessert ravioli with berries and fruits.
Tortellini- small dumplings unleavened dough with meat, cheese and vegetables.

Pasta also includes large, large products:

Lausagna- a multi-layered dish of dough and meat, vegetable and cheese fillings, which is poured with sauce, most often bechamel.
Cannelloni- thick tubes with filling, 2-3 cm in diameter and 10 cm long. Often these tubes must be made by yourself immediately before cooking, wrapping the filling in a layer of ready-made dough.

Classic Italian Pasta

In Italy, under the word " pasta» understand a dry product from which a paste is made. This is a complex hot dish, the main thing in which is not so much the pasta itself, but the sauce under which they are served. Macaroni and pasta are divided according to their origin and the way they are prepared into common meals and narrowly national, belonging to a specific area. And the appearance and recipe are the pride of the Italians. Pasta is made from water and flour, most often durum wheat, sometimes with the addition of eggs, plain or tinted with vegetables, herbs and cuttlefish ink. In recent years, culinary experimenters have begun to make flour products also from wheat flour coarse grinding, buckwheat or rye, as well as with bran, chickpeas, spelled and other additives.

The classic types of all pasta, which are widely represented in our stores, are traditionally divided into short and long ones, they also use the term " large format pasta" or " small format pasta».

long pasta

Spaghetti- thin products with a length of 15 cm and a diameter of 2 mm. Thicker ones are called spaghettoni, and thinner ones are called spaghettini.
Bucatini- spaghetti with holes, usually used for carbonara pasta, which is considered national dish coal miners, and ground black pepper sprinkled on this dish is a hint of coal dust.
Fettuccine- thick egg noodles served with different sauces.
Tagliatelle(sometimes pronounced tagliatelle) - 6.5-10 mm wide noodles, it is usually served with meat sauce bolognese.
linguine- thinner long even noodles, served with bolognese cheese sauce.
Reginette- wavy noodles.

Short and curly pasta

Penne- thick, short-cut, products with holes, often with a corrugated surface on which the sauce lingers well, reminiscent of our "feathers".
Rigatoni- short and straight, length 4 cm, diameter 6-7 mm, from more thin dough(reminiscent of our "horns", only straight lines).
Fusilli- noodles in the form of spirals 6.5-10 mm wide and up to 7 cm long.
Farfalle- they look like butterflies (in our country they are often called “bows” in stores), they are combined with meat, fish, cheese, nuts and vegetables.
Kivatelli- have the appearance of shells, hook a large amount of accompanying sauce, for which they are especially loved by Italians.
Elika- curls, favorite dish students. Any sauce sticks well to them.

What can be cooked from pasta

Italian Cuisine complex and simple at the same time, it does not shy away from borrowing, but does not neglect its individuality, which reflects the Italian character.

Italian chefs strive to use seasonal products that have reached the highest quality. naturally, have not been treated with preservatives and stabilizers for long-term storage.
The second postulate is denoted by the term " al dante"and translates" by the teeth". In other words, the readiness of the dish is determined by "taste". This term is of great importance in the matter of cooking pasta, as it determines the consistency of the pasta, which at the end of cooking should be a little bit hard when biting, i.e. not have a taste of flour, but in the middle have a thin white layer. Pasta will “reach” when they are seasoned with sauce.
Special thermal and temporary cooking modes. Compared to traditional European cuisine, the process is lightning fast. From the moment when the pot with cold water for cooking (1 liter per 100 g of dry product) put on the stove until the finished dish is usually no more than 20 minutes.

Pasta dishes or pasta dishes are versatile. Italian cuisine offers recipes for meat eaters, seafood lovers and vegetarians. The latter is especially important, especially since one serving of ordinary pasta contains up to 15% of a person's daily protein requirement, and a competent combination with vegetables can fully provide the body with all the necessary substances.

meat pasta recipe

INGREDIENTS for 4 small servings:

250 g curly pasta
2 banks canned peas chickpeas or white beans
150 g brisket
2 carrots
1 celery stalk
1 bulb
100 g spinach
700 g canned chopped tomatoes
parmesan cheese
olive oil
450 ml vegetable broth
a pinch of chili pepper

Cooking:

Boil pasta in 2.5 liters of water, cook in boiling salted water for 5-7 minutes without a lid. Grate the carrots, chop the onion, celery, spinach and brisket. Drain the brine from the peas and rinse. In a deep frying pan in hot oil, fry the onions, carrots, celery and. When to appear on the brisket golden crust, add chili, 1 minute after chili, put chickpeas and tomatoes, simmer for about a quarter of an hour. Then pour the broth, put the spinach and simmer for another 4-5 minutes. Arrange the pasta on plates (preferably preheated), pour over the sauce and sprinkle with coarsely grated cheese on top.

After cooling, transfer the excess sauce to a plastic container and place in the freezer. It can be stored for 1 month.

Video recipe

Pasta with seafood

INGREDIENTS for 4 large servings:

400 g pasta
1 bulb
half a chili pepper
2 tomatoes
1 garlic clove
a handful of parsley
by 4 tbsp. l. dry white wine and olive oil
400 g freshly frozen peeled mussels
100 g freshly frozen shrimp

Cooking:

Finely chop garlic, onion, chili pepper. Fry for a couple of minutes in a deep frying pan in half the hot oil. Peel the tomatoes, chop, mix with chopped parsley, add to the pan. Bring the vegetables to a boil quickly and simmer the sauce, covered, for 15 minutes. Wash seafood. In a heavy bottomed saucepan, heat the remaining 2 tbsp. l. oil and fry mussels and shrimp over high heat, add wine, reduce heat and cook them for 5-7 minutes, preferably under a lid. Drain and filter the broth, add it to the sauce in the pan, put the seafood there.

Bring 3.5-4 liters of water to a boil, salt and boil the pasta to the “to the tooth” state. Transfer to a deep warmed bowl (can be scalded), pour over the sauce and serve immediately.

Video recipe

Pasta with zucchini for a vegetarian menu

INGREDIENTS for 4 servings:

400 g pasta
500 g young zucchini
2 - 3 bulbs
80 g olive oil
bunch of basil
salt, black ground pepper

Cooking:

Boil the pasta until tender, drain and reserve 1 cup of water from them for the sauce. Transfer to a hot bowl. Peel the zucchini, cut into half rings, finely chop the onion and basil. Fry everything together in oil, season with salt and pepper, add 1 cup pasta water, bring to a boil. Pour the sauce over the dish and garnish with basil sprigs.

NOTE! for non-strict vegetarian menu, which allows dairy products (lacto-vegetarianism), cream is poured into the sauce instead of water from cooking pasta, and ready meal Sprinkle with grated Parmesan or Granopadano cheese.

Video recipe

How to cook macaroni and cheese

INGREDIENTS for 4 servings:

300 g pasta
small head of broccoli
fresh green peas
half a zucchini
200 g gouda cheese
50 g pine nuts
200 ml milk
¼ tsp cornmeal
salt pepper

Cooking:

Roast the nuts in a dry non-stick frying pan. It is allowed to replace pine nuts with almonds or walnuts, which must be cleaned from a thin film. Mix milk with cornmeal and bring to a boil. Cook, stirring with a wooden or polymer spoon, until the mixture thickens, add finely grated cheese to it and cook for another half an hour, stirring occasionally. Remove from heat, pour nuts into the sauce, season with salt, pepper, mix.

Peel the peas, divide the broccoli into small inflorescences, cut the peeled zucchini into cubes according to the size of the cabbage inflorescences. Put all the vegetables in a saucepan and bring to a boil, salt, drain. Put the pasta to boil - a few minutes before it is ready for them, transfer all the vegetables to the pan. Ready pasta put into a hot bowl. Pour over the sauce and serve immediately.

Video recipe

Pasta in creamy sauce

INGREDIENTS for 4-5 servings:

1 package (400-450 g) curly pasta
230 - 240 g curd cheese
170 g blue cheese
a pinch of black pepper

Cooking:

Boil pasta, drain, leaving one third of a glass of liquid from cooking. Cottage cheese mash with a fork, heat quickly in the microwave, add crumbled blue cheese, a pinch of pepper to it, mix and dilute the mixture with hot cooking liquid. Mix thoroughly, if desired, with an immersion blender. Pour sauce over pasta and serve.

Pasta is very simple original products, while easily digestible, well satisfy hunger and nourish the body beneficial substances. It must be understood that cooking does not require special culinary skills. Enough to have large saucepan with a thick bottom. Its volume will provide freedom and pasta, regardless of size and shape, will not stick together during cooking, and a thick bottom guarantees uniform heating of water and all products, long or short, curly or simple, will be cooked in such a pan at the same time. For fans of pasta and lovers of variety, they came up with a pan with two mesh inserts. They allow you to simultaneously cook pasta of different sizes for a salad and a side dish or a hot dish. This saves not only time, but also space.

What kind of pasta do you like?

Pasta is usually used as a side dish for meat dishes, and few people know what amazing dishes you can cook from them. What to cook from pasta, in order to not only surprise, but also heartily feed your household, you will learn from our recipes with photos and detailed instructions cooking.

Warm salad with olives and chicken breast

Many pasta recipes are not at all difficult to prepare and even a novice hostess can handle them. One of these is this warm salad for which pasta in the form of a spiral is perfect. In 100 g of such a salad, there are only 120 kcal.

Required products:

800 g "Spiralek";
400 g chicken breast;
3 large tomatoes;
100 g pitted olives;
4 garlic cloves;
100 ml of oil (preferably olive);
a handful of basil, dill;
salt.

Description of cooking step by step:

chicken breast cut into pieces of medium size. In a frying pan, heat the olive oil, add it and fry the meat in it until light golden.
At the same time, bring 3 liters of water to a boil on the stove. Pour 2 tablespoons of oil into it, add salt and pour pasta. We cook them until cooked. We drain the water from them, add finely chopped garlic and warm pieces of chicken to them.
We cut the olives into rings, the tomatoes into slices, the greens - finely chop. We mix all the ingredients and season with the fat that remains after frying the meat. Delicious and hearty salad ready.

Lagman from noodles in a slow cooker

Thanks to electrical appliances to cook delicious dishes pasta is even easier. This oriental dish recipe adapts perfectly to modern conditions cooking and it turns out great in a slow cooker. For its preparation, it is better to use long noodles.

500 g noodles;
500 g of peeled potatoes;
500 g pork meat without fat;
2 large onions and carrots;
2 sweet peppers;
2 garlic cloves;
100 ml Olena;
salt, pepper, parsley, herbs.

Cooking description:

Cut all ingredients (except noodles) into cubes. Add Oleina to the slow cooker and heat it in the “frying” mode at 150 degrees. Saute onions and carrots until transparent. Sprinkle with salt and add the pork pieces. We cook it for 10 minutes.
Add spices to the resulting mass, mix well and add potatoes and pepper. Pour in 1 glass of boiled water, close and simmer in the appropriate mode for 1.5 hours.
Boil the noodles in salted boiling water, rinse and add to the stewed products. Let's put out another 15 minutes. We crush the finished lagman with fresh herbs.

"Dumplings" with cottage cheese without effort

Vareniki with cottage cheese is a healthy and appetizing dish, but sculpting them is a rather time-consuming process. We offer you an alternative recipe for hastily which you will surely love. 100 g contains approximately 140 kcal. Shell-shaped pasta is best for this dish.

Required products:

800 g "Shells";
300 g of homemade fatty cottage cheese;
100 g creamy spread;
1 st. a spoonful of olive oil;
150 ml sour cream;
salt, sugar to taste.

Description of the cooking process:

Boil 3 liters of water in a deep saucepan, add it and add a spoonful of olive oil. Boil the shells until tender. Drain the water and rinse them.
Pour melted buttercream into them and mix well.
Cottage cheese knead with a fork and pour into a saucepan to the shell. Stir and arrange on plates. Top with sour cream and sprinkle with sugar.

Macaroni baked with cheese

This dish will help you out in those cases when you need to quickly feed dinner to all family members. It is prepared in the oven, and will not require special cash costs, since it can even be made from pasta cooked earlier. In 100 g - only 80 kcal. Feathers are the best.

Required products:

400 g "Feathers";
450 g of hard, well-melting cheese;
30 g creamy spread;
100 g bread crumbs;
salt and freshly ground pepper to taste.

Instructions for cooking:

We heat the oven to 180 degrees. In salted water, boil the “feathers” until al dente, put them in a colander so that all the water is glassed.
Cut the cheese into thin slices. Lubricate the refractory form with a spread and lay out a fourth of the total number of “feathers”, put a layer of cheese slices on top. We add a little and pepper. Thus we make three more layers of macaroni and cheese.
In a bowl, mix bread crumbs with a creamy spread (you can add a little finely chopped parsley). Pour this mixture over the top cheese layer.
We bake our dish in a preheated oven for about 25 minutes. A beautiful golden crust indicates that delicious dinner ready. Serve immediately.

Spaghetti with tomato sauce and herbs

Plain pasta can be turned into cooking masterpiece. Try to cook this very appetizing dish on family dinner. We are sure that everyone will be satisfied.

Required Ingredients:

spaghetti - 1 kg;
minced pork - 0.5 kg;
large tomatoes - 4 pcs.;
garlic - 3 cloves;
onions - 2 heads;
basil - a small bunch;
olive oil - 100 ml;
salt, ground pepper.

Description of the cooking process:

Boil 3 liters of water in a deep saucepan. Add salt (about 1 tablespoon) and add olive oil. Boil the spaghetti, drain the water, lightly sprinkle with oil.
Pour boiling water over the tomatoes, remove the skin from them and cut into cubes. Finely chop the onion, garlic and herbs.
In a deep frying pan, heat the fat, add the onion and fry it until transparent. Add minced meat to it, add salt, pepper and fry until the minced meat is ready. Add chopped tomatoes to the pan, cover with a lid and simmer on low heat for 10 minutes.
Put the spaghetti on a plate, put the prepared gravy in the middle and sprinkle with basil leaves. If desired, you can sprinkle a little grated Parmesan or any other cheese on top.

Apple casserole

From pasta, you can cook not only main dishes. They make a very tasty apple casserole. Energy value- about 200 kcal per 100 g. To prepare it, take small vermicelli.

Required Ingredients:

800 g of vermicelli;
3 large eggs;
200 g of granulated sugar;
100 g cream or sour cream;
70 g creamy spread;
3-4 apples;
1 sachet of vanilla;
1 teaspoon of lemon juice;
a pinch of salt;
ground crackers;
powdered sugar and cinnamon.

Cooking step by step:

Boil vermicelli in slightly salted boiling water, put in a colander and rinse with warm water.
Peel the apples, cut them into cubes and lightly pour over the lemon juice.
Beat eggs with sugar and vanilla until fluffy. Stir in cream and melted spread.
The form in which we will bake the casserole, grease and sprinkle ground breadcrumbs. We spread a layer of vermicelli, then apples and pour over the egg-creamy mass. Thus, we lay out all the components in layers.
We send to bake in the oven, heated to 160 degrees for half an hour. Grind the hot casserole on top powdered sugar and cinnamon. This casserole goes very well with sour cream or milk.

As you can see, pasta dishes are diverse. They will fit perfectly into your daily menu. And their cooking is quite simple and does not cost a lot of money.

Video: Pasta with Pesto Sauce

Pasta is one of the most popular products in Russia. Domestic housewives know what can be cooked from pasta, and in recent years many Italian pasta recipes have been added to their arsenal.

Let's talk a little about pasta

There are many different pasta on the shelves: horns, feathers, shells, spirals, vermicelli, lasagna and many, many others. Traditionally, Italy is considered to be the birthplace of pasta, absolutely everyone eats them there, and no one knows as much about pasta as the inhabitants of this magnificent country do. A real Italian will never ask what can be cooked from pasta, because he knows all the recipes delicious pasta. The best are pasta made from durum wheat. In Italian, they are usually cooked “al dente”, that is, in such a way that the inside of the product is slightly raw. Pasta is an excellent side dish for fish, meat and vegetable dishes.

How to cook pasta - a few simple ways

Classics of the genre - boiled pasta as a side dish. One of my favorites and simple options rightfully recognized macaroni and cheese. Adults and children love this dish, and even the most inexperienced hostess can cook it. Naval pasta is also one of the most popular cooking methods. The recipe is extremely simple and does not take much time and effort. It is enough to fry the minced meat in a frying pan and add boiled pasta to it in such a form that you most like. If desired, during the frying of meat, you can add mushrooms, tomatoes, onions and any other vegetables - this will make the dish juicier and much more interesting in taste. It is very refined Italian lasagna. To prepare it, you will need special pasta sheets for lasagna and filling, according to your taste. IN classic recipe in its quality is bechamel sauce, minced meat, parmesan, spices and seasonings. But today we would like to talk about what can be cooked from pasta unusual, but simple meals through frying and baking.

Fried pasta: cooking recipe

For this recipe, you will need pasta directly - about 120 grams, 2 cups of broth (about 300 grams), salt and pepper, herbs, curry and olive oil, cheese (ideally Parmesan). Optionally, you can use additional ingredients like tomatoes in own juice and garlic. So, let's begin:

Pasta with minced meat in the oven: recipe

If you still don’t know what can be cooked from pasta and spend a minimum of time, then get acquainted with minced meat and pasta casserole. You will need minced meat and pasta in a ratio of 1 to 1 (consider a recipe for 400 grams), onions, about 150 ml of milk and 50 grams of butter, a tablespoon of flour and hard cheese to your taste. Let's start cooking:

boil pasta "al dente" and cook minced meat with onions in a pan;
prepare the bechamel sauce: fry the flour in a dry frying pan and slowly add milk with melted butter (20 grams), add to the sauce nutmeg, pepper, salt and bring to a boil - the sauce is ready;
grease the baking dish with the remaining oil and lay out layers of pasta, minced meat and pasta again, pour everything with the prepared sauce;
bake the dish in the oven for about half an hour at a temperature of 220 degrees;
6-7 minutes before the end of baking, sprinkle pasta with grated cheese. Bon appetit!

Let's cook delicious pasta.

1. FLOAT-STYLE PASTA

Ingredients:

minced meat 500 g
pasta 400 g
onion 1 pc.
vegetable oil taste
salt, pepper to taste

Cooking:

Boil pasta until tender in salted water. Finely chop the onion. Heat a frying pan with vegetable oil, put the minced meat.

If the beef is tough, you can add a little boiling water. When the meat starts to brown, add the chopped onion. Salt and pepper.

Simmer until onion is soft. Add pasta, mix well. A minute before the readiness to add chopped parsley. Naval pasta is ready!

2. PASTA WITH SALI IN TOMATO SAUCE

Ingredients:

sausage
100-150 g
tomatoes
1 bank
garlic
1 clove
pasta 5 handfuls

Cooking:

Boil water in a kettle and pour into a saucepan. Put on the stove. When it boils (it will happen very quickly), add the pasta and cook according to the instructions on the package. Cut the salami into strips.

Finely chop the garlic. Pour olive oil into a hot frying pan, throw in salami and garlic, cook, stirring, for a couple of minutes. Add tomatoes.

Cook, stirring, until sauce thickens. Add cayenne pepper, salt. Drain the pasta in a colander and transfer to a frying pan. Mix. Serve sprinkled with parmesan.

3. PASTA WITH BROCCOLI

Ingredients:

pasta 175 g
broccoli 250 g
olive oil 3 tbsp
olives 100 g
parmesan 50 g
garlic 1 clove
salt to taste

Cooking:

1. Fry a clove of garlic in oil, remove it, add olives and blanched top broccoli florets. Fry for a few minutes over medium heat.

2. Boil the pasta, add to the pan with broccoli and olives, warm up. Put on a plate and add shredded cheese.

4. PASTA WITH MUSHROOM SAUCE

Ingredients:

champignons 200 g
garlic 1 clove
olive oil 2 tbsp
butter 50 g
grated parmesan 50 g
white dry wine 100 g
salt, pepper to taste
parsley to taste
fettuccine pasta 250 g

Cooking:

Cut mushrooms into pieces. Heat vegetable oil in a frying pan, add garlic and let brown. Add mushrooms and fry them. Reduce heat, pour in wine, let it evaporate.

Add finely chopped parsley and cook for another 5 minutes. Boil pasta in in large numbers salted water, drain. Add cooked pasta mushroom sauce, butter and grated cheese.

5. PASTA WITH CHICKEN FILLET

Ingredients:

pasta 500 g
chicken fillet 500 g
tomatoes 3 pcs.
Bell pepper 3 pcs.
parsley, basil a few sprigs
garlic 2-3 cloves
olive oil to taste
salt, pepper to taste
sour cream or cream 200 ml

Cooking:

1. Cut the chicken breast into small pieces, salt and pepper and leave for 15 minutes.

2. Pour boiling water over the tomatoes for a minute and peel them. Sliced tomatoes and bell peppers small cubes. Finely chop parsley and basil.

3. In a large frying pan olive oil Fry the crushed garlic until golden brown, then discard the garlic.

4. Add chicken breast and fry over high heat for 5-7 minutes. Then add chopped tomatoes and bell peppers, simmer for a few more minutes. Add sour cream, heat through and remove from heat.

5. Meanwhile, cook the pasta until al dente, drain, add the pasta to the cooked chicken breast and mix gently. Serve garnished with greens.

6. BAKED SPAGHETTI PIZZA

Ingredients:

Spaghetti - 340 g
Salt - 1 teaspoon
Pork sausage - 480 g
Pepperoni - 60 g
Tomato paste - 740 g
Grated parmesan - 60 g
A mixture of grated cheeses - 230 g

Cooking:

Boil the spaghetti, drain and place in a greased dish. Fry the sausage in a pan (until brown).

Transfer to a plate and fry the pepperoni in a pan until crispy (about 4 minutes). Put the fried sausage on the spaghetti, pour over the tomato paste. Put half of the pepperoni - cheese - the rest of the pepperoni.

Bake at 175 degrees for about 30 minutes. The cheese should melt and begin to brown. If it browns too soon, cover the dish with foil.

7. SPAGHETTI WITH CHICKEN AND SAUCE

Ingredients:

Chicken breast - 1–2 pcs.
Pasta - 400 g
Cream 10% fat - 200 ml
Onion- 1 large head
Butter - 20 g
Provencal herbs

Cooking:

1. Boil the chicken breast in salted water almost until done, about 20 minutes. If inside the meat remains a little pink - nothing, it will come with further stewing. But you should not digest the breast, otherwise it will become completely dry and not so tasty.

2. Cool and separate the white meat from the bone. The process will be easier if you immediately use the chicken fillet. Cut the chicken into medium sized cubes.

3. Melt the butter in a frying pan.

4. Onion cut into half rings or squares. Fry it in butter for a few minutes until translucent.

5. Then put the chopped chicken meat in the pan to the onion and fry for a couple more minutes.

6. Pour in the cream, mix everything and cover with a lid. Simmer for 3-4 minutes.

7. Boil the pasta according to the instructions on the package in salt water. We recline in a colander and let the water drain. To prevent pasta from sticking together, you can lightly rinse them under a stream of cold running water.

8. We shift the pasta into a pan with chicken and cream. Mix, sprinkle provencal herbs and black ground pepper. You can also add finely chopped dill or parsley.