Spaghetti with tomatoes and cheese - what could be tastier? This dish is perfect for economical housewives, because all the ingredients are quite affordable and inexpensive for any wallet. This dish is also suitable for gourmets, because recipes with the addition of exquisite seasonings and supplements are plentiful. The main advantage of this dish is that, despite the wonderful taste and satiety, it can be cooked quite quickly. And so we open the refrigerator, take out our favorite products and get down to creativity - cooking spaghetti with tomatoes and tender cheese.
Spaghetti with cheese and tomatoes in a hurry
Sometimes there is neither time nor desire to stand at the stove for hours to please relatives and friends with another " culinary masterpiece". In this case, a simple recipe for spaghetti with cheese and tomatoes will come to your aid. This dish both looks appetizing and tastes very tempting.
Ingredients:
- Fresh tomatoes - 0.5 kg;
- Onion - one half;
- Spaghetti - 300 gr;
- Cheese durum varieties- 200 gr;
- Salt;
- Sugar;
- Vegetable oil;
- Basil.
Cooking method:
You need to take about half a kilogram fresh tomatoes, wash them and scald with boiling water, then remove the skin and remove the seeds. Fry finely chopped onion in any vegetable oil (ideally olive oil), half a medium onion will be enough. Once the onion is golden brown, add the chopped tomatoes and sugar on the tip of a knife. The mass should be simmered over medium heat for about 15 minutes, then add 200 grams grated cheese and chopped basil greens.
Spaghetti should be boiled in salt water at the same time as the sauce is prepared. After cooking, drain the water, combine with the sauce and, after mixing, serve.
Spaghetti casserole with vegetables, cheese and cream
If you have a little big amount time before the arrival of guests, then you can cook a dish according to a slightly more complex recipe.
Ingredients:
- Leek stalks - 2 pcs.;
- Yellow bell pepper- 2 pcs.;
- Cherry tomatoes - 250 gr;
- Eggs - 4 pcs.;
- Gouda cheese - 150 gr;
- Spaghetti - 300 gr;
- Cream 20% - 200 ml;
- A bunch of parsley;
- Salt;
- Black allspice.
Cooking method:
It is necessary to cut into large rings two stalks of leeks and add them to the boiled spaghetti a few minutes before readiness. After the spaghetti is ready, put them in a colander, and while the water is draining, take care of the vegetables. Cut into strips 2 pods yellow pepper, 250 gr cherry tomatoes peeled and cut in half. Chop a bunch of parsley and mix half of the greens with 4 eggs, 150 grams of grated Gouda cheese and 200 milliliters of cream. Add some salt and black pepper to the resulting sauce. Mix the spaghetti with the resulting sauce and bake at 180 degrees for about half an hour. Decorate the casserole with the remaining greens.
Spaghetti with Bolognese sauce
Famous italian sauce Bolognese combined with spaghetti and juicy tender vegetables will conquer you with his exquisite taste. Despite the sonorous name, preparing a dish according to this recipe will not cause you much trouble, since you will need the most ordinary products, and it will take a little time to create a masterpiece.
Ingredients:
- Spaghetti - 200 gr;
- Ground beef - 200 gr;
- 1 medium onion;
- 1 small carrot;
- 300-400 grams of cherry tomato;
- A couple of stalks of celery;
- Parmesan cheese - 50 gr;
- Red table wine- 70 gr;
- 2 cloves of garlic;
- Vegetable oil;
- Salt;
- Pepper.
Cooking method:
Let's start with minced meat. you can buy finished product in the store or scroll through the pieces of beef in a meat grinder, after relieving them of veins. IN minced meat add finely chopped onion and salt and pepper to taste.
Thoroughly wash the onions, celery, carrots and garlic, finely chop them and send them to the pan. Fry the vegetables in any vegetable oil until they become soft and slightly golden. After that, add minced meat and red wine to the pan. Simmer under a closed lid for 20 minutes. The next step is to add cherry tomatoes. To do this, they should be peeled, after dousing with boiling water. With tomatoes, a mixture of vegetables with minced meat is stewed for about 20 minutes. The famous Spaghetti Bolognese sauce is ready!
Boil spaghetti in salted water until half cooked, drain in a colander. Place spaghetti in a clean skillet and add required amount Bolognese sauce. If desired, you can add a few sprigs of basil - this will add additional piquancy to the taste. Keep everything together on fire for 3-4 minutes, stirring constantly. Laying out ready meal on a plate, you can decorate it with fresh herbs and grated cheese.
Spaghetti with tomatoes and minced meat with cheese sauce
Spaghetti with tomatoes and minced meat is not only delicious, but also very nutritious dish. You can feed the whole large family with them. A cheese sauce will delight both adults and children, thanks to its unique, refined taste.
Ingredients:
- Tomatoes - 500 gr;
- Minced meat - 500 gr;
- Pasta - 250 gr;
- vegetable or meat broth- 2 glasses.
- Vegetable oil;
- Salt;
- Pepper.
For cheese sauce:
- Butter - 2 tbsp. spoons;
- Wheat flour - 2 tbsp. spoons;
- Hard cheese - 200 gr;
- Milk - 250 gr.
Cooking method:
You can choose any meat for minced meat: beef, pork, lamb or poultry. It all depends on your taste and personal preferences. Fry minced meat in a frying pan in vegetable oil until half cooked, add peeled tomatoes. you can use canned tomatoes, fresh fruits or slightly sweet cherry tomatoes - any choice will be successful. Pour the broth into the pan with minced meat and tomatoes, mix everything well and add spaghetti. Stew until full cooking pastes.
Let's start making the sauce. Carefully add to the melted butter wheat flour beat with a whisk or mixer on low speed. In a saucepan, heat the resulting homogeneous mass until a light brown color is formed. Add milk, cook until thickened, stirring constantly. Add salt and pepper to taste, put grated cheese into the thickened sauce and keep on fire for a couple more minutes. Cheese sauce is ready.
Add cheese sauce to spaghetti with minced meat and tomatoes, decorate the dish with fresh herbs. Bon appetit!
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Many housewives periodically face a difficult choice: what would they cook for their relatives for breakfast, lunch or dinner. In fact, there are many dishes that can be easily made in a conventional kitchen without any special technique or exotic or rare ingredients. So ordinary pasta can be an excellent component for the most different dishes. Let's clarify how to cook spaghetti with cheese and tomatoes in the oven, the recipe, yes, perhaps, we will give more than one.
Spaghetti with tomatoes and cheese in the oven
To prepare such a dish, you need to prepare three hundred grams of spaghetti (it is better to use durum wheat pasta), one large clove of garlic, one medium tomato, one hundred grams of cheese and one hundred and fifty grams of mayonnaise. Also use a dozen black peppercorns.
Boil the pasta until half cooked and place it in the bottom of a suitable baking dish. Chop the tomatoes into thin slices and arrange them on the spaghetti. Grate the cheese. Sprinkle pasta and tomatoes with grated cheese and pepper. Finely chop the garlic large pieces and place on top of the casserole. Lubricate the surface of the future casserole with a thin layer of mayonnaise and put in the oven for ten to twenty minutes. Decorate the finished dish with herbs.
Spaghetti in the oven with cheese and tomatoes
To prepare such a dish, you will need four hundred to five hundred grams of pasta, one medium onion, a can of tomatoes in own juice, one hundred grams of Mozzarella cheese and fifty to eighty grams of Parmesan cheese. In addition, use a teaspoon of olive oil, a couple of cloves of garlic, half a teaspoon each of basil and oregano, a quarter teaspoon each of sugar and ground black pepper.
Boil pasta until half cooked.
Peel the onion and chop it into small cubes. Fry the onion in a frying pan olive oil until soft. Then add finely chopped garlic to it and fry with constant stirring for another minute.
Add to skillet canned tomatoes(better in pieces). Also sprinkle vegetables with dried basil and oregano, add sugar and pepper to them. Stir the contents of the pan and bring to a boil. Then reduce the power of the fire to medium and simmer for a quarter of an hour (but not under the lid).
Then add the pasta to the tomato sauce (they must first be thrown into a colander so that the glass is excess liquid). Mix well.
Put the resulting mass in a baking dish and cover it with a layer of cheese - first with Mozzarella cheese (it can be chopped), and then with Parmesan cheese (grated).
Send the baking dish to the oven, preheated to one hundred and eighty degrees, and bake for ten to fifteen minutes (until the cheese is melted).
Garnish the finished dish with basil leaves.
Spaghetti with cheese, chicken and tomatoes in the oven
To prepare such a dish, you need to prepare half a kilogram of spaghetti, a couple of chicken fillets, two hundred grams of cheese, one carrot, one onion and a clove of garlic. Also use a couple of tablespoons of mayonnaise, a couple of tomatoes, some pepper, salt and sunflower oil.
Peel the carrots and cut into slices. Chicken fillet cut into small cubes, salt, pepper, add garlic.
Fry the onion sliced \u200b\u200bin half rings in vegetable oil until a pleasant golden color. Add the fillet to it and fry until half cooked.
Peel the tomatoes, remove the stalk and mash them to a puree. Salt and pepper.
Prepare a baking dish of the desired size. At the bottom, dump half the fillet with fried onions and carrots, put half of the spaghetti on top. Brush with tomato paste. Put another layer of onion with fillet on top and brush with mayonnaise. Place the rest of the pasta on top.
Send the baking dish to the oven, preheated to one hundred and eighty degrees. Cook for twenty minutes. Five minutes before the end of this period, sprinkle the casserole with finely grated cheese, as well as dill (optional).
Spaghetti with cheese, minced meat and tomatoes in the oven
To prepare such a hearty and delicious dish you need to stock up on half a kilogram ground beef, four hundred grams of spaghetti, two hundred grams of cherry tomatoes, a small sweet pepper and a large onion. You will also need two hundred and fifty grams of any hard cheese, three tablespoons butter, a couple tablespoons of flour, two and a half cups of milk, some salt and black pepper, and a couple of sprigs of cilantro.
Turn on the oven at 180C to heat it up.
Heat a large, deep skillet over medium heat. Add a tablespoon of oil and a finely chopped onion to it. Fry the onion with constant stirring until lightly transparent, then add the minced meat to it and cook for fifteen minutes. Do not forget that the minced meat must be constantly stirred - it should be crumbly.
Add black salt to the pan ground pepper, as well as finely chopped Bell pepper. Cook for three minutes, then remove from heat.
Boil water in a saucepan, salt and boil the spaghetti until half cooked. Drain the pasta in a colander, then add it to the pan and stir to combine.
Heat a couple of tablespoons of butter in a small saucepan or ladle. Add flour and fry for a couple of minutes with constant stirring. Pour the milk in a thin stream into the container, also continuing to stir. Add salt and black pepper to the sauce if desired.
In a suitable baking dish, send the pasta with minced meat, spread the cherry tomatoes on top, cutting them into halves. Pour such a preparation with sauce, sprinkle with herbs and grated cheese.
Place the casserole in the oven for twenty-five minutes.
Italians call dressing shortly - pasta. Of course, real pasta has its own cooking secrets. We will consider a few very delicious recipes varying degrees of complexity. And you, dear readers, choose what you like best.
Light pasta dish in tomato sauce
It's actually very easy to make tomatoes. The most elementary way is as follows: finely chop 5-6 large juicy, fleshy tomatoes. Put a chopped onion or two in a pan with hot sunflower oil, fry until golden brown. Add tomatoes, simmer in sauce until tender. Salt, if desired, add a little sugar, coriander. The dressing is ready, macaroni with cheese and tomatoes will turn out just delicious with it. Now boil the pasta yourself: pour tubules, spaghetti or any other type of product into a saucepan with hot salted water. When ready, drain in a colander, rinse and mix hot with grated cheese. Then put in the sauce, pepper and mix again. When serving pasta with cheese and tomatoes, sprinkle with cheese again, you can have a different variety, and chopped herbs. In the sauce, in addition to tomatoes, you can add pieces of sweet pepper.
Three types of macaroni and cheese
But the recipe is somewhat more complex in terms of the composition of the components and preparation, but the dish turns out to be a very, very original taste.
Ingredients: pasta - 400-450 g, hot peppers- 1 pod or half if you want a softer taste. Next - 1-1.5 onions, a little vegetable oil and butter, 250 g minced meat(of your choice - poultry, pork, beef, etc. or assorted).
Even in these pasta with cheese and tomatoes, the tomatoes themselves are needed - 400-450 g canned, a few cloves of garlic, salt, spices, including grated nutmeg, 100 gr. sour cream, 3 eggs and a few different varieties hard cheese - only 270-300 gr.
Cooking method
Peel hot pepper, finely chop. Do the same with onions. Put both types of oil in a frying pan, add the onion and sauté until golden translucent. The next step in how to make macaroni and cheese according to this recipe is to mix the minced meat with chopped red pepper and send it to the pan, to the onion. Continue to simmer over low heat until the meat is almost done. Add to it crushed garlic and tomatoes cut into medium-sized pieces. Simmer covered until excess moisture has evaporated. Then salt and season with spices. While the minced meat is being prepared, it is necessary to boil the pasta itself, strain, rinse and mix with one of the varieties of cheese (grate a piece of each of them). Preheat the oven to +200. Oil the form or baking sheet (vegetable oil, just do not be sorry so that the product does not stick to the bottom). Lay out a layer of pasta. Then a layer of cheese, tomato-minced meat and again pasta. Sour cream is beaten with eggs. That's where the nutmeg comes in. The sauce is poured over the dish and again sprinkled with cheese on top. The dish is put on baking at an average temperature of +180. After about 35-40 minutes, pasta with cheese in the oven is ready. Their aroma will not leave anyone indifferent, and the taste will make you lick your fingers.
Cook with pleasure, eat healthy!
In order for our diet to be varied and balanced, we eat a lot of cereals, vegetables and flour products, we cook dishes in a variety of ways.
Most popular dish among children and adults - pasta with cheese and tomatoes, no one can resist such a delicacy. Appetizing spaghetti with your favorite vegetables great option for lunch or dinner, which can be prepared without much difficulty.
There are many opinions about the calorie content of pasta, and there is a stereotype that it is junk food, and if you use it often, you can get extra pounds. But let's just say, have you ever heard that an Italian dialed excess weight because of the passion for your favorite pasta? Of course, this is a myth, you can only get better from the wrong pasta and from their abuse.
A person who loves pasta should definitely understand the quality of the product used, and know what vegetables it is better to cook with.
We will give some tips for choosing the right and healthy pasta so that in the end you always get to cook an excellent meal.
How to choose good quality pasta
- Part good pasta only two ingredients are included: water and durum flour. Therefore, when choosing pasta, pay attention to the type of flour - "group A" and "class 1", such pasta is no doubt of excellent quality. On the label you will definitely find the information you need.
- If you can't figure out the quality of the pasta with the help of the label, then determine it by eye. Buy pasta only in transparent packaging, and first of all pay attention to the color: pasta should be yellow or amber.
- Black dots may be visible on the pasta, do not be alarmed, this is just the very first sign that they are made from durum varieties. And if, on the contrary, you saw white dots on pasta, then you should refrain from buying.
- The surface of the pasta should be smooth and without roughness.
- As a rule, in packs with high-quality pasta there are no fragments and even the slightest crumbs.
Use our advice and choose worthy products which are not only tasty, but also useful. Then you will no doubt be able to serve amazing macaroni with cheese and tomatoes to the table.
Macaroni with cheese and tomatoes "Italy"
Ingredients
- Pasta - 300 g + -
- - 4 things + -
- - taste + -
- - taste + -
- - 2-3 cloves + -
- - 3 tablespoons + -
- Greens - 2 tbsp. + -
- - 100 g + -
How to cook pasta with cheese and tomatoes
- Pour boiling water over ripe tomatoes and peel, cut sharp knife on small pieces. Peel the garlic, wash and dry the herbs. Chop the greens with a knife, and pass the garlic through a garlic press. hard cheese grate on a coarse grater.
- Pour oil into a preheated pan, add tomatoes to it and simmer over medium heat for 5 minutes. Then add salt, sugar and garlic to the tomatoes, and simmer for another 5 minutes. At the end of cooking, add greens to the tomatoes and mix.
- Tomatoes are ready, start cooking pasta: take three-liter pan and pour in 2.5 liters of water, bring to a boil and salt. Then throw pasta into strongly boiling water (do not cover with a lid), and stir constantly.
- Boil the pasta for 6-10 minutes, then check for readiness (to do this, separate the pasta and look in the section, if the color is uniform, the pasta is ready). After, transfer the pasta to a colander and put it on a saucepan, let the rest of the liquid drain (according to the rules, pasta is not washed after cooking, but if you want, you can do this).
- Then put a frying pan with tomatoes on the stove, add pasta to them and simmer together for 5 minutes, you can season with salt to taste.
- Put the finished pasta with tomatoes on a plate and sprinkle generously with cheese on top.
Macaroni with cheese and tomatoes are ready, serve hot as independent dish. A magnificent dish originally from Italy will no doubt be to your taste, cook healthy food correctly, and your diet will become much wider.
Hello dear readers!
Italian cuisine is very colorful, it is saturated with a number of culinary products that are both easy to prepare and excellent in taste. Pasta rightfully occupies a special place among them. Indeed, this is an amazing dish that is firmly entrenched in the menu of our people, though in a simplified form. But for Italians, this product is not the usual duty culinary product, it is a matter of their pride and part of food culture.
When they cook pasta, they don't cook, they create a piece of art by pairing it with various types sauces, herbs, vegetables and seasonings. When you look at the result - tears well up - what a beauty. When you try - the soul sings - such a pleasure. That's what pasta is.
I advise you to follow the example of the inventors of pasta and not just boil them and eat them with ketchup and, for example, sausages, but follow one of the recipes, which, believe me, will not disappoint. I would like to suggest a similar way to you. It was suggested by my husband's friend. I myself did not expect that ordinary pasta, following the recipe of Italians, can be turned into an amazing-tasting pasta that does not need additional meat additives.
I especially want to mention the sauce. It is he who makes the dish so fragrant and juicy, thanks to herbs and tomatoes. The process of its preparation is simple, like everything ingenious, and does not require much time.
Four servings in our family sold out with a bang, and in a matter of minutes there was nothing left. Everyone was delighted.
So, I propose to start preparing this wonderful dish as soon as possible ...
Nutritional value of the dish per 100 gr.
BJU: 5/10/12.
Kcal: 159.
GI: medium.
AI: medium.
Cooking time: 15-20 min.
Servings: 4 servings of 300 g.
Dish ingredients.
- Pasta from durum wheat - 200 g.
- Fresh tomatoes - 400 g (2 pcs).
- cilantro or parsley - 50 g.
- Hard cheese "Russian" - 150 g.
- Spices ( Provencal herbs and pepper) - 3-4 g.
- Salt - 8-10 g (1 tsp).
- Water - 3 liters.
- Vegetable oil for frying - 80 ml (4-5 tablespoons).
- Olives - 30 g (8 pcs).
Recipe of dish.
Let's prepare the ingredients. Wash tomatoes and herbs well under running water. Drain liquid from olives. Pasta can be chosen according to your taste, but only from durum wheat. Today I have spaghetti.
Place a pot of water on the stove and bring the liquid to a boil. Keep in mind that in order for the pasta not to stick together in the future, there should be at least 15-20 times more water than the dry ingredient.
Without wasting time, let's start preparing the sauce. Put a frying pan on the stove to heat up vegetable oil(4 tablespoons). To make the dish more dietary, the amount of oil can be reduced by 3 times and replaced with water in further cooking. Tomatoes (2 pcs) cut small cube, how smaller topics better.
We spread the prepared vegetable on a hot frying pan, reduce the heating power and fry it for 3 minutes.
Greens (50 g) finely chopped.
Add cilantro (40 g) to the tomatoes and continue to simmer the mixture over medium heat for 3 minutes.
In the meantime, the water in the pan boiled, put the spaghetti in it and mix so as not to stick together. Cook pasta for about 10-12 minutes until tender (depending on the type). flour product required cooking time is always indicated on the packaging).
And don't forget to salt. Add 1-2 tsp of salt to the pan. We mix.
Olives (8-10 pieces) cut across into three parts.
Add spices (1 tsp) and salt (1/4 tsp) to tomatoes and herbs.
IN last turn send olives to the pan. We continue heating, stirring occasionally, for another 5 minutes until the vegetable is soft, make sure that the tomatoes do not become dry, if necessary, you can add a little water or vegetable oil.
Drain water from cooked spaghetti. At the same time, the mass of the product became approximately three times greater than the original one.
We spread the pasta on a plate (200 g per serving), put 4-5 tablespoons (100-150 g) of sauce on them, sprinkle grated cheese and herbs on top to taste.
Before use, the dish must be stirred so that the strands of melted cheese envelop the entire surface. pasta, and the sauce is evenly distributed, then the cooked pasta will become incredibly juicy and appetizing and will bring you not only satiety, but also unforgettable taste sensations.
Bon appetit!
