To cook juicy and delicious pasta, stuffed with minced meat, you need to use a special type of pasta, such as large shells or cannelloni. On the shelves of large stores or supermarkets, you can easily find a package with the right type or size of pasta, and cook an amazing dish for lunch or dinner.

Stuffed pasta-shells baked in sauce in the oven

For pasta stuffed with minced meat, the recipe of which can be used as a base, various ingredients that are on hand are used as fillings, such as fried onions and mushrooms. But one thing remains unchanged in every recipe - it's cheese and delicious creamy or tomato sauce.

So let's start cooking. classic recipe stuffed pasta.

List of required ingredients

  • Pasta - large shells - 1 pack;
  • Mixed homemade minced meat- 500 gr.;
  • Chicken egg - 1 pc.;
  • Bulgarian pepper - 1 pc.;
  • Ripe cherry tomatoes - 12 pcs.;
  • Hot chili pepper - 1 pc.;
  • Garlic - 3 cloves;
  • Vegetable oil - 50 ml.;
  • Hard cheese "Parmesan" - 150 gr.;
  • Fresh greens of basil and parsley - 3 sprigs each;
  • Salt and fresh ground pepper.

cooking

Recipe stuffed shells with minced meat is quite simple and unpretentious - in a large kitchen bowl, mix the minced meat with a beaten egg, add salt and freshly ground pepper and knead thoroughly. To make the mass denser and more elastic, you can beat the minced meat a little on the bottom of the bowl.

Stuff the shells with prepared minced meat (there is no need to pre-boil the pasta). Put the prepared semi-finished product aside for a while.

clean up bell pepper and tomatoes, cut them into large pieces. Remove the seeds from the chili pepper, cut it in half, peel the garlic.

Load all the vegetables into a blender, pour in a little vegetable oil, season with salt and spices and beat until a uniform sauce without lumps is obtained. Chop fresh herbs.

Lubricate the refractory form with the remnants of vegetable oil, lay out the shells stuffed with minced meat, and pour the vegetable mixture. Sprinkle greens on top, and put for 20 minutes in an oven preheated to 180C.

Shells stuffed with minced meat in the oven, the recipe of which provides cheese crust, will turn out delicious with any kind of cheese or cheese. While the pasta is baking, you need to grate hard cheese on a medium grater, for spice, you can squeeze a couple of cloves of garlic through a kitchen press into it, add sweet ground paprika or turmeric. Sprinkle the shells with cheese and bake until the cheese is melted and baked until golden brown.

shells, stuffed with meat and cheese - the dish is very high-calorie, so it is recommended to serve a salad from fresh vegetables depending on the season or homemade canned vegetables.

If the pasta is not pre-boiled in heavily salted water, then it is recommended in vegetable sauce add half a glass of boiled cold water so that the liquid is enough to soften and prepare the paste.

  • It is important that the product has a wide opening, then it will be convenient to stuff the pasta with any filling. As a rule, the pasta is first boiled a little so that it becomes soft, and then it is filled and baked in the oven with sauce.
  • The most popular recipe can be considered canelloni - thick tubes stuffed with meat and cheese, or stuffed shell pasta with minced meat in the oven, baked in tomato sauce. Cheese or cheese is also ideal for this dish. mushroom sauce, Bolognese with nutmeg.
  • From fresh herbs for cooking, it is best to use basil and parsley. It is they who will pleasantly revive the shells stuffed with minced meat.
  • Harder cheeses are easier to grate for stuffing, and they melt best at high temperatures in the oven when baking.
  • Canned tomatoes can be used in place of tomato paste. own juice. They are already peeled, and some are crushed.
  • If used in a dish minced chicken, then more sauce will be required - chicken meat may turn out dry when cooked if there is little liquid.

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Products for the recipe:

  • Canneloni - 10-13 pieces
  • Minced beef - 400 grams
  • Carrot - 1 large
  • Onion - 1 medium head
  • Garlic - 2 cloves
  • Cheese - 150 grams
  • Olive oil - 2 tablespoons
  • Cream 20% - 1.5 cups
  • parsley
  • seasoning" Italian herbs"
  • Ground black pepper

    • Stuffed pasta tubes with minced meat in the oven recipe with photo.

    We pass the meat through a meat grinder or take ready-made minced beef.

    We clean the carrots, onions and two or three cloves of garlic.

    Finely chop the onion, grate the carrots coarse grater, mince the garlic clove as finely as possible.

    Fry vegetables in a frying pan in olive or any other vegetable oil. Let cool slightly.

    We rub the cheese on a grater. If there is, use parmesan, but if not, "Russian" will do just fine.

    Mix minced meat, fried vegetables, finely chopped parsley and 2/3 cheese in a bowl. Set aside some of the cheese to sprinkle the pasta on top later. Salt the mixture (not too much, half a teaspoon is enough, given the saltiness of the cheese). Pepper, add seasoning "Italian herbs" (about half a teaspoon without a slide).

    They are considered everyday and quite simple. However, even from them you can cook real masterpiece which will decorate festive table. One of these dishes is shells with minced meat. Large pasta stuffed and delicious sauce look quite unusual and appetizing.

    Ingredients for stuffed shells

    First of all, large ones are needed. They are also called conchillons, lumakoni, cannelloni. This pasta is widely used in Italy for the preparation of both main dishes and appetizers and desserts. They are in the form of tubes, shells. You need to take them about half a kilogram. Minced meat (pork, beef, assorted) is used as a filling in the classic recipe. You also need to take 1 onion and 1 carrot. For meat filling 1 egg required. If we stuff shells in a simple and wide way famous recipe, then sour cream is used for the sauce, tomato paste, greens.

    Cooking process

    First of all, you need to prepare the filling. Minced meat is salted, pepper, other spices, and onions are added. Then an egg is beaten in. So, now we stuff the shells. It is important to put a little more minced meat, as it will decrease in volume during cooking. Put the pasta in a saucepan or baking dish and pour over the sauce. Shells should be completely covered with it. Simmer until pasta is fully cooked. For the first 20 minutes, the form can be covered with foil. After about 40 minutes, shells with minced meat will be ready. Put them on a plate and pour over the sauce. If desired, you can sprinkle with herbs or grated cheese.

    From pasta, you can cook a lot of not only tasty, but also unusual and colorful dishes. So, if you try to stuff them, you can get an exquisite culinary masterpiece that will surprise even gourmets.

    What pasta is best for stuffing?

    For stuffing, you can use almost any pasta, but only large enough, since the filling simply does not fit in small ones. As for the shape, you can choose ordinary horns or more interesting "shells". But ideal option become cannelloni or, as they are called otherwise, manicotti - special large Italian pasta, the length of which is about 10 centimeters, and the diameter is about two to three centimeters.

    Recipes

    How to cook delicious stuffed pasta? We offer several interesting options.

    Option number 1


    Incredibly tasty and tender macaroni and cheese will turn out. Here's what you need to make them:

    • about 140-150 g cannelloni;
    • 400-500 g of ricotta cheese;
    • 200 g mozzarella;
    • 150 g parmesan;
    • bunch of parsley;
    • 2 eggs;
    • 100 g of tomato paste;
    • about 10 g butter;
    • ground pepper;
    • salt.

    Cooking:

    1. First, boil the cannelloni until half cooked. This state is called "al dente", that is, the products should be almost ready, but at the same time remain slightly firm. If they are boiled, they will lose their elasticity and shape.
    2. Prepare the filling by grating Parmesan and mozzarella, then blending all three types of cheese and adding a little pepper and salt, eggs, and pre-washed and chopped parsley to this mixture (reserve a small amount for sauce).
    3. Next, you need to make a tomato sauce by diluting the pasta with water to get a mass that resembles rather thick sour cream in consistency. Add salt and pepper to taste, as well as the remaining parsley.
    4. Fill pasta with cheese mixture, but leave a small amount of it.
    5. Prepare a baking dish by brushing the sides and bottom with soft butter.
    6. Pour the mute sauce into a greased pan, then carefully place the stuffed pasta. Put the rest of the filling on top, and then pour the sauce over everything.
    7. Cook the dish in the oven at 180 degrees for about 30-40 minutes.

    Option number 2


    Try stuffing pasta with mushrooms. For this you will need:

    • 20 large shell pasta;
    • 230-250 g of champignons or other mushrooms, for example, porcini;
    • bulb;
    • 10-15 g butter;
    • 100-120 g of any hard cheese;
    • a bunch of dill;
    • pepper and spices;
    • salt.

    Process description:

    1. Start preparing the filling. Peel the onion, cut into thin half rings (you can chop it finely). Wash the mushrooms and also chop them so that the pieces are small. Dill wash and chop. Heat the oil in a frying pan (leave a little, it will be needed to grease the baking sheet), fry the onion in it first for a couple of minutes so that it becomes soft and almost transparent. Then add the mushrooms and cook everything together until soft. Add spices, chopped dill and salt. Cool this mixture a little and add pre-grated cheese into it.
    2. Boil the shells in lightly salted water so that they keep their shape well. Fill them with cheese and mushroom filling.
    3. Grease the bottom of the baking sheet with the oil you have left, lay the stuffed shell pasta and bake them in the oven for literally fifteen minutes at 170-180 degrees.

    Option number 3


    Delicious and satisfying pasta will turn out stuffed with minced meat and complemented with exquisite bechamel sauce, and they will become a full-fledged hot dish and at the same time a side dish.

    The list of ingredients is:

    • 12-15 large Italian pasta manicotti;
    • 350-400 g minced meat (beef or mixed);
    • 150 g of any mushrooms;
    • onion head;
    • large tomato;
    • two glasses of milk;
    • 50-70 g butter;
    • 3-4 st. l. flour;
    • Art. l breadcrumbs;
    • Provence herbs or other favorite spices;
    • salt.

    Instruction:

    1. First, it's best to do the filling for the dish. Peel the onion, chop. Grind the mushrooms after thorough washing in an arbitrary way (the pieces should be small enough). Also cut the tomato into small cubes (you can remove the peel from it by first dousing the fruit with boiling water). Heat literally a teaspoon of oil in a frying pan. Fry the onion in it first until transparent, then add the mushrooms and minced meat, and then the tomatoes. Fry everything for a couple of minutes, then simmer until almost cooked, add salt and spices at the end.
    2. Next comes the preparation of the sauce. Melt the butter completely, add flour to it and, without removing the container from the heat, stir constantly and actively. Then pour in the milk and cook the sauce, continuing to stir, until it thickens. Do not forget to add salt, remove the container from the stove.
    3. Boil the manicotti until half cooked, if necessary (read the instructions, it should indicate the specifics of cooking). Fill them with stuffing.
    4. Grease the form with oil, sprinkle with breadcrumbs. Lay the manicotti and sprinkle with breadcrumbs as well, and then pour over the béchamel sauce.
    5. Bake the dish at 180 degrees for twenty minutes.

    Option number 4


    This recipe calls for chicken as the filling.

    Prepare these ingredients:

    • 400 g chicken fillet;
    • 40 g butter;
    • 15 g of olive oil;
    • 2 full glasses of heavy cream;
    • 300 g cream cheese;
    • 50 g of hard cheese;
    • 200-250 g cannelloni;
    • egg;
    • a quarter tsp nutmeg;
    • tsp salt;
    • a quarter tsp chopped oregano;
    • a bunch of fresh herbs basil.

    For marinade:

    • 100 ml wine vinegar
    • 2 garlic cloves;
    • half a glass of olive oil.

    Instruction:

    1. Make a marinade by mixing minced garlic, oil and vinegar. Immerse the chicken fillet cut into small pieces into it and leave for half an hour or an hour.
    2. Fry the fillet in olive oil for seven to eight minutes.
    3. Melt the butter in a saucepan or small saucepan, then add cream, pepper, nutmeg and salt. Next, reduce the fire and put the previously grated hard cheese into the container. When it is completely melted, remove the saucepan from the stove.
    4. In a separate container, mix the herbs together with the curd cheese and the egg, also add the chopped fried fillet Chicken. The filling is ready.
    5. Boil the cannelloni, fill with stuffing, place on the bottom of a greased baking sheet. Pour out all the cream cheese sauce.
    6. Send the baking sheet to the oven preheated to 180 degrees for thirty to forty minutes.
    7. Serve stuffed pasta only hot.

    Enjoy pasta dishes and surprise family and guests!

    Cooking is a huge scope for creativity. And such unusual dish like stuffed pasta only confirms this once again. Unsurpassed masters in cooking pasta are Italians, who even came up with a special pasta for stuffing - cannelloni.


    Finding this Italian invention in stores is easy. If earlier only Italians produced cannelloni, now only the laziest do not make them. It is very easy to distinguish them from other types of pasta and it is impossible to confuse them. Cannelloni are thick pasta - tubes, 2.5 - 3 cm in diameter with large holes, about 10 cm long. This type of pasta is more suitable for stuffing and baking, but you can deviate from the rules and choose large shells in the shape of shells, they are also suitable for stuffing.


    With minced meat, everything is simple. You can make fried or raw minced meat with vegetables or onions, you can use chicken giblets, several types of cheese, and even boiled rice with fish. But the classics of the genre are cannelloni cooked according to the traditional Italian recipe- With minced meat and a sauce to which spices, vegetables and wine are added. And if you are already preparing an Italian dish, then at least for the first time try not to deviate from the classic recipe. And in the future, improvisation is possible.

    So, for cooking we need

    Cannelloni package - 250 grams
    Minced meat (pork + beef) - 400 grams
    Four large tomatoes
    Four tablespoons of tomato paste
    A few cloves of garlic
    Two bulbs
    Half a glass of dry wine
    Basil, ground black pepper, oregano
    Olive oil

    Heat up in a frying pan olive oil, cut the garlic into thin slices and fry it. When the garlic is browned and gives off its aroma to the oil, take it out with a slotted spoon, we will no longer need it. Put the onion cut into thin half rings into the oil, stirring constantly, fry over low heat until translucent. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Put them in a pan with onions, add tomato paste. Stir, fry a little, pour in the wine, sprinkle with herbs and spices, salt and pepper. Cover with a lid and simmer over low heat for about half an hour. The sauce should be reduced by a third.


    While it is cooking, fry the minced meat in another pan, add a little salt. Boil the cannelone in salted water until tender. It's better to undercook than to overcook. Cool macaroni. Stuff each tube with minced meat. Put the stuffed cannellones in a greased roaster or baking dish, pour the sauce on top and place in the oven. Bake for half an hour at a temperature of 180 degrees. Shortly before cooking, sprinkle with grated cheese.


    Second option. Prepare minced meat and sauce in about the same way, the only deviation is that you can add a little water to the sauce so that it is not very thick. Macaroni does not need to be boiled. In this case, it is better to take not pasta - tubules, but large shells - shells. Put the minced meat in each shell, grease the baking sheet with oil, put the stuffed shells and pour the sauce on top. The cooking time, of course, doubles, it takes about an hour to cook such a dish. Can be used instead of sauce meat broth, but then tomato and onion, spices, seasonings are added to the minced meat. The sauce or broth should completely cover the pasta.

    Filling options.

    Chicken giblets with onions. Finely chop 400 grams of giblets, fry in oil with onions, salt and pepper. Pass the mixture through a meat grinder. Stuff the filling with large shells, which are pre-boiled slightly (!) Put in the form. Pour sauce of 70 grams of whipped sour cream with one egg and 100 grams of ketchup. Spread pieces of butter on top, sprinkle with grated cheese and bake in the oven at 200 degrees for 30-35 minutes.


    Chicken fillet with mushrooms. 150 grams of chicken fillet, 150 grams of champignons, one onion, vegetable oil, salt, spices. Finely chop the onion and fry in oil, add finely chopped chicken fillet. Fry until half cooked, put chopped mushrooms and bring everything together until cooked. Salt, pepper. Stuff the half-cooked shells. Prepare the bechamel sauce, pour over the pasta and bake in the oven over medium heat. Baking time - 20 minutes.

    For those who are not into meat. Boil rice, mix it with fried tomatoes and onions, salt, pepper and add a little garlic and sour cream. Prepare as in previous recipes. It turns out very tender dish.
    Enjoy your meal!

    Advice. Pasta should not be stuffed tightly with minced meat, otherwise it may burst during baking.