Large pasta with minced meat in a pan recipe. Stuffed pasta: recipes. Delicate option with Bechamel sauce

Conchiglioni pasta (giant shells) stuffed with minced chicken

This is conchiglioni

Conchiglioni, lumakoni, cannelloni are giant shells, snails and tubules ( big pasta) for stuffing.

This delicious Italian pasta can be prepared with different stuffing. If you take minced meat, then conchiglioni baked with minced meat will resemble dumplings of the highest quality or beshparmak.

If you stuff konkilni or other large Italian pasta with salads, then you will get an exquisite and beautiful appetizer.

And when you fill Italian shells or snails with sweet, then you will have original dessert with which you can surprise your guests.

There are many options for preparing conchiglioni, lumaconi, cannelloni and other large pasta for stuffing. And each dish from this cool pasta will be unusual both in taste and in appearance. An intricate process. Pleasant handmade. Yummy.

Ingredients for conchiglioni with minced meat

for 6 servings

• Conchiglioni (large shells) or lumakoni - 350 g (packing).

For stuffing large pasta

• Minced chicken - 0.5 kg;
• Egg - 1 pc;
• Semolina (or oatmeal) - 0.5 cups (or just put more minced meat);
• Cheese - 50 g;
• Basil, oregano (oregano), salt;

For sauce

• Onion - 1 head;
• Garlic - 2-4 cloves;
• Tomato - 2-3 pieces;
• Sour cream (yogurt or mayonnaise) - 100 g;
• Flour - 2 tablespoons;
• Water - about 2 cups;
• Salt, basil, oregano (oregano)

Baking dish, vegetable oil for greasing the form and for frying, foil.

This is what conchiglioni look like - huge shells with a cavity for stuffing

How to cook

• Make stuffing: grate cheese on a coarse grater; Combine minced meat, egg, semolina, herbs and cheese. Salt.

• Prepare sauce: cut the tomato in half and, attaching the slice to the grater, grate (you will get mashed potatoes, discard the skin). Cut the onion into thin half rings, the garlic into small pieces. Lightly fry in oil until softened. When an onion smell appears, add tomato puree to the pan, pour in sour cream. Combine flour with cold water, mix well. Slowly and constantly stirring the sauce, pour the diluted flour into the pan. As soon as the flour is brewed and the sauce thickens, turn off the heat.

If there is not enough sauce, then you need to add water, sauce or make additional tomato puree(you can add finely grated carrots, eggplants (coarse grater) to it, or grind vegetables into a puree along with onions and garlic and pour pasta vegetable puree, and put cheese not only in minced meat, but also sprinkle everything on top.

• Stuffing and baking: Fill the bottom of a baking dish with oil. Stuff each shell with minced meat (using a teaspoon). Lay out the conchiglioni. Pour sauce over pasta. If it does not completely close the shells, add water or milk. Either pour all the vegetable puree (along with the sauce or instead of it) - grated tomatoes or tomatoes + carrots (fine grater), peeled eggplants (large), or - chop all this + onions, peppers, garlic with a blender or pass through a meat grinder . Cover the conchiglioni tin with foil. put in the oven, heated to a temperature of 200-220 C. Bake for about 30 minutes closed, then remove the foil, drown the tips of the shells that accidentally floated up, and bake for another 10-15 minutes open at a temperature of 220-230 C, so that the sauce thickens. Serve hot.

Italian pasta conchiglioni are very large, giant shells that can be stuff dryand and bake with sauce in the oven, or boil until al dente (al dente - on the tooth, slightly undercooked, chewing with a slight crunch) and fill with cheese, liver pate filling, cottage cheese or other filling. Giant snails (lumakoni) and large tubes (cannelloni) are prepared according to the same principle.

For example, lumakoni or conchiglioni can be prepared with a salad of processed cheese and crab sticks + garlic, egg yolks and mayonnaise - lumakoni recipe. For spiciness, you can add bitter chili pepper to the filling of shell pasta).

Slightly undercooked lumakoni with crab meat and melted cheese

Cannelloni pasta is made from the highest quality flour and, apparently, this is the secret of a delicate, delicious, noble taste.

This is what cannelloni tubes look like

In terms of meaning, conchiglioni prepared according to our recipe resemble dumplings. But, at the same time, they have some special, slender, transparent ... even watercolor taste. They are light and graceful.

Good luck and bon appetit!

I love pasta - they are delicious and easy to prepare. I usually buy spaghetti, fusilli or shells, sometimes I can take sheets for lasagna. And this time I decided to try large pasta for stuffing. I didn’t take too expensive ones, I bought budget horns Fillini.

Packing - a usual transparent package with a plain picture. The composition and method of preparation are indicated on the back. Macaroni are short and thick ribbed tubes, curved in such a way that they resemble the shape of snails. Single horn size (dry) about 3cm. After cooking they increase by 1.5-2 cm.

Net weight - 500 g

Due to their rather large size, such pasta is great for stuffing and further baking, and thanks to their shape it is convenient to fill them with stuffing with a teaspoon. For proper cooking for 100 g of dry pasta you need to take a liter of water and 10 g of salt. It is not necessary to cook until cooked, the pasta will "reach" in the oven during the baking process. Boiled horns have an appetizing appearance, pleasant smell and taste.

By the way, I found information on the Internet that this type (meaning the shape) of the paste is called "lukamoni". In addition, I dug up a fairly simple recipe for stuffed pasta, which I altered a bit for myself (in original recipe use zucchini instead of carrots). Here it is:

Pasta stuffed with meat and vegetables

1. Chop the onion, grate the carrots, cut the tomatoes into cubes, finely chop the greens.

2. Saute onions and carrots vegetable oil in a frying pan.

3. Add minced meat, season with spices (I took ready mix spices for meat from a bag), fry for about 20 minutes.

4. Add tomatoes. Cook another 5-7 minutes. Add herbs, stir and remove from heat.

5. Put the horns in boiling salted water, cook for 2-3 minutes until half cooked. Throw away in a colander.

6. Fill pasta with cooled filling. Pour into a greased baking dish (I use thick glass). Pour cream over top.

stuffed pasta- shells - one of the most delicious and attractive species Italian pasta. There are a lot of cooking options for giant conchiglioni (this is the name of this type of pasta). They are stuffed with minced meat, vegetable mixtures and even sweet fillers, which allows you to get a hearty main course, appetizing snack and original dessert.

How to cook large stuffed pasta shells?

Stuffed shells are an unusually tasty, satisfying and spectacularly decorated dish. Giant macaroni can be stuffed dry and baked with sauce in the oven, or stuffed and boiled in salted water until al denet. Often pasta is filled with mushroom, meat, cheese, cottage cheese or vegetable fillings.

1. Large stuffed shells will retain their appetizing appearance if they are pre-cooked.
2. So that the shells do not break, you should boil them in a large amount of water. Ready pasta should be taken out and allowed to dry.
3. If the recipe involves roasting dry stuffed pasta with sauce, you need to monitor the amount of sauce. It must completely tear the pasta, otherwise it will dry out in the oven.

Stuffed shell pasta with minced meat

shells stuffed with minced meat- a great option for tasty and complete hearty meal. The combination of pasta and minced meat is recognized as a classic and is widely represented in cooking. To prepare the filling, it is better to use two types of meat: beef and pork. Minced meat should be chopped - then during baking it will retain juiciness.

• shells - 15 pcs.;
• ground beef - 200 g;
• minced pork - 100 g;
• onion - 1 pc.;
• garlic clove - 3 pcs.;
• mozzarella - 50 g;
• cream - 50 ml;
• fresh parsley - a handful.

1. Fry onion, garlic and minced meat.
2. Boil the shells.
3. fill them up meat stuffing, cheese and cream.
4. Seashells stuffed with meat, bake for 7 minutes at 220 degrees.
5. Garnish with herbs and serve.

Stuffed shells with minced meat in sour cream sauce

Stuffed shells in the oven is one of the most popular ways to prepare this type of pasta. The peculiarity of the recipe is that dry shells are filled with minced meat and baked with sauce. Sour cream sauce is especially appropriate here: it will add juiciness, tenderness and slight sourness. For the dish to succeed, the shells must be completely hidden under the sauce.

1. Combine minced meat, grated cheese, semolina and egg.
2. Start shells.
3. For the sour cream sauce, simmer the onions in sour cream and water.
4. Put the stuffed pasta-shells in a mold and pour over the sauce.
5. Bake under foil at 230 degrees for 30 minutes.

Stuffed shell pasta with minced meat and pepper

Shell pasta with minced meat will become tastier and juicier if added to the filling bell pepper. The latter will give the dish freshness, aroma, appetizing and save you from cooking. vegetable garnish. Pepper goes well with pork and complements its sweetish taste, so when choosing minced meat, it is better to use pork.

1. Fry pepper, onion and minced meat.
2. Add cream and 100 g of grated cheese to the resulting mixture.
3. Stuff the boiled shells with minced meat and sprinkle with the remaining cheese.
4. Bake stuffed shell pasta for 15 minutes at 180 degrees.

Stuffed shells with bechamel sauce

Stuffed shells with bechamel sauce - an example correct filing classic pasta casserole. This sauce is often used in pasta dishes, giving tenderness and making the dish more satisfying and creamy. With bechamel, it is possible to use almost any filling, since the sauce is universal.

1. Fry mince and onion.
2. Boil the shells.
3. Stuff the shells with stuffing.
4. For sauce, melt butter and add flour.
5. While stirring, add milk.
6. Wait for a homogeneous consistency and season.
7. stuffed shell pasta pour over the sauce and bake at 180 degrees for 25 minutes.

Shells stuffed with mushrooms

Shells stuffed with chicken and mushrooms - simple and tasty dish that does not require a lot of time and labor. You just need to fry the chopped chicken fillet and champignons, and stuff them with pasta. Since minced mushrooms and chicken are juicy on their own, shells are cooked without sauce, with butter and cheese. Before going to the oven, the pasta is covered with foil.

1. Fry the fillet, onion and mushrooms.
2. Boil the shells.
3. Add the filling, butter and cheese.
4. Bake at 220 degrees for 15 minutes under foil.

Vegetarian Stuffed Shell Pasta

The recipe for stuffed shells can be changed according to taste and lifestyle. Adherents of a vegetarian diet will quickly turn a dish into a lean one if they stuff pasta with vegetables. For filling, it is better to choose juicy and fleshy vegetables, such as tomatoes and eggplant. They will saturate the pasta with juice and will not “go sour” during cooking.

1. Chop the vegetables and fry for 5 minutes.
2. Start vegetable mixture boiled shells.
3. Stuffed Vegetarian Shell Pasta tomato juice, sprinkle with cheese and bake at 180 degrees for 20 minutes.

Stuffed shells in a pan

Stuffed shells in a pan in sour cream are simple, budget and quick recipes. The advantage of this option is that dry pasta starts raw ground beef and stewed in sour cream sauce under a lid in an ordinary frying pan. With this cooking method, stuffed pasta can be served at the table after 20 minutes.

1. Add to chopped meat onions and tomatoes.
2. Stuff dry shells with minced meat and put them in a pan.
3. Stew the dish in sour cream and broth for 20 minutes.
4. Sprinkle with cheese when serving.

Stuffed shells in a slow cooker

Stuffed pasta-shells with minced meat in a slow cooker will surprise the household not only with taste, but also with high-speed cooking. Thanks to a modern gadget, you can get tender pasta in a thick tomato sauce in just 40 minutes. The hostesses only need to stuff the shells with minced meat and, after pouring sour cream, pasta and water, set the “Extinguishing” mode.

1. Stuff the shells with stuffing.
2. Put them in a bowl and add the pasta, cream and water.
3. Cook in "Stew" for 40 minutes.

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

For us, this cooking option is quite new, but in Italy, where, as they say, the largest number of lovers live 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.

It is interesting! Now in the world there are more than 350 types of different forms of pasta, sometimes quite bizarre. There are products in the form of tennis rackets, letters of the alphabet, car brands and even the Eiffel Tower.

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

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

How to cook stuffed pasta in the oven

In fairness, it should be noted that for pasta stuffed in the oven, you can use any pasta products, not only special, Italian ones. But they must be large enough to fit the filling inside.

And one more tip: be sure to read the instructions on the package. Some varieties must be boiled before adding the filling. But there are some that don't require it.

How to stuff pasta

Of all the toppings, filling pasta with minced meat beats the record for popularity. This is a classic, this cooking option is considered the most delicious. In addition to minced meat, fillings are made with mushrooms, chicken, cheese, cottage cheese and vegetables. Baked with mayonnaise, sour cream, various sauces. Italians love the famous béchamel sauce.

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

Pasta stuffed with minced meat with bechamel sauce

Exquisite sauce will make any dish a masterpiece, you can see for yourself if you cook a dish according to this recipe.

Take:

• Pasta, large - 12-15 pcs.
• Minced meat - 400 gr.
• Butter - 60 gr.
• Mushrooms, any - 150 gr.
• Onion, tomato - 1 pc.
• Milk - 2 cups.
• Flour - three to four tbsp. spoons.
• Breadcrumbs for breading - 1 tbsp. a spoon.
• Provence herbs or other spices.

Step by step pasta recipe in the oven:

1. 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.
2. In a small amount of heated oil, fry the onion first, then send the mushrooms, minced meat and the last tomato to it alternately.
3. 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.
4. While the minced meat is cooking, cook the pasta, if necessary, until half cooked. Cool slightly and fill with filling.
5. 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.
6. 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: butter melt, add 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:

1. 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.
2. Fry marinated chicken in olive oil for 5-7 minutes.
3. 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.
4. Also, separately, mix the curd cheese, spices and egg, and then add the fried chicken pieces there - this will be the pasta filling.
5. Stuff the pasta with the filling and place on a baking sheet, brushing it with oil. 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:

1. 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.
2. 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.
3. Fry minced meat in hot oil for 15 minutes along with onions and let cool.
4. 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.
5. 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.
6. Stayed finishing touch- sprinkle with melted butter or spread out its pieces and it's time to send it to the oven.
7. 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:

1. 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.
2. 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).
3. 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.
4. Stuff the shells with the cheese mixture, but be sure to leave a small portion of it.
5. Put the stuffed shells in a form, brushing it with oil and pouring a little tomato sauce on the bottom.
6. 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 tubes - 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:

1. 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.
2. Boil pasta, cool and stuff with prepared minced meat.
3. 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:

1. Chop the onion, cut the mushrooms and dill, rub the cheese. Weld the tubes.
2. Fry mushrooms with onions in half the oil (start with onions). When the mushrooms are almost cooked, salt, add dill and pepper.
3. It remains to add the cheese, quickly stir the mushroom mixture and sweat for a few minutes so that the cheese melts a little.
4. 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.

Stuffed pasta is an interesting and tasty dish, although it is not yet very familiar to Russian cuisine. It was invented by the Italians. To do this, they created a special variety of pasta - cannelloni, whose diameter is about 3 centimeters.

Stuffed pasta is not only cannelloni. They can be prepared using pasta in the form of large shells. Any minced meat is suitable for this dish: meat, chicken giblets, several types of cheese, boiled rice with fish, etc.

Pasta stuffed with minced meat

It's traditional italian recipe. After tasting pasta stuffed with minced meat, you will understand why this dish is so popular in its homeland.

Ingredients:

• 250 g cannelloni,
• 500 g tomatoes,
• 250 g hard cheese,
• 30 g butter,
• 200 g beef pulp,
• 200 g of pork pulp,
• 1 head of onion,
• 3 art. tablespoons of vegetable oil
• black ground pepper, salt - to taste.

Cooking:

To cook stuffed pasta, you need to boil the cannelloni until half cooked. First, take care of the minced meat. To do this, pass the meat along with the onion through a meat grinder, salt, pepper, add a little water. Fry in oil and then cool. Scald the tomatoes with boiling water and pour over with cold water - this will make it easy to remove the peel from them. Cut into circles. Fill macaroni with minced meat. Take a deep frying pan, grease it with oil and put pasta stuffed with minced meat. Cover them with thin slices of cheese, on which you need to place slices of tomatoes. After closing the lid, put in the oven, preheated to 200 degrees, for 40 minutes. stuffed with meat Pasta should be served hot, because then they will be especially tasty.

Pasta stuffed with giblets

Ingredients:

• 300 g cannelloni,
• 400 g giblets,
• 1 onion-turnip,
• 70 g sour cream
• 1 egg
• 100 g ketchup,
• 70 g hard cheese,
• vegetable and butter.

Cooking:

Boil the cannelloni until tender. For stuffed pasta, prepare the minced meat: chop the chicken giblets, finely chop the onion, put in a pan with vegetable oil, mix and fry. Salt, pepper. After that, this mixture must be passed through a meat grinder, and fill the pasta with it. Put them in a mold greased with oil. Prepare the sauce. To do this, beat sour cream with an egg and ketchup. Pour the pasta stuffed with giblets with this mixture. Top them with a piece of butter and sprinkle with cheese. Put in the oven, preheated to 200 degrees. Bake 35 minutes.

Stuffed shell pasta

This dish tastes like meat lasagna. Pasta shells stuffed with meat look beautiful, very tasty and appetizing.

Ingredients:

• 200 g shell pasta
• 300 g minced meat,
• 3 tomatoes
• 150 g cheese
• 80 ml red wine
• 2 tbsp. spoons of tomato paste or adjika,
• vegetable oil, salt, herbs, garlic.

For the bechamel sauce:

• 3 art. butter spoons,
• 2 tbsp. spoons of flour
• 2 glasses of milk
• salt, pepper - to taste.

Cooking:

Boil macaroni until half cooked, drain the water. Prepare the sauce. To do this, cut the garlic into slices and fry in vegetable oil for 5 minutes, then remove it. Scald the tomatoes with boiling water, then pour cold water over them, remove the peel from them. Cut into pieces and stew in the vegetable oil in which the garlic was fried. Add finely chopped fresh herbs (you can also use dry), tomato paste, wine and minced meat. Mix everything well and keep on fire for another 10 minutes.

Stuff the pasta with the minced meat, put them in a single layer in the form. Prepare the bechamel sauce: melt the butter over low heat, add the flour and mix well, preferably with a wooden spatula. Pour in the milk in batches, stirring vigorously to prevent lumps from forming. Continuing to stir, bring to a boil and cook for 2 minutes. Pour stuffed pasta-shells with this sauce, sprinkle with grated cheese and bake for 20 minutes in an oven heated to 180 degrees. You will love the taste of stuffed pasta!

Cannelloni with chicken and mushrooms

Pasta stuffed with minced chicken fillet and mushrooms is a must try. You can use both cannelloni and large shell pasta in this recipe. They will turn out very tasty!

Ingredients:

• 250 g pasta,
• 150 g chicken fillet,
• 150 g champignons,
• 1 onion
• vegetable oil, salt, spices.

Cooking:

Chop the onion and fry in vegetable oil, add finely chopped chicken fillet. When it is almost ready, you need to add chopped mushrooms to it. Simmer until done. Salt, pepper. Boil macaroni until “al dente”, fill them with minced meat. Prepare Bechamel sauce according to the recipe above. Pour stuffed pasta over them and bake in the oven at a temperature of 180 degrees for 20 minutes.

Cannelloni with ham and eggs

For stuffing stuffed pasta, you can use eggs and ham. It also turns out very tasty!

Ingredients:

• 100 g cannelloni
• 5 pieces of tomatoes,
• 2 tbsp. spoons of tomato paste
• 6 art. spoons of white wine
• 150 g ham
• 2 eggs,
• 100 g mozzarella cheese,
• 100 g grated cheese
• 350 g melted cheese
• salt, sugar, pepper - to taste,
• basil greens, vegetable oil.

Cooking:

Boil until half cooked cannelloni. Remove the skin from the tomatoes, cut into cubes and stew in vegetable oil, salt, pepper, add sugar and basil. Cut ham and mozzarella into cubes, mix with melted cheese, beaten egg and spices. Stuff the cannelloni with this mass. For stuffed pasta, prepare a baking dish, greased with oil, in which to lay them, pour in tomato sauce, sprinkle with grated cheese and bake stuffed pasta in the oven for 30 minutes at a temperature of 200 degrees.

Bon Appetit!