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Pasta stuffed with minced meat. Stuffed pasta in the oven. Shells stuffed with minced meat and cheese in the oven

There are certain types of pasta that are distinguished by their large size, which allows them to be stuffed with different fillings. Most commonly used chopped meat, thanks to which you get a full-fledged satisfying and very tasty dish. It can be prepared not only for family dinners, but also served on the festive table.

Recipe for pasta stuffed with minced meat and cheese in the oven

For this recipe, you need to purchase cannelloni, which are large tubes that can be filled different stuffing. We propose to consider the traditional italian recipe. By the way, in the homeland of this dish, the base is made independently from dough.

To prepare pasta rolls stuffed with minced meat in the oven, prepare the following ingredients: 250 g each of cannelloni and cheese, 0.5 g of tomatoes, 35 g of butter, 225 g of beef and pork, onion, 3 tbsp. tablespoons of oil, salt and black pepper.

You need to prepare in this way:

First you need to boil the tubes until half cooked. Everything is the same as when cooking regular pasta, that is, lower the tubules into boiling salted water. At this time, make a mass, for which two types of meat and peeled onions pass through a meat grinder or use a blender. Add also salt, pepper and some ice water. Mix the mass well, and then fry in oil and cool;
tomatoes must be balanced by making cross-shaped cuts on them, and then lower them into boiling water. This procedure will allow you to quickly and easily remove the peel. Cut the pulp into circles;
fill the prepared cannelloni with the stuffing and put them in a frying pan (form), pre-greased with oil. Place thin slices of cheese and tomato slices on top. Close the lid and bake in the oven, which should be preheated to 200 degrees. Cooking time - 40 min. Serve hot.

Recipe for pasta with cream stuffed with minced meat in the oven

Cream makes the dish tender, airy and very tasty. Large shells will be used in this recipe. You can substitute any other sauce if you like. Prepared ingredients are enough for 4 servings.

For stuffed shells, take the following products: 400 g of shells and minced meat, a couple of onions, 2.5 tbsp. tablespoons of vegetable oil and a little butter, 200 ml of cream, 125 g of cheese and salt.

Cooking steps:

minced meat can be made independently or purchased ready-made in the store. Add salt and pepper to it. Heat the oil in a frying pan and fry the minced meat there, adding the previously peeled and chopped onion. Fry, breaking up lumps, until golden;
Boil the shells in boiling salted water for 5 minutes. Stir them occasionally so they don't stick together. Put them in a colander, rinse cold water, and then transfer to a saucepan, add oil and mix;
it's time to fill the pasta with the prepared stuffing. Place them in a pan and pour over the cream. Put in the oven on medium heat for half an hour. At this time, grind the cheese on a grater and sprinkle the dish on top of it for 5 minutes. until the end of cooking. Serve garnished with greens.

Recipe for stuffed pasta nests in the oven

A tasty and very attractive-looking dish, outwardly, however, it looks like nests in which there are not eggs, but a filling. Such a dish can no longer be called banal pasta. Prepared ingredients are enough for about 5-6 servings.

For this recipe for pasta stuffed with minced meat in the oven, you need to take the following set of products: 0.5 kg of "nests", 425 g of minced meat, water, salt, pepper, onion, herbs, 5 tbsp. spoons of sour cream and ketchup, 3 cloves of garlic and 200 g of hard cheese.

Cooking scheme:

take a deep baking sheet or form and put "nests" in it, and they should lie tightly to each other. Cut the peeled onion into a small cube and send it to the meat, and add salt, pepper and finely chopped garlic there;
spread the filling on the “nests”, pressing it inward a little. Pour in there hot water so that it reaches almost to the top of the pasta. Cover everything with foil on top and fix the edges to make a homemade lid. Send the baking sheet to the preheated oven and bake until soft;
the next step is to take out the baking sheet, remove the foil and grease the pasta well on top with sauce, for which mix sour cream and ketchup. It remains only to sprinkle with shredded cheese on top. Place the tray back in the oven and bake until nice golden brown. Serve sprinkled with chopped herbs.

How to cook stuffed pasta with vegetables in the oven?

To add flavor and juiciness to the dish, you can use waxes, in this case, peppers and tomatoes. To add spice, we suggest using chili, but you can also without it.

To cook stuffed pasta shells with minced meat in the oven, prepare the following set of products: 0.5 kg shells, 400 g minced meat, egg, steamed bell peppers and 155 g of ripe tomatoes, chili, garlic, herbs and salt.

Cooking process:

add salt, pepper and egg to the meat, and then mix everything well. Stuff the prepared shell pasta and set aside for now;
to prepare a vegetable mixture, it is necessary to clean the peppers from seeds and membranes, and this applies to both Bulgarian and chili. It is worth removing the skin from the tomatoes, for which you lower them for a couple of seconds in boiling water. Cut everything into pieces and put in a blender bowl. Send garlic and herbs there. Grind everything well, adding a little water to get a consistency like kefir;
take a baking sheet with sides or a mold, and then grease vegetable oil. Lay out stuffed shells open side up and place on top vegetable mix. Send the baking sheet to the preheated oven. You can add some water. Set the temperature to medium and bake in the oven for half an hour. If you want, you can in 5 minutes. Before cooking, sprinkle everything on top with cheese.

Stuffed pasta with minced meat and mushrooms

We suggest considering an option designed for a multicooker. Many housewives, having such a technique at home, prefer to do everything in it, since the process is simplified.

To prepare this dish, take: 325 g minced chicken, onion, 1 tbsp. a spoonful of semolina, 0.5 teaspoons of suneli hops, a pack of cannelloni, salt. To make the sauce, prepare: onion, carrot, 0.5 l of cream, 3 tbsp. tablespoons of oil, salt and pepper.

Everything will be prepared like this:

mix the peeled and diced onion with minced meat, and add semolina, spices and salt to taste. Mix well so that the ingredients are evenly distributed;
pour oil into the multicooker bowl and heat it in the "Baking" mode. The next step is to fry the onion cut into half rings and the carrot chopped on a grater until golden;
the turn of pasta has come, which must be filled with minced meat, and then put them in a multicooker bowl on vegetables. Pour in the cream, add salt and pepper to taste. Select the “Extinguishing” mode and cook for 1.5 hours. After the beep, serve the dish with herbs.

We are sure that no matter which recipe you choose, the result will not disappoint. Diversify your usual diet with a delicious and original dish.

Conchiglioni pasta (giant shells) stuffed with minced chicken

This is conchiglioni

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

This delicious Italian pasta can be cooked with different fillings. 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.

Cooking options for conchiglioni, lumaconi, cannelloni and others large pasta for stuffing - a lot. And each dish from this cool pasta will be unusual both in taste and in appearance. An intricate process. Pleasant handmade. Yummy.

Ingredients for baking 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;
cheese - 50 g;
basil, oregano (oregano), salt;

For sauce

onion - 1 pc.;
garlic - 2-4 cloves;
tomato - 1 pc.;
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 large pasta

Make stuffing

grate cheese on a coarse grater;
combine minced meat, egg, semolina, herbs and cheese. Salt.

Prepare pasta sauce

Plunge the tomato into boiling water for 1-2 minutes. Cool, remove the skin. Cut into small cubes.
cut the onion into thin half rings, the garlic into thin slices. Lightly fry in oil until softened.
when an onion smell appears, immediately throw tomatoes into the pan. Pour in sour cream.
pour the flour with cool water, mix well. Slowly combine onion-tomato frying, constantly stirring the sauce.
as soon as the flour is brewed and the sauce thickens, turn off the heat.

See the dry ends of the shells? You have to add water.

Stuffing and baking pasta shells

pour the bottom of the baking dish with oil;
Stuff each shell with minced meat using a teaspoon. Lay out the conchiglioni.
pour pasta stuffed with sauce. If it does not completely close the shells, add water or milk.
tighten the form with foil;
heat the oven 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 to thicken the sauce;
serve hot.

Features of cooking conchiglioni and taste

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.

it takes a lot so that all the shells are hidden under it, otherwise dry tips will remain in some places.

The cheese and egg grab the minced meat and hold it in the cavity of the half-open shell. The filling will stay in place when baking, don't worry, of course, unless you use brute force.

Try it. This will diversify your taste sensations and take a pleasant business. Hands rejoice when filling shells with stuffing. This will be an interesting activity, a common fun activity for the whole family. Be sure to involve the children in cooking.

If you don't feel like messing around with baking, you can boil the shells in salted water until they're almost done (they're quite firm and bite off easily, like regular pasta, and at the very last moment, a subtle waffle crunch is felt. This is an al dente state.)

How to cook giant stuffing pasta

Boil the conchiglioni v large saucepan with plenty of water - so that the giant shells are free and do not break or stick to the walls of the pan.

time will be required minutes 10-12- try the shell closest to you, if ready - immediately turn off, drain the water and spread the pasta to dry on a spacious flat plate or immediately spread it on the portions on which you will serve .. I repeat - remember that the shells should not be boiled soft, boiled conchiglioni for stuffing, they must keep their shape well.

Cheese or cottage cheese filling

To stuff 350 g of conchiglioni, you can take 200 g of cheese (feta or cottage cheese, cottage cheese), greens (dill, parsley, basil, tarragon, a bit of mint - put what you have), you can - chopped garlic. Cottage cheese should be salted to taste

The filling of cheese and greens can be diluted with yogurt (cooking recipe), sour cream or cream, if the mass for stuffing the conchiglioni is dry. It will also be very tasty if you add chopped walnuts to the cheese.

Meat stuffing for pasta

You can also stuff conchiglioni, lumaconi (large snails) and cannelloni (huge tube pasta) with chicken breast fried with onions and mushrooms (cut everything into small pieces, fry the onion first - until a characteristic aroma appears, then throw the breast there, after 3-4 minutes - champignons.

Fry for 3 more minutes. Cool to room temperature and mix with grated cheese (for 1 breast, 1 onion and 200 g of champignons, you need to take approximately 100-150 g of cheese or cheese).

Chicken and mushroom filling - mix everything with grated cheese and fill the pasta

This stuffing can start dry Italian pasta in the form of large shells, snails and tubes, put in a baking dish and pour over the sauce.

Cannelloni stuffed with chicken breast. mushrooms and parsley, placed in a baking dish

For example, a mixture of sour cream, melted butter and ketchup. Or sour cream (or matsoni), melted butter and mayonnaise.

Or make bechamel custard sauce (recipe). Each of these sauces can be added meat broth if you have it. There should be plenty of sauce to cover all dry pasta and allow them to soak up the moisture from this sauce when baking.

Dry (not boiled) cannelloni baked with bechamel sauce

And you can fill it boiled pasta. Mix the still warm chicken and mushroom filling with cheese so that it (cheese) melts a little, and stuff the pasta. And on top - pour (drip), for example, mayonnaise.

Sweet stuffing for pasta

Those with a sweet tooth can stuff boiled conchiglioni with cottage cheese, cottage cheese with honey or sugar and grated ginger, for example, or cottage cheese with honey and raisins (or berries, nuts) and pour over them with sour cream or thick yogurt. Or just melted butter. And you can pour the sauce, sprinkle with grated cheese and also bake in the oven until the cheese is melted.

Those who appreciate the taste of brynza with honey can grate the brynza, stuff shells with these delicious flakes, sprinkle with chopped walnuts or berries, pour honey and melted butter.

Shopska salad dressing

Grated cheese can be mixed with small pieces of tomato (cubes) or tomato, pepper and cucumber. You will have a mini shop salad in each shell. The filling can be sprinkled with a drop of lemon juice to give freshness and piquancy and pour a little olive oil.

You can also cook stuffing from any finely chopped or grated thick smooth lettuce seasoned with sour cream or mayonnaise, or grated blue cheese or cheese (they are fatty and lubricate well and combine, bind the components of the dish).

Snails stuffed with finely chopped salad with crab sticks and grated processed cheese. Crab sticks It is quite possible to replace shrimp - it will be even tastier!

Ham or sausage stuffing

If at home - only onions, cheese and ham (sausage, ham, brisket, loin). Fry a finely chopped onion (until softened) and throw finely chopped ham to it. Fry until the onion becomes transparent. Cool and mix with grated cheese.

You can stuff both boiled and dry pasta, as with minced meat. chicken breast and champignons.

Seafood filling

if you have shrimps- This is also an excellent filling for boiled conchiglioni shells. Boil the shrimp, peel, chop finely, combine with garlic, passed through a press, finely chopped dill and basil, and grated cheese. Drop a little lemon juice and some olive oil. Mix everything and stuff our boiled Italian shells with shrimp mince.

The filling for conchiglioni, cannelloni, lumakoni can be from fishes. The easiest option is to stuff cooked pasta with a regular salad from canned fish(pink salmon, mackerel, etc., mashed with a fork), grated cheese, garlic, grated egg and mayonnaise). Or you can mix fish, boiled rice and cheese, add mayonnaise and finely chop a piece of onion.

Another way- fry a finely chopped onion and a couple of cloves of garlic with half a chili pepper until softened (or you can only one onion), throw finely chopped fish fillet and fry until the fish is ready (3-4 minutes). Mix with finely chopped herbs. Fill the boiled shells with this stuffing and sprinkle with finely grated cheese.

And you can mix fish fried with onions, greens (parsley, dill, basil) and minced meat and fill them with dry pasta, pour them with plenty of sauce, for example, bechamel, and bake in the oven.

Cannelloni, whose recipe is striking in its simplicity, will come in handy when you want something more interesting than simple naval pasta. The most delicious dish comes out baked in the oven with sauce with various fillings.

Stuffed cannelloni

Such interesting name have pasta in the form of large tubes. How to cook cannelloni and general recommendations Learn how to prepare this dish below:

Meat, vegetable, cheese masses are suitable as fillings. With each of them, the food comes out delicious in its own way.
Some pasta should be boiled for a couple of minutes before stuffing. Other options do not need pre-cooking.
Stuffed tubules are baked in the oven with sauce. More often than others, bechamel is used. The important point is that there should be a lot of it so that the food does not turn out to be too dry.

Cannelloni with bechamel sauce

Cannelloni, the recipe of which is presented below, are incredibly tender. You can make any cannelloni sauce you want. One of the most delicious is bechamel.

Ingredients:

pasta - 250 g;
minced meat - 500 g;
tomatoes - 4 pcs.;
onions - 2 pcs.;
garlic - 4 cloves;
cheese - 150 g;
salt;
pepper;
oil - 60 g;
flour - 3 tbsp. spoons;
milk - 1 liter.

Cooking

Pour 100 ml of water into the pan. When it heats up, spread the minced meat and, stirring, cook until it is completely evaporated.
Saute garlic and onions, add diced tomatoes and stew for 10 minutes, add minced meat and knead.
Melt the butter, pour in the flour mass and pour in the milk. When it boils, the fire is reduced and cooked to the desired density.
The tubes are filled with cooled minced meat, laid out in a single layer on a baking sheet and poured with sauce.
At 200 degrees, bake for half an hour, and then sprinkle with cheese and hold for another quarter of an hour.

Cannelloni with mushrooms

Having learned how to cook cannelloni at home, cooks are convinced how simple it is, and the products you need are the most affordable ones that can be found in any supermarket.

Ingredients:

cannelloni - 5 pcs.;
oyster mushrooms - 400 g;
onion - 100 g;
cheese - 150 g;
sour cream - 50 g.

Cooking

Chopped oyster mushrooms with onions are fried in oil until golden brown, poured with sour cream and stewed for 2 minutes, salted.
The tubes are stuffed with mushrooms.
Lay in a mold, grease the top with sour cream, sprinkle with cheese and bake until the cheese is melted.

Cannelloni with meat

Cannelloni, prepared according to the recipe described below, resemble the usual naval pasta, but come out with a more interesting taste. Simple and tasty is the most accurate description of this dish.

Ingredients:

paste - 10 pcs.;
chicken meat - 500 g;
onion - 100 g;
vegetable oil - 1 tbsp. a spoon;
canned corn- 4 tbsp. spoons;
greenery;
flour - 2 tbsp. spoons;
milk - 400 ml;
oil - 50 g;
grated cheese - 50 g.

Cooking

The chicken is finely chopped and fried with onions. Then pour the greens, stir and simmer under the lid for 20 minutes.
Products are stuffed with the resulting mass.
The flour is sautéed in butter, milk is poured in and brought to a boil.
Add cheese, stirring, bring to melting, salt and pepper.
Spread cannelloni with chicken in a mold, pour milk mixture and bake at 200 degrees until golden brown.

Cannelloni with spinach

Canelloni, the recipe is one of the most popular dishes in Italy. Spinach combined with ricotta creates a unique taste.

Ingredients:

cannelloni - 8 pcs.;
spinach - 250 g;
ricotta - 250 g;
garlic - 1 clove;
parmesan - 50 g;
oil - 50 g;
flour - 1 tbsp. a spoon;
milk - 200 ml;
cream 20% fat - 200 ml;
nutmeg;
salt.

Cooking

The garlic is crushed and fried in oil for about 2 minutes, and then discarded.
Put the spinach into the pan and fry for 5 minutes.
Spread ricotta into the cooled mass, salt and stir.
The tubes are boiled for 2 minutes.
Melt the butter, add flour and stir, pour in milk, cream and stir vigorously so that there are no lumps.
Warm up the mass to the desired density.
A little sauce is poured onto the bottom of the mold, the tubes are stuffed with the prepared filling and placed in the mold.
Pour sauce on top, sprinkle with cheese and bake cannelloni with ricotta and spinach for half an hour at 180 degrees.

Cannelloni with cheese

A great many are known interesting recipes cannelloni fillings. But one of the favorites of Italians is cheese filling. Cheese goes well with the base pasta and milk filling.

Ingredients:

canelloni - 10 pcs.;
ricotta - 350 g;
ham - 200 g;
egg - 1 pc.;
hard cheese - 100 g;
milk - 500 ml;
flour - 50 g;
oil - 50 g;
parmesan - 100 g.

Cooking

Cut hard cheese and ham into small cubes, mix with ricotta, beat in an egg, salt, pepper and stir.
The tubes are sent to salted boiling water for a couple of minutes, then they are thrown into a colander and cooled.
For pouring, the butter is melted, flour is added, milk is poured in and boiled until thickened.
A little of the resulting mixture is distributed along the bottom and walls of the baking sheet.
The tubes are stuffed and laid out on a baking sheet. Pour them with sauce, sprinkle with parmesan and bake cannelloni with ham and cheese for about half an hour.

Cannelloni with shrimps

Stuffed cannelloni - a recipe for seafood lovers, will not leave anyone indifferent. And to cook it, you don’t have to go to a restaurant at all, it’s quite easy and simple to cook at home.

Ingredients:

cannelloni - 12 pcs.;
boiled peeled shrimp - 500 g;
champignons - 500 g;
onions - 2 pcs.;
oil - 3 tbsp. spoons;
cheese - 200 g;
olives - 50 g;
capers - 50 g;
mustard seeds - 1 tbsp. a spoon;
cream - 250 ml.

Cooking

The preparation of canelloni begins with the fact that the products are boiled, thrown into a colander and transferred to a bowl of cold water.
Mushrooms, along with onions, are allowed.
Add the shrimp, stir and cook for about 5 minutes uncovered.
Spread the resulting mass in a bowl, add grated cheese, add some salt and stir.
Throw capers with olives on a sieve, douse them with ice water, finely chop, add mustard.
Whip the cream, spread the resulting mass into them and stir.
The tubes are filled with filling, placed in a mold, poured with sauce and baked at 250 degrees for a quarter of an hour.

Cannelloni with minced meat in the oven

When stuffing products, you should pay attention to the fact that you should not fill them too tightly so that the tubes do not burst during the baking process. Cannelloni with minced meat, the recipe can be filled with a mass of any meat that is at hand.

Ingredients:

thick tube pasta - 12 pcs.;
minced meat - 400 g;
garlic - 2 cloves;
onions - 2 pcs.;
carrots - 1 pc.;
tomato paste- 5 tbsp. spoons;
hard cheese - 150 g;
cow's milk - 800 ml;
oil - 100 g;
flour - 3 tbsp. spoons.

Cooking

Finely chop the onion and garlic, chop the carrots and fry the vegetables in a pan.
Spread the minced meat and fry, stirring so that there are no lumps, until the meat changes color.
While the filling is cooling, melt the butter in a saucepan, pour in the flour.
Fry for 2 minutes, pour in milk, add salt and bring to a boil.
Tubes are filled with cooled minced meat.
Lubricate the bottom and walls of the mold with a sauce mixture, place the products, pour in the rest and sprinkle with cheese.
Bake at 180 degrees for half an hour.

stuffed pasta in the oven, the dish, at first glance, is simple. But how interesting, tasty and fragrant it is!

The best choice for stuffing are conchiglioni, resembling huge shells. Another type of pasta that is easy to stuff is canelloni. These are large hollow tubes. Filling them with minced meat is a little more difficult - it takes a little more dexterity and a more homogeneous mass.

Stuffed pasta in the oven with meat

Ingredients

conchiglioni - 250 g;
minced pork and beef - 0.5 kg;
onion - 2-3 pcs.;
garlic - 2-3 cloves;
water - 2 l;
parmesan - 200-250 g;
butter - 100 g;
ground paprika;
turmeric;
ground black pepper;
fresh or dried basil;
cream - 200-250 ml.

Filling preparation

Cut the garlic cloves in half, put them in hot oil in a pan and fry for 2-3 minutes until the color darkens. Then put on a plate and let cool.

Fry the chopped onion over low heat until golden brown. Add minced meat and fry further 5-10 minutes. Stir the minced meat constantly so that the lumps do not stick together. Pour some water, add spices and simmer until tender.

Meanwhile, bring 2 liters of water to a boil. Cook pasta in it for 4-5 minutes. Please note that the pasta should remain half-cooked. Then we recline on a sieve and pour with melted butter. Gently mix the pasta so as not to damage their shape. Let's cool down.

When the minced meat is ready, it must also be cooled to room temperature.

Grease the bottom of a baking dish with butter and spread a layer of pasta over the bottom. Put the minced meat in each shell with a teaspoon and sprinkle with a little basil. Top them with cream, and then sprinkle with grated cheese. We send it to the oven for 25 minutes.

In order to cheese crust turned out soft, cover the form with a lid or foil at the very beginning of cooking. Remove the lid after 15 minutes. We serve pasta stuffed in the oven, right in the form.

Stuffed pasta in the oven with meat and mushrooms

We use canelloni pasta for this dish. They are a little more difficult to stuff, but much easier to serve.

Ingredients

canelloni - 250 g;
minced meat - 250 g;
champignons - 150-200 grams;
carrots - 1 pc;
onions - 2 pcs;
cheese - 150 grams;
sour cream - 50-80 grams;
cilantro or parsley;
salt;
ground black pepper.

Pass the chopped onions and carrots, remove ½ of the vegetables.
Put the minced meat and very finely chopped mushrooms into the pan with the remaining vegetables.

Stir and fry until minced meat is cooked, salt and pepper. Pour water as needed, but remember that the filling should be thick.
From the second part of the vegetables we prepare the sauce. Pour in sour cream and spices, and then simmer the vegetable mixture until tender.

We cook the canelloni for 3-4 minutes and immediately rinse with cold water - so the pasta does not stick together, and it will be easy to work with them.

We start with a teaspoon with non-sharp edges, so as not to damage. It is recommended to stuff loosely, as the tubules may burst during cooking.

In sour cream and vegetable sauce, crumble finely chopped greens.
We spread the tubes in a mold, pour over the sauce and bake for 20 minutes at a temperature of 180 degrees. Sprinkle with grated cheese and keep in the oven until the cheese is melted (5-7 minutes).

Recipe for stuffed pasta in the oven with marinara sauce

Ingredients

large shells (conchiglioni) - 250 g;
cottage cheese - 250 g;
parmesan cheese - 100 g;
greens (spinach, parsley or dill) - 1 bunch;
garlic a couple of cloves;
butter.

For the marinara sauce

peeled tomatoes (with juice) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
cilantro (or basil) - 1 bunch;
ground black pepper;
white ground pepper;
salt to taste;
olive oil.

Boil the conchiglioni for 4-5 minutes. Rinse with water, pour in the melted butter and mix.

We are preparing the stuffing. We grind the cottage cheese, add 2/3 of the cheese grated on a fine grater, finely chopped greens and garlic. We mix the mass well. If the filling came out very thick, pour a little cream, sour cream or water.

Sauce. On the olive oil sauté the onion for 3 minutes, then add the carrots to it and simmer the vegetables together for 5-7 minutes over low heat. We send chopped garlic there and sauté for another 2 minutes. Cut the tomatoes into small pieces and add to the pan along with the juice.

We chop the greens and simmer everything together for another 40 minutes over low heat with the lid closed. At the end, salt, pepper, season. It makes a very thick and rich sauce. It can be prepared in advance and kept in the refrigerator.

Lubricate the baking dish with butter, spread the pasta, fill them with curd mass. Drizzle with sauce and bake for 20 minutes. After 20 minutes, remove the form with stuffed pasta from the oven, generously sprinkle with cheese and return to the oven for another 5-7 minutes.

Pasta with minced meat is already a classic, whether it's spaghetti with Bologneso sauce, or pasta “navy”, what can I say, even lasagna - all the same pasta with minced meat. A tandem that is found in almost any cuisine in the world, only under different names. If you cook pasta with minced meat, there is hardly a family member who refuses such a dish. Well, children can eat this second dish at least every day! And even more so, such beautiful stuffed pasta baked in the oven with cheese and Bechamel sauce from our reader Ekaterina:

Stuffed pasta with minced meat in the oven

Giant lumakoni shell casserole recipe

Good day everyone! Today I want to tell you how my first acquaintance with giant pasta - lumakoni - took place. They caught my eye in the store, they are interesting, and even the recipe was in addition. I decided to pamper my husband. Following what was written, I stuffed minced meat into dry pasta, made Bechamel sauce and put the whole thing in the oven. To say that I was disappointed with the result is an understatement. The pasta treacherously increased in size, while the minced meat, on the contrary, tightened up and began to stick out of the snails like a “bump”. And also harsh. The second attempt was more successful, and now I cook such pasta only according to this recipe.

So we will need

Ingredients:

giant pasta (lumaconi, cannelone, conchiglioni) - 200 grams,
meat or minced meat - 400 grams,
onion - 2 heads,
butter (for frying minced meat),
salt, spices

For the bechamel sauce:

50 gr. butter,
500 ml milk
2 tablespoons flour
ground nutmeg,
salt,

Cooking process:

Let's prepare the ingredients for a delicious second course.

We throw pasta into a large pot of salted boiling water, they should float freely so that they do not stick to each other. Boil the shells or snails almost until cooked (you need to cook a little bit). Drain the water, leave to cool.

Meat for minced meat is scrolled through a meat grinder or chopped in a combine.

Fry minced meat in butter with finely chopped onion until tender. By the way, I always twist the minced meat myself, at the same time I pass the onion through a meat grinder. Pasta comes out delicious with absolutely any minced meat, be it chicken, turkey, pork or beef. Even if you already have minced meat, pass it through a meat grinder anyway, so it will be “more magnificent” and without lumps.

Now we are preparing the Bechamel sauce: melt the butter in a small saucepan, add flour to it, stir constantly and gradually pour in the milk, add nutmeg and salt to taste. I also always add for flavor. Provencal herbs. As soon as our milk sauce boiled, turn off.