Stuffed pasta is an excellent appetizer for a festive table or an original hot dish for a family dinner that will not only bring variety to the usual menu, but will also surprise with excellent taste characteristics and exquisite aroma.
How to cook stuffed pasta?
It does not matter whether you are cooking stuffed pasta in the oven or just stew them in a sauce on the stove, in any case, you must follow a few basic rules:
- According to the instructions on the packaging, the products are pre-cooked before stuffing or left uncooked.
- Do not fill them too tightly to avoid damage to integrity, especially in the case of cannelloni.
- Before the heat treatment, the filled raw or half-cooked preforms must be completely covered with sauce or at least two thirds.
- If the shells were initially welded to the ready, then they can be baked in the oven without sauce, but not for long.
Stuffed seafood pasta
Universal love and appreciation among cooks and consumers has long won the stuffed pasta-shells with minced meat or other relevant ingredients. They are easy to make out, quickly prepared, and are surprisingly delicious, which brings pleasure to both housewives and tasters.
Stuffed pasta with ham
Stuffed pasta in tomato sauce can be made with any unsweetened mass, filling them with minced meat, vegetables or, as in this case, ham. Perfectly complement the palette of tastes mushrooms or rescued vegetables, and the required proportions you will learn further from the recipe.
Ingredients:
- conquillion - 15 pieces;
- mushrooms - 150 g;
- ham - 150 g;
- onions, carrots - 50 g;
- mayonnaise home - 30 g;
- cheese - 70 g;
- oil - 30 ml;
- seasonings.
Preparation
- Conquinion cook until ready.
- Pass on the oiled frying pan vegetable and mushroom slicing, salt and pepper in the process.
- Separately fry the ham, spread to fry, mix, allow to cool.
- Make out stuffed pasta, pour them on top with mayonnaise, sprinkle with cheese shavings and bake in the oven at 220 degrees five minutes.
Pasta stuffed with cottage cheese
Large stuffed pasta touches with its appearance and simultaneously changes the idea of the possible taste qualities of the pasta. Varying with the composition of the filling and spices, you can always enjoy a new, incomparable appetizing food.
Ingredients:
- conquillion - 15 pieces;
- cottage cheese - 150 g;
- Adyghe or Russian cheese - 150 g;
- parsley, dill, basil - a large bunch;
- cream - 200 ml;
- asafoetida, nutmeg, salt, pepper.
Preparation
- Seashells are cooked until half cooked.
- Cottage cheese is combined with grated cheese, leaving a handful for sprinkling.
- Add chopped greens, asafetida, add salt and mix.
- Put the Conquelion into shape and pour a creamy mixture seasoned with nutmeg, salt and pepper.
- Sprinkle the stuffed pasta with the leftover shavings and bake at 200 degrees for 15 minutes.
Stuffed pasta pasta
Next, you will learn how to stuff a pasta-tubule (cannelloni). Often they are filled with a meat base with the addition of cheese, tomatoes and baked under the thick cream or tomato sauce, the amount of which depends on the type of products and the need for their preliminary digestion. Most manufacturers recommend still filling the tubules with raw.
Ingredients:
- cannelloni - 15 pieces;
- forcemeat - 500 g;
- onions - 200 g;
- yolks - 2 pieces;
- cheese - 300 g;
- white wine - 200 ml;
- Milk - 0.5 liters;
- tomatoes in its juice - 800 g;
- butter - 60 g;
- flour - 100 g;
- Italian herbs - 2 pinch;
- nutmeg, pepper, salt, greens.
Preparation
- Initially, fry in an oiled frying pan minced meat with onions until rouge, seasoned and seasoned with herbs, pour the wine and tantalize until the moisture evaporates.
- Simultaneously make sauce for stuffed pasta.
- To the oil saved in oil, pour in the milk, stirring, throwing nutmeg, salt, inject crushed tomatoes.
- Heat the mass to a boil and thicken.
- A portion of the sauce is added along with the yolks and half the cheese to the meat and mix.
- Make out the pasta stuffed with meat, fill them with the remaining sauce, beat cheese and send to cook in the oven for 25 minutes at 180 degrees.
Stuffed Macaroni Stuffed
Surprisingly tender and delicious are the stuffed pasta with béchamel sauce . The time and effort will be more than offset by the enthusiastic responses of the food tasters, which you will no doubt like.
Ingredients:
- boots - 250 g;
- chopped meat - 400 g;
- tomatoes large - 2 pcs .;
- garlic - 3 teeth;
- adzhika - 1 teaspoon;
- Parmesan - 100 g;
- milk - 750 ml;
- flour - 60 g;
- oil - 70 g;
- dried herbs - 1 tbsp. a spoon;
- Oregano, basil, thyme, salt, pepper - to taste.
Preparation
- On an oiled frying pan fry the garlic.
- Add chopped meat, add salt to it, pepper, pour dried herbs, add adjika, tomatoes and puff all until ready.
- Boil for 3-5 minutes a boot, and then fill them with a mass from the pan and put in a mold.
- To save the oil in flour, pour in the milk, add salt to it, season with herbs, warm it until it thickens and pour it into a mold.
- Sprinkle with Parmesan and cook for 20 minutes at 185 degrees.
Stuffed nest of pasta
Stuffed pasta, the recipe of which is set out below, differs from other variations primarily by design. To implement the idea in this case, twisted noodles will be used, which can be supplemented either with simply twisted meat, or with other original mixes, for example chicken with mushrooms.
Ingredients:
- nests - 10 pcs .;
- chicken - 400 g;
- mushrooms - 400 g;
- Parmesan - 200 g;
- bulbs - 140 g;
- cream - 1-1,5 l;
- vegetable fat - 50 ml;
- spice.
Preparation
- Onions are fried onion, mushrooms are added and allowed to evaporate the moisture, salt and pepper.
- Chicken pulp shredded and browned, seasoned with various spices, garlic.
- Combine the two fries, mix and spread into nests, laid in a deep form.
- Sprinkle the workpieces with Parmesan cheese, pour the cream, salt them before it and season with spices.
- Bake the pasta stuffed with chicken for 40 minutes at 180 degrees.
Stuffed pasta in the multivariate
The recommendations described below will help you to understand how to stuff pasta and prepare them with the help of a multivark. The kitchen assistant will create ideal conditions for making the dish tasty, beautiful, maximum fragrant and full without preliminary boiling.
Ingredients:
- shells or boots - 250 g;
- chopped meat - 300 g;
- sour cream and tomato paste - 60 g;
- water 350-500 ml;
- onions - 90 g;
- spice.
Preparation
- Meat is mixed with chopped onion, salt, pepper and fill with the resulting mass of shells.
- Lay the pasta stuffed with meat in a multicastry and pour a mixture of water, sour cream, tomato, salt and seasoning it to taste with various spicy ingredients.
- After 40 minutes of operation in the "Quenching" mode, the food will be ready.