Stuffed pasta – greetings from Italy

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, the diameter of which is about 3 centimeters.

Stuffed pasta is not just cannelloni. They can be prepared using pasta shaped like 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

This is a traditional Italian recipe. Having tasted 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 pork pulp,
• 1 head of onion,
• 3 tbsp. spoons of vegetable oil,
• ground black pepper, salt - to taste.

Preparation:

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

Cannelloni with ham and cheese

Cut the mushrooms into small pieces. Cut the chicken breast and ham into cubes. Melt 1 tbsp in a frying pan. Add chicken and ham, cook for another 3 minutes. Add salt and pepper to taste.

Copying information is permitted only for non-commercial use with an active link to www. Step-by-step recipes with photos Login Registration. Maria Frolova.

Melt the remaining butter in a saucepan, add flour and cook, stirring vigorously, until the mixture is smooth. Gradually, while continuing to stir, pour in warm milk. Boil. Salt and pepper. Reduce heat and simmer the sauce for another minute.

Welcome to Aimkuk!

Add half the sauce and half the grated Parmesan to the minced meat. Fill the tubes with filling. RU Use of photographic materials, articles, etc.

Long-familiar pasta in a new look - it’s very tasty! The dish turns out aromatic, tender and satisfying. I tried it before and after baking, it turns out equally delicious, so if you don’t have time, you can just mix everything and serve, the main thing is to mix it with hot pasta so that the whole mixture warms up and the cheese begins to melt.

All rights to published materials belong to Gotovim. RU, with the exception of copyright materials and reprints from other publications.

Pasta stuffed with giblets

Ingredients:

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

Preparation:

Boil the cannelloni until half cooked. For stuffed pasta, prepare minced meat: chop chicken giblets, finely chop onion, put in a frying pan with vegetable oil, mix and fry. Salt and pepper. After that, this mixture must be passed through a meat grinder and filled with pasta. Place them in a greased form. Prepare the sauce. To do this, beat sour cream with egg and ketchup. Pour this mixture over the pasta stuffed with giblets. Place a piece of butter on top of them and sprinkle with cheese. Place in the oven preheated to 200 degrees. Bake for 35 minutes.

Pasta and shells stuffed in the oven and more: 29 recipes

To prepare an interesting dish from familiar products, use recipes for stuffed pasta. There are variations to choose from with meat and cheese fillings, ham and champignons, creamy and mushroom sauces, pesto and bechamel. With a variety of seasonings and different cooking methods. Choose which one you need.

You can prepare many different dishes from pasta. The Italians, for example, originally served them as dessert. However, they were not the first to come up with this dish. Even the ancient Egyptians prepared pasta for their deceased relatives, because flour products could be stored for so long. And the Chinese served this dish on the festive table as a symbol of longevity. According to one version, pasta gained popularity thanks to the army. Due to their light weight, they were convenient to transport on hikes, and they did not deteriorate for years.

The five most commonly used ingredients in stuffed pasta recipes are:

Simple recipe: 1. To prepare, you will need Cannelloni pasta. They have a diameter that is well suited for stuffing. 2. Fry peeled and finely chopped onions and bell peppers. 3. Mix with minced meat and tomato paste. Add salt and ground black pepper. 4. Stuff the cannelloni tightly and place them in a baking dish. 5. Mix the cream with tomato paste and pour it over the pasta. 6. Bake in the oven for half an hour. 7. Remove, sprinkle with grated mozzarella and place back in the oven for a few minutes.

Five of the most nutritious stuffed pasta recipes:

Helpful tips: • To speed up the cooking process, you can pre-boil the pasta until half cooked. • It is also recommended to add herbs and seasonings to the minced meat to taste. • To reduce calories, you can use minced chicken or turkey instead of pork and beef.

Stuffed pasta shells

This dish tastes like meat lasagna. Shell pasta stuffed with meat looks beautiful, is very tasty and appetizing.

Ingredients:

• 200 g pasta shells,
• 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 tbsp. spoons of butter,
• 2 tbsp. spoons of flour,
• 2 glasses of milk,
• salt, pepper - to taste.

Preparation:

Boil the pasta 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 and peel them. Cut into pieces and simmer in vegetable oil in which the garlic was fried. Add finely chopped fresh herbs (you can also use dry ones), tomato paste, wine and minced meat. Mix everything well and keep on fire for another 10 minutes.

Stuff the pasta with the resulting minced meat and place it in the pan in one layer. Prepare the Bechamel sauce: melt the butter over low heat, add flour and mix well, preferably with a wooden spatula. Pour in the milk in portions, stirring vigorously to prevent the formation of lumps. Continue stirring, bring to a boil and cook for 2 minutes. Pour this sauce over stuffed shell pasta, sprinkle with grated cheese and bake for 20 minutes in an oven preheated to 180 degrees. You will love the taste of stuffed pasta!

Italian stuffed pasta

The history of stuffed pasta began a long time ago. For example, the famous Italian poet and writer, Giovanni Boccaccio, already in the 13th century mentioned in his immortal work “The Decameron” one of the types of stuffed pasta - ravioli. And since Italy is invariably considered the birthplace of pasta, almost every region of this country has its own exclusive and unique recipe for stuffed pasta. For example, the Liguria region is characterized by ravioli and panzotti, the Emilia-Romagna region - tortelloni and cappeletti, while the Piedmont region - agneolotti.

The stuffing for pasta can be either fillings made from meat, fish or vegetables, or sweet fillings made from cottage cheese or fruits. In short, how to stuff pasta is a matter of taste and preference for each individual gourmet. Depending on what the pasta filling consists of, their name differs. Thus, the following pasta differs in appearance and filling:

• Ravioli. They taste like dumplings, although they are square in shape. Initially, this dish was exclusively vegetarian, and only later they began to stuff this pasta with meat. Most often, ravioli are filled with meat, cheese or spinach.
• Tortellini is pasta stuffed with meat or cheese, reminiscent of small dumplings.
• Tortelloni is the same tortellini pasta, only much larger in size.
• Cannelloni is a large cylinder-shaped pasta. This pasta can be stuffed with a variety of fillings and baked in the oven.
• Agneolotti is pasta stuffed with ground beef, vegetables and fish. Agneoletti are usually square in shape with fluted edges. This pasta is cooked in beef broth with melted butter.
• Panzoti is a type of triangular-shaped stuffed pasta.
• Anolini (totelli) - pasta in the form of a semicircle with smooth edges, which is stuffed with cheese or meat.

Stuffed pasta – cannelloni

Cannelloni are large cylindrical pasta that can be stuffed with a variety of fillings. Cannelloni are baked in the oven along with bechamel or bolognese sauce. You can buy this pasta in almost any supermarket, but if you couldn’t find it in the store, you can make it from layers for lasagna, after boiling the lasagna in a large amount of water until completely cooked.

A simple recipe for pasta stuffed with minced meat - cannelloni

Ingredients needed to prepare the filling:

• cannelloni pasta;
• olive oil;
• 1 kg lean ground beef or pork;
• chopped onion;
• chopped garlic;
• carrot;
• fresh or pickled tomatoes;
• a pinch of dried sage;
• a pinch of rosemary;
• salt pepper;
• ½ glass of dry white wine;
• cheese;
• fresh greens.

To prepare bechamel sauce:

• 100 g butter;
• 1 liter of milk;
• 4-6 tablespoons of flour.

Fry garlic with onions and carrots, pre-cut into thin strips, in a frying pan. Add minced meat to vegetables. After 2-3 minutes, pour in a little white wine and simmer the meat until the wine evaporates. Add seasonings and salt to taste. Prepare cannelloni pasta according to the instructions on its packaging. Stuff the pasta with the prepared minced meat using a tablespoon. Then place the filled pasta on a baking sheet and pour generously of bechamel sauce. Place tomato slices on pasta and sprinkle with grated cheese. Bake pasta stuffed with meat and vegetables in a preheated oven for about 10-20 minutes.

How to make bechamel sauce

Melt butter in a saucepan and pour in milk. Add flour while stirring. Bring the sauce to a boil. The bechamel sauce should have a consistency similar to sour cream. Add seasonings and salt to taste.

Cannelloni with chicken and mushrooms

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

Ingredients:

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

Preparation:

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 and pepper. Boil the pasta until al dente, stuff it with the resulting minced meat. Prepare Bechamel sauce according to the recipe above. Pour it over the stuffed pasta and bake in the oven at 180 degrees for 20 minutes.

How to cook “Stuffed Pasta with Sauce”

1. These are the cannelloni you will need to prepare stuffed pasta with sauce. If you wish, you can take large shells, for example.

2. Heat vegetable oil in a frying pan and fry the peeled and chopped onion. Wash the meat, dry it a little and pass through a meat grinder. Place the minced meat in a frying pan and fry until done. Salt and pepper to taste, add spices if you like.

3. The tubes need to be immersed in boiling salted water for 3 minutes. Then drain the water and dry the cannelloni a little. To prepare the sauce, melt the butter in a frying pan. Add flour, stirring constantly, fry a little. Then pour in milk in a thin stream and add salt to taste. Add a pinch of pepper and nutmeg.

4. Another important ingredient in this dish is cheese. It is best to use Parmesan, but, in principle, any other hard or semi-hard varieties will do.

5. Pour about a third of the sauce into the bottom of the baking dish. Fill the cooled tubes with filling and place in the mold. Sprinkle with a little cheese and pour over the remaining sauce. Place the pan in the preheated oven for 10 minutes.

6. Then you can take out our pasta to sprinkle with the remaining cheese and bake it further until done.

7. The finished dish can be served with vegetables or fresh herbs. Bon appetit!

Stuffing macaroni with cheese

This easy-to-make mac and cheese is sure to please everyone in the family, even those who love meat-based options. This dish takes no more than half an hour, less if the shells are already prepared.

Ingredients:

• pasta (shells) – 400 gr.;
• cheese (ricotta) – 500 gr.;
• milk – 100 ml;
• egg – 1 pc.;
• flour – 1 tsp;
• garlic – 1 clove;
• tomatoes (cherry) – 5-6 pcs.;
• lemon juice – 1 tsp;
• oil (olive) – 4-5 tbsp. l.;
• greens, salt, pepper - to taste.

Mash the cheese, mix with butter, mix with garlic squeezed through a press, season and add herbs. Stuff ready-made cold pasta with this filling, place it in a baking dish, and place the tomato halves on top. Beat the egg, add flour, pour in milk and lemon juice, mix everything and use as a filling. Bake in the oven (180°C, preheat) for 10-15 minutes.

Pasta shells with mushrooms and ham, baked in the oven

Anyone who tries this dish once will definitely want to cook it again. Pasta shells with mushrooms and ham baked in the oven are delicious and elegant.

Ingredients:

• pasta (shells) – 300 gr.;
• mushrooms (champignons) – 500 gr.;
• ham – 100 gr.;
• onion – 1 pc.;
• pepper (Bulgarian) – 1 pc.;
• cheese – 400 gr.;
• tomato juice – 300 ml;
• nutmeg – 2 tsp;
• greens (chopped) – 3 tbsp. l.;
• salt, pepper - to taste.

Boil the pasta for 4-5 minutes, drain in a colander and cool. Cut the mushrooms into cubes, the onion into half rings, the pepper into slices, the ham into strips, and grate the cheese. Fry the onions with mushrooms and bell peppers in a frying pan for 5 minutes, then pour in tomato juice, lay out the herbs and add spices, heat for 4-5 minutes. Add ham and cheese, stir, after a minute remove from heat. Place the shells in a baking dish, pour over the sauce and place in the oven for 15 minutes (preheat to 180°C in advance).

Stuffed pasta in a slow cooker

There is nothing easier than cooking stuffed pasta in a slow cooker. This device will do everything itself - you just need to put the prepared products into it.

Ingredients:

• pasta (nests) – 250 gr.;
• minced meat (pork) – 300 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• egg – 1 pc.;
• tomato juice – 200 ml;
• sugar – 1 tbsp. l.;
• salt – ½ tsp;
• greens (fresh and dried), pepper - to taste.

Boil the nests for 3-4 minutes. Mix the minced meat well with half the chopped onion, raw egg, fresh herbs, salt and pepper. In a slow cooker, fry the chopped onion and grated carrots until golden, pour tomato juice into them, and after boiling, add sugar, salt and dried herbs. Bring the mixture to a boil and pour into a separate container. Place the pasta in a bowl, place the minced meat on top, and pour the tomato sauce all together. Cook on the “Baking” mode for 40 minutes.

Advice! If the sauce is too thick, it needs to be diluted with water.