Large pasta stuffed with minced meat. Pasta FILLINI Stuffing cone - “How to cook stuffed pasta. Step-by-step recipe for lucamoni with meat filling »

If you want to surprise your friends or family with an original Italian-style dinner, then prepare shells for them, stuffed with minced meat. A variety of toppings and sauces will make you look at this dish in a new way every time. In this article, you will learn how to cook large shells stuffed with minced meat, fish, vegetables, and even nuts.

Conchiglioni with minced meat

This is very effective and tasty dish we will cook with minced pork. However, you can modify the recipe to your liking and replace the pork with veal or minced chicken. Also pay attention to the method of cooking pasta - baking in portioned dishes. Compliance with this condition ensures that the finished dish will retain its shape and will not lose its appearance after serving. How to cook pasta shells stuffed with minced meat? Recipe:

• Boil conchiglioni in boiling water until tender. The number of shells depends on the number of servings (six or seven each). Transfer cooked pasta to a bowl. cold water- so they can keep their shape and will not stick together.
• Salt the minced meat, pepper and fry over high heat.
• Put the meat in a separate bowl, let it cool slightly, and then mix with grated cheese and one chicken egg.
• Chop one onion and a couple of cloves of garlic. Then fry them until translucent.
• Bulgarian sweet pepper cut into fairly large pieces and also send to the pan.
• Pour the vegetables with one glass of water and add a spoonful of tomato paste.
• After a few minutes, pour the sauce into a saucepan and mix it with a blender.
• Take portioned baking dishes and pour vegetable filling on the bottom. Fill the shells with minced meat and carefully place in pots. Mix the remaining sauce with sour cream and pour over the pasta. Sprinkle the shells generously with grated cheese and send the molds to bake in the oven.

The finished dish should be served immediately, as soon as it is browned, garnished with chopped herbs.

Shells stuffed with minced meat with bechamel sauce

For this dish, you can take the meat to your liking. For those who prefer low-fat varieties, minced meat from chicken breast, and lovers of hearty food can make minced pork or veal. What should be done:

• Boil pasta (30 pieces) and place them in cold water.
• Two sweet bell peppers (it is better to take different colors) and a bunch of green onions, finely chop, and then lightly fry in vegetable oil.
• Add 600 grams of minced meat (or minced meat) to the vegetables and continue to fry over medium heat. After a few minutes, pour 300 ml of the prepared broth into the pan and simmer the meat until tender.
• For the sauce, melt two large tablespoons of butter in a separate bowl, add three tablespoons of flour to it and fry for several minutes. Then start adding milk (450 grams) to the resulting mixture in small portions. Season the sauce with salt and pepper to your liking and nutmeg. When the sauce has reduced and thickened, add some grated cheese to it and let cool.
• Fill the shells with minced meat, put them in a baking dish, pour over the sauce and sprinkle with cheese.

This dish will not leave any of your guests or relatives indifferent. Therefore, feel free to cook it not only for an ordinary dinner, but also for any festive event.

Seashells stuffed with fish

If you really decide to amaze others with your culinary talents, then use the recipe described below. How to cook original pasta shells stuffed with minced meat (recipe with fish):

• For the filling, finely chop half a medium onion and pike perch fillet (300 grams).
• Fry prepared foods in a pan until cooked. At the very end, chopped herbs, salt and pepper should be added to them.
• Boil the shells according to the instructions on the package, rinse under cold water and fill each with minced fish.
• Arrange the shells stuffed with minced fish on plates, sprinkle them with cheese and serve. If the fish is too dry, then pour the shells with bechamel sauce and mayonnaise.

Shells stuffed with minced walnuts

The original spicy taste of this dish will satisfy even the most demanding gourmet. How to cook:

Conclusion

Cook shells stuffed with minced meat in the oven or in a pan. This appetizing, hearty and beautiful dish will always help you out while preparing for a party or family dinner.

On the historical homeland this product has two names: conchiglioni and lumakoni. The first from our, domestic shells differ more large size. What makes them more convenient object for stuffing. The latter have a more bizarre shape, but, nevertheless, “shell”. The former have one hole, the latter have two (because they are through).

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

Which ones to stuff, you choose for yourself. Conchiglioni in many ways look classic, more familiar, more comfortable. AT ready-made they can grow very large. On a standard plate, five pieces are placed on the strength, if you do not lay out a slide. By the way, in Italy this is far from the only type of pasta that is designed for minced meat.

Before stuffing the shells must be boiled. More often al dente, until half cooked. The main thing is that they do not deform too much and keep their shape. Don't forget to salt the water.

But there are recipes for stuffed shells that can be used raw. As a rule, they are baked in the oven with sauce, tightly stacked to each other. In this state, they do not spread and do not lose the filling.

Five of the fastest stuffed shell recipes:

About the stuffing. It can be different: meat, mushroom, vegetable, cheese. With high demand today comes minced chicken under the cheese Sometimes in cream sauce Bechamel. This is a classic, once you try it, you won't want to change anything. But no one bothers to combine the ingredients in different proportions. After all, the dish captivates with a variety of options, ease of preparation and beauty of serving. On a dish and on a plate, it looks very impressive, spectacular. So even on festive table do not be ashamed to put. But such a result may not be obtained immediately and not for everyone. I'll have to work my hand, get used to it and try a lot of shells before that))

A couple of days ago I found interesting pasta - large shells that I saw for the first time. I searched the Internet for a recipe and found one option on how to cook pasta large "Shells" with minced meat.

INGREDIENTS

• Carrot 1 piece
• Garlic 3 Cloves
• Minced meat 300 grams
• Sour cream 4 Art. spoons
• Bulb 1 piece
• Salt and spices to taste
• Hard cheese 100 grams
• Tomato 1 piece
• Sunflower oil to taste
• Greens to taste
• Shells 250 Grams

1. I peel the onion and cut it into small cubes. I send the pan to the fire, spread the minced meat and add a little water, after that I add the chopped onion.

2. I clean and wash my carrots, grind them on a fine grater, peel 1 clove of garlic and also grind on a fine grater.

3. Add carrots and garlic to the meat with onions in a pan, mix.

4. My tomato, sharp knife I cut off the peel, grind the pulp into a small cube.

5. I add a tomato to the pan, finely chop the greens and also add to the minced meat, salt and put spices to taste, cook over medium heat until the liquid has completely evaporated.

6. I put a pot of water on the stove, salt and pour in sunflower oil, drop large shells one at a time, boil everything together for several minutes.

7. In a bowl, mix ketchup, sour cream (3 tablespoons), chopped garlic, put salt and spices, mix thoroughly until smooth.

8. Piece hard cheese chop on a fine grater and transfer to a plate.

9. I throw the boiled pasta into a colander so that all the water is gone.

10. I add a tablespoon of sour cream to the minced meat in a pan and mix, then the minced meat will be juicy.

11. I stuff each large shell with the resulting filling and put it in a baking dish, which must first be greased with sunflower oil.

12. Inside each stuffed shells Gently pour in prepared sauce.

13. I dilute the remaining sauce with water, fill the form with shells with this mixture, sprinkle with grated cheese on top. I send the pasta to the oven preheated to 180 degrees for 15-20 minutes.

14. I take out the finished pasta from the oven and serve it on the table while still hot. Enjoy your meal!

To prepare fragrant stuffed pasta there are special types of pasta, namely cannelloni or manicotti - tubules with longitudinal grooves and conchiglioni in the form of shells. On the shelves of large supermarkets, you can easily find such pasta with large holes for stuffing.

As a rule, pasta for this is boiled in salted water or steamed, and then it is said in the oven. The most popular cannelloni recipe is stuffed pasta. minced meat with cheese or sauce.

Recipe for stuffed pasta shells in the oven

Compound:

1. Pork and ground beef - 400 gr.
2. Chicken egg - 1 pc.
3. Red bell pepper- 1 PC.
4. Ripe tomatoes - 2 pcs.
5. Hot red pepper - 1 pc.
6. Garlic - 3 cloves
7. Vegetable oil - 1 tbsp. l.
8. Cheese "Parmesan" - 50 gr. (optional)
9. Salt, pepper - to taste

Cooking:

• Take a deep bowl. Put the minced meat there, pepper, beat in the egg, salt a little and mix well. Stuff the shells with them (no need to cook them first) and set aside for a while.
• Peel the peppers and tomatoes from the stalks and seeds, peel the garlic too.
• It is necessary to prepare a mixture of vegetables with a blender. To do this, put tomatoes, sweet and hot peppers, garlic and half of the greens in a bowl, mix and dilute with water to the consistency of kefir.
• Take a medium baking sheet with high edges, grease well with vegetable oil, put the stuffed conchillons open side up. Fill with vegetable mixture. Place in preheated oven and bake at average temperature about 30 min. Add some water if necessary. If desired, 5 minutes before the end of cooking, sprinkle the pasta with parmesan, it should melt.

Stuffed curd - garlic mass pasta tubes: recipe

Compound:

1. Cannelloni, tubular pasta - 1 pack
2. Cottage cheese - 250 gr.
3. Yolk chicken egg- 1 PC.
4. Cream natural 30 - 48 percent - 150 ml.
5. White wine - 50 ml.
6. Vegetable oil - 1 tbsp. l.
7. Garlic - 2 cloves
8. Fresh herbs: basil, parsley, rosemary - to taste
9. Salt, pepper - to taste

Cooking:

• Boil pasta - cannelloni in boiling, salted water for no more than 5 minutes until "al dente". Drain in a colander, then spread on a flat plate. Finely chop the greens with garlic.
• Take a deep plate, put the cottage cheese there, then the mass of greens and garlic and add the egg yolk. Salt, pepper and mix. Fill with this mass of cannelloni.
• Mix wine and cream, beat thoroughly.
• Take a medium-sized baking sheet, put pasta on it with curd filling, fill with cream-wine mixture. Bake in the oven for about 20 - 25 minutes at 200 degrees.
• Serve the dish hot on the table, sprinkled with herbs.

How to cook stuffed pasta tubules?

Compound:

1. Cannelloni, tubular pasta - 250 gr.
2. Minced pork and beef - 300 gr.
3. Hard cheese - 150 gr.
4. Vegetable oil - 2 tbsp. l.
5. Garlic - 3 cloves
6. Bulgarian pepper - 1 pc.
7. Ripe tomato - 1 pc.
8. Onion - 1 pc.
9. Fresh herbs: basil, parsley, rosemary - to taste
10. Salt, pepper - to taste

Cooking:

• Boil the pasta for 4 minutes in lightly salted water, they should be soft and elastic, but not cooked. Rinse the cannelloni under cold water.
• Heat up a frying pan with a spoon vegetable oil on the fire, put the minced meat and fry. Grate the cheese on a coarse grater, remove the minced meat from the heat, salt and pepper to taste, mix with half the grated cheese.
• Peel all the vegetables and cut the pepper into strips, the tomatoes into cubes, and the onion into half rings. Put everything in a pan with vegetable oil and sauté, at the end add finely chopped garlic to the fried mixture.
• Take the cannelloni and stuff them tightly with minced meat, then put them on a deep baking sheet, placing them tightly. Pour 0.5 tbsp. water.
• Take pasta - tubules and fill with minced meat. Top with the fried vegetable mixture and top with the 2nd half of the cheese.
  Bake pasta for 15-20 minutes at 200 degrees.

Stuffed pasta shells with minced meat and tomato sauce in the oven

Compound:

1. Conchiglioni - pasta in the form of shells - 500 gr.
2. Pork and ground beef - 400 gr.
3. Ripe tomatoes - 4 pcs.
4. Onion - 1 pc.
5. Hard cheese - 200 gr.
6. Garlic - 3 cloves
7. Olive oil - 2 tbsp. l.
8. Tomato paste - 4 tbsp. l.
9. Dry white or red wine -0.5 tbsp.
10. Oregano, basil - to taste
11. Salt, pepper - to taste

Cooking:

• Pour into a heavy, deep skillet olive oil and cut thin petals of garlic there, make sure that it does not turn brown. Take out the garlic. Peel the onion, finely chop the rings and pour it into the pan, stir a little.
• Scald the tomatoes with boiling water, remove the peel from them and cut into cubes. Send the tomatoes and the juice that stands out during the cutting process to the pan.
• Add tomato paste and mix all the contents, pour over the wine and sprinkle with a mixture of dry herbs, black pepper and salt. Cover the sauce with a lid and reduce the heat to medium, it is necessary that it evaporates strongly.
• Put the minced meat on a hot pan and fry until cooked.
• Boil pasta in salted water with spices (black pepper, Bay leaf) until half cooked. Rinse under cold water, stuff the conchiglioni with minced meat, filling the space tightly enough with it.
• Transfer the stuffed pasta to a deep glass dish or iron pan, pour over the sauce and sprinkle with grated cheese. The dish should stay in the oven for 30-40 minutes at a temperature of 180 degrees.

Stuffed pasta with mushrooms

Compound:

1. Cannelloni, pasta in the form of tubules - 250 gr.
2. Minced meat to your taste - 300 gr.
3. Champignon mushrooms - 300 gr.
4. Onion - 1 pc.
5. Cheese - 200 gr.
6. Cream of medium fat content - 200 ml.
7. Butter - 30 gr.
8. Paprika - 1 tsp
9. Turmeric - 1 tsp
10. Salt, pepper - to taste

Cooking:

• Cook pasta for no more than 4 minutes, then drain the water, add a couple of drops of vegetable oil and let cool.
• Peel the head of the onion and cut into cubes, melt butter in a frying pan, add the onion and sauté until translucent.
• Peel the mushrooms, finely chop.
• As soon as the onion acquires the necessary transparency, add turmeric, paprika and a little salt, mix and add the mushrooms. Saute mushrooms with onions and spices a little.
• Put the minced meat in pieces in the pan, fry over low heat without a lid until the water evaporates and the minced meat is browned. Once the filling is ready, let it cool down.
• Fill the cannelloni with the filling and place in a baking dish, pour over the cream and sprinkle with finely grated cheese. The dish should be in the oven for no more than 20 minutes at an average temperature of 180 degrees.

Stuffed pasta is sure to become your favorite dish! It is hearty, tasty, it is enough for lunch for the whole family. As a filling, you can use a different mix of products, it all depends on your imagination and gastronomic preferences.

Pasta has long become a familiar and ordinary dish for us. But sometimes you really want to cook some more original dish using available products. I propose to cook delicious stuffed pasta shells with minced meat in the oven, the recipe with a photo of which you will see below, baked under a cheese crust!

Shells (or conchiglioni, as the Italians call them) can be made with a variety of fillings, but meat is the most popular. You can bake such a dish with various breathtaking sauces. And you can do it even more simply - use ordinary hard cheese so that the surface of the shells crunches pleasantly, and the minced meat remains soft and acquires a delicate creamy aftertaste.

Pasta stuffed with minced meat in the oven: a recipe with a photo step by step

Ingredients:

• shells - 26 pcs.;
• minced meat - 300 g;
• onion - 1 pc.;
• water - 300 ml;
• salt - 1 tbsp. l.;
• ground black pepper - to taste;
• hard cheese - 150 g;
• tomato paste (optional) - 1 tbsp. l.

Free the onion from the husk, finely cut with a sharp knife.

Put the required amount of minced meat in a deep bowl, put the chopped onion there.

Lightly pepper and salt the mass. Salt is best divided into 2 equal parts. It is enough to put one of the parts in the stuffing.

To mix everything. This must be done with great care so that all components are dissolved and well connected.

Measure the required amount of water, add the remaining salt to it. You can add tomato paste for extra flavor and color, but this is completely optional.

Boil shells until half cooked. The time it takes to boil pasta may vary depending on the manufacturer. It is better to limit yourself to a couple of minutes after boiling. Shells should be slightly softened.

Tightly stuff the shells with the meat mixture prepared in advance, fold into a refractory form.

Pour in salted water. Place in a preheated oven at 180 degrees for 25-30 minutes.