Stuffed horns with minced meat recipe. Stuffed Shell Pasta - Delicious and original pasta recipes

Stuffed shell pasta is one of the most delicious and attractive types. 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 calls for roasting dry stuffed pasta under the 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 a delicious and full-bodied 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.

Ingredients:

• 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.

Cooking

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

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.

Ingredients:

• shells - 350 g;
• chopped meat- 500 g;
• onion - 1 pc.;
• egg - 1 pc.;
• cheese - 100 g;
• semolina - 100 g;
• sour cream - 300 g;
• water - 150 ml.

Cooking

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

They 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.

Ingredients:

• shells - 12 pcs.;
• pepper - 1 pc.;
• minced pork - 250 g;
• cream - 80 ml;
• onion - 1 pc.;
• cheese - 150 g.

Cooking

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 - example correct filing classical 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.

Ingredients:

• shells - 250 g;
• ground beef - 500 g;
• nutmeg - 5 g;
• oil - 120 g;
• flour - 80 g;
• milk - 750 ml;
• onion - 1 pc.

Cooking

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. Pour the stuffed pasta-shells with sauce and bake at 180 degrees for 25 minutes.

Shells stuffed with mushrooms

A simple and tasty dish that does not require much time and effort. 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.

Cooking

• shells - 250 g;
• chicken fillet - 150 g;
• champignons - 150 g;
• onion - 1 pc.;
• oil - 50 g;
• cheese - 100 g.

Cooking

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.

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.

Ingredients:

• shells - 250 g;
• garlic clove - 2 pcs.;
• tomato - 2 pcs.;
• eggplant - 1 pc.;
• onion - 1 pc.;
• cheese - 60 g;
• tomato juice - 350 ml.

Cooking

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

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 stew in sour cream sauce under the lid on regular frying pan. With this cooking method, stuffed pasta can be served at the table after 20 minutes.

Ingredients:

• shells - 10 pcs.;
• minced meat - 250 g;
• onion - 1 pc.;
• tomatoes - 1 pc.;
• broth - 500 ml;
• sour cream - 250 g;
• cheese - 60 g.

Cooking

1. Add onions and tomatoes to minced meat.
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 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.

Recipe for stuffed horns with bechamel sauce and cheese, with step by step photos.

The proposed recipe will probably interest not only lovers pasta. Stuffed horns are very easy to prepare, the process does not require special skills. In addition, they are tasty and unusual.

Ingredients:

Horns for stuffing - 200 g
Minced meat (pork + chicken) - 300-350 g
Egg - 1-2 pcs.
Cheese durum varieties– 100 g
Salt
Pepper mix
Basil (dried)
Butter
Sunflower oil
parsley

Bechamel Sauce:

Butter - 50 g
Milk - 500 ml
Flour - 2 tbsp. lies.
Nutmeg
Salt
Pepper

Preparation of stuffed horns

1. Boil large horns (special for stuffing) in salted water with the addition of sunflower oil. They need to be cooked until half cooked. Drain in a colander and leave to cool slightly.

2. While the horns are cooling down, you can do the filling. For her, it is advisable to take a mixture of pork and minced chicken in equal proportions or as desired. Salt and pepper to taste, add basil.

3. Pour eggs into minced meat.

4. Thoroughly mix the minced meat and beat a little. Its consistency should be fluffy and uniform.

5. Fill the cooled (or still warm) horns with minced meat. Lay tightly together in a baking dish, previously greased with butter.

6. Prepare bechamel sauce: melt in a pan butter, add flour and stir. Pour milk in small portions, stirring constantly so that no lumps form.

Bring to a boil (the mass should thicken slightly). Salt and pepper, add nutmeg, mix thoroughly.

Pour the stuffed horns with bechamel sauce and place in a preheated oven. Keep until cooked, about 25-30 minutes at a temperature of 180-200 C.

7. Grate hard cheese. Take out the stuffed horns and sprinkle with cheese. Place back in the oven for 5-10 minutes.

8. Tip: during cooking, the form can be covered with foil and after adding the cheese, continue the process without it.

9. Serve stuffed horns hot, sprinkled with chopped parsley.

Pasta stuffed with minced meat and cheese in the oven allows you to significantly diversify the menu. Of course, for cooking, products of the appropriate size are required. It is recommended to use minced meat as a filling. This allows you to cook a complete and sufficient hearty meal which is perfect even for holiday table.

Choosing pasta

How to cook stuffed pasta in the oven? The first thing to do is to buy products. There are several special varieties designed specifically for stuffing. Most often they are made in cannelloni and tubules.

These have not only large sizes, but also a suitable dough thickness. Before cooking, it is recommended to boil them slightly. Such pasta is stuffed with filling, seasoned with sauce, and then baked in the oven.

Basic Rules

Recipes for stuffed pasta in the oven are simple. Every hostess can master them. The main thing is to follow some rules:

Classic Italian recipe

So, how to make pasta stuffed with minced meat and cheese in the oven? For this recipe, you should use cannelloni. Outwardly, they look like large tubes. Thanks to this shape, pasta is easily filled with almost any filling. From the components it is worth preparing:

• 250 grams of cannelloni;
• 250 grams of cheese, preferably hard;
• 500 grams of tomatoes;
• 225 grams of pork;
• 225 grams of beef;
• 35 grams of butter from cream;
• 1 head of onion;
• 3 large spoons of vegetable oil;
• black pepper;
• salt.

Food preparation

To cook pasta stuffed with minced meat and cheese in the oven, it is worth preparing all the components. First, boil the cannelloni a little. The tubules should be lowered into boiling and slightly salted water.

While the pasta is cooking, prepare the filling. To do this, pork, beef and peeled onions must be chopped by passing through a meat grinder. You can also use a blender. In the resulting mass, you need to add a little ice water, black pepper and salt. All this must be mixed well. At the end, the filling should be fried in oil, and then cool.

Tomatoes need to be blanched. The skin should be removed from them. To do this, on each vegetable it is worth making an incision in the form of a cross, and then lower everything into boiling water for a few seconds. The peeled pulp should be cut into circles.

How to bake

To make pasta, minced meat and cheese, you should fill the cannelloni with the finished filling. In this form, the product should be transferred to a baking dish or to a pan previously greased with oil. Now it's time to add the remaining components. Put cheese slices on top of the pasta, and then circles of tomatoes.

The container with the dish must be closed with a lid and placed in an oven preheated to 200 ° C. After 40 minutes, the dish will be ready. It must be served hot.

Macaroni with cream, minced meat and cheese

Cream allows you to make the dish more tasty, airy and tender. For cooking, it is recommended to use large shells. If desired, you can use another sauce suitable for pasta. For four servings you will need:

• 400 grams of minced meat;
• 400 grams of pasta;
• a little more than 2 tablespoons of vegetable oil;
• a tablespoon of butter from cream;
• about 200 milliliters of cream;
• 130 grams of cheese;
• sea ​​salt.

Preparing the Components

To cook pasta stuffed with minced meat and cheese in the oven, you need to properly prepare the filling. The main thing is to follow all the rules. Minced meat can be purchased at the store, but it is better to cook it yourself from pork and beef. Salt should be added to it. If desired, you can add spices to the minced meat, mix the components well and put in a preheated pan with oil. Add the peeled onion to the minced meat. Food should be fried until golden brown. As for pasta, they must be boiled in water with the addition of salt for five minutes after boiling. In this case, the shells need to be mixed regularly. Otherwise, they will stick.

Final stage

Place cooked pasta in a colander and rinse cold water. Then the boiled shells should be placed back in the pan and add oil to them. Prepared pasta must be filled with cooled stuffing, put in a prepared form or pan, pour cream and put in the oven, heated to 200 ° C. It will take no more than 30 minutes to prepare. During this time, it is worth grating the cheese. About five minutes before they are ready, they need to sprinkle shells. Pasta stuffed with minced meat and cheese should be served hot, lightly sprinkled with herbs.

Little tricks

Stuffed pasta is an unusual and tasty dish. It first appeared in Italian cuisine. However, this dish has found its fans around the world. Fillings for pasta can be completely different. How to cook stuffed pasta in the oven raw minced meat Or stir-fried with vegetables? To make a delicious dish, you should resort to some tricks:

In conclusion

As the housewives say, for cooking stuffed pasta, you can use absolutely different fillings. It is not necessary to add minced meat. The filling can be vegetable or mushroom. Gourmets will like a dish made from seafood or fish. However, the most important thing is the sauce. It must be mandatory. Otherwise, the dish will turn out dry and not very tasty.

By following all the rules and recommendations, you can cook original pasta, which is ideal not only for a family dinner, but also for a festive table. Serve them according to experienced chefs, is worth only in hot form. If desired, the dish can be decorated with chopped herbs. Stuffed pasta pairs well with red wine. True, those who follow a strict diet should not eat such a dish, as it is very high in calories. As a side dish, you can serve a salad made from fresh vegetables with stuffed cannelloni.

Stuffed pasta shells - one of the most delicious meals Italian cuisine. They are perfect for both lunch and dinner. And for the filling, almost any product is suitable.

Pasta shells with minced meat in the oven - a dish with a delicious taste that does not take much time.

Required products:

• about 400 grams of minced meat;
• one bulb;
• packaging pasta shells;
• spices to taste;
• two spoons tomato paste;
• 100 grams of cheese.

Cooking process:

1. First you need to boil the conchiglioni, that is, pasta. It is not necessary to bring them to full readiness, hold them in water for half the specified time.
2. While they are cooking, make minced meat, mix it with chopped onions, add seasonings to your liking.
3. Fill the pasta with the meat mixture and put it in the cooking dish.
4. In another container, mix the tomato paste with a little plain water, you can add salt or other seasonings. Pour the shells with this sauce and put in an oven heated to 180 degrees for 30 minutes, and some time before the end of cooking, sprinkle with cheese on top.

In sour cream sauce

A gentle sauce that is great for large shell pasta. Any meat can be used as a filling.

Required products:

• a pack of pasta shells;
• 200 grams of sour cream;
• one bulb;
• 150 grams of cheese;
• 450 grams of any minced meat;
• seasonings as desired.

Cooking process:

1. Macaroni should be cooked until cooked, but so that they are slightly firm.
2. In a bowl, mix the selected minced meat, with pre-chopped onions and any spices you wish.
3. We fill the shells with this mass, put them in a form, which should be with sides so that the sauce does not spill out.
4. We prepare the dressing: we combine sour cream with grated cheese, pour seasonings and pour pasta with this.
5. We keep in an oven preheated to 200 degrees, in time - about 25 minutes.

Pasta - shells stuffed with minced meat and pepper

It is desirable to prepare the dish in separate portioned forms, so it will better preserve its appearance.

Required products:

• 150 grams of cheese;
• 450 grams of minced meat;
• one Bell pepper and one egg;
• a spoonful of tomato paste and sour cream;
• bulb;
• spices as desired;
• pack of shell pasta.

Cooking process:

1. First, bring the pasta and minced meat to readiness. We cook the shells in salt water, and fry the minced meat in a pan.
2. Add the selected spices to the meat and beat in the egg.
3. We turn the onion into squares, and the pepper into small strips. Let it simmer for some time until it turns light brown. Pour this mixture over the meat.
4. We fill the shells with the meat mass, move them into the mold and proceed to the preparation of the sauce.
5. At this step, you can turn on the oven to heat up to 180 degrees. In a container, mix the tomato paste with sour cream and seasonings, pour pasta with this. Top everything with grated cheese. Cooking for about 20 minutes.

Delicate option with Bechamel sauce

Bechamel sauce goes well with pasta dishes. Try making stuffed shells with it.

Required products:

• about 400 grams of minced meat;
• two tablespoons of butter;
• about 100 grams of cheese;
• shell packing;
• three tablespoons of flour;
• seasonings as desired;
• bulb;
• 400 milliliters of milk.

Cooking process:

1. Bring minced meat to readiness hot pan by mixing it with chopped onion. You can add any seasonings to your taste.
2. Put the shells to boil and start making the sauce. To do this, melt the butter, add flour, hold for a couple of minutes and pour in the milk, put salt and pepper. Wait until the mass becomes thicker, pour in half of the grated cheese.
3. Fill the boiled shells with meat, put them in a mold. Pour the prepared sauce over the top and top with the remaining cheese.
4. Keep in an oven well preheated to 170 degrees for about 20 minutes.

Stuffing pasta - shells with mushrooms

If you do not want meat, then it is quite possible to replace it with mushrooms.

Required products:

• one bulb;
• 200 grams of cheese;
• shell packing;
• 500 grams of mushrooms;
• two tablespoons of tomato paste and the same amount of sour cream;
• seasonings as desired.

Cooking process:

1. We send the shells to boil. At this time, chop the onion and mushrooms, fry them in a pan.
2. In a bowl, combine tomato paste with sour cream, add seasonings.
3. Fill the finished pasta with a mixture of onions and mushrooms. We put it in the form and fill it with the prepared sauce.
4. Cover the top of the dish with grated cheese. Cook in the oven for about 20 minutes, setting the temperature to 170 degrees.

Vegetarian way with minced vegetables

An excellent recipe for those who do not eat meat at all. The dish turns out to be useful and satisfying.

Required products:

• 100 grams of broccoli and cauliflower;
• one pepper and onion;
• a pack of shells;
• spices to your taste;
• 500 milliliters of tomato juice.

Cooking process:

1. You can immediately turn on the oven at 200 degrees to warm it up.
2. We put both types of cabbage to boil and, after they are ready, put them in a pan for light frying. In the same place, bring the chopped onion and pepper to a beautiful color. Don't forget to add seasonings.
3. Grind everything that turned out to the state of minced meat and fill the pasta with this mass.
4. We remove the shells in a mold, pour tomato juice on top and cook for about 20 minutes. Add grated cheese if desired.

In a slow cooker

You can quickly cook shells in a slow cooker, and all products do not require pre-treatment.

Required products:

• sour cream and tomato paste - 2 tablespoons each;
• about 400 grams of minced meat;
• 150 grams of cheese;
• shell packing;
• one bulb;
• seasonings as desired.

Cooking process:

1. Add chopped onion and selected seasonings to the meat.
2. Pasta does not need to be brought to readiness, we immediately begin to fill them. Then put into a bowl.
3. Fill with a mixture of spices, sour cream and tomato paste. Add water so that the shells are completely covered with liquid.
4. We set the "Baking" mode for 30 minutes. When everything is ready, pour in the grated cheese.

How to stuff pasta - a few secrets

To cook conchiglioni deliciously, you need to know how to stuff pasta.

Portion or disposable forms for cooking are ideal, then the pasta will retain its appearance and will not fall apart.

Required - the presence of sauce or filling. Products should be well soaked during baking. And, of course, cheese, because this is an Italian dish.

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". Also, I dug up a pretty simple stuffed pasta recipe that I tweaked a bit (the original recipe uses zucchini instead of carrots). Here he 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 a ready-made spice mixture 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.