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Stuffed pasta seashells. How to cook pasta in microwave, saucepan and multicooker? How to cook pasta pasta, asterisks, spirals and spaghetti? Video: Cook pasta in the microwave - fast and easy way

Stuffed pasta-Rakushka - one of the most delicious and attractive species italian paste. Options for the preparation of giant conquers (this name is this type of paste) a great set. They are started with minced meat, vegetable mixtures and even sweet fillers, which allows you to get a satiety of the main dish, an appetizing snack and an original dessert.

How to cook big pasta-shells with stuffing?

Stuffed seashells - an unusually tasty, saturated and effectively decorated dish. Giant pasta can be started with dry and bake under the sauce in the oven, or stuffing, after drunk in salted water to the state of Al Den. Often the paste is filled with mushroom, meat, cheese, curd or vegetable fillings.

  1. Large stuffed seashells will retain an appetizing appetizer if they are pre-cooking.
  2. So that the seashells are not broken, you should boil them in a large amount of water. Finished pasta You need to get and give them to dry.
  3. If the recipe assumes the baking of dry stuffed macaroni under sauce, you need to follow the amount of sauce. He must completely break pastaOtherwise they dry out in the oven.

Stuffed pasta-shells with minced meat

Shelli stuffed minced meat — excellent option Tasty and full rich dishes. The combination of pasta and meat minced meat is recognized as classic and widely represented in cooking. For the preparation of the filling, it is better to use two varieties of meat: beef and pork. The mince must be chopped - then during baking it will retain a juiciness.

  • shells - 15 pcs.;
  • beef mince - 200 g;
  • pork mince - 100 g;
  • onions - 1 pc.;
  • garlic teeth - 3 pcs.;
  • mozarella - 50 g;
  • cream - 50 ml;
  • fresh parsley - handful.
  1. Onions, garlic and minced meat.
  2. Boil the shells.
  3. Fill them with meat filling, cheese and cream.
  4. Shells stuffed with meatBake for 7 minutes at 220 degrees.
  5. Decorate the greenery and serve.

Stuffed seashells minced meat in sour cream sauce

Stuffed seashells in the oven - one of the most popular ways to prepare this type of paste. The feature of the recipe is that shells in dry form are filled with minced meat and baked under sauce. The sour cream sauce here is especially appropriate: it will give juiciness, tenderness and light sourness. In order for the dish, shells should be completely hidden under the sauce.

  1. Connect mince, grated cheese, gun and egg.
  2. Start seashells.
  3. For sour cream sauce, remove the onions in sour cream and water.
  4. Stuffed with stuffing pasta-shells lay in shape and pour with sauce.
  5. Bake under the foil at 230 degrees of 30 minutes.

Stuffed pasta-shells with minced meat and pepper

Pasta-shells with minced meat will be tastier and juiced if adding to filling bulgarian pepper. The latter will give the dish of freshness, fragrance, appetitality and will save from cooking vegetable garnish. Pepper is perfectly combined with pork and complements its sweet taste, so when choosing minced, it is better to use pork.

  1. Pepper, onions and minced fried.
  2. Add cream to the resulting mixture and 100 g of grated cheese.
  3. Cooked shells Start minced and sprinkle with the remaining cheese.
  4. Stuffed pasta-shells bake 15 minutes at 180 degrees.

Stuffed seashells with Beshamel sauce

Stuffed seashells with Beshamel sauce - example proper feed Classic pasta casserole. This sauce is often used in pasta dishes, giving products tenderness and making dish more raw and creamy. With Beshemel, it is possible to use practical any fillings, since the sauce is universal.

  1. Farm and onions fry.
  2. Boil the shells.
  3. Start the shells minced.
  4. For the sauce melt the oil and pour flour.
  5. Stirring, add milk.
  6. Wait for homogeneous consistency and season.
  7. Stuffed pasta-shells Pour the sauce and bake at 180 degrees 25 minutes.

Shells stuffed with mushrooms

Shells stuffed chicken And mushrooms are a simple and tasty dish that does not require much time and labor. You only need to fry crushed chicken fillet And champignons, and start them pasta. Since the mince of mushrooms and chicken are combined by itself, shells are prepared without sauce, with oil and cheese. Before departing in the oven, pasta closes the foil.

  1. Fillet, onions and champignons fry.
  2. Boil the shells.
  3. Put the filling, oil and cheese.
  4. Bake at 220 degrees 15 minutes under the foil.

Vegetarian stuffed pasta-shells

The recipe for stuffed seashells can be changed in accordance with the taste and lifestyle. Vegetarian food adherents will quickly turn the dish in lean, if they start with pasta vegetables. To fill it, it is better to choose juicy and fleshy vegetables, such as tomatoes and eggplant. They impregnate pasta juice and not "risks" during cooking.

  1. Vegetables crush and roast 5 minutes.
  2. Start vegetable mixture Boiled shells.
  3. Stuffed vegetarian pasta-shells pour tomato juice, sprinkle with cheese and bake at 180 degrees 20 minutes.

Stuffed seashells in a frying pan

Stuffed seashells in a frying pan in sour cream belong to simple, budget and fast recipes. The advantage of this option is that dry pasta are repaired raw beef minceda and stew in sour cream sauce Under the lid on the usual frying pan. With this method of cooking, stuffed pasta can be submitted to the table in 20 minutes.

  1. Add bow and tomatoes into meat minced meat.
  2. Start dry shells minced meat and put them on the pan.
  3. Cushion dish in sour cream and broth 20 minutes.
  4. When feeding, sprinkle with cheese.

Stuffed seashells in a slow cooker

Stuffed pasta-shells with minced meat in a slow cooker will surprise households not only with taste, but also high-speed preparation. Thanks to the modern gadget, you can get gentle pasta in thick tomato sauce in just 40 minutes. The hostesses only need to start the shells of minced meat and, bay sour cream, paste and water, set the "quenching" mode.

  1. Start the shells minced.
  2. Put them in the bowl and add paste, cream and water.
  3. Prepare in the "cargo" 40 minutes.

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How can I justify our hot love for makaronam? Only permanent sports and mobile lifestyle! We take into arms and fearlessly appeal to an unusual way. Namely, we consider how to comprehend macaroni

The preparation of this dish can be divided into two stages: boiling "shells" and stuffing them. Some recipes provide for the subsequent baking in the oven stuffed under sauce.

Step one. Boating macaron conkilloni

Pasta "shells" (they are the same conkloni) from solid varieties Wheat should be thrown into salted boiling water and cook until half-ready (about 8 minutes). Choose "shells" of large sizes so that they can accommodate enough minor.

Then you should drain the water and add a little vegetable oilMix everything so that the pasta do not stick.

Step second. Preparation of the scene

  • The minister's minister is prepared by frying on a heated champignon frying pan that must be pre-crushed. There we also add a finely chopped bulb. Separately, it is necessary to boil the chicken fillet and divide the hands into small pieces. Stir with mushrooms and add salt, black pepper, greens (parsley, cinema).
  • Meat filling. We carry out the stuffing of beef itself and fry on vegetable oil. On another skillet, a finely chopped bulb and two cloves of garlic should be fed. Then add them to mince. While the minced meals you need to grate any solid cheese on the grater, finely cut parsley. Then add cheese, greens, salt, black pepper into mince. Thus, the stuffing for shells is ready. It should be noted that Macaroni is quite popular. Therefore, the recipe with the use of minced meat will be well accepted by home and guests.
  • Shrimp filling. For cooking, you should boil shrimps, clean them, finely cut. Then add a couple of garlic heads passed through the dft. And also crushed greens, cheese (pre-grated on the grater), a drop of olive oil, salt.
  • Beautiful and tasty stuff It will require the following ingredients: cottage cheese, solid cheese, parsley greens, a pair of garlic teeth. All mix them, can be salted if necessary. And everything is enough fast way Prepare pasta "shells" stuffed.

Step Three. Baking sauce

Almost always you need to bake in the oven under the sauce. The result is a full-fledged dish. At the same time, before sending the pasta "Sheckers" stuffed in the oven you need to make sure that the sauce covers the products completely. This will prevent the upper part.

The time that the dish will spend in the oven equal to about 20-30 minutes. In principle, everyone should calculate this gap individually, based on the capabilities of its roast cabinet.

Thus, the scheme - the answer to the question how to cook stuffed pasta is as follows: I boil the conkloni to half-preparation, while they are boosted, we cook the stuffing, then stuffing the "shells" and baked under the sauce. Souces can be as follows:

  • Tomato sauce. We divor into a tomato paste in water to the state of liquid sour cream, at the same time fry the tomatoes in a pan (after feeling the skin). Then we pour in the frying pan tomato juice And things are about 20 minutes. You can then add salt, pepper, greens (parsley, kinza).
  • Beshamel sauce. 2 The mid-bulbs should be finely cut, and boil at 800ml. milk. After the milk cools, strain. Melt a piece in the pan butter And fry flour on it until golden color. Then in the flour you need to pour milk, salt and cook about 15 minutes, stirring constantly. Beshamel is ready.

They are considered everyday and fairly simple. However, even of them you can cook a real masterpiece that will decorate festive table. One of these dishes is shells with minced meat. Large pasta with filling and delicious sauce They look rather unusual and appetizing.

Ingredients for stuffed seashells

First of all, there are also large conquers, Lumaconi, cannelloni. Such a pasta is widely used in Italy for cooking both main dishes and snacks and desserts. They are in the form of tubes, seashells. You need to take them about half a kilogram. As a filling in classic recipe Use mince (pork, beef, assorted). You also need to take 1 bulb and 1 carrot. For meat filling It is necessary to 1 egg. If we are stuffing seashells in simple and wide famous recipeThe sauce use sour cream, tomato paste, greens.

Cooking process

First you need to cook the filling. Chopped meat Salt, add pepper, other spices, onions. Then drive the egg. So now stuffing the seashells. It is important to lay a little more minced me, since when cooking it will decrease in volume. We put in a saucepan or dressing form and fill with sauce. Shells must be completely covered. It follows to the complete readiness of macaroni. For the first 20 minutes, the shape can be covered with foil. After about 40 minutes, the shells with minced meat will be ready. They should be put in a plate and pour sauce. If desired, you can sprinkle with greens or grated cheese.

Sauce for dish

(shells) The minced meat is well combined with Beshamel sauce. Prepare it easy. For this, there are 150 grams of creamy oil in a frying pan. It is necessary to add 2 tablespoons of flour. This mixture is thoroughly stirred and carefully pour 150 grams of warm cream. It is important to ensure that lumps are not formed. Sauce should be salted and pepper. Another variation of the fill is made of cheese and sour cream. Solid cheese You need to grate on a shallow grater and mix with sour cream. Then you need to add a couple of wines and salt. Large stuffed seashells can be served with tomato Pole. To prepare such a sauce, thinly chopped onions together with garlic are roasted in a small amount of oil. Then in the pan is chopped with cubes tomatoes and a small amount of sour cream. Sauce needs to thicken flour. The main rule in the preparation of fill for stuffed seashells - it should be a lot. All pasta must be completely covered with sauce, otherwise the tips, which will be outside, will not prepare.

Features of cooking

Some hostesses before stuffing seashells, they are barely boiled them. This is necessary in order to reduce cooking time. In addition, if we stratch seashells with salad or sweet filling, then, respectively, should be welded. For this pasta, the pasta is boiled in a large saucepan, the places should be enough for the seashells to stick and stick to the walls of the dishes. You need to cook for 10-12 minutes to the state of Al Dente - so they remain elastic enough and do not lose form. It is best to try one, so you can define the readiness status. Then water is drained, pasta rinse cold water And lay out on a big dish. So they should stand for some time and cool. You can cook stuffed seashells in a slow cooker. Pasta with filling laid out in the bowl and flooded with sauce. Then I install the "Baking" mode for 20 minutes, after this time, turn the "quenching" mode for 10-40 minutes. In general, for the preparation of large seashells in a slow cooker, you can use different modes, including cooking for a pair.

Seafood pasta filling

To diversify your diet, a shrimp can be used as a filling. If we are stuffing the shells with such a stuffing, then they should be pre-boiled. Finished seafood must be cleaned, finely cut and mix with extruded garlic, grated cheese and greens. Such a filling is sprayed lemon juice and olive oil. Another pointing point - from canned fish. Sardine, the pump knead the fork, add grated boiled egg, cheese (solid or melted) and mayonnaise. You can still chop finely green Luc. All this is stuck shells. Fish fillet is also perfect. It is finely chopped, carrots and onions are added. Such minced meat raw pasta, poured cream sauce And they send a dish in the oven. Another variation - crab sticks and fused cheese.

Shells and minced ideas

For the preparation of stuffed macaroni, you can use any types of cheese: cottage cheese, cheese, fetu. It is mixed with a finely chopped greens, garlic, if necessary - salted. Well combined with cheese and nuts. If the filling (for example, from the cheese) is a bit dry, then sour cream or mazoni is added. Original snack It turns out if you add a fine sliced \u200b\u200bcucumber to cheese. For meat filling, you can use a chicken. It must be pre-booked or failed with onions and carrots, you can add champignons. Excellent option for fast cooking - Stuffing from sausage or ham. You can fry onions and add chopped into the frying pan for a few minutes. sausages. Then all this is mixed with grated solid cheese. In general, for cooking snacks with stuffed shells, you can use any start or salads. The main thing is that their components are interconnected by sour cream, mayonnaise, cheese. Another embodiment of the minced meat is a finely chopped tomato, pepper, cucumber with olive oil.

Stuffing seashells sweet filling

For sweetness lovers, we recommend cooking brain-based filling. You can add a variety of products: sugar or honey, vanilla, nuts, raisins, candied fruits, berries or fruits. So that the filling was not dry, one or two eggs add to cottage cheese. Shells stuff and lay out in dishes for baking. Pullen sour cream and send to the oven until the macaroni is ready. You can sprinkle with sugar and cinnamon on top. Serve better hot with jam or sour cream sauce.

I got to me yesterday "On the eye" in the store of the pasta-shells (for stuffing), I wanted to cook for a long time, but they are rare in our next stores on the shelves.
Strick I decided them classic way, it is mince. Minced can be any, which you prefer more. I had a lean pork, I made a minced me out of it.
Here are the ingredients that we need:
Tomato, if a large need to take half, otherwise it will give a lot of juice.
Seasonings also choose to your taste, I took the seasoning for meat, a mixture of peppers, a mixture of dried herbs, salt and dill fresh.


First you need to put water for boiling water to boil pasta to the condition of the semi-prepared.
While the water boils cooking stuffing for filling.
Minced stuffing in a deep pan, pour water and begin to stew on medium heat.
There is also cut onion And we send to the meat minced meat.


Next, three carrots on a small grater and garlic, we also ship to steal into a pan.


Next, remove the skin with a tomato, cut. Rubym dill and send everything to mince.


Also put all kinds of spices and salt in the mince, but we leave 1/4 of the spices and salt for the sauce.
Stuffing for filling stir and shops until all the moisture evaporates.


By this time, water was boiled for Macaron, we roll up half of the pack (250g.), The shells are better to put on one so that you can not add 2 tbsp. l. vegetable oil, as well as spaghetti cooks so as not to stick together.


While there is time, you can make sauce and lose cheese.
For sauce, we take 3 tbsp. l. tomato Ketchup (better sweet), you can also take tomato paste, it will come even better, 3 tbsp. l. Sour creams (can be replaced by mayonnaise), finely cut or squeeze garlic in sauce (1 slicker), and send all the remaining spices and salt to it (if instead of sour cream, use mayonnaise, then the salt in the sauce is no longer needed). All mix and seashell sauce is ready.


Cheese rubbed on a shallow or medium grater.


By this time, we fold pasta, and cool, it is better not to rinse them, otherwise there will be plenty of water inside. After the pasta got cold, they are ready for stuffing filling.


Also ready minced filling, add 1 tbsp. l. or 2 tbsp. l. Sour cream if it turned out too dry, mix.


Now all the ingredients for cooking are ready, and begin to stuff pasta-shells. Stuffing them not very tight, put 1.5 - 2 hours in one shell. Stuffing, and lay out in a baking form.


I have small forms, I made in two molds.


Further on a little bit on each shell pour the sauce, about half a teaspoon.


In the remaining sauce, we add water so that it becomes liquid and pour into forms so that it is covered in the bottom, from about 0.5 to 1 cm.
Sprinkle shells with cheese.


We put in the oven for 20 minutes at 180 degrees for baking, as a golden crust is formed from above.
Sauce can pour all pasta, this is who like loves, then they will get softer. But in our family they love it, it turns out to be juicy, the filling is also juicy, and on top of a crust.
Here are stuffed pasta-shells are ready.


Here they are in the context.


Bon Appetit)))

Time for preparing: PT01H00m 1 h.

Stuffed pasta pasta is a full-fledged hot dish, which is suitable for family lunch or dinner, sitting with friends and even for a festive feast. Stuffed seashells with minced meat make it easy, the dish is obtained very tasty and satisfying. You can bake seashells in portion ceramic forms, then the dish does not lose its form when applying to the table.

For cooking dishes, use large pasta in the form of seashells, you can buy them in any supermarket. It is better to use pasta from solid wheat varieties, they are more useful and better hold the form after boiling. As a filling, not only minced meat, but also fried or baked vegetables, mushrooms, crushed seafood can be used. In any case, it turns out very tasty. This dish reminds me to taste Lazagan, but it is much easier to prepare a dish.

Taste info Pasta and pasta

Ingredients

  • Pasta "shells" - 13-15 pcs;
  • Meat minced meat - 300 g;
  • Onions - 1 pc.;
  • Garlic - 2 teeth;
  • Tomato juice - 300 ml;
  • Solid cheese - 100 g;
  • Salt, pepper - to taste.


How to cook stuffed pasta pasta with minced meat

Minced can be taken any - chicken, pork, pig-beef. Puff meat salting and pepper in taste, you can also add your favorite spices - basil, oregano, ground paprika. Put the minced fill in the pan and fry on medium heat until readiness. It is necessary to stir the stirring so that the minced meat does not turn into one large cutlet, but remained crumbly.

Finished minced meat into a deep bowl. Solid soda cheese on a large grater and divide into two unequal parts. Most of the cheese add to the roasted mince and mix well. For juiciness, you can also add one egg.

The weight should be as homogeneous as possible. It will be better if you mix the stuffing until the minced meter is still hot, then the cheese is immediately melted.

Pasta "Shells" booke to half-year. Typically, the manufacturer on the package gives instructions for cooking, but I advise you to cook one simple way - Send pasta to boiling salted water, bring to a boil and remove from the fire. Mix the pasta, cover the saucepan with a lid and leave for 10 minutes. From time to time, the pasta can be stirred so that they do not stick out, but if the pasta from solid varieties, then in the process of such preparation it will certainly do not stick. Then Makaroni beat on the colander, cool a little. Fill each shell prepared cheese-meat stuffing.

Prepare tomato sauce. For this, chop down onions and garlic. Send them to the pan and pass on medium heat before transparency.

Then pour tomato juice, add a bit of salt and boil on slow heat before thickening (approximately 10-15 minutes, depending on juice thickness). If tomato juice is strongly sour, then you can add 1 tbsp. Sahara.

Approximately half of the tomato sauce lubricate the bottom for baking. It will make the dish more juicy and save the shells from the burning.

Put all stuffed seashells tightly to each other.

From above, the remaining leaves tomato sauce. Please note the sauce must be much to ready dish There was a bright rich taste and even more rich fragrance.

Sprinkle the dish of the remaining grated cheese.

Preheat oven to 170 degrees and send to it for 20-30 minutes. Cheese melts and forms a beautiful, appetizing crust, under which the whole mass of flavors hid - from gentle meat stuffing to a bright tomato sauce.

Serve stuffed pasta pasta in the same form in which they were prepared or shifted to portion plates. Most delicious dish It will be hot, so immediately after cooking call everyone to the table.