How to stuff large pasta. Pasta FILLINI Filling cone - “How to cook stuffed pasta. Step-by-step recipe for lucamoni with meat filling"

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

INGREDIENTS

Carrot 1 piece
Garlic 3 cloves
Minced meat 300 grams
Sour cream 4 tbsp. spoons
Onion 1 piece
Salt and spices To taste
Hard cheese 100 grams
Tomato 1 piece
Sunflower oil To taste
Greens To taste
Shells 250 Gram

1. Peel the onion and cut into small cubes. I put the pan on the fire, lay out the minced meat and add a little water, then add the chopped onion.

2. I peel and wash the carrots, chop them on a fine grater, peel 1 clove of garlic and also chop them on a fine grater.

3. Add carrots and garlic to the meat and onions in the frying pan and stir.

4. Wash the tomato, cut off the peel with a sharp knife, and chop the pulp into small cubes.

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

6. I put a pan of water on the stove, add salt and sunflower oil, lower the large shells one at a time, and boil everything together for a few minutes.

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

8. I chop a piece of hard cheese on a fine grater and transfer it to a plate.

9. Place the boiled pasta in a colander to drain all the water.

10. Add a tablespoon of sour cream to the minced meat in the frying pan and stir, then the minced meat will be juicy.

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

12. Carefully pour the prepared sauce inside each stuffed shell.

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

14. I take the finished pasta out of the oven and serve it on the table while still hot. Bon appetit!

Shells with minced meat in the oven

Stuffed shell pasta is a dish originally from Italy. This is ideal for dinner or lunch. For the filling, use minced meat from any type of meat.

Large shells with minced meat in the oven - basic cooking principles

Large shells in Italy are called “conciglioni”. They are stuffed and baked in the oven. The most popular filling is minced meat. It can be made from pork, beef, poultry or several types of meat at once. Vegetables are added to the minced meat for juiciness.

Large shells are placed in boiling, lightly salted water and boiled, stirring regularly, until half cooked. Place them in a colander and cool.

Minced meat is combined with chopped onion, pepper, salt and thoroughly kneaded to form a homogeneous viscous mass.

Conciglioni is filled with minced meat and placed in a deep form.

To prevent the dish from being dry, the shells are cooked in a sauce based on sour cream, ketchup, milk or cream.

Stuffed shell pasta is one of the most delicious dishes in Italian cuisine. They are ideal for both lunch and dinner. And almost any product is suitable for the filling.

Stuffed pasta – shells with minced meat

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

Required Products:

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

Cooking process:

First you need to boil the conciglioni, that is, pasta. There is no need to bring them to full readiness; keep them in water for half the specified time.
While they are cooking, make the minced meat, mix it with chopped onion, add seasonings to your taste.
Fill the pasta with the resulting meat mixture and place it in the baking dish.
In another container, mix tomato paste with a small amount of plain water, you can add salt or other seasonings. Pour this sauce over the shells and place them in an oven preheated to 180 degrees for 30 minutes, and some time before the end of cooking, sprinkle cheese on top.

In sour cream sauce

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

Required Products:

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

Cooking process:

The pasta needs to be cooked until it is slightly firm.
In a bowl, mix the selected minced meat, pre-chopped onion and any spices you wish.
We fill the shells with this mixture and place them in a mold that should have sides so that the sauce does not spill out.
Prepare the dressing: combine sour cream with grated cheese, add seasonings and pour this over the pasta.
Keep in an oven preheated to 200 degrees for about 25 minutes.

Pasta – shells stuffed with minced meat and pepper

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

Required Products:

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

Cooking process:

First, bring the pasta and minced meat to readiness. Boil the shells in salted water and fry the minced meat in a frying pan.
Add the selected spices to the meat and beat in the egg.
We turn the onion into squares and the pepper into small strips. Keep it on the fire for some time until it turns light brown. Spread this mixture over the meat.
We fill the shells with the meat mass, move them into the mold and proceed to preparing the sauce.
At this step, you can turn on the oven to heat up to 180 degrees. In a container, mix tomato paste with sour cream and seasonings, pour it over the pasta. Top everything with grated cheese. Cook for about 20 minutes.

The most delicate option with Bechamel sauce

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

Required Products:

approximately 400 grams of minced meat;
two tablespoons of butter;
about 100 grams of cheese;
packaging of shells;
three tablespoons of flour;
seasonings as desired;
bulb;
400 milliliters of milk.

Cooking process:

Bring the minced meat to readiness in a hot frying pan, mixing it with chopped onion. You can add any seasonings to your taste.
Set 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 milk, add salt and pepper. Wait until the mixture becomes thicker, add half of the grated cheese.
Fill the boiled shells with meat and place them in the mold. Carefully pour the prepared sauce on top and lay out the remaining cheese.
Keep in a well-heated oven at 170 degrees for about 20 minutes.

Stuffing pasta shells with mushrooms

If you don’t want meat, you can easily replace it with mushrooms.

Required Products:

one onion;
200 grams of cheese;
packaging of shells;
500 grams of mushrooms;
two tablespoons of tomato paste and the same amount of sour cream;
seasonings as desired.

Cooking process:

We send the shells to boil. At this time, chop the onions and mushrooms and fry them in a frying pan.
In a bowl, combine tomato paste with sour cream, add seasonings.
Fill the finished pasta with a mixture of onions and mushrooms. Place in a mold and pour in the prepared sauce.
Cover the top of the dish with pre-grated cheese. Cook in the oven for about 20 minutes, setting the temperature to 170 degrees.

Vegetarian method with minced vegetables

An excellent recipe for those who do not eat meat at all. The dish turns out healthy 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:

You can immediately turn on the oven at 200 degrees to warm it up.
Let both types of cabbage cook and after they are ready put them in a frying pan for light frying. There we also bring the chopped onions and peppers to a beautiful color. Don't forget to add seasonings.
Grind everything that comes out into minced meat and fill the pasta with this mass.
Place 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;
approximately 400 grams of minced meat;
150 grams of cheese;
packaging of shells;
one onion;
seasonings as desired.

Cooking process:

Add chopped onion and selected seasonings to the meat.
There is no need to bring the pasta to readiness; we immediately start filling it. Then put it in a bowl.
Fill with a mixture of spices, sour cream and tomato paste. Add water until the shells are completely covered with liquid.
Set the “Baking” mode for 30 minutes. When everything is ready, add grated cheese.

How to stuff pasta correctly - a few secrets

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

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

The presence of sauce or filling is a must. The products should be well soaked during baking. And, of course, cheese, because this is an Italian dish.

In total, this dish will take no more than an hour to prepare. The result is a hearty, nutritious and very tasty hot dinner for the whole family. Products such as juicy minced meat, pasta and aromatic filling combine to give an amazing taste. This delicacy can surprise even the most sophisticated gourmets, although no exotic products are used here.

Pasta with minced meat in a frying pan is a very convenient option when you need to quickly feed the family after a working day or when unexpected guests are on the way. The dish belongs to Italian cuisine, and there, as you know, they know a lot and know how to create exquisite cuisine. Pasta is a very profitable solution when you want to replace potatoes with something, which we use almost every day. The resulting portion contains about 600 kcal, but if you eat pasta for lunch or breakfast, it will not be so dangerous for your figure. In addition, they are better absorbed if consumed with fresh vegetables.

To prepare stuffed shells with minced meat in the oven and in a frying pan, you can take any product - both in the form of large tubes and shells. The latter are much more convenient to stuff with meat filling, so we will use them. As for minced meat, any will do - pork, beef or chicken. It all depends on what products are available and what you prefer.

Stuffed pasta shells in a frying pan

For this simple and quick recipe we will need large pasta shells, minced pork and beef. In addition, you will need some sour cream, cheese, an egg and your favorite seasonings.

We prepare minced meat in the traditional way: chop the meat and mix with onion, salt, pepper and add an egg. For a more piquant taste, you can add ketchup to the minced meat, and to make it spicy, add a little adjika. The pasta must first be immersed in boiling water for 4-5 minutes so that it does not cook completely. Place the meat filling in each and place them in a frying pan lightly greased with vegetable oil.

Top this beauty with sauce. Mix sour cream with a small amount of ketchup (or tomato paste), add spices and a little water. The amount you receive should be enough to fill the entire pan and cover the pasta. The final touch is a sprinkle of grated cheese. Cover with a lid and place on the stove over medium heat. The pasta will simmer in the frying pan for 20-25 minutes until the minced meat is completely cooked. This dish is best served with vegetables and herbs.

For variety, you can add onions and carrots to the minced meat, pre-fried in vegetable oil.

Stuffed pasta shells with minced meat in the oven

Another original dish for a family dinner that will delight you with its exquisite taste. For it we need the following ingredients:

35 pieces of large pasta shells (also called conciglioni)
- 400 grams of minced meat (preferably pork, as it is fatty and adds juiciness to the dish)
- 200 grams of hard cream cheese;
- 1 egg;
- 2-3 pieces of sweet bell pepper;
- 1.5 tablespoons of sour cream and tomato paste;
- spices, salt, vegetable oil.

When serving, you can decorate with sprigs of fresh herbs.

Let's start cooking by preparing the pasta. Boil them in salted water for no more than 4-5 minutes until half cooked. To prevent them from sticking together during further cooking, place them in a colander, rinse with cold water and add a little butter.

Fry the minced meat in vegetable oil and transfer to a container. Add salt, spices, onions, and grated cheese to it. Now it's time to make the sauce. In the same pan, fry the onion and add a little chopped garlic if desired. Cut the bell pepper into small cubes there. Add tomato paste to the vegetables, pour in a glass of water. Stew the whole mixture well, pass through a meat grinder or grind with a blender.

Now we take the form in which we will bake the shells, pour a small amount of sauce on the bottom (about 1.-1.5 cm). Stuff the pasta and place in the mold. Add sour cream to the part of the sauce that is still left and pour in our conchiglioni. Sprinkle all this generously with grated cheese.

Place the dish in the oven to cook for 20 minutes, temperature – 200 degrees. As soon as a ruddy, appetizing cheese crust is formed, the shells are ready in the oven and you can take them out, decorate with chopped herbs and serve hot. Pasta in the oven turns out to be very high in calories, so those who are watching their figure should not get carried away with this delicacy at dinner. Although, it is really difficult to resist. Pasta stuffed with minced meat and sauce will be remembered at home for a long time.

Children can also be treated to such a fragrant and nutritious dish. The next day, you can reheat the leftover pasta in the microwave and it will come out as soon as cooked!

To prepare aromatic stuffed pasta, there are special types of pasta, namely cannelloni or manicotti - tubes with longitudinal grooves and shell-shaped conchiglioni. On the shelves of large supermarkets, you can easily find such pasta with large holes for stuffing.

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

Recipe for stuffed pasta shells in the oven

Compound:

Minced pork and beef - 400 gr.
Chicken egg - 1 pc.
Red bell pepper - 1 pc.
Ripe tomatoes - 2 pcs.
Hot red pepper - 1 pc.
Garlic - 3 cloves
Vegetable oil - 1 tbsp. l.
Parmesan cheese - 50 gr. (optional)
Salt, pepper - to taste

Preparation:

Take a deep bowl. Put the minced meat there, pepper, beat in the egg, add a little salt and mix well. Stuff the shells with it (no need to cook them first) and set aside for a while.
Peel the peppers and tomatoes from stalks and seeds, and peel the garlic too.
You need to prepare a mixture of vegetables using a blender. To do this, put tomatoes, sweet and hot peppers, garlic and half the herbs 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, and place the stuffed conchiglioni with the open side up. Fill with vegetable mixture. Place in a preheated oven and bake at medium temperature for about 30 minutes. Add a little water if necessary. If desired, sprinkle the pasta with Parmesan 5 minutes before the end of cooking; it should melt.

Pasta tubes stuffed with curd and garlic mass: recipe

Compound:

Cannelloni, tube pasta - 1 pack
Cottage cheese - 250 gr.
Chicken egg yolk - 1 pc.
Natural cream 30 - 48 percent - 150 ml.
White wine - 50 ml.
Vegetable oil - 1 tbsp. l.
Garlic - 2 cloves
Fresh herbs: basil, parsley, rosemary - to taste
Salt, pepper - to taste

Preparation:

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

How to cook stuffed pasta tubes?

Compound:

Cannelloni, tube pasta - 250 gr.
Minced pork and beef - 300 gr.
Hard cheese - 150 gr.
Vegetable oil - 2 tbsp. l.
Garlic - 3 cloves
Bell pepper - 1 pc.
Ripe tomato - 1 pc.
Onions - 1 pc.
Fresh herbs: basil, parsley, rosemary - to taste
Salt, pepper - to taste

Preparation:

Boil the pasta for 4 minutes in lightly salted water; it should be soft and elastic, but not cooked. Rinse the cannelloni under cold water.
Heat a frying pan well with a spoon of vegetable oil on the fire, add the minced meat and fry. Grate the cheese on a coarse grater, remove the minced meat from the heat, add salt and pepper to taste, mix with half the grated cheese.
Peel all the vegetables and cut the peppers into strips, tomatoes into cubes, and onions into half rings. Place everything in a frying pan with vegetable oil and sauté, at the end add finely chopped garlic to the fried mixture.
Take the cannelloni and fill them tightly with minced meat, then place them on a deep baking sheet, placing them tightly. Pour 0.5 tbsp onto the bottom. water.
Take pasta tubes and fill with minced meat. Place the fried vegetable mixture on top and cover with the other half of the cheese.
Bake the pasta for 15-20 minutes at 200 degrees.

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

Compound:

Conchiglioni - shell-shaped pasta - 500 gr.
Minced pork and beef - 400 gr.
Ripe tomatoes - 4 pcs.
Onions - 1 pc.
Hard cheese - 200 gr.
Garlic - 3 cloves
Olive oil - 2 tbsp. l.
Tomato paste - 4 tbsp. l.
Dry white or red wine -0.5 tbsp.
Oregano, basil - to taste
Salt, pepper - to taste

Preparation:

Pour olive oil into a heavy, deep frying pan and chop thin garlic petals into it, being careful not to let it brown. Remove the garlic. Peel the onion, finely chop it into rings and add it to the frying pan, stirring a little.
Scald the tomatoes with boiling water, peel them and cut them into cubes. Place the tomatoes and the juice that will be released during the cutting process into a frying pan.
Add tomato paste and mix all the contents, pour in 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 until it evaporates greatly.
Place the minced meat in a hot frying pan and fry until done.
Boil the pasta in salted water with spices (black pepper, bay leaf) until half cooked. Rinse under cold water, fill the conchiglioni with minced meat, filling the space quite tightly.
Place the stuffed pasta in a deep glass bowl or iron pan, pour over the sauce and cover with grated cheese. The dish should stay in the oven for 30-40 minutes at 180 degrees.

Stuffed pasta with mushrooms

Compound:

Cannelloni, pasta in the form of tubes - 250 gr.
Minced meat to your taste - 300 gr.
Champignon mushrooms - 300 gr.
Onions - 1 pc.
Cheese - 200 gr.
Medium fat cream - 200 ml.
Butter - 30 gr.
Paprika - 1 tsp.
Turmeric - 1 tsp.
Salt, pepper - to taste

Preparation:

Cook the pasta for no more than 4 minutes, then drain the water, add a couple of drops of vegetable oil and let cool.
Peel the onion and cut into cubes, melt the butter in a frying pan, add the onion and sauté until translucent.
Peel the mushrooms and chop finely.
As soon as the onion reaches the required transparency, add turmeric, paprika and a little salt, stir and add the mushrooms. Lightly fry the mushrooms with onions and spices.
Place the minced meat in pieces in a frying pan, fry over low heat without a lid until the water has evaporated and the minced meat is browned. Once the filling is ready, let it cool.
Fill the cannelloni with the filling and place it in a baking dish, fill it with 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 nourishing, tasty, enough for lunch for the whole family. You can use a different mix of products as a filling, it all depends on your imagination and gastronomic preferences.