How to cook large shell pasta. Stuffed pasta "shells"

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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 pasta stuffed with minced meat with cheese or sauce.

Recipe for stuffed pasta shells in the oven

Compound:

Pork and beef mince - 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.
Cheese "Parmesan" - 50 gr. (optional)
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 medium heat for about 30 minutes. 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:

Cannelloni, tubular pasta - 1 pack
Cottage cheese - 250 gr.
Egg yolk - 1 pc.
Cream natural 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

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-depth baking sheet, put pasta with cottage cheese filling on it, pour the 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:

Cannelloni, tubular pasta - 250 gr.
Minced pork and beef - 300 gr.
Hard cheese - 150 gr.
Vegetable oil - 2 tbsp. l.
Garlic - 3 cloves
Bulgarian pepper - 1 pc.
Ripe tomato - 1 pc.
Onion - 1 pc.
Fresh herbs: basil, parsley, rosemary - to taste
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 a frying pan well with a spoonful of vegetable oil over a 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:

Conchiglioni - pasta in the form of shells - 500 gr.
Pork and beef mince - 400 gr.
Ripe tomatoes - 4 pcs.
Onion - 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

Cooking:

Pour olive oil into a heavy and deep frying pan 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 the tomato paste and mix all the contents, pour over the wine and sprinkle with a mixture of dried 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:

Cannelloni, pasta in the form of tubules - 250 gr.
Minced meat to your taste - 300 gr.
Champignon mushrooms - 300 gr.
Onion - 1 pc.
Cheese - 200 gr.
Cream of medium fat content - 200 ml.
Butter - 30 gr.
Paprika - 1 tsp
Turmeric - 1 tsp
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 onion head and cut into cubes, melt the 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 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 quite satisfying dish, which is perfect even for a festive 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 in cold water. Then the boiled shells should be placed back in the pan and add oil to them. Prepared pasta must be filled with a cooled filling, put in a prepared form or pan, pour over with cream and put in an oven preheated 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 pasta stuffed with raw minced meat or fried with vegetables in the oven? To make a delicious dish, you should resort to some tricks:

In conclusion

As the housewives say, completely different fillings can be used to prepare stuffed pasta. 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 that is ideal not only for a family dinner, but also for a festive table. Serve them, according to experienced chefs, is only hot. 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.

There are many recipes for stuffed shell pasta. More often, shells are filled with minced meat, but they are also stuffed with vegetables, cottage cheese with herbs, mushrooms, sometimes even with a sweet filling. Usually, pasta is boiled until half cooked before stuffing.

I suggest stuffing pasta-shells with meat filling and bake with cheese sauce. If you cook from the whole pack of shells, you end up with a rather large baking sheet of the dish.

So, I start cooking. I cook food according to the list.

Peel and wash onion and garlic.

I scroll the onion with garlic through a meat grinder, add minced meat, salt, pepper to taste.

I mix the stuffing thoroughly.

Boil pasta for 5 minutes after boiling (pasta should not be fully cooked, cooking time may vary).

I throw the shells into a colander, rinse with water. You can lightly grease the pasta with vegetable oil so that they do not stick together.

I fill the shells with minced meat, put them in a greased form.

I'm making the sauce. I stir the flour in a small amount of milk.

The remaining milk is heated with butter, bring to a boil.

To the boiled milk mixture I add milk with flour, salt and black pepper to taste, ground nutmeg. With constant stirring, I bring the sauce to a thickening.

Fill the stuffed shells with sauce.

I bake the dish in an oven preheated to 200 degrees until golden brown.

I sprinkle the shells with grated cheese.

I bake the shells again until golden brown.

I serve shells, decorating with herbs.

Stuffed shell pasta is ready for tasting!

Enjoy your meal!

In its historical homeland, this product has two names: conchiglioni and lumakoni. The first ones differ from our, domestic shells in a larger 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. When cooked, they can grow very large in size. 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 a high demand today is minced chicken with cheese. Sometimes in a creamy bechamel sauce. 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 that even on the festive table is not 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))

Conchiglioni pasta (giant shells) stuffed with minced chicken

This is conchiglioni

Conchiglioni, lumakoni, cannelloni are giant shells, snails and tubules (large pasta) for stuffing.

This delicious Italian pasta can be prepared with a variety of toppings. If you take minced meat, then conchiglioni baked with minced meat will resemble dumplings of the highest quality or beshparmak.

If you stuff konkilni or other large Italian pasta with salads, then you will get an exquisite and beautiful appetizer.

And when you fill Italian shells or snails with sweets, you will have an original dessert that you can surprise your guests with.

There are many options for preparing conchiglioni, lumaconi, cannelloni and other large pasta for stuffing. And each dish from this cool pasta will be unusual both in taste and in appearance. An intricate process. Nice handmade. Tasty.

Ingredients for conchiglioni with minced meat

for 6 servings

Conchiglioni (large shells) or lumakoni - 350 g (packing).

For stuffing large pasta

Minced chicken - 0.5 kg;
Egg - 1 pc;
Semolina (or oatmeal) - 0.5 cups (or just put more minced meat);
Cheese - 50 g;
Basil, oregano (oregano), salt;

For sauce

Onion - 1 head;
Garlic - 2-4 cloves;
Tomato - 2-3 pieces;
Sour cream (yogurt or mayonnaise) - 100 g;
Flour - 2 tablespoons;
Water - about 2 cups;
Salt, basil, oregano (oregano)

Baking dish, vegetable oil for greasing the form and for frying, foil.

This is what conchiglioni look like - huge shells with a cavity for stuffing

How to cook

Make stuffing: grate cheese on a coarse grater; Combine minced meat, egg, semolina, herbs and cheese. Salt.

Prepare sauce: cut the tomato in half and, attaching the slice to the grater, grate (you will get mashed potatoes, discard the skin). Cut the onion into thin half rings, the garlic into small pieces. Lightly fry in oil until softened. When an onion smell appears, add tomato puree to the pan, pour in sour cream. Combine flour with cold water, mix well. Slowly and constantly stirring the sauce, pour the diluted flour into the pan. As soon as the flour is brewed and the sauce thickens, turn off the heat.

If there is not enough sauce, then you need to add water, sauce or make additional tomato puree (you can add finely grated carrots, eggplants (coarse grater) to it, or grind the vegetables in a puree along with onions and garlic and pour the pasta with vegetable puree, and put the cheese not only in the minced meat, but also sprinkle everything on top.

Stuffing and baking: Fill the bottom of a baking dish with oil. Stuff each shell with minced meat (using a teaspoon). Lay out the conchiglioni. Pour sauce over pasta. If it does not completely close the shells, add water or milk. Either pour all the vegetable puree (along with the sauce or instead of it) - grated tomatoes or tomatoes + carrots (fine grater), peeled eggplants (large), or - chop all this + onion, pepper, garlic with a blender or mince. Cover the conchiglioni tin with foil. put in the oven, heated to a temperature of 200-220 C. Bake for about 30 minutes closed, then remove the foil, drown the tips of the shells that accidentally floated up, and bake for another 10-15 minutes open at a temperature of 220-230 C, so that the sauce thickens. Serve hot.

Italian pasta conchiglioni are very large, giant shells that can be stuff dryAnd and bake with sauce in the oven, or boil until al dente (al dente - on the tooth, slightly undercooked, chewing with a slight crunch) and fill with cheese, liver pate filling, cottage cheese or other filling. Giant snails (lumakoni) and large tubes (cannelloni) are prepared according to the same principle.

For example, lumakoni or conchiglioni can be prepared with a salad of processed cheese and crab sticks + garlic, egg yolks and mayonnaise - lumakoni recipe. For spiciness, you can add bitter chili pepper to the filling of shell pasta).

Slightly undercooked lumakoni with crab meat and processed cheese

Cannelloni pasta is made from the highest quality flour and, apparently, this is the secret of a delicate, delicious, noble taste.

This is what cannelloni tubes look like

In terms of meaning, conchiglioni prepared according to our recipe resemble dumplings. But, at the same time, they have some special, slender, transparent ... even watercolor taste. They are light and graceful.

Good luck and bon appetit!