Minced meat and spaghetti recipes. Pasta with minced meat in a pan. Pastizio, Greek classic

To prepare an interesting dish from familiar products, use stuffed pasta recipes. You can choose from variations with meat and cheese fillings, ham and mushrooms, creamy and mushroom sauces, pesto and bechamel. With a variety of seasonings and various cooking methods. Choose which one is right for you.

Pasta can be used to make a wide variety of dishes. The Italians, for example, originally served them as a dessert. However, they were not the first to come up with this dish. Even the ancient Egyptians prepared pasta for their dead relatives, because flour products could be stored for so long. And the Chinese served this dish on the festive table as a symbol of longevity. According to one version, pasta gained popularity thanks to the army. Due to their light weight, they were convenient to transport on hikes, and they did not deteriorate for years.

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

Simple Recipe:
1. For cooking, you will need Cannelloni pasta. They have a diameter well suited for stuffing.
2. Fry the peeled and finely chopped onion and bell pepper.
3. Mix with minced meat and tomato paste. Add salt and ground black pepper.
4. Stuff the cannelloni tightly and place them in a baking dish.
5. Mix cream with tomato paste and pour over pasta.
6. Bake in the oven for half an hour.
7. Take out, sprinkle with grated mozzarella and send back to the oven for a few minutes.

Five of the most nutritious stuffed pasta recipes:

Helpful Hints:
. To speed up the cooking process, pasta can be pre-boiled until half cooked.
. It is also recommended to add herbs and seasonings to minced meat to taste.
. To reduce calories, you can use minced chicken or turkey instead of pork and beef.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In today's world of endless employment and fuss, there is little time left for personal needs, so you want to quickly finish your household chores and devote time to yourself and your loved ones. Spending a lot of time in the kitchen is not a hunt, but you still need to feed the household, and here simple hearty dishes come to the rescue. One of these is pasta with minced meat, which is cooked in a pan. Different sauces and cheese give special taste to the treat. Create a little piece of Italy in your own kitchen with amazing flavors of delicious treats.

What is minced pasta in a pan

This is a very tasty, satisfying, fragrant, but at the same time easy-to-prepare dish. The most famous and familiar version of it is naval pasta, but there are several more varieties of this treat. Each recipe involves the use of different types of pasta, cheeses and sauces, thanks to which minced pasta in the pan begins to play in a new way.

Most of the cooking methods are simple, anyone, even an inexperienced hostess, can handle them. The main component is pasta of different types and ground meat pulp, as additional components use:

• tomatoes (tomato paste, ketchup);
• onion garlic;
• eggs;
• milk (cream);
• sour cream (mayonnaise);
• mushrooms;
• greenery;
• spices.

How to cook

Any spaghetti pasta recipe with minced meat has its own subtleties of preparation, ensuring the quality of the dish, its unique taste and aroma. Here are some of them:

1. The shape and size of pasta doesn't matter unless a specific type is specified in the recipe. The main thing is that they are made from durum wheat, which will prevent them from overcooking.
2. According to the recipe, pasta can be used raw or boiled. If you are cooking the second way, let the product go into boiling salted water so that the pasta can float freely in the container, otherwise it will stick together. The ideal proportions are 1 liter of water per 100 g of vermicelli.
3. For al dente doneness, leave the pasta a little undercooked inside (with a thin strip of flour), turn off the heat, cover, leave for 2-3 minutes before discarding in a colander.
4. Rinse the paste only with warm or hot water, cold water will cause the product to lose its taste and useful properties.
5. Take the ground meat pulp at your discretion, it is better if it is not too greasy. It can be added to the dish raw or lightly fried.
6. For sauces, it is preferable to use fresh tomatoes, sour cream, but in their absence, replacement with mayonnaise and tomato paste is allowed.
7. Mix the resulting gravy with the pasta immediately after its preparation.
8. Choose a frying pan with a thick bottom and walls, food will not burn on it, but it will cook well.
9. According to some recipes, pasta is cooked not in a pan, but in an oven or slow cooker.

Mince for pasta

As for the meat component, experienced chefs recommend following the following tips for choosing and preparing the meat component:

1. Do not take frozen meat that has lost many useful qualities during processing, that has lost its original taste.
2. Make your own minced meat from a whole piece of meat using a meat grinder, blender or sharp knives to grind the pulp. So you save the juiciness of the mass, which is useful in the process of further cooking.
3. Mixing two types of meat will give a special taste to the meat component. What and in what proportions to mix is ​​up to you. Experiment, getting new unusual combinations. When choosing beef pulp, combine it with pork so that the minced meat is not too dry.
4. When cooking chicken, do not overdo it, an extra 3 minutes in the pan will lead to stiffness of the meat.
5. Do not add oil to the meat component when frying to avoid excessive fat content.

Recipe for pasta with minced meat in a pan

Minced meat and pasta dishes can be prepared in many ways. The use of additional ingredients in the form of vegetables, cheeses and delicious sauces makes pasta cooked in a pan fragrant, satisfying, insanely delicious. Try each recipe, highlighting one as a favorite treat for all family members. Such food is a great option for a quick lunch or dinner with simple pasta, but in an unusual way.

Remember that the set of products and the method of preparation make the dish high in calories, so pay attention to this indicator if you control weight. The calorie content of the finished treat is indicated per serving, weighing 100 grams. Adhering to proper nutrition, cook pasta with minced meat in a pan in the morning, when the use of fats and carbohydrates in a small amount is allowed.

Spaghetti with minced meat

• Time: 45 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 305 kcal.
• Cuisine: international.
• Difficulty: easy.

The traditional way of cooking pasta with minced meat in a pan involves the use of spaghetti. In terms of taste, the dish resembles the well-known naval pasta, but the culinary process is slightly different. The recipe contains a minimum amount of products, but they are quite enough to feed the whole family with a delicious mouth-watering lunch or dinner. The complexity of cooking is the easiest, any beginner can create this culinary masterpiece. If you are worried about the successful completion of the process, follow the step-by-step recipes with photos.

Ingredients:

• minced pork - 300 g;
• spaghetti - 150 g;
• onion - 1 pc.;
• water - 2 l;
• vegetable oil - 50 ml;
• greens, salt - a pinch each.

Cooking method:

1. Bring the water to a boil, add salt, throw in the spaghetti, cook until tender, about 10 minutes.
2. Peel the onion, cut into small cubes, fry in vegetable oil until translucent.
3. When the vegetable becomes slightly golden, add the pork, add salt, fry until tender, continuing to stir, breaking up lumps with a spatula or fork.
4. When the meat is completely fried, add spaghetti to the pan, mix, sweat the components together for about 2 minutes.
5. Serve sprinkled with chopped herbs.

Naval horns

• Time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 122 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

Naval style pasta is one of the most popular treats in Russia. The set of products that is part of the classic recipe is present in every home, and the process takes a minimum of time - these are the undeniable advantages of such a treat. However, today many housewives prefer to add fresh vegetables to traditional ingredients, which go well with both meat and pasta. In addition, such products make the treat healthier, tastier, more fragrant, more beautiful in appearance.

Ingredients:

• horns - 200 g;
• minced chicken - 180 g;
• water - 1.5 l;
• carrots, onions, sweet peppers - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 4 cloves;
• oregano, basil (dried), salt, ground black pepper - to taste;
• parsley, cilantro, dill - 40 g.

Cooking method:

1. Pour boiling water over the tomatoes, make an incision with a cross in the region of the stalk, remove the peel.
2. Cut the tomatoes into large cubes, carrots and sweet peppers (having previously cleared the seeds and stalk) - into strips, chop the garlic or pass through a press.
3. Boil water, salt, boil the horns until half cooked, rinse.
4. Place the skillet and saucepan on the stove. In the first container, fry the chicken meat, breaking up the lumps. Salt, pepper.
5. At the same time, fry the onion in a saucepan, then add the carrots, then the peppers and tomatoes with garlic. Add seasonings, mix thoroughly.
6. When the meat reaches the desired consistency, pour in the sauce, stir, simmer for 5 minutes.
7. Pour the boiled horns, stir, sweat everything together until the pasta is ready.
8. Serve sprinkled with chopped herbs.

See another recipe for minced meat with naval pasta.

With tomatoes

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 232 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

Cook vermicelli with minced meat in a pan, adding fresh tomatoes to the treat. Such a simple set of products will help you easily and quickly feed the whole family with an amazingly delicious dish. If you do not like vermicelli, replace it with horns, spirals and any other types of durum wheat pasta. The meat component can also be chosen at your discretion, based on what fat content of food you want to get as a result. Do not forget also about your favorite seasonings, spices that enrich the taste, smell of vermicelli with minced meat in a pan.

Ingredients:

• vermicelli - 400 g;
• minced meat - 300 g;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• salt, black pepper - to taste;
• fresh herbs - a few branches.

Cooking method:

1. Boil the vermicelli according to the instructions on the package, put in a colander, rinse well.
2. Peel the onion and cut it into small cubes along with the tomatoes.
3. In a frying pan with hot oil, fry the vegetables for 5-7 minutes, add the meat, fry until tender, kneading with a spatula. Salt, pepper.
4. When the meat is ready, pour the vermicelli into the pan, you can darken the food for several minutes in the oven under the lid.
5. Then mix with chopped herbs, let the ingredients soak in each other's flavors for 5 minutes.

Italian pasta and minced meat dish

• Time: 1.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 166 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

The traditions of Italian cuisine involve the use of olive oil, various cheeses, aromatic herbs, and wine, which give special spicy notes to food. In Italy, pasta with minced meat is often cooked not in a pan, but baked in layers (pasta lasagna) or stuffed with one product into another. Important ingredients are tomato sauce and cheese, which adds a delicious creamy flavor to the dish. According to the recipe, it is necessary to take the Adyghe variety, but mozzarella and even cheese (slightly salted) will do. Shells can be used for stuffing, but tubular pasta is easier to stuff.

Ingredients:

• cannelloni - 10 pcs.;
• minced meat - 0.5 kg;
• onion, egg - 2 pcs.;
• Adyghe cheese - 600 g;
• milk - 0.5 l;
• tomatoes in their own juice - 800 g;
• butter - 80 g;
• flour - 4 tbsp. l.;
• white wine - 1 tbsp.;
• olive oil, salt, pepper, seasonings - to taste.

Cooking method:

1. In a frying pan with hot olive oil, fry 1 chopped onion until translucent.
2. Add chopped meat, seasonings, stir, breaking lumps for about 10 minutes.
3. Pour in half the wine, add salt, simmer until the liquid has completely evaporated.
4. Melt ½ part of the butter in a saucepan, add flour, stir until it dissolves.
5. Pour in the milk, stir and bring to a boil. Cook until thick, pour into a pan with minced meat.
6. Divide the eggs into whites and yolks, combine the latter with half the grated cheese, mix with the meat.
7. Melt the remaining butter in a saucepan, fry the second onion on it, pour in the remaining wine, evaporate.
8. Peel the tomatoes, cut into cubes, add to the onion, simmer for about 10-15 minutes.
9. Boil pasta tubes according to the instructions in salted water, cool, stuff with meat mass, put on a baking sheet, greased with oil.
10. Pour with tomato sauce, sprinkle with the second half of the grated cheese, bake for half an hour at 2000.

Here is another minced meat recipe with pasta and tomatoes.

with sauce

• Time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 310 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Delicious pasta with minced meat and cheese in a frying pan in a tomato-cream sauce. This gravy adds tenderness, juiciness and delicious aroma to the treat. Cream can be used with any fat content as desired, but not lower than 20%, otherwise there will be no rich aftertaste. According to the recipe, processed cheese "Viola" is indicated, it can also be replaced with another type and even take a product with different flavors (mushroom, ham, etc.), enriching the dish with a unique aftertaste.

Ingredients:

• spaghetti - 450 g;
• minced pork and beef - 300 g;
• garlic - 4 teeth;
• cream 20% - 200 ml;
• tomato paste - 3 tbsp. l.;
• Italian herbs, salt - to taste;
• vegetable oil - for frying;
• butter - 60 g;
• processed cheese "Viola" - 4 tbsp. l.

Cooking method:

1. Put the chopped meat into a pan with a small amount of heated vegetable oil, fry, breaking up the lumps. Add 3 tbsp. l. water, cover with a lid, bring to readiness over low heat. Transfer to another bowl.
2. Fry chopped garlic in the same pan, pour in cream, tomato paste, add butter, seasonings, salt, pepper, mix, simmer for 2 minutes.
3. When the sauce has cooled down a bit, stir in the melted cheese, combine with the meat, set aside to soak.
4. Cook spaghetti until al dente, cover and leave for a couple of minutes.
5. Serve in portions, pouring sauce, sprinkled with herbs.

With cheese in a pan

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 302 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

One of the unusual, but beautiful outwardly dishes is pasta nests with minced meat and cheese, cooked in a pan. The products are all available, they are easy to find in any store, but a ready-made treat will not be ashamed to serve even at the festive table, it looks so unusual. Choose cheese and minced meat based on your taste preferences, use any seasonings and herbs.

Ingredients:

• pasta nests (tagliatelle) - 10 pcs.;
• minced meat - 0.5 kg;
• onion, egg - 1 pc.;
• cheese - 150 g;
• vegetable oil - 2 tbsp. l.;
• salt, pepper, green onions - to taste.

Cooking method:

1. Add chopped onion, egg, salt, pepper to the chopped meat, mix.
2. Pour oil into the pan, lay out the nests, stuff with the resulting mass.
3. Pour water to the middle of the nests, cover with a lid, let it boil. Then we reduce the fire, cook for another 15 minutes.
4. After evaporation of the liquid, sprinkle the nests with grated cheese, chopped herbs, turn off the fire, leave for a quarter of an hour.

How to cook tasty pasta with minced meat

There are a few more tricks to improve the taste of minced meat with pasta in a pan. Use them in the process of preparing treats:

1. Choose firm pasta.
2. Add salt to the water when boiling, so the salt dissolves completely and does not stick to the bottom of the pan.
3. To prevent the pasta from sticking together, pour a little sunflower oil into a saucepan with water.
4. Mix 2 types of meat.
5. Add zucchini or potatoes to the meat component for extra juiciness.
6. When frying onions with chopped meat, do not throw everything at once. Bring the vegetable to a golden hue first, and then throw the second component. Chopped onions will reach readiness in meat juice, acquiring its taste and aroma.
7. Knead the meat mass in the process of frying in a pan with a fork, bringing to uniformity. This will ensure uniform roasting and a beautiful appearance of the treat.
8. Be sure to add fresh herbs and spices to the finished pasta with chopped meat pulp. Provence herbs, basil are ideal.

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Minced pasta in a pan: recipes

If you want to make navy-style pasta, minced meat recipe is the easiest solution. And the most delicious. After all, not everyone succeeds in making pasta a la navy in the "canteen" form, with boiled meat, scrolled through a meat grinder, the first time: the meat can turn out to be a bit dry and then it will be problematic to mix it with pasta. With minced meat, such problems never arise. I cook naval pasta with minced meat in two ways. The first is an express recipe, for those who do not have time to conjure in the kitchen. The cooking process and the set of products is reduced to the necessary minimum. Pasta, however, turns out to be very juicy and is eaten with pleasure by starving household members. The second recipe is for those who want to hear the phrase from their husband: “Oh, what a yummy!” True, you will have to tinker a bit, because the recipe consists of not two, but three steps, plus you will need to have some additional ingredients in the house. But, having mastered this recipe, you can show off your culinary talent, because there is simply no tastier than naval pasta.

Classic Navy pasta recipe with minced meat

The recipe, as they say, is Spartan - pasta, meat, onions - that's the whole set of products. It is better to choose thick pasta - minced meat sticks to them better. Usually, horns familiar from childhood are used, but I have an old allergy to them, so I buy "feathers", which are also called "penne". You can, in principle, take both shells and bows. But they still turn out tougher, but these feathers are the most successful pasta for our purposes. And they look pretty.

Ingredients:

• Macaroni - 150 grams (half a pack),
• Minced meat - 200-250 grams,
• Bulb - 1 large,
• Salt to taste
• Vegetable oil for frying.

We put a large saucepan on the stove, pour two liters of water into it and bring the water to a boil. We fall asleep 2 teaspoons of salt and pasta. Cook until tender at a continuous boil, exactly 10 minutes. Then we take a colander, place it over the sink and pour water from the pan with pasta through a colander.

While the pasta is cooking, peel the onion, wash, cut in half and chop into small cubes. We put the pan on the stove. Heat up, pour vegetable oil, spread the chopped onion and fry, stirring, until the onion becomes transparent. It is preferable to do this on medium heat so that the onion does not burn. On strong heating, it has such a property to remain harsh while you look after it, and burn out, it is only necessary to turn away for a minute. We need the onion to become transparent and slightly yellowish.

Put the meat on the skillet. Minced meat for pasta in a naval way can be taken ready-made, purchased. Or turn a piece of meat of the appropriate size through a meat grinder. (I don’t buy ready minced meat, so I have it myself turned.)

Mix well with the onion and fry, stirring, until the minced meat is completely brown. This may take 5 to 10 minutes depending on your stove and pan. Minced meat has an unpleasant property of sticking together in a lump, therefore, during frying, it must be broken with a spatula so that the minced meat remains crumbly and fried evenly. At the end, we salt the minced meat, mix it again and that's it with the minced meat.

Macaroni is also ready. Put them in the skillet.

Mix with minced meat.

Everything you can eat! For an appetizing look, you can sprinkle with chopped herbs.

What we have prepared is a classic of the pasta genre. This is how this dish has been prepared since the 50s of the 20th century, when it first appeared in cookbooks. However, culinary progress does not stand still. And modern housewives increasingly prefer to cook our domestic pasta in the Italian style, with the addition of tomato sauce. There is nothing to be surprised here: the pasta turns out to be really delicious in taste. This is the recipe that I suggest you try:

Naval pasta with minced meat for gourmets

Naval pasta is tasty on its own, but superlatives are more suitable for this recipe - this is the most delicious pasta with minced meat we have ever eaten. Minced meat for them is made according to European cooking technology, with the addition of tomato sauce, the recipe is simple and accessible to everyone who knows how to fry vegetables in a pan. We will tell you everything about cooking pasta - there are no difficulties either. The only point concerns the choice of pasta. Remember, if you choose nests, farfalle or shells, then your dish will no longer be called “navy pasta”. Why? But because it is important not to forget that pasta differs from noodles and other pasta in that they are made in the form of a tube. The form does not matter.

• Pasta - 125 g (half a standard pack),
• 1 large onion
• 1 small carrot,
• Minced meat - 250 g,
• Tomato sauce - 3 tablespoons,
• Garlic - 1 clove,
• Salt to taste (1/2 teaspoon for minced meat and 1 teaspoon for pasta)
• black pepper to taste
• a small bunch of greens.

Insofar as our recipe is a kind of mix of Russian and European cuisine, we will borrow from Italian housewives a simple and extremely effective way to flavor the vegetable oil on which we will fry the minced meat. Pour vegetable oil into the pan, take a clove of garlic, peel, cut lengthwise into four parts and put in oil. Turn on the stove to medium heat.

We clean the onion, wash it, cut it finely enough. As soon as our garlic is fried, remove it with a spatula from the pan and discard. All we wanted was the garlic flavor, which you've probably already smelled. Put the onion in the pan. Frying onions is actually one of the most important steps in cooking pasta. Because it's very easy to mess it up. He gaped - and he had already turned black. So pay close attention to the bow. The rest can already be left unattended for a while.

Insofar as we will soon need to send carrots to the pan, we are engaged in it, with one eye continuing to closely monitor the onion, stirring it occasionally. We clean the carrots and three on a coarse grater. As soon as the onion becomes transparent (we don’t need a golden color!), Immediately lay out the carrots. We mix. We make sure that the heating is small. Fry for 5 minutes, stirring a couple more times in the process.

Add tomato sauce, stir. If you have tomato paste instead of sauce, then reduce its amount to 2/3 tablespoon), and if you decide to take fresh or canned tomatoes instead of sauce, then they need to be finely chopped.

Now it's the turn of the stuffing. I already had it rolled up. So I just put it in a pan, mix it with onions and carrots. The minced meat preparation time is approximately 10 minutes. Our task is to make it a uniform light brown color. Stuffing must be constantly stirred so that it does not stick together. Thanks to the tomato sauce, minced meat usually behaves well, remaining loose. But if it sticks together, then there is a good way to give it a crumbly structure - mash it with a potato masher. Just keep in mind: if your pan is non-stick, then you can’t crush anything in it with a metal masher - you will have to put the minced meat in a saucepan, knead it and then return it to the pan.

It remains to salt and pepper the minced meat, mix, cover, lower the heat to a minimum and let it simmer for 5-7 minutes.

Let's get pasta. We need a large pot. Pour water into it and bring to a boil (you can immediately pour boiling water, then things will go faster). Then we put the pasta in boiling water, pour 1 teaspoon of salt and cook the pasta for exactly 8 minutes, if the pasta is of a regular size. And if they are larger, like mine, then cook them for 10 minutes - this figure is written on the package. Pasta should not be fully cooked, because we will bring them to condition a little later.

You need to drain the water from the pasta (it is most convenient to do this in a colander so that the pasta does not accidentally spill into the sink). Then we put the pasta in the pan with minced meat, mix thoroughly, close the lid and cook for another 5 minutes.

Bon Appetit!

Pasta and minced meat can serve as the basis for delicious, hearty and extremely simple dishes, quite suitable for a quick dinner. The most famous version of the Fleet Pasta is a classic dish of the Soviet culinary catering. Pasta with minced meat baked in the form of rolls, stewed in various sauces, pasta is even stuffed.

The article selected step-by-step recipes for pasta dishes with minced meat for the everyday menu. The availability of products and cooking technology allows them to be recommended to novice housewives.

Pasta dishes with minced meat (step by step) - general principles of cooking:

• In almost every case, you can choose any pasta, unless a specific product is specifically specified in the recipe. Large or small, curly, long or short pasta - in most cases it does not matter. It is important that they are made from flour ground from coarse wheat varieties. Such pasta does not boil soft and is more useful in its composition, and dishes from them look more beautiful. Read more:
• Pasta can be pre-boiled or used dry. Boil pasta according to package directions. There should be enough water for the products to float in it. With a lack of liquid, mixing without damaging their shape will be almost impossible. Pasta is dipped in boiling, slightly salted water and boiled at a slight boil. The duration depends on the type of pasta, and can take from three to seven minutes. Some housewives wash the pasta with cold or warm water, and some skip this step. There are no special requirements - cook as you are used to, but it is worth noting that it is better to rinse pasta made from low-quality flour, otherwise they may stick together.
• Minced meat can be anything. Most often, mixed meat or chicken is used. It is better to grind the meat yourself, but if you prefer dishes from a store-bought semi-finished product, such a product is also suitable. There are no clear recommendations for choosing, it is only desirable that it not be too fat. It is better to let the meat mass be dense, rather than viscous. The more “liquid” the semi-finished product is offered to you, the higher the likelihood that it consists of not only meat. Most of the mass in such cases is an emulsion of skin, offal and ground fat.
• Pasta dishes are prepared with both raw and pre-fried minced meat. The meat mass must be salted and ground pepper is added to taste. You can use other spices that do not kill the taste of the meat itself. Chopped onion is often mixed in or fried with it, which gives the dish additional juiciness and taste.
• In the preparation of pasta dishes with minced meat, according to step-by-step recipes, tomato paste or sour cream can be used - sauces are made on their basis. If desired, tomato paste can be replaced or supplemented with fresh tomatoes, sauce or ketchup, and sour cream with mayonnaise.

Macaroni with minced meat: a step-by-step recipe for the simplest naval dish

A culinary classic - a step-by-step recipe for pasta with minced meat, in a naval way. The ground meat is overcooked with onions, after which it is mixed with boiled pasta. Minced meat is fried in butter, the dish turns out to be hearty and high-calorie. You can reduce calories by using vegetable oil and choosing a more dietary minced meat from chicken, beef, veal.

Ingredients:

• white, large onion;
• a pound of mixed minced meat;
• 250 gr. pasta;
• high-quality butter - 70 gr.

Cooking method:

1. We clean the onion, wash it with water and cut into very small cubes. After melting the butter in a frying pan, dip the onion into it. Fry, stirring regularly until soft and change in color - the slices should lose their matte hue and even brown a little.
2. Put minced meat in a pan with onions. Add salt and a quarter teaspoon ground pepper. Stirring, level all over the bottom of the pan and cover with a lid. Fry the minced meat, stirring occasionally, for a quarter of an hour. When frying, pieces of ground meat tend to clump into lumps; in order to get a more homogeneous mass, they must be constantly broken with a fork.
3. Boil pasta. Bringing to a boil one and a half liters of water, dissolve half a spoonful of salt in it. We lower the pasta, stir and wait for it to boil again. Reduce the heat and simmer for seven minutes until tender. Pasta should not spread, so we maintain the temperature for a slight boil. We throw the finished pasta into a colander, rinse well with non-hot water and leave it in it for about five minutes. This time is enough for excess water to drain through the holes.
4. Add the drained pasta to the minced meat and mix thoroughly. Turn on the heat, warm up for at least five minutes over low heat.

Pasta with minced meat: a step-by-step recipe with mushrooms in a creamy tomato sauce

The proposed step-by-step recipe for pasta with minced meat in a creamy tomato sauce with mushrooms uses dry pasta. The sauce is prepared on the basis of cream diluted with water with the addition of tomatoes. Tomatoes, if desired, can be replaced with tomato paste. For a light tomato flavor, three tablespoons of pasta is enough for the recommended amount of products.

Ingredients:

• mixed minced meat - 400 grams, can be replaced with chicken;
• tomatoes - 800 gr. fresh or canned in its own juice;
• medium-sized raw champignons - 250 gr.;
• garlic;
• sweet ground paprika, oregano, dry thyme, basil - to taste;
• 200-gram glass of cream, fat content up to 22%;
• three tablespoons of refined butter, can be replaced with butter.

Cooking method:

1. We wash the mushrooms. Cut the mushrooms into small pieces.
2. Remove the peel from the tomatoes. To remove the skin from fresh tomatoes, they need to be dipped in boiling water for a minute, then quickly cooled under running cold water. With canned tomatoes, it will be removed without much difficulty. We cut the tomatoes into slices and interrupt with a blender in mashed potatoes.
3. After pouring three tablespoons of oil into the pan, heat the fat over low heat, then lower the minced meat into it. Fry, stirring frequently, for eight minutes. The meat mass will have a more uniform consistency if the meat that has gathered into lumps is crushed with a fork.
4. We spread the champignons in a pan with minced meat, fry everything together for another five minutes. Pour a liter of drinking water into the pan, add the cooked tomato puree. Add cream, add spices, add salt. Add a small clove of garlic crushed by a press or chopped on a grater and mix the sauce thoroughly. Pour dry pasta into the pan, mix the contents of the pan well again. Cover with a lid and leave to cook the pasta in the sauce over medium heat until tender.

Pasta roll with minced meat: a step by step recipe

We recommend a simple step-by-step recipe for a hearty pasta roll with minced meat. Boiled pasta is wrapped in a layer of minced meat, the dish is baked in the oven. It is recommended to use a dense meat mass, for an even better bunch of meat pieces, an egg interferes with the minced meat. After kneading, the meat mass must be beaten off well so that it becomes more homogeneous.

Ingredients:

• a pound of any minced meat;
• 100 grams of large pasta, it is ideal to take feathers;
• a small potato;
• 50 gr. bread crumb;
• large white onion;
• a raw egg;
• two tablespoons of breadcrumbs;
• 40 gr. sweet cream butter;
• half a glass of carbonated mineral water;
• a spoonful of vegetable oil.

Cooking method:

1. Boil pasta in lightly salted water until tender. Rinse well and drain in a colander to remove any excess moisture. It is important not to overcook the pasta, it is desirable that they retain their shape and do not spread.
2. We put the bread crumb in a plate, fill it with water, stand for ten minutes. Put the mince into a bowl. We squeeze the soaked bread well with our hands and spread it to the minced meat.
3. We clean the potatoes and onions. We cut the vegetables into slices, twist them in a meat grinder, passing through the grate with the smallest holes.
4. We spread the vegetable mass in a bowl with meat. Pour the egg and sparkling water here. Add freshly ground pepper, mix thoroughly and add. Then we collect all the meat mass with our hands, lift it up and sharply throw it against the bowl. We repeat the procedure of beating several times. Pieces of ground meat will stick together better, and the roll will have a more uniform structure.
5. Wet a linen towel with water, wring it out well and spread it on the table. We spread the minced meat on a damp cloth and level it so that we get a rectangular layer, a centimeter thick.
6. From the boiled pasta in the center of the layer, lay out a neat mound. We do not impose a slide, but, on the contrary, we lay it out evenly, with separate pasta, in several layers.
7. Raising the free sides of the meat layer with the help of the canvas, we wrap them on pasta. With hands moistened in water, we connect the edges, and give the product a neat shape.
8. We bring the roll on a towel to a greased baking sheet and carefully transfer it to it. Lubricate with melted butter, sprinkle the surface with breadcrumbs and make a few punctures on it with a fork.
9. We stir the roll into a hot oven (180 degrees), cook for 40 minutes. Cut into pieces and serve.

Macaroni with minced meat: a step-by-step recipe for stuffed products in sour cream and tomato sauce with cheese

A step-by-step recipe for pasta with minced meat involves the use of special pasta designed for stuffing. It can be large pasta in the form of pipes or shells. Ordinary pasta with large holes is prepared in this way. But they will need to be boiled a little first - this will greatly simplify stuffing.

Ingredients:

• one egg;
• a pound of chicken or mixed minced meat;
• large bulb;
• three spoons of adjika;
• 250–300 gr. pasta for stuffing;
• tomato paste;
• sour cream with a fat content of at least 20%;
• spices "For minced meat products";
• a tablespoon of vegetable oil;
• 150 gr. cheese, varieties "Dutch" or "Russian".

Cooking method:

1. We are preparing the stuffing. Peel the onion, chop on a coarse grater and mix with minced meat. Add one spoonful of adjika, add salt, season with spices to taste. Break the egg into the bowl with the meat mass and mix thoroughly.
2. Pasta, without boiling, fill with minced meat. We fill, slightly tamping, but not too tightly. We spread the pasta in one row in a thick-walled pan with high sides, it is convenient to use a saucepan for this recipe.
3. We're preparing the sauce. We mix sour cream with tomato paste, the proportions can be selected by ourselves. It is optimal to take two tablespoons of tomato for one spoon of sour cream. Put the rest of the adjika into the resulting mixture, pour in the oil, add some spices, salt. Mix everything well and dilute with a glass of water.
4. Pour the prepared sauce into the pan with pasta and, if necessary, add water. Stuffed products should be completely covered.
5. Put the pan on medium heat, cover with a lid. As soon as the sauce starts to boil, turn the heat down a bit. When the pasta is soft enough, sprinkle the dish with grated cheese and leave on the stove for another five minutes.

Pasta with minced meat

Ingredients:

• pasta (preferably from durum wheat) - 300-400 g
• minced meat - 250-300 g
• carrots - 1 medium or large
• onion (white or yellow) - 1 head
• red tomatoes,
• ripe and fleshy - 3 pcs.
• deodorized vegetable oil - 2-4 tbsp. l.
• salt - to taste
• ground mixture of peppers and other spices - to taste

How to cook navy pasta:

1. Clean the carrot. Cut into thin neat strips. Or grate.
2. Remove the husk from the onion. Chop finely.
3. Put the chopped vegetables in a frying pan in a well-heated oil. It is better to use odorless vegetable fat. Suitable for both sunflower and olive.
4. Stirring, fry until soft.
5. Put the minced meat to fry. You can take any. Naval pasta will be delicious with combined minced meat, and with pork, and with chicken. With beef, it can turn out a little dry, but also appetizing. Mix well. Salt is not needed. Breaking the lumps with a spatula, fry. Put a pot of clean water on the fire.
6. To make it boil faster, add a pinch of salt. Put in the pasta. Reduce the fire. Boil according to package instructions. It is advisable not to use yesterday's pasta. Of these, it is better to cook pasta casserole. I recommend using a product made from durum wheat. It does not boil soft, keeps its shape well and is not so detrimental to the wasp waist.
7. Blanch the tomatoes. That is, put in slightly boiling water for a couple of minutes. Then remove the skin. Cut into small cubes. Or puree with a blender. Or just grate, cutting the fruit into 2 halves. Apply the cut tomato to the grater. Thus, the skin will remain in the hands, and the pulp will turn into a puree. To get rid of the seeds, you can rub the mass through a metal sieve.
8. When the meat acquires a grayish tint, you can add tomato cubes or mashed potatoes along with the juice released during cutting. Salt, pepper. From spices, you can also add garlic. And any other favorite spices. Cover and simmer the sauce for 5-7 minutes.
9. Throw the boiled pasta into a colander. Do not rinse. Put on the pan. Stir. Warm up on fire for 2-3 minutes.
10. And then lay out the shamelessly delicious naval pasta with minced meat on huge plates. Well, not to run for the supplement. And she will definitely be asked!

Delicious pasta, minced chicken and broccoli gratin

Ingredients:

• 450 gr ground beef (I used chicken)
• 450 gr broccoli (300 gr)
• 1 large onion
• 2 garlic cloves (3 cloves)
• 4 tbsp. l meat broth
• 200g shell pasta (I use spiral pasta)
• 2 tsp dried oregano
• 1 teaspoon herbes de Provence
• Parmesan cheese crumble
• bread crumb
• 3 art. l vegetable oil

Sauce:

• Butter 85 gr (I added 100)
• 5 st. l flour without a slide
• 3 tbsp milk 750 ml
• Gouda cheese 100 gr (I added 140 gr)
• 2 tsp Dijon mustard
• 1 tsp salt
• Cayenne pepper to taste

Cooking:

1. Onion cut into small cubes, garlic through a press.
2. Fry the onion in vegetable oil over medium heat for 5 minutes.
3. Add garlic, fry for 1-2 more minutes. Add oregano, herbs, minced meat.
4. Fry constantly stirring and kneading minced meat for 2 minutes, add salt to taste.
5. Divide broccoli into florets, cut into 4 parts.
6. Add to minced meat, pour 4 tbsp. l meat broth, simmer for 5 minutes, salt to taste.
7. Transfer the minced broccoli to a baking dish.
8. Boil pasta according to package instructions.
9. Boiled pasta put on top of minced meat with broccoli.

Prepare sauce:

1. Melt the butter in a saucepan.
2. Add flour, stir-fry for about 1 minute. Remove from stove.
3. Add 3 cups of milk in a thin stream, mix everything thoroughly.
4. Place on stove and cook over medium heat for 2 minutes, stirring occasionally.
5. After adding mustard, grated Gouda cheese, cayenne pepper, salt, cook for another minute. Remove from stove.
6. The consistency of the sauce should be slightly thicker than pancake batter.
7. Drizzle sauce over pasta. Sprinkle with bread crumbs, parmesan crumbs.
8. Put in the oven, bake at medium temperature for 15-20 minutes. Let stand for 5 minutes and you are ready to serve!

Recipe for pasta with minced meat, tomatoes and cheese sauce

Ingredients:

• ground beef - 450 grams
• packing of seasoning for tacos - 1 Piece.
• a can of tomatoes with green chili peppers or one tomato - 1 pc.
• meat broth (or water) - 2 tbsp.
• pasta - 1 st.
• butter - 2 tbsp. l. (cheese sauce)
• flour - 2 tbsp. l. (cheese sauce)
• milk - 3/4 Art. (cheese sauce)
• cheddar cheese - 1 tbsp. (cheese sauce)
• salt - 1/2 tsp (cheese sauce)
• pepper - 1/2 tsp (cheese sauce)

Cooking:

1. Heat a large skillet over medium heat. Add ground beef, taco seasoning, green chilli tomatoes, beef broth, and pasta.
2. Boil. Then reduce the heat, cover the pan with a lid and simmer for about 12-14 minutes until the pasta is soft.
3. Meanwhile, prepare the cheese sauce. Melt the butter in a saucepan over medium heat. Add flour and beat with a whisk until it is mixed with butter. Cook, stirring, for 5 minutes, until light brown and fragrant.
4. Add milk and beat with a whisk, bring to a boil.
5. Beat until smooth until the mixture thickens.
6. Remove from heat and stir in grated cheddar cheese.
7. The cheese should be completely melted. Add salt and pepper.
8. Pour the prepared cheese sauce on top of pasta with minced meat, mix gently and serve immediately.

Large pasta with minced chicken (simple recipe)

Ingredients:

• minced chicken - 500g,
• milk - 2 cups,
• butter - 2-3 tablespoons,
• flour 2-3 tbsp,
• onion 1 pc.,
• salt pepper,
• greenery for decoration.

Cooking method:

1. Boil the pasta in salted water until slightly cooked.
2. Finely chop the onion and fry in butter until golden brown.
3. Add minced meat, salt, pepper, finely chopped greens to the onion pan and fry for 7-10 minutes, stirring occasionally.
4. Fill shells with prepared stuffing.
5. Put in the form.
6. Sauce: heat the butter in a frying pan. Add flour and fry for a couple of minutes. Gradually pour in the milk, stirring constantly so that lumps do not form. Salt.
7. Pour the sauce over the shells.
8. Bake in a hot oven for 15-20 minutes. Read more:

Bon Appetit!

The most delicious stuffed pasta recipe

Ingredients:

• large pasta shells (tubes) - 1 pack,
• minced pork and beef - 500g,
• large champignons - 5 pcs.,
• bell pepper - 1 piece,
• tomato - 1 pc,
• tomato paste - 1 piece,
• onion - 1 pc.,
• carrots - 1 pc,
• red wine - 0.5 cups,
• hard cheese - 150 grams,
• salt,
• pepper,
• greenery for decoration
• garlic - 2-3 cloves.

For sauce:

• milk - 0.5 cups,
• sour cream - 2 tablespoons,
• soft feta cheese - 2 tablespoons,
• flour - 1 tablespoon,
• chicken broth - 0.5 cups,
• butter - 3 tablespoons.

Cooking method:

1. Boil the pasta in salted water until slightly cooked. Rinse with cold water to stop the cooking process.
2. Preparing the meat filling: finely chop the onion and fry in butter, add grated carrots, chopped bell pepper, chopped tomato to the onion. Add minced meat to the pan - mix. Grind greens (dill with parsley) and add to the pan with vegetables. Add a tablespoon of tomato paste to the mixture (I take Georgian spicy spicy sauce or even adjika), chopped garlic and red wine. Stir, bring to readiness (about 15 minutes, stirring, under the lid).
3. Prepare white sauce: mix milk, sour cream, add feta cheese. Melt the butter in a saucepan over low heat, add flour gradually, stir with a spoon so that there are no lumps, gradually pour in our milk mixture, add chicken broth. Cook until lightly thickened. The sauce is ready.
4. Cooking mushrooms: fry the chopped champignons with onions separately in a pan.
5. We stuff the pasta and collect everything in a baking dish: pour a little white sauce on the bottom of the form. We stuff each pasta with meat and vegetables and lay it in a row on the bottom of the form. Spread the fried mushrooms with onions on top, pour over the remaining sauce. Sprinkle the top with grated cheese. We put in the oven at 200 degrees for 15 minutes.

Bon Appetit!

Tricks of cooking pasta dishes with minced meat - tips and tricks:

• A step-by-step recipe for pasta with minced meat in a naval way, involves frying minced meat with onions. The dish will be tastier if you initially fry the onion, and then add meat to it. Onion slices should be well browned, but not dried. It is desirable that by the time the minced meat is introduced, they have a pleasant golden hue. The onion brought to transparency will later be stewed in meat juice and will not be well fried.
• When frying, twisted meat tends to clump into lumps, it is convenient to break them with a fork. The more homogeneous the meat roast, the tastier and even outwardly spectacular the dish will turn out.
• If pasta is not pre-boiled, but cooked in sauce, make sure that it completely covers them. Pasta absorbs moisture quickly and in large volumes, and if there is not enough sauce, they will not boil. Prepare a little more sauce in advance so that you can add it to the cooking dish at any time.

Dishes with pasta and minced meat are easy to prepare, very tasty and satisfying. This is the perfect quick dinner option for the whole family. What to cook with minced meat and pasta? There are many options, some of which are presented in this article. Here you will find recipes for any life occasion - for a casual dinner or as a hot dish to treat guests.

Pasta with cutlet

This is one of the most common dishes, but not everyone knows how to cook it. And this is due to the huge variety of semi-finished products that you can buy in the store and just fry or reheat.

What to cook with minced meat and pasta? Of course, everyone's favorite cutlets with a side dish. Below is a recipe according to which cutlets will turn out to be airy and tasty, and fragrant pasta.

Ingredients:

• 500 grams of minced meat;
• 500 grams;
• large bulb;
• Dill;
• Bay leaf;
• two cloves of garlic;
• bread crumb - 150-200 grams;
• sunflower oil;
• egg;
• flour for breading or crackers;
• 50 grams of butter;
• salt and pepper.

It is worth noting that minced meat is best purchased in a department that sells farm meat, and not in a supermarket. Better yet, cook it yourself from a piece of pork or a mixture of pork and beef.

How to cook pasta with meatballs?

First of all, you need to put the cutlets to fry, because during their preparation you can quickly boil the pasta.

1. Make minced meat. If you have a piece of meat, then twist it with onions and two cloves of garlic. If the minced meat is already ready, then chop the onion and garlic in a blender and add to the mixture.
2. Many people soak the bread crumb in milk, but it can also be moistened in plain cold water. Squeeze out the bread, add it to the minced meat, beat the egg in the same place. Salt and pepper.
3. Mix all the ingredients to obtain a homogeneous mass, form cutlets, roll them in flour or breadcrumbs.
4. Heat the sunflower oil in a frying pan, lay out the cutlets, fry under the lid on both sides until fully cooked over medium heat.

While the meatballs are frying, prepare the pasta:

1. Bring water to a boil in a saucepan, put two bay leaves in it to give the side dish a pleasant aroma.
2. Salt the water - one tablespoon of salt per two liters.
3. Put pasta to boil. While stirring, bring to a boil.
4. Reduce the heat, cook for five to ten minutes - depending on the variety and type of product.
5. Drain the water, rinse the pasta with a little boiling water.
6. Melt the butter in a frying pan, fry the chopped dill in it for a minute.
7. Put the pasta in a saucepan, pour in the dill oil, mix well.

Naval pasta: ingredients

How to cook pasta with minced meat in a pan quickly? There is nothing easier than preparing such a dish! The cooking time will take about 20 minutes. But you will get a hearty, fragrant, very tasty lunch for the whole family.

Cooking Ingredients:

• 200 grams of minced meat;
• 500 grams of pasta;
• salt and pepper;
• bulb;
• some sunflower oil.

How to cook naval pasta with minced meat?

A simpler dish, probably, has not yet been invented, if you do not take into account the elementary fried eggs. Naval pasta is prepared in three stages: minced meat frying, pasta cooking, mixing.

1. Twist the meat with onions. If the minced meat is ready, then chop the onion with a knife or in a blender, mix with the meat base. Do not salt or pepper.
2. Heat sunflower oil in a frying pan, put the minced meat. Stir fry.
3. When the juice boils, salt and pepper, cook until blushing for about ten minutes.

Boil pasta:

• pour water into the pan, salt - a tablespoon per two liters;
• bring water to a boil, put pasta;
• while stirring, bring to a boil again, reduce the heat;
• when ready, drain the water through a colander, pour pasta with boiling water to wash off the sticky layer;
• put the pasta back into the pan, mix with the fried minced meat.

When serving, put ketchup, ketchup with mayonnaise, or any favorite sauce suitable for pasta in pasta a la navy.

Minced meat with pasta in a pan cooks quickly. But still, you want to pamper your family with delicious dishes, and every time not a single housewife will cook pasta in a naval way. Therefore, it is worth considering more complex, but also more interesting options for how to cook pasta with minced meat. The recipes will appeal to all pasta lovers.

pasta casserole

This is a very tasty dish that you can eat every day, and it will not get bored. Children especially like this casserole, so take the recipe into service if you can’t get your child to sit down at the table and eat.

Ingredients:

• kilogram of pasta;
• 700-800 grams of meat;
• bulb;
• 200 grams of hard cheese, but more is possible - everything is to your taste;
• 2 ripe tomatoes;
• 2-3 chicken eggs;
• some salt and pepper.

How to cook pasta with minced meat in the oven? There is nothing complicated in this, just follow the instructions.

Cooking pasta casserole

1. Start the process by preparing the minced meat. If it is ready, then chop the onion and mix. If not, then twist it along with the onion. Pour oil into the pan, put the minced meat, fry, not forgetting to stir. When the juice has almost boiled away, add pepper and salt, fry for another five minutes under the lid.
2. Bring salted water to a boil in a saucepan and cook pasta as usual. Drain the water, but the products themselves can not be washed, you do not need to make them crumbly.
3. Grate half of the cheese, cut the other into thin slices.
4. Divide the pasta in two. Mix one with grated cheese, the other with raw eggs.
5. Grease a deep baking sheet with sunflower oil or cover with baking paper. Spread the pasta that is mixed with the eggs in an even layer.
6. Put the sliced ​​cheese on top of the pasta in one or several layers, then evenly cover with minced meat.
7. Arrange pasta mixed with cheese on top of minced meat.
8. Bake at 180 degrees fifteen to twenty minutes. Readiness will be noticeable by a golden crust.

Before serving, you will need to cool the casserole a little so that it sticks together well when the cheese begins to set.

pasta lasagna

I want lasagna, but there are no sheets, but are you too lazy to cook them yourself? Then you should use pasta. Below is a recipe according to which such lasagna will turn out very juicy and fragrant.

Ingredients:

• kilogram of pasta;
• 600-800 grams of meat or minced meat;
• a can of tomatoes in their own juice;
• three hundred grams of hard cheese;
• two tablespoons of mayonnaise;
• three tablespoons of tomato paste;
• seasonings from dried herbs and vegetables.

cooking lasagna

What to cook from minced meat and pasta quickly and at the same time tasty? Use this recipe. It will take no more than an hour to prepare, but the whole family will enjoy dinner.

1. Prepare minced meat and onions.
2. Pour the oil into a deep frying pan, put the minced meat in it, fry until the lumps stop sticking together.
3. Add tomato paste, mayonnaise, seasonings and salt, lightly fry everything together.
4. Pour half a liter of water into the pan, simmer for ten minutes.
5. Spread the pasta in an even layer on the greased baking sheet. Some people prefer to boil them before cooking lasagna, but you can also leave them raw, so the products will be cooked soaked in tomato and meat juices, and not in water.
6. Top with half the minced meat and half the broth.
7. The second layer again needs to decompose the pasta. Just put slices of tomatoes on top of them. Pour the juice in which the tomatoes were in the same layer. Grate the cheese, add half evenly to the second layer.
8. The third layer is again raw pasta. Put the rest of the minced meat with the broth on top. The broth should be on the phalanx of the finger above the pasta. If liquid is low, then add water or milk.
9. Set the lasagna to bake at 180 degrees. After thirty minutes, sprinkle the dish with the rest of the cheese, bake for another ten to fifteen minutes.
10. When ready, let the lasagna rest so that it sticks together and the remaining liquid is absorbed into the pasta.

Of course, such a dish is fundamentally different from real lasagna. But still it is very tasty.

What to cook from minced meat and pasta "Shells"? There are two delicious recipes.

Easy Stuffed Shells Recipe

This is a very economical dinner option. At the same time, the dish is very tasty, it can be served with fresh vegetables or just like that. If you have never cooked stuffed shells before, then plan it for the near future and you will definitely not regret it.

Ingredients for two servings:

• 20 shell pasta;
• 200 grams of minced meat;
• 100-150 grams of hard cheese.

Making simple shells

This dish is very easy to prepare and does not require a culinary genius.

1. Boil the shells in salted water until half cooked. Drain the water, do not rinse the pasta.
2. Make minced meat and onions. Saute it by adding salt and pepper.
3. Grate cheese, mix with fried minced meat.
4. Stuff each shell with cheese and meat filling, put on a baking sheet.
5. Put in the oven for ten minutes at 180 degrees.

Serve as follows: put lettuce on a dish, stuffed pasta on top, next to slices of tomatoes and bell peppers.

Stuffed shells in a creamy mushroom sauce

How to cook pasta shells with minced meat and sauce? For this you will need the following ingredients (for two servings):

• 20 pasta;
• 200 grams of minced meat;
• five champignons;
• bulb;
• half a liter of cream;
• two hundred grams of cheese;
• seasonings, salt;
• fresh herbs - optional.

Cooking process

1. Make minced meat by adding onions to it. Salt and add pepper.
2. Stuff each raw shell with the resulting minced meat, spread on a baking sheet with the filling up.
3. Fry chopped mushrooms in a small amount of butter. Add cream to mushrooms and simmer for 5 minutes.
4. Pour creamy mushroom sauce over pasta. The pasta should be completely in the broth. If there is not enough sauce, then add milk.
5. Add seasonings to the sauce, put the baking sheet for 35 minutes in the oven at 180 degrees.
6. Grate the cheese, generously sprinkle the dish with it and bake for another 10 minutes.

Bon Appetit!