Pasta with minced meat is unpretentious in execution, but very tasty and satisfying. To cook a dish is really a housewife with any skills. Often a child can cook them, and experienced cooks will easily master interesting options for dishes worthy of a festive table.

Pasta with minced meat - a simple recipe in the oven

An oven-baked pasta casserole is a signature dish of all American housewives. Have you noticed in the cinema how they go to visit and give the neighbors beautiful forms packed with foil? It turns out that it’s precisely a pasta casserole that is often made with minced meat. The taste of the dish directly depends on the quality of the paste. It should be from hard varieties, because soft instantly fall apart when baked. Stuffing, of course, is correct to use homemade: chicken, pork, mixed, in a word, at the discretion of the hostess.

The most dietary option is obtained if you cook turkey or chicken from minced meat.

To bake pasta with minced meat in the oven you will need:

  • packaging of any pasta (better cannelloni tubes);
  • 500 gr. minced meat;
  • salt, spices to taste;
  • cream - 200 ml;
  • vegetable oil.

In a frying pan, saute the minced meat in vegetable oil. It is not worth frying it completely, you can bring it to half-preparedness and stop there. Cook pasta to the state of "aldente". At the bottom of the baking dish we put a layer of cannelloni, stuffing on top, and again a layer of paste. Fill everything with cream.

A similar recipe:cannelloni with minced meat

Bake in a preheated oven to 200 degrees for 10-15 minutes, covering with foil (otherwise the cream will evaporate quickly and the pasta will be dry), and at the end we remove the foil, sprinkle with parmesan and let the pasta lightly brown.The finished casserole should be slightly cooled, and then cut into portions with a knife. The dish goes well with white wine and any fresh salad.

How to cook in a navy way?

Navy pasta with minced meat will always come to the rescue of the hostess in the evening, when there is sorely enough time to cook. The dish is as tasty as it is easy to prepare and in this it is brilliant. It is enough to have a lump of minced meat and pasta on hand (it is easy to use those that were left from yesterday's dinner).

For any recipe, it is better to rinse the paste after cooking: otherwise it sticks together.

Fry the minced meat with onions in a frying pan, then pour the pasta to them. Mix, let it brew for a couple of minutes. Our pasta is ready! By the way, the dish will turn out no less tasty if you make it with cooked meat, scrolled through a meat grinder. This option is boldly suitable even for young children.

Cheese casserole

Oven baked in the oven, many seem inferior, if not abundantly seasoned with cheese. Here the housewife's task is not to dry the top layer, but to prepare a juicy dish where the cheese melts and gives the casseroles a magical, melting mouth texture.

The ideal form of pasta for cheese casseroles is long and thick hollow spaghetti inside.

In the beginning, we cook the pasta in salted water, without bringing them to readiness. Then put half the pasta on a baking sheet or baking dish, put the minced meat fried until half ready, sprinkle with hard cheese. It’s best not to buy up cheese, buy quality Parmesan or Mozzarella, which you usually use for pizza.

Repeat the layers until the pasta and minced meat. Top layer - spaghetti with cheese. Pour all 200 ml of cream, put in the oven, preheated to 200 degrees. In the end, once again sprinkle with cheese, let it melt and lightly brown.

Cutting the casserole into portions, removing it from the oven, is not necessary immediately: it is falling apart. But after 10 minutes, she grasps and acquires the most delicious consistency, convenient for slicing and eating.

Cooking in a slow cooker

Cooking pasta in a slow cooker is quite simple. Many cooks have been using this for a long time. It is important to use proven varieties of pasta, avoiding low-quality varieties, which usually mercilessly swell and lose their appetizing appearance. We learn how to cook pasta in a slow cooker.

Water should completely cover the pasta.

We adhere to the sequence, and everything will turn out perfectly!

  1. Pour water into the multi-bowl.
  2. We fall asleep raw pasta.
  3. We turn on the “Steaming”, “Pasta”, or “Pilaf” mode.
  4. Cook for 7-10 minutes.

In the case of pasta, the rule always applies: it is better not to digest than to digest; there is nothing worse than collapsed pasta.

While the pasta is cooked, stew the minced meat with any vegetables in the pan: carrots, tomatoes, celery root rings. When the pasta is ready, add water and add the minced meat. It remains to mix everything and turn on the “heating” mode so that all components are “married”, the taste has acquired saturation and uniformity.

Minced pasta nests

Nests made of pasta with minced meat can be served on the festive table: before that, they look delicious! Children are very fond of their intricate shape, with pleasure eating first the meat filling, and then the nest itself.

How to cook nests?

  1. Boil the nests in salted water to the state of "aldente".
  2. At the same time, fry the minced chicken with onions, grated carrots (add a little tomato is not forbidden).
  3. Carefully shift to a large flat dish, trying not to ruin their shape.
  4. On top of the nests we spread the hot stuffing.
  5. Sprinkle with parmesan.

Hardly melt the cheese, you can eat pasta! Children love to eat them together with warm white bread and any warm drink, for example, tea or broth of wild rose with honey.

Stuffed Shells Recipe

Stuffed pasta shells are easier to cook from large pasta.In Italy they are called conciglioni. They are produced specifically for stuffing with meat or vegetables: for every taste and taste preferences.

We will cook like this:

  1. Boil the shells in salted water for semi-preparedness.
  2. Wash in cold boiled water.
  3. In a frying pan, put out the minced meat with onions, spices, tomato paste or canned tomatoes, adding a little sour cream.
  4. Let the forcemeat cool.
  5. Stuff with warm minced conciglioni.
  6. Carefully place the shells in a deep baking dish or portioned flat ceramic plates.
  7. Pour in cream mixed with tomato juice, so that they slightly cover each shell.
  8. Sprinkle abundantly with all servings of grated cheese.
  9. Bake in the oven for 20 minutes at a temperature of 200 degrees.

The cheese will melt, the cream will fill the shells and minced meat, so that the taste will turn out delightfully delicate. Such pasta is the time to serve at family celebrations and at dinner parties. It is better to season the dish with a mixture of Italian herbs, and serve with a leaf of mint or green basil.

Spaghetti with Bolognese Sauce

We eat pasta in a naval way, but in Italy pasta with Bolognese sauce became a classic: it will be served in any Italian restaurant in the world.

Bolognese is the name of a popular sauce and serves it to anything; in our country it is easy to try it with potatoes or buckwheat - the essence of the dish will not change.

We learn how to cook such a paste and we:

  1. Boil spaghetti to aldente in salted water.
  2. Stew meat with onions, grated carrots in tomato sauce in a frying pan: saving and adding tomato paste is too primitive. It is better to rub fresh tomatoes, or pour in natural tomato juice.
  3. Season the sauce with dry basil or a mixture of Italian herbs.

In a wide and flat plate, spread the pasta, and top with plenty of meat sauce. Be sure to sprinkle with grated cheese! The dish is sung by all the eminent chefs of the world, but its main advantage is accessibility and versatility. You can take any meat, and vegetarians prepare bolognese and even from vegetables alone.

Lasagna - a step-by-step option

Lasagna is an unusual dish for many Russian housewives and in vain: it is excellent, satisfying, unusual and diversifies the diet of any family. The original recipe uses a lot of ingredients, including celery, green basil, white wine. But we offer an economical option, universal for families with any income.

No matter how you simplify the recipe, do not forget: without nutmeg and good parmesan, lasagna does not exist.

The top of culinary excellence is the independent preparation of sheets for lasagna. But why spend so much effort if it is easy to buy a ready-made set, which also does not require cooking. Let’s stop there.

We offer a step by step recipe for lasagna:

  1. Half a kilo of minced meat is fried until half ready with onions in a pan.
  2. Tomatoes preserved in their own juice (just one can) are wiped through a sieve.
  3. We prepare bechamel sauce: in hot milk (500 ml), gradually add a little flour, so that the sauce thickens. Season with nutmeg.
  4. At the bottom of the baking dish, lay out the finished sheets of lasagna.
  5. Spread the minced meat on top.
  6. Sprinkle with bechamel sauce.
  7. Spread the grated tomatoes.
  8. Sprinkle with parmesan.
  9. Repeat the layer of pasta, minced meat, sauce and tomatoes with cheese.
  10. The last layer will be sheets of lasagna and bechamel sauce.
  11. We cover with lasagna foil.
  12. We put in the oven preheated to 200 degrees.
  13. Bake with lasagna for 40 minutes at a temperature of 180 degrees.
  14. Remove the foil, sprinkle with grated Parmesan.
  15. Let the cheese melt and lightly brown.

You cannot cut lasagna right away: like any pasta casserole, it will surely fall apart too hot. But after 15 minutes it cools down and it can be safely cut into portions. Served with white wine lasagna - the dish is ideal for friendly gatherings. Prepare it once, and you will gain the fame of an experienced and modern chef, and the guests will leave very satisfied.

Oven baked pasta with minced meat and mushrooms

A casserole with minced meat and pasta is easy to make even more aromatic and tasty if you add a little mushroom to the minced meat. Use any mushrooms - frozen, fresh, pickled (cut into small pieces). The casserole will be perfect with thick pasta - bucatini, although you are free to experiment with any “representatives” of the pasta.

A characteristic mushroom flavor is easy to achieve in all dishes if dry porcini mushrooms are crushed into dust; You can sprinkle them with ready-made pasta, which is convenient if there are children in the family.

To make the best pasta, do this:

  1. Cut the mushrooms into pieces.
  2. Fry with onion and minced meat in a pan.
  3. We make sure that the filling for pasta is moderately juicy.
  4. Buccatini "aldente" lay on the bottom of the form.
  5. Put the stuffing on top.
  6. Pour in cream or bechamel sauce.
  7. Repeat the layer of pasta and minced meat.
  8. Sprinkle the top layer of bucatini with cheese and send it to bake in the oven.
  9. Baking time - 10 minutes at a temperature of 200 degrees.

A beautiful, ruddy-golden dish with a delicious cheese crust is ready. But we will eat it in 10 minutes, letting the casserole cool slightly. We eat with arugula, tomato salad, washed down with spicy young wine, and enjoy life.

Remember: any pasta in Italy is prepared to music, trying to put a soul into the food. Try to cook the pasta like that: you will certainly be pleased with the result and taste. Bon Appetit!

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