Horns stuffed with minced meat in the oven recipe. Stuffed horns with bechamel sauce. Meat filling for pasta

It is better to use minced pork for stuffing shells so that it contains natural fat, which will make the dish juicy. But you can also prepare conchiglioni with minced chicken, as well as minced veal, adding a little extra butter.

The shells will be baked in a fragrant sour cream and tomato sauce with the addition of sweet pepper under a thick layer of cheese. It is best to bake in portioned dishes - this way the shells stuffed with minced meat will retain their shape and the dish will not lose its appearance during serving.

Total time: 45-50 minutes | Cooking time: 15-20 minutes
Yield: 6 servings (persons) | Calories: 380.27

Ingredients

  • conciglioni - 30-35 pieces
  • minced meat - 400 g
  • cheese - 150-200 g
  • egg - 1 pc.
  • onion - 1 pc.
  • sweet pepper - 0.5 pcs.
  • garlic - 2-3 cloves
  • sour cream - 1.5 tbsp. spoons
  • tomato paste - 1 tbsp. spoon
  • salt pepper
  • a little vegetable oil
  • fresh herbs - for serving

Preparation

    Prepare everything you need: shells, minced meat, cheese, tomato paste, sweet peppers, onions, garlic, sour cream.

    First, boil water in a large saucepan, add salt and boil until the shells are half cooked (6-7 minutes).

    When the shells are cooked, transfer them to a container with cold water - this way they will not stick together and will retain their shape, making them convenient to stuff.

    Heat a frying pan and fry the minced meat over high heat, stirring constantly so that large lumps do not form. Lightly salt and pepper the minced meat.

    When the meat begins to brown, transfer it to a small bowl, let it cool slightly and mix it with 50 grams of grated cheese, as well as a raw egg.

    Now start preparing the sauce. To do this, coarsely chop the onion and chop the garlic.

    In the same frying pan in which you prepared the stuffing for the shells, fry the onion and garlic until translucent.

    Coarsely chop and add the sweet pepper to the pan.

    Cook the vegetables together for 2-3 minutes, then add tomato paste and 1 cup of water to the sauce. You can replace tomato paste with water with regular tomato juice.

    Simmer the vegetables for another 3-4 minutes, then chop them with a blender.

    Pour 2 tbsp into the bottom of the serving molds. spoons of sauce.

    Stuff the semi-finished shells with ready-made minced meat, cheese and eggs. Carefully place the conchiglioni with minced meat into the molds.

    Add sour cream to the remaining sauce and mix well.

    Pour the stuffed conchiglioni with sour cream and tomato sauce.

    Grate the remaining cheese and sprinkle it generously over the top of the shells.

    Bake the dish in the oven at 200 degrees for 15-20 minutes until the conchiglioni are golden brown.

Serve the finished shells immediately from the oven, topped with aromatic chopped herbs.

Pasta stuffed with minced meat is a dish popular in Italy, but has taken root well in other cuisines of the world. In Italy, you can use special hollow pasta tubes - cannelloni or their varieties - to prepare this dish.

There are two ways to prepare stuffed pasta:

  • the first method is when raw pasta is stuffed and then baked in sauce
  • the second method is when the pasta is first boiled a little, then stuffed and also baked

Moreover, two different sauces are usually used for baking pasta stuffed with minced meat: tomato sauce or Béchamel sauce.

It is preferable to use minced pork and beef, double scrolled in a meat grinder. Well, we know all the secrets, we can get started. I will cook pasta the second way in Bechamel sauce.

My pasta is not classic cannelloni, but a derivative of it, and other hollow pasta, if desired.

First of all, put a pan of water on the fire, add salt to it and let the water boil, we will lightly boil the pasta. I find it easier to stuff soft pasta.

In the meantime, prepare the minced meat. To do this, heat 10 g of butter in a frying pan and fry finely grated carrots and finely chopped onions for 5 minutes, stirring. Then add minced meat, salt and ground black pepper.

Fry the filling for another 10-15 minutes until the minced meat turns gray and the liquid released by the minced meat has evaporated.

IMPORTANT: During the process of frying the filling, you need to break up any lumps of minced meat with a fork so that the minced meat is homogeneous. Sometimes I puree the prepared minced meat in a blender until completely homogeneous. It’s better for them to stuff pasta this way; it holds its shape better.

Throw our pasta into boiling water. Cook them for half the time indicated on the package. I cooked for 5 minutes. Then we throw the pasta into a colander and rinse with cold water, this is necessary so that the pasta does not stick together and cools faster. As soon as the pasta becomes warm and you can pick it up, carefully stuff the pasta with minced meat, do not stuff the tubes too tightly.

I will be preparing the stuffed pasta in portions, so I place it in portioned refractory pans.

This is what I ended up with. You can place the stuffed pasta in a large baking dish, it doesn't matter.

All we have to do is prepare the sauce in which we will bake our stuffed pasta.

Melt the remaining butter in a frying pan and add flour; using a spoon, mix the flour and butter well to form a paste. Pour the cream into the pan and stir the sauce well with a spatula until smooth. You can use a whisk for this.

Add salt to taste and grate a little nutmeg. Let the sauce thicken, this will happen in literally 2-3 minutes, be sure to stir the sauce all this time. Remove the sauce from the heat.

Pour the resulting Bechamel sauce over our pasta. Place the pasta pan in an oven preheated to 170 degrees C for 20-25 minutes.

Pasta stuffed with minced meat is ready!!!

You can serve it to the table right away in hot molds, or you can place the pasta stuffed with minced meat on portioned plates.

Bon appetit!

They are considered everyday and quite simple. However, even from them you can prepare a real masterpiece that will decorate the festive table. One of these dishes is shells with minced meat. Large pasta with filling and tasty sauce looks quite unusual and appetizing.

Ingredients for stuffed shells

First of all, large ones are needed. They are also called conchillons, lumaconi, cannelloni. This pasta is widely used in Italy for preparing both main dishes and appetizers and desserts. They come in the form of tubes and shells. You need to take about half a kilogram of them. The classic recipe uses minced meat (pork, beef, assorted) as filling. You also need to take 1 onion and 1 carrot. For the meat filling you need 1 egg. If we stuff shells according to a simple and widely known recipe, then sour cream, tomato paste, and herbs are used for the sauce.

Cooking process

First of all, you need to prepare the filling. Minced meat is salted, pepper, other spices, and onions are added. Then beat in the egg. So, now we stuff the shells. It is important to add a little more minced meat, as it will decrease in volume during cooking. Place in a pan or baking dish and pour in the sauce. The shells should be completely covered with it. Simmer until the pasta is completely cooked. For the first 20 minutes, the pan can be covered with foil. In about 40 minutes, the shells with minced meat will be ready. They should be placed on a plate and poured over the sauce. If desired, you can sprinkle with herbs or grated cheese.

Sauce for the dish

(shells) minced meat goes well with Bechamel sauce. It's easy to prepare. To do this, melt 150 grams of butter in a frying pan. You need to add 2 tablespoons of flour to it. Stir this mixture thoroughly and carefully pour in 150 grams of warm cream. It is important to ensure that no lumps form. The sauce should be salt and pepper. Another variation of the filling is made from cheese and sour cream. Hard cheese should be grated on a fine grater and mixed with sour cream. Then you need to add a couple of tablespoons of wine and salt. Large stuffed shells can also be served with tomato sauce. To prepare this sauce, thinly sliced ​​onions and garlic are fried in a small amount of oil. Then add diced tomatoes and a small amount of sour cream to the pan. The sauce must be thickened with flour. The main rule when preparing filling for stuffed shells is that there should be a lot of it. All pasta must be completely covered with sauce, otherwise the ends that are on the outside will not cook.

Cooking features

Some housewives pre-boil them before stuffing shells. This is necessary in order to reduce cooking time. In addition, if we stuff shells with salad or sweet filling, then, accordingly, they must already be cooked. To do this, boil the pasta in a large saucepan; there should be enough space so that the shells do not stick together and stick to the walls of the dish. You need to cook them for 10-12 minutes until al dente - this way they remain quite elastic and do not lose their shape. It’s best to try one, so you can accurately determine the state of readiness. Then the water is drained, the pasta is rinsed with cold water and placed on a large dish. So they should stand for a while and cool down. You can cook stuffed shells in a slow cooker. Filled pasta is placed in a bowl and poured with sauce. Then set the “Baking” mode for 20 minutes, after this time we turn on the “Stew” mode for 30-40 minutes. In general, to cook large shells in a slow cooker, you can use different modes, including steaming.

Seafood pasta filling

To diversify your diet, you can use shrimp as a filling. If we stuff shells with such a filling, then they must already be pre-boiled. Prepared seafood must be cleaned, finely chopped and mixed with squeezed garlic, grated cheese and herbs. This filling is sprinkled with lemon juice and olive oil. Another filling option is canned fish. Mash the sardine and pink salmon with a fork, add grated boiled egg, cheese (hard or processed) and mayonnaise. You can also finely chop the green onions. Shells are stuffed with all this. Fish fillet is also great. Finely chop it, add carrots and onions. Raw pasta is stuffed with this minced meat, poured with creamy sauce and the dish is sent to the oven. Another variation is crab sticks and processed cheese.

Shells and ideas for stuffing

To prepare stuffed pasta, you can use any type of cheese: cottage cheese, feta cheese, feta. It is mixed with finely chopped herbs, garlic, and salt if necessary. Goes well with cheese and nuts. If the filling (for example, cheese) is a little dry, then add sour cream or matsoni. You can make an original snack if you add finely chopped pickled cucumber to the cheese. You can use chicken for the meat filling. It must first be boiled or fried with onions and carrots, you can add champignons. An excellent option for quick cooking is filling with sausage or ham. You can fry the onion and add chopped sausages to the pan for a few minutes. Then mix all this with grated hard cheese. In general, you can use any filling or salad to prepare an appetizer with stuffed shells. The main thing is that their components are combined with sour cream, mayonnaise, and cheese. Another option for minced meat is finely diced tomato, pepper, cucumber with olive oil.

Stuff the shells with sweet filling

For lovers of sweets, we recommend preparing a filling based on cottage cheese. You can add a variety of products to it: sugar or honey, vanilla, nuts, raisins, candied fruits, berries or fruits. To prevent the filling from being dry, add one or two eggs to the cottage cheese. The shells are stuffed and placed in a baking dish. Pour in sour cream and place in the oven until the pasta is ready. You can sprinkle them with sugar and cinnamon on top. Best served hot with jam or sour cream sauce.

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:

  1. Minced pork and beef - 400 gr.
  2. Chicken egg - 1 pc.
  3. Red bell pepper - 1 pc.
  4. Ripe tomatoes - 2 pcs.
  5. Hot red pepper - 1 pc.
  6. Garlic - 3 cloves
  7. Vegetable oil - 1 tbsp. l.
  8. Parmesan cheese - 50 gr. (optional)
  9. 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:

  1. Cannelloni, tube pasta - 1 pack
  2. Cottage cheese - 250 gr.
  3. Chicken egg yolk - 1 pc.
  4. Natural cream 30 - 48 percent - 150 ml.
  5. White wine - 50 ml.
  6. Vegetable oil - 1 tbsp. l.
  7. Garlic - 2 cloves
  8. Fresh herbs: basil, parsley, rosemary - to taste
  9. 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, pour in the creamy 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:

  1. Cannelloni, tube pasta - 250 gr.
  2. Minced pork and beef - 300 gr.
  3. Hard cheese - 150 gr.
  4. Vegetable oil - 2 tbsp. l.
  5. Garlic - 3 cloves
  6. Bell pepper - 1 pc.
  7. Ripe tomato - 1 pc.
  8. Onions - 1 pc.
  9. Fresh herbs: basil, parsley, rosemary - to taste
  10. 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:

  1. Conchiglioni - shell-shaped pasta - 500 gr.
  2. Minced pork and beef - 400 gr.
  3. Ripe tomatoes - 4 pcs.
  4. Onions - 1 pc.
  5. Hard cheese - 200 gr.
  6. Garlic - 3 cloves
  7. Olive oil - 2 tbsp. l.
  8. Tomato paste - 4 tbsp. l.
  9. Dry white or red wine -0.5 tbsp.
  10. Oregano, basil - to taste
  11. 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:

  1. Cannelloni, pasta in the form of tubes - 250 gr.
  2. Minced meat to your taste - 300 gr.
  3. Champignon mushrooms - 300 gr.
  4. Onions - 1 pc.
  5. Cheese - 200 gr.
  6. Medium fat cream - 200 ml.
  7. Butter - 30 gr.
  8. Paprika - 1 tsp.
  9. Turmeric - 1 tsp.
  10. 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.

Recipe for stuffed horns with Bechamel sauce and cheese, with step-by-step photos.

The proposed recipe will probably interest not only pasta lovers. Stuffed horns are very easy to prepare; the process does not require any special skills. Besides, they are tasty and unusual.

Ingredients:

Cones for filling – 200 g
Minced meat (pork + chicken) – 300-350 g
Egg – 1-2 pcs.
Hard cheese – 100 g
Salt
Pepper mixture
Basil (dried)
Butter
Sunflower oil
Parsley

Bechamel sauce:

Butter – 50 g
Milk – 500 ml
Flour – 2 tbsp. lie
Nutmeg
Salt
Pepper

Preparing stuffed horns

1. Boil large horns (special for stuffing) in salted water with the addition of sunflower oil. They must be cooked until half cooked. Drain in a colander and leave to cool slightly.

2. While the horns are cooling, you can start filling. For her, it is advisable to take a mixture of minced pork and chicken in equal proportions or as desired. Salt and pepper to taste, add basil.

3. Pour eggs into the minced meat.

4. Mix the minced meat thoroughly and beat a little. Its consistency should be fluffy and homogeneous.

5. Fill the cooled (or still warm) horns with minced meat. Place tightly together in a baking dish, pre-greased with butter.

6. Prepare bechamel sauce: melt butter in a frying pan, add flour and stir. Pour in the milk in small portions, stirring constantly to prevent lumps from forming.

Bring to a boil (the mixture should thicken a little). Add salt and pepper, add nutmeg, mix thoroughly.

Pour bechamel sauce over the stuffed horns and place in a preheated oven. Keep until ready, about 25-30 minutes at a temperature of 180-200 C.

7. Grate hard cheese. Remove the prepared stuffed horns and sprinkle with cheese. Place back in the oven for 5-10 minutes.

8. Tip: while cooking, you can cover the pan with foil and after adding the cheese, continue the process without it.

9. Serve the stuffed horns hot, sprinkled with chopped parsley.

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