Pasta stuffed with minced meat and cheese in the oven: cooking features, recipes and reviews

Stuffed pasta in the oven is a simple dish at first glance. But how interesting, tasty and aromatic it is!

The best choice for stuffing is conciglioni, which resemble huge shells. Another type of pasta that is easy to stuff is cannelloni. These are large hollow tubes. Filling them with minced meat is a little more difficult - it requires a little more dexterity and a more homogeneous mass.

Stuffed pasta in the oven with meat Stuffed pasta in the oven with meat and mushrooms Recipe for stuffed pasta in the oven with Marinara sauce

Stuffed shells in sour cream sauce

Time: 1 hour
Number of servings: 5-6 persons.
Difficulty: Easy for beginners.

When using any recipe for stuffed pasta where it will later be baked, do not cook the pasta completely. When cooking, add vegetable oil to the water so that the pasta does not stick together later.

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Ingredients:

conciglioni (giant shells) – 1 pack;
minced meat (any) – 0.45 kg;
sour cream – 0.2 l;
onion – 1 pc.;
cheese (hard varieties) – 0.15 kg;
spices, seasonings.

Cooking method:

Boil the pasta until half cooked, discard in a colander.
Pass through a meat grinder or chop the onion with a blender. Mix with minced meat, spices, seasonings.
Fill the pasta with the resulting filling and place on an oiled baking sheet with high sides.
Mix sour cream with grated cheese, add aromatic herbs if desired. Pour sour cream sauce over the stuffed shells.
Bake in the oven at 200˚C for 25 minutes.

Choosing pasta

How to cook stuffed pasta in the oven? To begin with, you should purchase the products. There are several special varieties designed specifically for stuffing. Most often they are made in the form of shells, cannelloni and tubes.

Such pasta products are not only large in size, but also have a suitable dough thickness. It is recommended to lightly boil them before cooking. Such pasta is stuffed with filling, seasoned with sauce, and then baked in the oven.

Pasta stuffed with minced meat and cheese in the oven

Time: 1 hour 10 minutes
Number of servings: 4 persons.
Difficulty: Easy for beginners.

You can prepare stuffed pasta in the oven from any large pasta. During the baking process, the pasta is soaked in the sauce, so add curry, oregano, and basil to it. This will make the dish more delicious.

Ingredients:

lumakoni (giant snails) – 16 pcs.;
minced meat (turkey) – 0.45 kg;
mozzarella – 0.24 kg;
onion – 1 pc.;
fresh tomato pulp puree – 2 tbsp;
tomato paste – 1 tbsp. l.;
oil (olive) – 3 tbsp. l.;
garlic cloves – 2 pcs.;
salt, pepper (black, ground), parsley.

Cooking method:

Cook the snails until al dente. Place on paper towels to dry slightly.
Heat 2 tbsp. l. oil, add chopped onion and ½ finely chopped garlic. Fry, stirring regularly, over medium heat.
Add minced meat, increase heat to maximum, fry for 10 minutes, stirring continuously. Fill the snails with it.
Add chopped parsley, tomato paste, half the grated cheese. Salt, pepper, stir. Remove the pan from the stove.
Mix tomato puree with the remaining oil and garlic. Divide in half.
Spread one part of the tomato sauce in an even layer on the baking sheet. Place the stuffed snails on top and then pour the remaining sauce over them.
Cover the dish with foil and place in the oven for 25 minutes at 200 degrees.
Then remove the foil, sprinkle with the remaining grated cheese, cook for another 5 minutes.

Stuffed pasta shells - delicious and original pasta recipes

Stuffed pasta shells are one of the most delicious and attractive types of Italian pasta. There are a great many options for preparing giant conchiglioni (this is the name this type of pasta bears). They are filled with minced meat, vegetable mixtures and even sweet fillings, which allows you to get a hearty main course, a delicious appetizer and an original dessert.

How to cook large pasta shells with filling?

Stuffed shells are an incredibly tasty, satisfying and impressively presented dish. Giant pasta can be filled dry and baked with sauce in the oven, or stuffed after boiling in salted water until al denete. Pasta is often filled with mushroom, meat, cheese, curd or vegetable fillings.

Large stuffed shells will retain their appetizing appearance if they are pre-cooked.
To prevent the shells from breaking, you should boil them in plenty of water. You need to take out the finished pasta and let it dry.
If the recipe calls for baking dry stuffed pasta with sauce, you need to monitor the amount of sauce. He must tear the pasta completely, otherwise it will dry out in the oven.

Stuffed pasta shells with minced meat

Shells stuffed with minced meat are an excellent option for a tasty and satisfying dish. The combination of pasta and minced meat is recognized as a classic and is widely represented in cooking. To prepare the filling, it is better to use two types of meat: beef and pork. The minced meat should be chopped - then it will retain its juiciness during baking.

shells - 15 pcs.;
minced beef - 200 g;
minced pork - 100 g;
onion - 1 pc.;
clove of garlic - 3 pcs.;
mozzarella - 50 g;
cream - 50 ml;
fresh parsley - a handful.

Fry onion, garlic and minced meat.
Boil the shells.
Fill them with meat filling, cheese and cream.
Bake shells stuffed with meat for 7 minutes at 220 degrees.
Garnish with herbs and serve.

Stuffed shells with minced meat in sour cream sauce

Stuffed shells in the oven is one of the most popular ways to prepare this type of pasta. The peculiarity of the recipe is that dry shells are filled with minced meat and baked with sauce. Sour cream sauce is especially appropriate here: it will add juiciness, tenderness and slight sourness. For the dish to be successful, the shells must be completely hidden under the sauce.

Combine minced meat, grated cheese, semolina and egg.
Stuff the shells.
For sour cream sauce, simmer the onion in sour cream and water.
Place shell pasta stuffed with minced meat in a mold and pour sauce over it.
Bake under foil at 230 degrees for 30 minutes.

Stuffed pasta shells with minced meat and pepper

Pasta shells with minced meat will become tastier and juicier if you add bell pepper to the filling. The latter will give the dish freshness, aroma, appetizing and eliminate the need to prepare a vegetable side dish. Pepper goes well with pork and complements its sweetish taste, so when choosing minced meat, it is better to use pork.

Fry the pepper, onion and minced meat.
Add cream and 100 g of grated cheese to the resulting mixture.
Fill the cooked shells with minced meat and sprinkle with the remaining cheese.
Bake the stuffed shell pasta for 15 minutes at 180 degrees.

Stuffed shells with bechamel sauce

Stuffed shells with bechamel sauce are an example of how to properly serve a classic pasta casserole. This sauce is often used in pasta dishes, adding tenderness and making the dish richer and creamier. With bechamel, you can use almost any filling, since the sauce is universal.

Fry the minced meat and onion.
Boil the shells.
Stuff the shells with minced meat.
For the sauce, melt the butter and add flour.
While stirring, add milk.
Wait for a homogeneous consistency and season.
Pour the sauce over the stuffed shell pasta and bake at 180 degrees for 25 minutes.

Shells stuffed with mushrooms

Shells stuffed with chicken and mushrooms are a simple and tasty dish that doesn't require much time or labor. You just need to fry the chopped chicken fillet and mushrooms and stuff the pasta with them. Since the minced mushrooms and chicken are juicy on their own, the shells are cooked without sauce, with butter and cheese. Before going into the oven, cover the pasta with foil.

Fry the fillet, onions and mushrooms.
Boil the shells.
Add the filling, butter and cheese.
Bake at 220 degrees for 15 minutes under foil.

Vegetarian stuffed pasta shells

The recipe for stuffed shells can be modified to suit your taste and lifestyle. Adherents of a vegetarian diet will quickly turn the dish into a lean one if they stuff the pasta with vegetables. For filling, it is better to choose juicy and meaty vegetables, such as tomatoes and eggplant. They will saturate the pasta with juice and will not “go soggy” during cooking.

Chop the vegetables and fry for 5 minutes.
Stuff boiled shells with vegetable mixture.
Pour stuffed vegetarian shell pasta with tomato juice, sprinkle with cheese and bake at 180 degrees for 20 minutes.

Stuffed shells in a frying pan

Stuffed shells in a frying pan in sour cream are simple, budget-friendly and quick recipes. The advantage of this option is that dry pasta is filled with raw ground beef and stewed in sour cream sauce, covered, in a regular frying pan. With this cooking method, stuffed pasta can be served in just 20 minutes.

Add onions and tomatoes to the minced meat.
Stuff dry shells with minced meat and place them in a frying pan.
Simmer the dish in sour cream and broth for 20 minutes.
Sprinkle with cheese when serving.

Stuffed shells in a slow cooker

Stuffed shell pasta with minced meat in a slow cooker will surprise your household not only with its taste, but also with its speed of preparation. Thanks to a modern gadget, you can get tender pasta in thick tomato sauce in just 40 minutes. Housewives only need to fill the shells with minced meat and, after pouring sour cream, pasta and water, set the “Stew” mode.

Stuff the shells with minced meat.
Place them in a bowl and add the pasta, cream and water.
Cook in “Stew” for 40 minutes.

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Tubes with bell pepper

Time: 1 hour.
Number of servings: 4 persons.
Difficulty: Easy for beginners.

Stuffed pasta is an Italian dish that uses conciglioni, lumaconi, cannelloni and other giant pasta. They are stuffed, both after partial boiling and raw.

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Ingredients:

cannelloni – 0.25 kg;
minced meat (pork and beef) – 0.3 kg;
cheese (hard) – 0.15 kg;
garlic cloves – 4 pcs.;
pepper (Bulgarian), onion, tomato – 1 pc.;
oil (lean) – 2 tbsp. l.;
parsley, basil, rosemary, spices.

Cooking method:

Place cannelloni in boiling water and cook for 5 minutes. Rinse with cold water.
Place the minced meat on the heated oil, fry, stirring regularly, until cooked. Add spices and half the grated cheese. Stir, remove from heat. Next, stuff the pasta with meat filling.
Place chopped vegetables in a frying pan with heated oil: onion - in half rings, pepper - in strips, tomato - in cubes. After 7 minutes, add the garlic, passed through a press.
Place the stuffed cannelloni on an oiled baking sheet so that they do not touch each other. Spread the vegetable sauce on top and sprinkle with the remaining grated cheese.
Bake the stuffed cannelloni for 20 minutes at 180 degrees.

Stuffed pasta in the oven with meat and mushrooms

For this dish we use cannelloni pasta. Stuffing them is a little more difficult, but serving them is much easier.

Ingredients

cannelloni - 250 g; minced meat - 250 g; champignons - 150-200 grams; carrots – 1 piece; onion – 2 pcs; cheese - 150 grams; sour cream - 50-80 grams; cilantro or parsley; salt; ground black pepper.

Sauté chopped onions and carrots and remove ½ of the vegetables. Add minced meat and very finely chopped mushrooms to the remaining vegetables in a frying pan.

Stir and fry until the minced meat is ready, add salt and pepper. Add water as needed, but remember that the filling should be thick. We prepare the sauce from the second part of the vegetables. Pour in sour cream and spices, and then simmer the vegetable mixture until tender.

Cook the cannelloni for 3-4 minutes and immediately rinse with cold water - this way the pasta will not stick together and will be easy to work with.

We start with a teaspoon with non-sharp edges so as not to damage it. It is recommended to stuff it loosely, as the tubes may burst during cooking.

Chop finely chopped herbs into sour cream and vegetable sauce. Place the tubes in a mold, pour over the sauce and bake for 20 minutes at 180 degrees. Sprinkle with grated cheese and keep in the oven until the cheese melts (5-7 minutes).

Fillini with bechamel sauce

Time: 1 hour 15 minutes
Number of servings: 3-4 persons.
Difficulty: Easy for beginners.

To prepare stuffed pasta, it is recommended to use minced pork and beef, but chicken will also work. It’s better to twist it yourself by choosing quality meat.

Ingredients:

pasta (giant) – 20 pcs.;
minced meat – ½ kg;
mushrooms – 0.15 kg;
onions – 2 pcs.;
butter (butter) – 50 g;
flour – 5 tbsp. l.;
milk – 0.2 l;
breadcrumbs - 3 tbsp. l.;
salt, pepper, nutmeg.

Cooking method:

Sauté the onion in hot vegetable oil until translucent, add finely chopped mushrooms. After 7-10 minutes, add minced meat, spices, and mix. Fry until done, stirring constantly.
Melt the butter in a frying pan, add flour and salt. Pour in the milk and simmer over low heat, stirring constantly until it thickens.
Boil the pasta until al dente, then stuff it with the filling and place it on an oiled baking sheet. Sprinkle with breadcrumbs and pour over bechamel sauce.
Bake in the oven at 180 degrees for half an hour.

Recipe for stuffed pasta shells with minced chicken in the oven

Kitchen utensils: saucepan, colander, frying pan, cutting board, knife, spatula, grater, glass baking dish.

Ingredients

pasta shells	500 g
minced chicken	600 g
onion	400 g
cheese	150 g
butter	70 g
flour	2 tbsp. l.
milk	300-400 ml
water	150 g
sunflower oil	2-3 tbsp. l.
salt	taste
pepper	taste

Step-by-step preparation

Boil 500 g of shells in salted water until half cooked.
Place them in a colander to drain the water. Rinse the pasta under cold water to stop the cooking process.
Finely chop 400 g of onion or pass it through a meat grinder. Heat 2-3 tbsp in a frying pan. spoons of sunflower oil and fry the onion in it.
Add 600 g of minced meat to it and mix well.
Add salt and pepper to your taste. Stir and fry until done.
Melt 70 g butter in a frying pan.
Add 2 tbsp to it. spoons of flour and fry, stirring.
Gradually pour 300-400 g of milk into the pan, stirring regularly. Bring the mixture to thicken and remove from heat.
Fill each shell with minced meat and place them in a glass baking dish.
Pour the prepared sauce over them.
Grate 150 g of cheese on a coarse grater and sprinkle it over the pasta.
Pour 150 ml of water into the mold.
Bake the shells in an oven preheated to 180 degrees for 20-30 minutes.

Video recipe for cooking stuffed pasta in the oven

You can find detailed step-by-step instructions for the recipe for making stuffed pasta in this video.

Culinary recommendations

To stop the cooking process of pasta, you need to pour cold water over it.
Cook the pasta until half cooked to prevent it from overcooking in the oven.
To keep baked pasta moist, add a little water.

Conchiglioni pasta in creamy sauce

Time: 2 hours 15 minutes
Number of servings: 4-5 persons.
Difficulty: Easy for beginners.

In this recipe, cottage cheese can be replaced with mushrooms, but then they should be fried along with the chicken.

Ingredients:

conciglioni – 0.25 kg;
chicken breast – 0.4 kg;
butter (butter) – 40 g;
cream (fat) – 2 tbsp.;
cheese (hard varieties) – 50 g;
egg – 1 pc.;
cheese (cream) – 0.3 kg;
cheese (curd) – 0.1 kg;
garlic cloves – 3 pcs.;
vinegar (wine or table) – 0.1 l;
oil (olive) – 0.5 tbsp.;
spices, seasonings.

Cooking method:

Mix vinegar with chopped garlic and olive oil. Marinate finely chopped breast in this mixture for 1 hour.
Then fry it, mix with curd cheese, egg, and spices.
Cook the pasta until half cooked. Fill with chicken and cheese mixture.
Melt the butter in a frying pan, pour in the cream, and let it boil. Add 2 types of grated cheese, simmer over low heat until they melt.
Place the stuffed conchiglioni on an oiled baking sheet, pour over the creamy sauce, and bake in the oven. Time - half an hour, temperature - 180 degrees.