Navy pasta in a slow cooker

This is a dish that everyone knows and loves. If you have never tried it before, then the time has come. It can be prepared either on the stove or in a slow cooker. Today we will try the second option so that you can and know how to prepare a dish, even if you are very busy.

Everything we do in a slow cooker can be cooked on a regular stove. The dish is prepared from the most common ingredients, from which we prepare various dishes every day. So don't expect anything supernatural.

We will prepare classic navy pasta, then add tomatoes, then mushrooms and finish with the fourth recipe - with bechamel sauce. You'll lick your fingers!

What exactly is this popular dish? It's just boiled pasta and minced meat, which is fried with onions. Then it’s a matter of taste, or rather various additives. You definitely can't miss this! So simple and so delicious!

What you need to know to prepare

To prepare delicious naval pasta, you need to know how to choose the right ingredients. In our case, the main components are pasta and minced meat. It is their choice that will be discussed.

When choosing pasta, you should definitely pay attention to the appearance of the packaging. It must be transparent or at least have a “window” so that the buyer can examine the product.

High quality pasta has a smooth surface without bumps or pimples. Under no circumstances should the surface of the product be loose or cracked.

The color of the products should be gold. In no case is it white or bright yellow, which will indicate the unnaturalness of the product.

The shelf life indicated on the packaging will also tell you a lot. Regular pasta should be stored for no more than three years. Colored ones are only two years old, and egg ones are 12 months old. If the period is longer, it means that the product contains non-natural additives.

It is also worth paying attention to the variety. If group A is indicated, then pasta is made from durum wheat - the most beneficial for the body. It should also be written that the product is made from durum wheat. If it is indicated that the varieties are hard and the product is B, you should suspect something is wrong.

To choose a good minced meat:

When choosing packaged minced meat, look for the letter of the category - from A to D. Category A has the most meat in the composition - about 80%. In the last category – up to 20%;
Pay attention to the color, depending on the type of meat. It should be natural, not too bright, not gray or brown;
The product should smell exclusively like meat. If it smells like spices, then they were added to “refresh” the minced meat;
If the meat is from the counter, then you need to look at the “puddle” under it. Dark puddle - has been lying there for too long. If the puddle is light and pink, the product is fresh. If there is no liquid at all, then, most likely, cartilage, bones and other products that simply cannot release juice were mixed into it;
Packaged minced meat can be stored for no more than 24 hours. This is important and is also worth looking at when purchasing.

Bachelor's kitchen: navy-style pasta in a slow cooker

A tasty and simple dish came to us from the Middle Ages, when travelers who spent many months at sea came up with this recipe. Pasta and corned beef were stored in barrels for a long time, which is why naval pasta became so popular.

Everyone is familiar with the recipe for making naval pasta. The dish is undoubtedly tasty, but you’re so reluctant to wash both the frying pan and the pan after cooking it, and if you don’t take care of the pasta, you end up with a viscous, indigestible porridge instead of an al dente product. Therefore, today we will show how you can cook navy-style pasta in a slow cooker.

The type of pasta in this case does not matter - it doesn’t matter whether it’s noodles or horns, or maybe you want to make spaghetti with minced meat in a slow cooker? All the subtleties and nuances are described in the photo recipe below, just repeat each step, read the information carefully, and you will be rewarded with incredibly delicious food.

Step-by-step preparation

Turn on the multicooker to the “Frying” mode and set the timer to 15 minutes.
Pour 40-50 ml of vegetable oil into the bowl. It is better to take deodorized refined oil. While the oil is heating, prepare the onions.
Peel 2 medium onions and cut into small cubes. Pour chopped onion into heated vegetable oil. Fry the pieces until translucent, about 5 minutes.
Place the minced pork in the multicooker bowl and mix well with the onion pieces. While stirring with a spatula, separate the minced meat into small pieces. Fry for about 10 minutes (the timer will indicate the end of the frying mode). For navy pasta, you can use any other minced meat: beef, lamb, poultry, mixed.
Read also: Peppers stuffed with cabbage for the winter - a collection of golden recipes
Salt and pepper the meat mixture to taste and stir. Turn off the "Frying" mode.
Pour 450 grams of cones into a bowl. Any pasta will do: shells, feathers, spirals and other types of pasta. It is not recommended to use very thin vermicelli. It is better to use pasta made from durum wheat; such pasta will probably not boil over or stick together during stewing.
Mix the cones well with the meat mixture, making sure that the oil gets onto all the pasta.
Fill the contents of the bowl with cold water (500-800 ml) so that the water covers a layer 3-4 mm above its level.
Salt the pasta with minced meat and onions to taste. Mix well.
Select the “Cereal” mode, set the timer for 40 minutes. If you want the dish to be cooked after some time, use the “Delayed Start” function by selecting the length of time you need.
After 40 minutes, navy-style pasta in the slow cooker is ready. Serve on the table, sprinkled with herbs.

When preparing naval pasta, you can add carrots, tomatoes, bell peppers, bay leaves, various herbs and spices to the second one. Instead of minced meat, you can use ready-made stewed meat. In this case, the cooking time will be reduced by about 10-15 minutes. The cooked dish will have a slightly different taste and aroma than when using raw minced meat. The second one with stew will be no less tasty and satisfying.

Ingredients:

Minced meat	– 300 gr.
Pasta	– 300 gr.
Onion	- 1 PC.
Garlic	– 2 cloves
Sunflower oil	– for frying
Salt	- taste
Spices	- taste

Note: if desired, you can include carrots in the pasta with minced meat in a slow cooker, but this will be a departure from the classic recipe.

The specified amount of ingredients will yield 8-10 servings.

The energy value per 100 grams of the finished dish will be 295 calories, and on average 750 calories per serving. Keep this in mind and do not eat this dish for dinner, unless, of course, you want to get closer to the size of a ball.

Navy pasta in a slow cooker

I've been spinning around like a squirrel in a wheel all day. I was all busy, and there was such a rush that I didn’t even have time to cook anything. The slow cooker really helped me out today. It was no longer about curiosity and experimenting in the kitchen with new equipment - I needed to prepare a healthy dish for my boys, but not spend a lot of time on it.

The navy pasta turned out delicious, and it took about 15 minutes of my time. The multicooker cooked for another 45 minutes without my active participation. After the triple beep-beep-beep, everyone ran to the table to eat lunch. Satisfied and well-fed, we all got back to work.

To cook naval pasta in a slow cooker, you need the following products:

Total cooking time: 1 hour
Active cooking time: 15 minutes Difficulty level: easy
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Navy pasta with minced meat in a slow cooker

All the main ingredients are common - fresh minced meat, onions, pasta and water.

To make the dish not too high in calories, add a minimum of oil and make homemade minced meat from lean meats. Let it be a mixture of beef and lean pork in a one to one ratio.

Let's prepare the products:

half a kilo of minced meat;
onion head;
vegetable oil for frying - just a couple of spoons;
pasta “feathers” or other products - 200 g;
spices, salt;
boiling water.

Cooking:

Place finely diced onion and minced meat in the multicooker bowl. Add vegetable oil and set the multicooker to baking mode for 10 minutes.
Without closing the lid, bring the onion and minced meat to a light frying state and then place dry pasta on top. Salt, pepper, pour boiling water over it, barely covering the pasta - no more, so as not to turn the dish into pasta porridge.
We set the pilaf cooking mode and wait. After the standard time, the dish is ready.

Important: Do not add too much water. Then the pasta with minced meat in the slow cooker will be moderately cooked and not wet, and the meat will be juicy, but not watery.

Naval horns - simple and tasteful!

Despite the name, professional chefs claim that sailors never cooked naval pasta during their voyages. Why such a name for the dish appeared is still a mystery. Many of us remember him from Soviet times. Stewed meat was then used as a meat ingredient; today, minced meat is preferred.

But before we discuss how horns with minced meat are prepared in a slow cooker, let's pay attention to a number of general aspects. When cooking pasta in a saucepan on the stove, we encounter two problems: the pasta either sticks together or turns into porridge.

To get the perfect side dish, you need to know how to cook cones in a slow cooker.

Important! The horns do not need to be overcooked. As the Italians say, they must be brought to an al dente state. Speaking in Russian, cook them until half cooked.

To improve the taste, add vegetables, herbs, spices, cheese, herbs, and sauces to the dish. The horns are also used to make amazing casseroles.

Compound:

0.5 kg horns;
3 tbsp. filtered water;
salt and ground allspice to taste;
2 tbsp. l. refined sunflower seed oil;
0.3 kg mixed minced meat;
fresh dill;
onion - 2 heads.

Preparation:

Pour refined sunflower seed oil into a multi-cooker bowl and add the cooled mixed minced meat.
Peel the onion, chop it into small cubes and place it in the multicooker container.
Season everything with ground allspice and salt.
Mix these ingredients well. Set the program mode to “Baking”.
Fry the minced meat for a quarter of an hour, stirring it occasionally and breaking up large lumps.
After the beep sounds, place the horns on top of the minced meat.
Fill them with boiling water.
You can cook pasta in the same program mode for another half hour. You can use the “Stewing”, “Rice-Grains” and “Multi-cook” programs.
Wash the dill, dry it, finely chop it with a knife.
Serve pasta with minced meat to the table, sprinkled with dill.

With beef

Everyone remembers this recipe from childhood - mothers always cook navy-style pasta for their children from boiled beef. It’s very quick and easy to do the same thing in a slow cooker. Especially if you know how to prepare beef stew in a slow cooker. If it is boiled in advance, the process will take very little time. If not, you'll have to cook it.

Let's prepare:

pasta - 300 g, can be any, but all durum wheat;
boiled beef - 400 g;
onion - 1 pc.;
20 g butter;
the same amount of vegetable matter;
pepper and salt, as well as parsley to taste.

Progress:

Boiled beef should be passed through a meat grinder. You can just chop it finely, but if you cook it for children, it’s easier for them to chew ground beef meat.
You need to put pasta in the slow cooker, add salt, pour boiling water so that it covers the contents on your finger, and put a piece of butter. Set the “Paste” mode.
In the meantime, it’s time to pour vegetable oil into a frying pan and fry the finely chopped onion and minced boiled beef in it.
It is advisable to rinse the finished pasta, put it back into the slow cooker and cover it with minced meat. After stirring, warm up a little and serve. For decoration and taste, you can sprinkle the dish with dill. It is better to do this at the end of cooking, warming the dish in a slow cooker, but it can also be done before serving directly to the table.

This is how our mothers cooked!

Horns with stew in a slow cooker are a real gastronomic find, especially for modern housewives. When you don’t have time to create complex masterpieces, such a dish will always help out. You only need to put all the ingredients in a multi-cooker container, and the smart kitchen gadget will do the rest itself.

Compound:

300 g pasta;
0.5 l of filtered water;
1 can beef stew;
onion – 1 head;
1-2 pcs. bay leaves;
salt and seasonings to taste.

Preparation:

Peel the onion and cut it into small cubes.
Open a can of beef stew. First put it on a plate and mash it thoroughly with a fork.
Transfer the stewed beef along with the chopped onion into a multicooker bowl and mix thoroughly.
Place pasta on top.
Fill everything with filtered water. The liquid should cover the ingredients a couple of centimeters above.
Salt to taste.
Season with other spices to taste. Add laurel leaves.
If your kitchen gadget does not have a “Pasta” mode, install the “Rice-Grains” or “Pilaf” program for half an hour. This time will be enough to cook the pasta.
After the beep sounds, mix everything, decorate with herbs or cheese and serve.

With minced chicken

Minced poultry can significantly reduce the calorie content of a dish, while minced chicken is much cheaper than beef. To enrich the taste of pasta with chicken, you can add some mushrooms - it will be tastier and more interesting.

Navy pasta with minced chicken is a simple, tasty and satisfying dish.

To prepare naval pasta, take:

400 g pasta;
350 g minced chicken;
mushrooms (for example, champignons) - 300 g;
onion - 100 g;
butter and vegetable oil - 40 g each;
salt and pepper to your taste, you can add Provençal herbs.

Cooking pasta:

First fry the mushrooms, cut into pieces, in vegetable oil. To do this, pour vegetable oil into the bowl and set the frying mode. After evaporating excess water from the mushrooms, add the chopped onion and continue frying.
Next, add minced chicken into the mixture. Lightly fry it too.
Now all that remains is to add the pasta to the bowl and pour hot water into it. Salt and pepper the contents and leave in the “Pasta” or “Pilaf” program (whichever is available).
Chicken meat is a bit dry due to its low fat content. Therefore, to soften the taste, you can add a little sour cream or cream to the water and simmer along with all the ingredients.

Cooking tips

At first glance, it seems that preparing a dish of pasta and meat is very simple and it is almost impossible to spoil it. To some extent, this is true, but if you want to prepare a truly culinary masterpiece, then listen to the advice of experienced chefs and housewives:

to prepare this dish you can use any pasta, even spaghetti;
in the classic version, horns are used for navy-style pasta;
You can add minced meat or twisted meat to the dish;
if you want to improve the side dish, then add fried beef, chicken or pork to the pasta;
to add sophistication to the dish, add fresh vegetables, for example, carrots, bell peppers or tomatoes;
Navy pasta is combined with many seasonings, especially a mixture of peppers;
First, the minced meat or meat must be thoroughly stewed and brought to half-cookedness;
you can boil the pasta separately and mix it with fried minced meat, and such a dish will become a quick fix for dinner;
To add piquancy to the dish, add hot peppers and gourmet spices, you can try Provençal herbs, basil or cardamom.

Cooking in a hurry with stewed meat

Navy pasta with stewed meat is an ideal bachelor's dinner. And the women’s version is a convenient thing if you don’t have time, but want a hearty and satisfying dish for the whole family and a win-win result.

Many people love this pasta, it is only important that the stew from the jars is of high quality and without additives.

It’s even faster in a slow cooker because you don’t have to watch, watch, or drain the water.

Need to buy:

a pack of pasta (450 g);
a can of stewed meat - the larger it is, the tastier the dish;
a couple of onions;
pepper, salt, other spices.

It couldn’t be simpler - chop the onion finely (if you wish, you can add a little carrot). Separate the fat from the stew and fry the vegetables in a bowl. If there is little fat, add oil.

Fry on the “Fry” mode, then add the stew and cook everything together. Large pieces need to be divided into fibers for uniformity. Next, as usual - pasta, boiling water and spices. Cook on the “Pilaf” or “Pasta” mode, whoever has what.

Pasta with minced meat in a hurry

To prepare classic navy pasta, you need to use minced meat or twisted meat. You can choose minced pork, beef, chicken, or turkey. It all depends on your taste preferences.

Compound:

any chilled minced meat – 400 g;
pasta;
onion;
fresh herbs;
bell pepper (if desired);
salt;
seasonings

Preparation:

If you use frozen minced meat, you must first defrost it thoroughly and drain off excess liquid.
Peel the onion and cut into small cubes. For taste, you can add sweet pepper or canned lecho.
Pour sunflower oil into a multicooker container and add minced meat, mixing it with onions. Add salt and seasonings, mix everything thoroughly.
You can add chopped garlic cloves for taste.
Set the program mode to “Baking” and fry the minced meat. Set the cooking time on the timer to 20 minutes.
After the beep sounds, place the raw pasta into the multicooker container and mix it with the fried minced meat.
Be sure to pour only boiling water over the pasta so that the water lightly covers all the components.
Set the program mode to “Baking” and set the time to 20 minutes.
After the beep, mix the navy pasta thoroughly and add the chopped herbs.
You can serve the hot dish with any vegetables.

Recipe in tomato sauce

A variation on the theme of navy pasta - pasta with tomato sauce. All ingredients are the same, plus Krasnodar sauce or just a tablespoon of tomato paste is added.

Tomato sauce will give the dish a richer taste.

You can also add half a half-liter jar of canned vegetables “Lecho” (store-bought or home-made) to the minced meat fried with onions.

After adding the tomato part, it’s time to pour out the pasta, fill it with water, add salt and cook as usual. It will turn out delicious, although it will not look like classic “navy” pasta.

With shrimps

An incredibly tasty dish with seafood and pasta.

Required:

a pack of spaghetti (500 g);
half a kilo of unpeeled shrimp;
100 g of any hard cheese;
cream;
vegetable oil and butter - one table each. spoon;
greens (basil is better, but parsley or dill is fine);
2 cloves of garlic;
salt pepper.

You need to cook the pasta until al dente. In the meantime, you can prepare the sauce. To make it, you need to melt the butter in a frying pan, fry the chopped garlic a little and, as soon as it gives off an aroma, add chopped herbs. Another couple of minutes and add peeled shrimp. They should be kept on the fire for a little while and pour in the cream. As soon as it boils, you need to grate the cheese there. The entire preparation of the sauce takes a maximum of 10 minutes.

It’s time to add the drained pasta to the slightly simmering sauce, stir and heat through. Cover the dish with a lid and after a few minutes place it on plates.

Chicken horns in a slow cooker

Pasta allows you to use your imagination, and you can add not only meat, but also vegetable ingredients to it. It turns out to be a delicious complete dish. It can also be supplemented with sauces, for example, traditional Bolognese.

Compound:

0.25 kg of pasta;
salt and ground allspice to taste;
0.3 kg chicken fillet;
one onion;
50 ml refined olive oil;
3 pcs. garlic cloves;
ground paprika to taste;
2 pcs. fresh tomatoes;
500 ml filtered water;
150 g hard cheese.

Preparation:

Pour refined olive oil into a multicooker bowl.
Add ground paprika and mix thoroughly.
Chop the onion, maybe the red variety, and place it in a multi-cooker container.
Set the program mode to “Frying” and sauté the onion until softened and golden brown.
Wash the cooled chicken breast with water and remove the film.
Remove the remaining moisture with paper napkins.
Cut the chicken fillet into portions and place in a multicooker container.
Mix well with the onion and fry until an amber crust appears.
Meanwhile, wash fresh tomatoes. We make a cross-shaped cut on top, put them in a bowl, and pour boiling water over them.
After a couple of minutes, rinse with chilled water and carefully remove the skin.
Chop the tomato pulp into cubes and place in a multicooker bowl.
Separately, boil the pasta until half cooked. We drain the water in which the pasta was cooked, but do not rinse the horns themselves.
We wash the multi-cooker container and wipe it dry.
Grease the bottom and sides of the multicooker container with softened butter.
Place fried chicken fillet with onions and tomatoes on the bottom. Spread the pasta on top in an even layer.
Add a little filtered water or sauce and set the “Baking” program mode for 50 minutes.
A quarter of an hour before the end of the program, sprinkle the dish with grated cheese.
At the end of the cooking process, infuse the casserole a little, and then serve it to the table, stirring first.
The finished dish is poured with sauce or sprinkled with chopped herbs.