To some, the kindergarten casseroles are thought to be juicy and deliciously tasty, to others, maybe not quite.
And let's bake in the oven ... pasta!
With cheese and ground meat. Yes, with vegetables.
So that only one impression is left about the homemade dish - you will lick your fingers!
Pasta with minced meat and cheese in the oven - general principles of cooking
• Minced meat can be taken any: chicken, pork, beef or mixed. His choice depends on his own preferences or a specific recipe. It should not be greasy and preferably cooked on its own. Minced meat is not always of high quality and may turn out to be excessively liquid. Most often, minced meat is pre-fried with onions or other vegetables added to the dish. Raw pasta is stuffed with pasta or cutlets are formed from it, which are added to pasta (laid in "nests").
• The choice of pasta type depends on the recipe. For cooking in the oven, boiled pasta is used until half cooked. They are filled with minced meat, layered with them or poured with specially prepared meat sauce.
• Cheese can be either hard or semi-hard. The cheese is crushed into chips on a grater and sprinkled with pasta with minced meat before baking or 10-15 minutes before being cooked. Often, to give a special aroma and taste to the dish, smoked cheese is added to it, which is mixed with fried minced meat.
• Macaroni with cheese and minced meat is combined with almost any vegetables: carrots, zucchini, sweet peppers and even pickles. Mushrooms are often added to such dishes.
• The best temperature when baking pasta dishes with minced meat and cheese in a gas oven is 180 degrees, and in an electric oven 200 degrees.
• Pasta casseroles with minced meat and cheese cooked in the oven usually act as an independent dish.
Casserole - "Special", pasta with minced meat and cheese in the oven (with zucchini)
Ingredients:
• a pound of spaghetti;
• three eggs;
• mild ketchup;
• one small zucchini;
• onion head;
• 200 gr. lean minced meat;
• 100 gr. smoked cheese;
• refined sunflower oil - 40 gr.;
• breadcrumbs (white);
• a small piece of oil;
• one carrot.
Cooking method:
1. Cut a peel from a vegetable marrow with a thin layer. Cut the vegetable lengthwise, in half and cut into small cubes. If the zucchini has large seeds, remove them.
2. Chop the onion smaller, grate the carrots with large chips.
3. On medium heat, at the very minimum of vegetable oil, put the minced meat to fry. As soon as the meat starts to juice, add the chopped vegetables to it and simmer everything together until the zucchini is half ready. Salt and pepper lightly. Add coarsely grated cheese.
4. In boiling, salted water, dip the broken spaghetti into pieces and boil them until cooked. Then put in a colander and rinse well with warm water. Leave the spaghetti in a colander for a while so that all the moisture is gone.
5. Pour the eggs in the well-dried spaghetti with a fork and mix well.
6. On the bottom and sides of the prepared form, generously apply butter and sprinkle with white breadcrumbs.
7. Put half the spaghetti into the mold. Arrange the vegetable filling on them. Then put the spaghetti back in.
8. Put the pan in the oven and cook for a quarter of an hour at 180 degrees.
9. Then take out the finished casserole and decorate its surface with ketchup.
Casserole - "Mushroom", pasta with minced meat and cheese in the oven
Ingredients:
• 150 gr. mushrooms of any kind (fresh or frozen);
• 200 gr. "curly" pasta;
• one onion;
• 300 gr. lean mixed minced meat;
• 70 ml of vegetable refined oil;
• a teaspoon of freshly ground black pepper;
• 100 gr. oily sour cream;
• a teaspoon of oregano or ground thyme;
• 150 gr. "Russian" cheese.
Cooking method:
1. Fresh mushrooms clear of debris and rinse thoroughly, thaw frozen in advance in air and dry. Cut the mushrooms into large pieces or thin slices. Chop or chop the onion with a knife.
2. In a pan, heat two tablespoons of oil and put onions in it. When the pieces have softened and become appetizing, add the minced meat and continue to fry for another five minutes. During the frying process, periodically crush the clumped lumps with a fork.
3. When the meat is ready, put it in a separate bowl, and pour two more tablespoons of oil into the pan and lay out the mushrooms.
4. When all the moisture has evaporated, add the minced meat fried with onions to the mushrooms. Lightly salt, season with sour cream. Cover and simmer for 10 minutes at the lowest possible heat. Stir from time to time.
5. Pour oregano or thyme into boiling water, add salt (a teaspoon) and add pasta. Stir, and when it boils, reduce the heat to moderate and bring to readiness. Try to stir as little as possible.
6. Cooked pasta in a colander and cool under cold water. Grate the cheese on the largest grater.
7. In the greased form, put the mushrooms, and pasta on them. Sprinkle everything with cheese, cover the mold with sheet foil and place in the oven. Cook for 10 minutes.
Pasta with minced meat and cheese in the oven - "Stuffed pasta with cheese"
Ingredients:
• 400 gr. Cannelloni pasta
• minced pork and beef, fresh - 800 gr.;
• two carrots;
• two pickles;
• two small onions;
• 600 gr. fresh tomatoes;
• 300 gr. hard mild cheese;
• six spoons of 45% mayonnaise;
• two cloves of garlic;
• three tablespoons of light soy sauce;
• fresh herbs.
Cooking method:
1. Before you start pasta, boil them, but do not bring to readiness. After boiling it is enough to boil the pasta for 5 minutes and rinse well with cold running water.
2. Lightly fry the onion in vegetable oil. Do not fry too much, as soon as the slices become transparent and slightly softened, immediately remove from heat and cool well.
3. Cut into small cubes and slightly squeeze the pickles. On a medium grater, rub the carrots, and cheese - on a large.
4. Combine the minced meat with the fried onions, carrots and cucumbers. Add a little chopped greens, pepper, add a little salt and knead well.
5. Take a small spoon and start the pasta.
6. Line a deep baking sheet with parchment. Lubricate it with a little melted butter and put stuffed pasta. Lay products in one layer, tightly pressing each other. Top with 2/3 of the grated cheese.
7. Twist the sliced tomatoes with garlic and herbs in a meat grinder or beat with a blender. Add soy sauce, mayonnaise and mix thoroughly. You can season with spices, selected to your taste.
8. Pour pasta with the prepared sauce, cover the baking sheet with foil and place in the oven.
9. After 25 minutes, remove the foil and sprinkle the dish with the remaining cheese. Then put it back in the oven for five minutes.
Pasta with minced meat and cheese in the oven - "Rich nests, in Italian"
Ingredients:
• 450 gr. pasta nests;
• a pound of lean pork minced meat;
• head of a bitter onion;
• a mixture of "Provencal herbs";
• hard cheese - 350 gr.
Cooking method:
1. Mix the minced meat with the onion grated on a medium grater. Add a small pinch of ground pepper and a little mixture of Provencal herbs. Lightly add salt and knead thoroughly, form small cutlets. Their number should be equal to the number of "nests".
2. Take a large wide pan and colander. Pour hot water into the pan, add a little salt and let it boil. Put one "nest" in a colander and immerse it in boiling water for one and a half minutes. Carefully remove the colander and let the liquid drain. Gently place the “nest” on a baking sheet greased with oil with a wide spatula. Perform this procedure with all products.
3. When lay out all the "nests", put in the middle of each cutlet and pour water into the pan. She should cover half pasta.
4. Place the pan in a well-heated oven for half an hour. Then take out, sprinkle with cheese each "nest" and return to the oven to melt the cheese powder.
Pasta with minced meat and cheese in the oven - "Italian pasta pie"
Ingredients:
• low-fat minced meat - 350 gr.;
• short thick pasta - 450 gr .;
• garlic;
• a small pinch of red pepper;
• half a large onion;
• 200 gr. Mozzarella
• 150 gr. Kostroma cheese;
• a spoonful of oil (olive);
• fresh tomatoes - 800 gr.
Cooking method:
1. Put a deep thick-walled pan on a small fire and immediately pour olive oil into it. When it has warmed up enough, add finely chopped onion and fry it until a soft golden hue.
2. Add the minced meat to the pan and crush it well with a fork. Pepper a little, add a little salt, sprinkle with red pepper and bring to readiness. Minced meat should not be dry. To make it cook evenly, mix occasionally.
3. Pour tomatoes over boiling water and remove the peel, then cut into thin slices or twist in a meat grinder and add to the meat. Mix thoroughly and simmer everything together under the lid, another 20 minutes.
4. Dip the pasta into boiling, slightly salted, water and boil it, not until cooked. They should be slightly hard. Drain, rinse and dry the pasta well in a colander.
5. Take a round detachable form with high sides and pour a little tomato sauce into it. It should completely cover the bottom of the form.
6. Place the pasta on the sauce so that they “stand” and pour the remaining sauce.
7. On top of the sauce, rub the Mozzarella hard cheese and Kostroma cheese on it.
8. In the oven, at 180 degrees, place the pasta pie for half an hour. Then turn off the heat and hold the cake with the door closed for 10 minutes.
Pasta with minced meat and cheese in the oven - "Lazy Lasagna"
Ingredients:
• a pound of pasta "feathers";
• 700 gr. any lean meat;
• sweet pepper (red) - 1 pc.;
• 2 tbsp. tablespoons unsalted condensed tomato;
• large onion head;
• "Cabernet" - 50 ml;
• a small bunch of young parsley;
• hard soft cheese - 150 gr.;
• pasteurized skim milk - 400 ml;
• two tablespoons of white flour;
• olive oil;
• 40 gr. butter, 72%.
Cooking method:
1. Chop the onion with a knife. Cut the pulp of sweet pepper into small pieces, the same size as the onion.
2. At a minimum of olive oil, at medium temperature, fry the onions for three minutes. Then add sweet pepper to it.
3. Two minutes after this, put the minced meat and continue to fry everything together for 10 minutes. Be sure to crush and constantly mix the contents of the pan. The sauce should not have large pieces of meat.
4. Pour in the wine and continue to simmer. When all the liquid has evaporated, add finely chopped parsley, tomato paste. Salt the sauce to your taste and simmer, stirring, for another three minutes.
5. In boiled, washed with warm water pasta, pour a spoonful of vegetable oil and mix well.
6. In a small saucepan, dissolve the butter. Pour flour into it gently and stir thoroughly immediately. In a thin stream, without stopping stirring, enter all the milk. Bring the white sauce to a boil and remove from heat.
7. In a small deep form, measuring 35 × 24 cm, put half of the boiled "feathers" and evenly distribute half of the white sauce on their surface.
8. Put the whole stuffing on it and carefully level it.
9. Cover the remaining pasta and pour them with white sauce.
10. Grate cheese over the sauce.
11. Bake for 25 minutes.
Pasta with minced meat and cheese in the oven - cooking tricks and useful tips
• If you need to add onions to raw minced meat, slightly fry at least part of it in vegetable oil. The dish will be juicier and the taste more intense.
• To make the pasta cook faster and not stick together during boiling, add a little vegetable oil to the water.
• Do not cook too much pasta for such dishes. They should only soften slightly, and until ready to go in the oven.
• Do not spare the cheese. The more it is, the tastier the cooked dish.
