Someone kindergarten casseroles are remembered juicy and incredibly tasty, someone may not quite.
And let's bake in the oven ... pasta!
With cheese and minced meat. Yes, with vegetables.
So that there is only one impression left on the home-cooked dish - you will hold your fingers!
Pasta with minced meat and cheese in the oven - the general principles of cooking
• Mince can be taken any: chicken, pork, beef or mixed. His choice depends on his own preferences or a specific recipe. It should not be fat and preferably cooked on its own. Purchased minced meat is not always of high quality and may turn out to be too liquid. Most often, minced meat is pre-fried with onions or other vegetables added to the dish. Pasta is filled with raw ground meat or pasta is formed from it, which is added to pasta (laid in the “nest”).
• The choice of pasta depends on the recipe. For cooking in the oven, use pasta, boiled until half cooked. They are stuffed with minced meat, perelaivay them or poured with specially prepared meat sauce.
• Cheese can be either hard or semi-hard. The cheese is ground into chips and sprinkled with pasta and minced meat with it before baking or 10-15 minutes before being cooked. Often, to give a special flavor and taste to the dish, smoked cheese is added to it, which is mixed with roasted meat.
• Macaroni with cheese and minced meat is combined with almost any vegetables: carrots, zucchini, sweet peppers and even pickled cucumbers. In such dishes often add mushrooms.
• The best temperature for 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 a separate dish.
Casserole - “Special”, made of 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 g .;
• breadcrumbs (white);
• a small piece of butter;
• one carrot.
Cooking Method:
1. Slice off the peel from the squash. Cut the vegetable lengthwise in half and cut into small cubes. If the zucchini large seeds, remove them.
2. Smaller chop onions, rub carrots with large chips.
3. On medium heat, at the very minimum of vegetable oil, put frying mince. As soon as the meat launches juice, add the chopped vegetables to it and simmer everything together until the zucchini is half cooked. Salt and pepper slightly. Add coarsely grated cheese.
4. In the boiling, salted water, lower the spaghetti broken into pieces and boil them until tender. Then put on 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. In well-dried spaghetti, pour in the loose eggs with a fork and mix well.
6. On the bottom and sides of the cooked form, apply plenty of butter and sprinkle with white breadcrumbs.
7. Put in the form of half spaghetti. Lay the vegetable filling on them. Then put the spaghetti on again.
8. Put the form in the oven and cook for a quarter of an hour at 180 degrees.
9. Then take the finished casserole and decorate its surface with ketchup.
Casserole - “Mushroom”, made of pasta with minced meat and cheese in the oven
Ingredients:
• 150 gr. mushrooms of any variety (fresh or frozen);
• 200 gr. “Figured” pasta;
• one onion;
• 300 gr. low-fat mixed minced meat;
• 70 ml of vegetable refined oil;
• a teaspoon of freshly ground black pepper;
• 100 gr. greasy sour cream;
• a teaspoon of oregano or ground thyme;
• 150 gr. “Russian” cheese.
Cooking Method:
1. Clean fresh mushrooms from garbage and rinse thoroughly, thaw frozen frozen in air and dry. Cut the mushrooms into large pieces or thin slices. Chop or chop the onion with a knife.
2. In a frying pan, warm two tablespoons of butter and place onions in it. When the pieces are softened and have an appetizing color, add the mince and continue frying for another five minutes. During the frying process, periodically crush the seized lumps with a fork. 3. When the meat is ready, put it in a separate bowl, and pour another two tablespoons of oil into the pan and put the mushrooms.
4. When all the moisture has evaporated, add minced meat to the mushrooms, fried with onions. Lightly salted, season with sour cream. Close the lid and simmer for 10 minutes on the lowest heat. Stir from time to time.
5. Pour oregano or thyme into boiling water, add salt (teaspoon) and pour pasta. Stir, and when boiled, reduce the heat to moderate and so bring to readiness. Try to stir as little as possible.
6. Move the cooked pasta to a colander and cool it under cold water. On the largest grater rub cheese.
7. Put the mushrooms in a greased form, and pasta on them. Sprinkle with cheese, cover with a sheet of foil and place in the oven. Cook for 10 minutes.
Macaroni with minced meat and cheese in the oven - “Stuffed macaroni and cheese”
Ingredients:
• 400 gr. pasta “Cannelloni”;
• Pork and beef mince, fresh - 800 gr .;
• two carrots;
• two pickled cucumbers;
• two small bulbs;
• 600 gr. fresh tomatoes;
• 300 gr. hard non-sharp cheese;
• six spoons of 45% mayonnaise;
• two cloves of garlic;
• three spoons of light soy sauce;
• fresh greens.
Cooking Method:
1. Before filling pasta, boil them, but do not bring to readiness. It is enough to boil pasta after boiling for 5 minutes and well rinsed with cold running water.
2. Onions lightly brown in vegetable oil. Do not fry too much, as soon as the slices become transparent and soften slightly, immediately remove from heat and cool well.
3. Cut into small cubes and lightly squeeze pickled cucumbers. On a medium grater, rub the carrot, and the cheese - on a large one.
4. Combine minced meat with fried onions, carrots and cucumbers. Add some finely chopped greens, pepper, lightly salt and knead well.
5. Take a small spoon and fill the pasta.
6. Lay out a deep baking sheet with parchment. Grease it with lightly melted butter and lay out the stuffed pasta. Lay products one layer, tightly pressing against each other. Top with 2/3 grated cheese. 7. Twist the sliced tomatoes with garlic and herbs in a meat grinder or smash with a blender. Add soy sauce, mayonnaise and mix thoroughly. You can season with spices, selected to your liking.
8. Pour the pasta sauce with the cooked sauce, cover the baking sheet with foil and set 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 - “Nourishing nests, in Italian”
Ingredients:
• 450 gr. macaroni nests;
• a pound of lean pork mince;
• bitter onion head;
• a mixture of “Provencal herbs”;
• hard cheese - 350 gr.
Cooking Method:
1. Mix the minced meat with grated onion on a medium grater. Add a small pinch of ground pepper and a little mixture of “Provencal herbs”. Salt lightly and knead, form small patties. Their number should be equal to the number of “nests”.
2. Take a large wide saucepan and a colander. Pour hot water into a saucepan, season with salt and boil. Put one “nest” in the colander and immerse it in boiling water for a minute and a half. Carefully remove the colander and allow to drain. Gently spread the “nest” over the greased baking tray with a wide spatula. Do this procedure with all products.
3. When put all the "nests", put in the middle of each cutlet and pour water into the pan. It should cover pasta to half.
4. Put the pan in a well-heated oven for half an hour. Then take out, sprinkle with plenty of cheese each “nest” and return to the oven to melt the cheese dressing.
Pasta with minced meat and cheese in the oven - “Italian pasta cake”
Ingredients:
• lean meat 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;
• spoon of oil (olive);
• Fresh tomatoes - 800 gr.
Cooking Method:
1. Place a thick thick-walled frying pan on a low heat and immediately pour olive oil into it. When it is warm enough, add finely chopped onion and fry it to a delicate golden hue. 2. Add mince into the pan and crush the lumps well with a fork. Pepper slightly, lightly sprinkle, sprinkle with red pepper and bring to readiness. Roasted mince should not be dry. To keep it roasting evenly, periodically mix.
3. Boil the tomatoes and peel, then cut into thin slices or twist in a meat grinder and add to the meat. Mix thoroughly and simmer everything together under a lid, another 20 minutes.
4. Lower the macaroni into boiling, slightly salted, water and boil it, not bringing it to readiness. They should be slightly hard. Drain, rinse and dry well pasta in a colander.
5. Take a round detachable form with high sides and pour a little tomato sauce into it. It must completely cover the bottom of the form.
6. Place the pasta on the sauce in such a way that they “stand” and pour the remaining sauce.
7. On top of the sauce, rub hard mozzarella cheese and Kostroma cheese on it.
8. In the oven, at 180 degrees, put the pasta cake for half an hour. Then turn off the heat and hold the cake for 10 minutes with the door closed.
Pasta with minced meat and cheese in the oven - “Lazy lasagna”
Ingredients:
• half a kilo of pasta "feathers";
• 700 gr. any lean minced meat;
• sweet pepper (red) - 1 pc .;
• 2 tbsp. spoons of unsalted condensed tomato;
• large onion;
• “Cabernet” - 50 ml;
• a small bunch of young parsley;
• hard soft cheese - 150 gr .;
• pasteurized full-fat milk - 400 ml;
• two spoons of white flour;
• olive oil;
• 40 gr. butter, 72%.
Cooking Method:
1. Chop the onion with a knife. Cut the flesh of the 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 that, put the stuffing and continue to fry all together for 10 minutes. Be sure to crush and constantly mix the contents of the pan. In the sauce should not be large pieces of meat.
4. Pour in the wine and continue to stew. When all the liquid has evaporated, add finely chopped parsley, tomato paste. To your taste, salt the sauce and simmer, stirring, for another three minutes. 5. In the boiled, rinsed with warm water pasta, pour in a spoonful of vegetable oil and mix well.
6. In a small saucepan, dissolve the butter. Gently pour the flour into it and mix thoroughly immediately. Trickle, stop mixing, enter all the milk. Bring white sauce to a boil and remove from heat.
7. Put a half of the boiled “feathers” in a small deep form, measuring 35 * 24 cm, and evenly distribute half of the white sauce over their surface.
8. Put all the mince on it and gently level it.
9. Close the remaining pasta and fill them with white sauce.
10. Rub the cheese over the sauce.
11. Bake for 25 minutes.
Pasta with minced meat and cheese in the oven - cooking tips and helpful tips
• If you need to add onions to raw mince in the recipe, slightly fry at least a part of it in vegetable oil. The dish will be juicier and taste more saturated.
• To make the pasta cook faster and not stick together during boiling, add some vegetable oil to the water.
• Do not overcook the pasta for such dishes. They should only soften slightly, and until ready to walk in the oven.
• Do not feel sorry for the cheese. The more of it, the tastier the cooked dish.
