This is the easiest navy pasta recipe ever. They buy pork or ground beef, they rarely use chicken, because the finished dish has a pale, unpresentable look.

As a pasta, it is better to take spaghetti. You can put minced meat in nests of pasta, as is often done in restaurants.

Tomato paste in the recipe is indispensable. It makes the dish appetizing and softer, not so greasy.

Cooking:

1. Cut the onion into rings, and finely chop the garlic.
2. Saute vegetables over low heat for 3-5 minutes.
3. Put the minced meat in the pan, pepper and salt. Fry 5 min.
4. Pour in the tomato paste. Fry 5 min.
5. Add 100 ml of water and simmer under a closed lid for another 5 minutes.
6. Boil the spaghetti ahead of time. Add minced meat seasoned with tomato paste to it.

To make this dish, do not overcook the pasta. Cook them according to the instructions.

Recipe for pasta with minced meat and sauce in a pan

Onion-garlic sauce goes well with meat with tomatoes and makes the dish more flavorful.

Ingredients:

• 500 g pasta;
• 400 g ground beef;
• 5 st. l. milk;
• 2 onions;
• a head of garlic;
• 100 g of hard cheese;
• 400 g tomato;
• salt and pepper to taste.

This amount of ingredients will make 4 servings. For pasta, it is best to take Adyghe cheese. If you couldn't find it, mozzarella or slightly salted cheese will do. Cheese should give the dish a creamy taste, so choose an unsalted dairy product. Also, ground beef is suitable for pasta, pork is too fatty, and mutton interrupts the aroma of vegetables.

Cooking:

1. Cut the tomatoes into large pieces.
2. Grate hard cheese on a coarse grater.
3. Cut the onion into half rings, and chop the garlic with a knife. Fry them until golden brown.
4. Add milk to minced meat, then it will become juicy. Transfer it to the onion and garlic.
5. Add salt and pepper, fry 5 minutes.
6. Then pour in the tomatoes.
7. Simmer covered for 25 minutes. Stir regularly, if the sauce becomes thick, add water.
8. Boil the pasta and pour it into a heavy bottomed pan. Add the prepared sauce and simmer for 5 minutes to soak the dish.

Garnish the dish with grated cheese or herbs.

Spices and spices are necessarily added to pasta with minced meat. Especially emphasizes the meaty taste of cilantro and basil. You can add any of your favorite spices if you like.

Pasta with minced meat is unpretentious in execution, but very tasty and satisfying. Cooking a dish is really a hostess with any skills. Often a child can cook them, and experienced cooks can easily master interesting options for a dish worthy of a festive table.

Pasta casserole with minced meat in the oven is the signature dish of all American housewives. Didn't you notice in the movies how they go to visit and give their neighbors beautiful uniforms wrapped in foil? It turns out that they contain exactly pasta casserole, which is often made with minced meat. The taste of the dish directly depends on the quality of the pasta. It should be from hard varieties, because soft ones will fall apart instantly when baked. Minced meat, of course, should be used correctly at home: chicken, pork, mixed, in a word, at the discretion of the hostess.

The most dietary option will turn out if you cook turkey or chicken from minced meat.

To bake pasta with minced meat in the oven, you will need:

• packaging of any pasta (preferably cannelloni tubes);
• 500 gr. minced meat;
• salt, spices to taste;
• cream - 200 ml;
• vegetable oil.

Fry minced meat in vegetable oil in a frying pan. It is not worth frying it completely, you can bring it to half-cookedness and stop there. Cook pasta until al dente. Put a layer of cannelloni on the bottom of the baking dish, minced meat on top, and again a layer of pasta. Fill everything with cream.

We bake in an oven preheated to 200 degrees for 10-15 minutes, covering with foil (otherwise the cream will quickly evaporate and the pasta will be dry), and at the end we remove the foil, sprinkle with parmesan and let the pasta brown slightly. The finished casserole should cool slightly, and then cut it into portions with a knife. The dish goes perfectly with white wine and any fresh salad.

How to cook in a naval way?

Navy-style pasta with minced meat will always come to the rescue of the hostess in the evening, when there is sorely not enough time to cook. The dish is as tasty as it is easy to prepare, and in this it is brilliant. It is enough to have a lump of minced meat and pasta on hand (it is easy to use the ones left from yesterday's dinner).

For any recipe, it is better to rinse the pasta after cooking: otherwise it sticks together.

Fry minced meat with onions in a pan, then pour pasta to them. Stir, let it brew for a couple of minutes. Our pasta is ready! By the way, the dish will turn out to be no less tasty if you make it with boiled meat, scrolled through a meat grinder. This option is boldly suitable even for young children.

Cheese casserole

Pasta baked in the oven seems to many to be inferior if they are not abundantly seasoned with cheese. Here, the task of the hostess is not to overdry the top layer, but to prepare a juicy dish where the cheese melts and gives the casserole a magical texture that melts in your mouth.

The ideal form of pasta for cheese casserole - long and thick spaghetti is hollow inside.

First, boil the pasta in salted water, not bringing them to readiness. Then put half of the pasta on a baking sheet or baking dish, put the minced meat fried until half cooked on top, sprinkle with hard cheese. Your best bet is not to skimp on the cheese, but to get the quality Parmesan or Mozzarella that you usually use on pizza.

Repeat layers until you run out of pasta and minced meat. The top layer is spaghetti with cheese. Pour all 200 ml of cream, put in the oven, heated to 200 degrees. At the end, sprinkle with cheese again, let it melt and lightly brown.

You don’t need to immediately cut the casserole into portions, taking it out of the oven: it falls apart. But after 10 minutes, it will seize and acquire the most appetizing texture, convenient for cutting and eating.

Cooking in a multicooker

Cooking pasta in a slow cooker is quite simple. Many cooks have long and actively used it. Here it is important to use proven varieties of pasta, avoiding low-quality varieties, which usually swell mercilessly and lose their appetizing appearance. Learn how to cook pasta in a slow cooker.

The water should completely cover the pasta.

Stick to the sequence, and everything will work out perfectly!

1. Pour water into the multi-bowl.
2. Throw in raw pasta.
3. We turn on the mode "Steaming", "Pasta", or "Pilaf".
4. Cooking 7-10 minutes.

In the case of pasta, the rule always applies: it is better to undercook rather than overcook; There is nothing worse than broken pasta.

While the pasta is cooking, stew minced meat with any vegetables in a pan: carrots, tomatoes, celery root rings. When the pasta is ready, drain the water and add the minced meat. It remains to mix everything and turn on the “heating” mode so that all the components “marry”, the taste becomes rich and uniform.

Nests of pasta with minced meat

Nests of pasta with minced meat can be served on the festive table: before they look appetizing! Their intricate shape is very fond of children, with pleasure eating first the meat filling, and then the nest itself.

How to prepare nests?

1. Boil the nests in salted water until al dente.
2. At the same time, fry minced chicken with onions, grated carrots (adding a little tomato is not forbidden).
3. Carefully transfer to a large flat dish, trying not to destroy their shape.
4. Put the hot stuffing on top of the nests.
5. Sprinkle with parmesan.

As soon as the cheese melts, pasta is ready to eat! Children love to eat them with warm white bread and any warm drink, such as tea or rosehip broth with honey.

Stuffed Shells Recipe

Stuffed pasta shells are easier to cook from large pasta. In Italy they are called conchiglioni. They are produced specifically for stuffing with meat or vegetables: for every taste and taste preferences.

We will prepare it like this:

1. Boil the shells in salted water until half cooked.
2. Rinse in cold boiled water.
3. In a pan, stew the minced meat with onions, spices, tomato paste or canned tomatoes, adding a little sour cream.
4. Let the mince cool down.
5. Stuff the conchiglioni with warm minced meat.
6. Carefully place the shells in a deep baking dish or portioned flat ceramic plates.
7. Pour cream mixed with tomato juice so that they lightly cover each shell.
8. Sprinkle generously with grated cheese.
9. Bake in the oven for 20 minutes at 200 degrees.

The cheese will melt, the cream will nourish the shells and minced meat, so that the taste will be deliciously tender. It's time to serve such pasta at family celebrations and at dinner parties. The dish is best seasoned with a mixture of Italian herbs, and served garnished with a mint leaf or green basil.

Spaghetti with Bolognese Sauce

We eat naval pasta, but in Italy, pasta with Bolognese sauce has become a classic: it will be served in any Italian restaurant in the world.

Bolognese is the name of a popular sauce and is served with anything; in our country it is easy to try it with potatoes or buckwheat - the essence of the dish will not change.

We will learn how to cook such a pasta and we will:

1. Boil spaghetti until al dente in salted water.
2. In a frying pan, stew meat with onions, grated carrots in tomato sauce: saving and adding tomato paste is too primitive. It is better to rub fresh tomatoes, or pour in natural tomato juice.
3. Season the sauce with dry basil or a mixture of Italian herbs.

Put the pasta on a wide and flat plate, and pour plenty of meat sauce on top. Be sure to sprinkle with grated cheese! The dish is sung by all the eminent chefs of the world, but its main advantage is accessibility and versatility. You can take any meat, and vegetarians cook bolognese from vegetables alone.

Lasagna - step by step

Lasagna is an unusual dish for many Russian housewives and completely in vain: it is excellent, satisfying, unusual and perfectly diversifies the diet of any family. The original recipe uses a lot of ingredients, including celery, green basil, and white wine. But we offer an economy option, universal for families with any income.

No matter how you simplify the recipe, do not forget: there is no lasagna without nutmeg and good parmesan.

The pinnacle of culinary excellence is the independent preparation of sheets for lasagna. But why spend so much effort if it is easy to buy a ready-made set, which also does not require cooking. Let's stop there.

We offer a step-by-step recipe for lasagna:

1. Fry half a kilo of minced meat until half cooked with onions in a pan.
2. Canned tomatoes in their own juice (one jar is enough) are wiped through a sieve.
3. Prepare bechamel sauce: gradually add a little flour to hot milk (500 ml), so that the sauce thickens. Season with nutmeg.
4. Lay the prepared lasagne sheets in the bottom of the baking dish.
5. Lay mince on top.
6. Drizzle with bechamel sauce.
7. Lay out the chopped tomatoes.
8. Sprinkle with parmesan.
9. Repeat layer of pasta, minced meat, sauce and tomatoes and cheese.
10. The last layer will be lasagne sheets and bechamel sauce.
11. Cover the lasagna with foil.
12. We put in an oven preheated to 200 degrees.
13. Bake lasagna for 40 minutes at 180 degrees.
14. Remove foil and sprinkle with grated Parmesan.
15. Let the cheese melt and brown slightly.

You can’t cut lasagna right away: like any pasta casserole, it will surely fall apart if it is too hot. But after 15 minutes it will cool down and you can safely cut it into portions. Lasagna is served with white wine - the dish is ideal for friendly gatherings. Cook it once, and you will gain the fame of an experienced and modern culinary specialist, and your guests will leave very satisfied.

A characteristic mushroom flavor is easy to achieve in all dishes if you grind dry porcini mushrooms into dust; they can also be sprinkled on ready-made pasta, which is convenient if there are children in the family.

Here's how to make the best pasta:

1. Mushrooms cut into pieces.
2. Fry with onions and minced meat in a pan.
3. Let's make sure that the pasta filling is moderately juicy.
4. Put the al dente bucatini on the bottom of the mold.
5. Put mince on top.
6. Top with cream or bechamel sauce.
7. Repeat the layer of pasta and minced meat.
8. Sprinkle the top layer of bucatini generously with cheese and send to bake in the oven.
9. Baking time - 10 minutes at a temperature of 200 degrees.

A beautiful, ruddy-golden, with a delicious cheese crust, the dish is ready. But we will eat it after 10 minutes, allowing the casserole to cool slightly. We eat with arugula, tomato salad, washed down with spicy young wine, and enjoy life.

Such a simple and familiar dish, like pasta with minced meat, can be prepared in several ways, and every time it will be hearty, tasty, and most importantly, quick and easy to prepare.

traditional recipe

The classic way to cook pasta with minced meat in a pan in a pan involves a minimum set of ingredients:

A dish according to this recipe is prepared quickly - about 30 minutes. Calorie content will be 172 kcal per 100 gr.

How to cook the dish:

Pasta stuffed with minced meat in a frying pan

Classic naval pasta can be prepared in an unusual way, namely, stuffing large pasta (for example, shells) with meat filling. The filling itself can be completely different, everything here will depend on the preferences of the cook. This recipe will need the following ingredients

Taking into account the fact that each "shell" will need to be stuffed, the entire cooking process may take 1 hour. The calorie content of 100 g of such a tasty and beautiful dish will be 259 kcal.

Step by step recipe:

1. First you need to boil the “shells” until half cooked: for this, the water is brought to a boil, slightly salted, then pasta can be boiled in it for 4 minutes. After that, they will need to be thrown into a colander;
2. While the water is boiling and the “shells” are being prepared, it is necessary to fry the minced meat: it must be poured into a hot frying pan with vegetable oil and, stirring constantly, fry until cooked;
3. Grate hard cheese on a coarse grater, add half of the grated cheese to the minced meat, salt and pepper everything to taste, mix both ingredients well. This will be the filling for the pasta;
4. In each "shell" you need to put minced meat with cheese, using a teaspoon for this. The filling should be very well packed;
5. Prepare a deep frying pan for subsequent baking, evenly put each stuffed shell into it, set aside;
6. Prepare vegetables: peel and cut the onion into half rings, cut the pepper into strips, and the tomato into small cubes;
7. Skip the garlic through the press;
8. Heat the pan again, pour in some oil and put onion, tomato and pepper into it. Mix well all three ingredients, fry them until soft. At the end of frying, add chopped garlic to them;
9. Put the fried vegetables on top of the stuffed pasta, pour the remaining grated cheese over the vegetables, pour 100 ml of water into the pan with the dish;
10. Cover the pan with a lid, put the dish on medium heat, the dish should be stewed for a maximum of 15 minutes;
11. Ready stuffed pasta should be served hot.

How to cook pasta with meat and eggs

To diversify the usual dish of pasta and minced meat, but at the same time not bother with cooking too much, you can add a regular chicken egg and a little tomato sauce to them. The dish will turn out fragrant, tasty and satisfying. It will require the following:

The preparation time for this dish will take approximately 40 minutes. Calorie content in one serving of pasta with egg and minced meat will be about 420 kcal.

Step by step recipe:

1. Put water for boiling on fire, bring to a boil, salt it and boil pasta in it;
2. While they are cooking, you can start cooking minced meat. To do this, heat the pan, pour oil into it, pour in the minced meat, cover it with a lid and simmer it for 3 minutes over low heat;
3. In the meantime, peel the onion, chop it finely (you can use a blender for this), add it to the meat, salt, pepper, mix and cover everything again with a lid. Minced meat should be browned, and onions should become soft;
4. Beat two eggs in a separate bowl, shake them well, then pour the resulting mass into the pan and quickly mix all the ingredients, then pour in the tomato sauce, mix the resulting mass again, leave on the fire for another minute, then put aside;
5. Pour boiled pasta to the resulting egg-meat mass, mix everything together and serve hot.

Pasta with meat and vegetables

An ordinary dish can be turned into a real culinary masterpiece if you diversify it a little with various vegetables and spices. For example, from ordinary naval pasta you can create a delicious dish that even picky aesthetes will appreciate. What is needed here:

The preparation time for this dish will take no more than 40 minutes. One serving will contain about 495 calories.

How to cook pasta with minced meat and vegetables:

1. Put water on one burner of the stove and bring it to a boil, then boil the pasta in it;
2. While the water is boiling, you can fry the minced meat on another burner: for this you need to heat the pan, pour a little sunflower oil into it and add the minced meat. During frying, it must be constantly broken with a spatula;
3. Peel and cut the onion into medium cubes (you can use half rings), grate the carrots on a coarse grater, add both ingredients to the meat and mix. Simmer them under the lid for about 5 minutes;
4. In the meantime, you can prepare the rest of the vegetables: peel the tomatoes and cut into cubes, peel the pepper from the seeds and cut into strips, and pass the garlic through a press;
5. Reduce the fire under the pan a little, add pepper, tomato and garlic, bay leaf to the minced meat, pour in the tomato paste, mix everything. Simmer the ingredients for about 15 minutes, at the end of cooking, salt and add red and black pepper, do not forget about the coriander;
6. Add boiled pasta to the prepared meat and vegetable mass, mix everything thoroughly and serve hot.

Recipe for pasta with tomatoes and minced meat

This dish is very easy to prepare and cooks quickly enough, so it can easily become a favorite for any housewife. What products are needed here:

The cooking time of such an original dish is only 20 minutes. Calorie content in one serving is about 400 kcal.

Cooking pasta with minced meat, cheese and tomatoes step by step:

1. Cut the tomatoes into cubes, chili peppers into strips;
2. Pour a little vegetable oil into a hot deep frying pan, pour in the minced meat and evenly distribute it throughout the pan;
3. When the minced meat is fried a little, add tomatoes and chili peppers to it, salt and pepper everything, add Taco seasoning and mix the ingredients;
4. Pour pasta into the meat mixture, mix everything, pour in a little water (or broth), bring everything to a boil, then reduce heat and simmer the dish under the lid for about 15 minutes (pasta should become soft);
5. While the dish is stewing, you can start preparing the cheese sauce: for this, the butter is melted in a saucepan, then add flour to it, cook for about 5 minutes, stirring constantly, so that you end up with a fragrant slightly brownish cream sauce;
6. Pour milk into the sauce, bring to a boil;
7. Stir the mixture with a whisk until it thickens, then remove from heat;
8. Grate Cheddar cheese on a medium grater, add it to the sauce, mix everything until smooth. Then, if desired, the cheese mass can be salted and peppered;
9. Pour the cheese sauce into the pan with pasta and minced meat, mix everything properly and serve hot.

Experienced chefs advise you to cook minced meat from whole pieces of meat yourself, and you need to do this with a blender or a meat grinder with special knives so that the meat is finely chopped pieces (in this state it will retain all the juices, which is very important for preparing a delicious dish).

For cooking pasta with minced meat in a pan, it is not recommended to use frozen meat, since in this state it loses a lot of useful properties and taste.

To make the dish really tasty, minced meat is best prepared from two types of meat, for example, beef and pork. You can also experiment and mix beef and lamb, lamb and chicken, pork and turkey, or pork and rabbit meat.

If a dish with minced meat filling is supposed, then finely grated potatoes or zucchini can be added to it, then the minced meat will turn out to be more juicy.

Pasta and minced meat can serve as the basis for delicious, hearty and extremely simple dishes, quite suitable for a quick dinner. The most famous version of the Fleet Pasta is a classic dish of the Soviet culinary catering. Pasta with minced meat baked in the form of rolls, stewed in various sauces, pasta is even stuffed.

The article selected step-by-step recipes for pasta dishes with minced meat for the everyday menu. The availability of products and cooking technology allows them to be recommended to novice housewives.

Pasta dishes with minced meat (step by step) - general principles of cooking:

• In almost every case, you can choose any pasta, unless a specific product is specifically specified in the recipe. Large or small, curly, long or short pasta - in most cases it does not matter. It is important that they are made from flour ground from coarse wheat varieties. Such pasta does not boil soft and is more useful in its composition, and dishes from them look more beautiful. Read more:
• Pasta can be pre-boiled or used dry. Boil pasta according to package directions. There should be enough water for the products to float in it. With a lack of liquid, mixing without damaging their shape will be almost impossible. Pasta is dipped in boiling, slightly salted water and boiled at a slight boil. The duration depends on the type of pasta, and can take from three to seven minutes. Some housewives wash the pasta with cold or warm water, and some skip this step. There are no special requirements - cook as you are used to, but it is worth noting that it is better to rinse pasta made from low-quality flour, otherwise they may stick together.
• Minced meat can be anything. Most often, mixed meat or chicken is used. It is better to grind the meat yourself, but if you prefer dishes from a store-bought semi-finished product, such a product is also suitable. There are no clear recommendations for choosing, it is only desirable that it not be too fat. It is better to let the meat mass be dense, rather than viscous. The more “liquid” the semi-finished product is offered to you, the higher the likelihood that it consists of not only meat. Most of the mass in such cases is an emulsion of skin, offal and ground fat.
• Pasta dishes are prepared with both raw and pre-fried minced meat. The meat mass must be salted and ground pepper is added to taste. You can use other spices that do not kill the taste of the meat itself. Chopped onion is often mixed in or fried with it, which gives the dish additional juiciness and taste.
• In the preparation of pasta dishes with minced meat, according to step-by-step recipes, tomato paste or sour cream can be used - sauces are made on their basis. If desired, tomato paste can be replaced or supplemented with fresh tomatoes, sauce or ketchup, and sour cream with mayonnaise.

Macaroni with minced meat: a step-by-step recipe for the simplest naval dish

A culinary classic - a step-by-step recipe for pasta with minced meat, in a naval way. The ground meat is overcooked with onions, after which it is mixed with boiled pasta. Minced meat is fried in butter, the dish turns out to be hearty and high-calorie. You can reduce calories by using vegetable oil and choosing a more dietary minced meat from chicken, beef, veal.

Ingredients:

• white, large onion;
• a pound of mixed minced meat;
• 250 gr. pasta;
• high-quality butter - 70 gr.

Cooking method:

1. We clean the onion, wash it with water and cut into very small cubes. After melting the butter in a frying pan, dip the onion into it. Fry, stirring regularly until soft and change in color - the slices should lose their matte hue and even brown a little.
2. Put minced meat in a pan with onions. Add salt and a quarter teaspoon ground pepper. Stirring, level all over the bottom of the pan and cover with a lid. Fry the minced meat, stirring occasionally, for a quarter of an hour. When frying, pieces of ground meat tend to clump into lumps; in order to get a more homogeneous mass, they must be constantly broken with a fork.
3. Boil pasta. Bringing to a boil one and a half liters of water, dissolve half a spoonful of salt in it. We lower the pasta, stir and wait for it to boil again. Reduce the heat and simmer for seven minutes until tender. Pasta should not spread, so we maintain the temperature for a slight boil. We throw the finished pasta into a colander, rinse well with non-hot water and leave it in it for about five minutes. This time is enough for excess water to drain through the holes.
4. Add the drained pasta to the minced meat and mix thoroughly. Turn on the heat, warm up for at least five minutes over low heat.

Pasta with minced meat: a step-by-step recipe with mushrooms in a creamy tomato sauce

The proposed step-by-step recipe for pasta with minced meat in a creamy tomato sauce with mushrooms uses dried pasta. The sauce is prepared on the basis of cream diluted with water with the addition of tomatoes. Tomatoes, if desired, can be replaced with tomato paste. For a light tomato flavor, three tablespoons of pasta is enough for the recommended amount of products.

Ingredients:

• mixed minced meat - 400 grams, can be replaced with chicken;
• tomatoes - 800 gr. fresh or canned in its own juice;
• medium-sized raw champignons - 250 gr.;
• garlic;
• sweet ground paprika, oregano, dry thyme, basil - to taste;
• 200-gram glass of cream, fat content up to 22%;
• three tablespoons of refined butter, can be replaced with butter.

Cooking method:

1. We wash the mushrooms. Cut the mushrooms into small pieces.
2. Remove the skin from the tomatoes. To remove the skin from fresh tomatoes, they need to be dipped in boiling water for a minute, then quickly cooled under running cold water. With canned tomatoes, it will be removed without much difficulty. We cut the tomatoes into slices and interrupt with a blender in mashed potatoes.
3. After pouring three tablespoons of oil into the pan, heat the fat over low heat, then lower the minced meat into it. Fry, stirring frequently, for eight minutes. The meat mass will have a more uniform consistency if the meat that has gathered into lumps is crushed with a fork.
4. We spread the champignons in a pan with minced meat, fry everything together for another five minutes. Pour a liter of drinking water into the pan, add the cooked tomato puree. Add cream, add spices, add salt. Add a small clove of garlic crushed by a press or chopped on a grater and mix the sauce thoroughly. Pour dry pasta into the pan, mix the contents of the pan well again. Cover with a lid and leave to cook the pasta in the sauce over medium heat until tender.

Pasta roll with minced meat: a step by step recipe

We recommend a simple step-by-step recipe for a hearty pasta roll with minced meat. Boiled pasta is wrapped in a layer of minced meat, the dish is baked in the oven. It is recommended to use a dense meat mass, for an even better bunch of meat pieces, an egg interferes with the minced meat. After kneading, the meat mass must be beaten off well so that it becomes more homogeneous.

Ingredients:

• a pound of any minced meat;
• 100 grams of large pasta, it is ideal to take feathers;
• a small potato;
• 50 gr. bread crumb;
• large white onion;
• a raw egg;
• two tablespoons of breadcrumbs;
• 40 gr. sweet cream butter;
• half a glass of carbonated mineral water;
• a spoonful of vegetable oil.

Cooking method:

1. Boil pasta in lightly salted water until tender. Rinse well and drain in a colander to remove any excess moisture. It is important not to overcook the pasta, it is desirable that they retain their shape and do not spread.
2. We put the bread crumb in a plate, fill it with water, stand for ten minutes. Put the mince into a bowl. We squeeze the soaked bread well with our hands and spread it to the minced meat.
3. We clean the potatoes and onions. We cut the vegetables into slices, twist them in a meat grinder, passing through the grate with the smallest holes.
4. We spread the vegetable mass in a bowl with meat. Pour the egg and sparkling water here. Add freshly ground pepper, mix thoroughly and add. Then we collect all the meat mass with our hands, lift it up and sharply throw it against the bowl. We repeat the procedure of beating several times. Pieces of ground meat will stick together better, and the roll will have a more uniform structure.
5. Wet a linen towel with water, wring it out well and spread it on the table. We spread the minced meat on a damp cloth and level it so that we get a rectangular layer, a centimeter thick.
6. From the boiled pasta in the center of the layer, lay out a neat mound. We do not impose a slide, but, on the contrary, we lay it out evenly, with separate pasta, in several layers.
7. Raising the free sides of the meat layer with the help of the canvas, we wrap them on pasta. With hands moistened in water, we connect the edges, and give the product a neat shape.
8. We bring the roll on a towel to a greased baking sheet and carefully transfer it to it. Lubricate with melted butter, sprinkle the surface with breadcrumbs and make a few punctures on it with a fork.
9. We stir the roll into a hot oven (180 degrees), cook for 40 minutes. Cut into pieces and serve.

Macaroni with minced meat: a step-by-step recipe for stuffed products in sour cream and tomato sauce with cheese

A step-by-step recipe for pasta with minced meat involves the use of special pasta designed for stuffing. It can be large pasta in the form of pipes or shells. Ordinary pasta with large holes is prepared in this way. But they will need to be boiled a little first - this will greatly simplify stuffing.

Ingredients:

• one egg;
• a pound of chicken or mixed minced meat;
• large bulb;
• three spoons of adjika;
• 250–300 gr. pasta for stuffing;
• tomato paste;
• sour cream with a fat content of at least 20%;
• spices "For minced meat products";
• a tablespoon of vegetable oil;
• 150 gr. cheese, varieties "Dutch" or "Russian".

Cooking method:

1. We are preparing the stuffing. Peel the onion, chop on a coarse grater and mix with minced meat. Add one spoonful of adjika, add salt, season with spices to taste. Break the egg into the bowl with the meat mass and mix thoroughly.
2. Pasta, without boiling, fill with minced meat. We fill, slightly tamping, but not too tightly. We spread the pasta in one row in a thick-walled pan with high sides, it is convenient to use a saucepan for this recipe.
3. We're preparing the sauce. We mix sour cream with tomato paste, the proportions can be selected by ourselves. It is optimal to take two tablespoons of tomato for one spoon of sour cream. Put the rest of the adjika into the resulting mixture, pour in the oil, add some spices, salt. Mix everything well and dilute with a glass of water.
4. Pour the prepared sauce into the pan with pasta and, if necessary, add water. Stuffed products should be completely covered.
5. Put the pan on medium heat, cover with a lid. As soon as the sauce starts to boil, turn the heat down a bit. When the pasta is soft enough, sprinkle the dish with grated cheese and leave on the stove for another five minutes.

Pasta with minced meat

Ingredients:

• pasta (preferably from durum wheat) - 300-400 g
• minced meat - 250-300 g
• carrots - 1 medium or large
• onion (white or yellow) - 1 head
• red tomatoes,
• ripe and fleshy - 3 pcs.
• deodorized vegetable oil - 2-4 tbsp. l.
• salt - to taste
• ground mixture of peppers and other spices - to taste

How to cook navy pasta:

1. Clean the carrot. Cut into thin neat strips. Or grate.
2. Remove the husk from the onion. Chop finely.
3. Put the chopped vegetables in a frying pan in a well-heated oil. It is better to use odorless vegetable fat. Suitable for both sunflower and olive.
4. Stirring, fry until soft.
5. Put the minced meat to fry. You can take any. Naval pasta will be delicious with combined minced meat, and with pork, and with chicken. With beef, it can turn out a little dry, but also appetizing. Mix well. Salt is not needed. Breaking the lumps with a spatula, fry. Put a pot of clean water on the fire.
6. To make it boil faster, add a pinch of salt. Put in the pasta. Reduce the fire. Boil according to package instructions. It is advisable not to use yesterday's pasta. Of these, it is better to cook pasta casserole. I recommend using a product made from durum wheat. It does not boil soft, keeps its shape well and is not so detrimental to the wasp waist.
7. Blanch the tomatoes. That is, put in slightly boiling water for a couple of minutes. Then remove the skin. Cut into small cubes. Or puree with a blender. Or just grate, cutting the fruit into 2 halves. Apply the cut tomato to the grater. Thus, the skin will remain in the hands, and the pulp will turn into a puree. To get rid of the seeds, you can rub the mass through a metal sieve.
8. When the meat acquires a grayish tint, you can add tomato cubes or mashed potatoes along with the juice released during cutting. Salt, pepper. From spices, you can also add garlic. And any other favorite spices. Cover and simmer the sauce for 5-7 minutes.
9. Throw the boiled pasta into a colander. Do not rinse. Put on the pan. Stir. Warm up on fire for 2-3 minutes.
10. And then lay out the shamelessly delicious naval pasta with minced meat on huge plates. Well, not to run for the supplement. And she will definitely be asked!

Delicious pasta, minced chicken and broccoli gratin

Ingredients:

• 450 gr ground beef (I used chicken)
• 450 gr broccoli (300 gr)
• 1 large onion
• 2 garlic cloves (3 cloves)
• 4 tbsp. l meat broth
• 200g shell pasta (I use spiral pasta)
• 2 tsp dried oregano
• 1 teaspoon herbes de Provence
• Parmesan cheese crumble
• bread crumb
• 3 art. l vegetable oil

Sauce:

• Butter 85 gr (I added 100)
• 5 st. l flour without a slide
• 3 tbsp milk 750 ml
• Gouda cheese 100 gr (I added 140 gr)
• 2 tsp Dijon mustard
• 1 tsp salt
• Cayenne pepper to taste

Cooking:

1. Onion cut into small cubes, garlic through a press.
2. Fry the onion in vegetable oil over medium heat for 5 minutes.
3. Add garlic, fry for 1-2 more minutes. Add oregano, herbs, minced meat.
4. Fry constantly stirring and kneading minced meat for 2 minutes, add salt to taste.
5. Divide broccoli into florets, cut into 4 parts.
6. Add to minced meat, pour 4 tbsp. l meat broth, simmer for 5 minutes, salt to taste.
7. Transfer the minced broccoli to a baking dish.
8. Boil pasta according to package instructions.
9. Put boiled pasta on top of minced meat with broccoli.

Prepare sauce:

1. Melt the butter in a saucepan.
2. Add flour, stir-fry for about 1 minute. Remove from stove.
3. Add 3 cups of milk in a thin stream, mix everything thoroughly.
4. Place on stove and cook over medium heat for 2 minutes, stirring occasionally.
5. Then add mustard, grated Gouda cheese, cayenne pepper, salt, cook for another minute. Remove from stove.
6. The consistency of the sauce should be slightly thicker than pancake batter.
7. Drizzle sauce over pasta. Sprinkle with bread crumbs, parmesan crumbs.
8. Put in the oven, bake at medium temperature for 15-20 minutes. Let stand for 5 minutes and you are ready to serve!

Recipe for pasta with minced meat, tomatoes and cheese sauce

Ingredients:

• ground beef - 450 grams
• packing of seasoning for tacos - 1 Piece.
• a can of tomatoes with green chili peppers or one tomato - 1 pc.
• meat broth (or water) - 2 tbsp.
• pasta - 1 st.
• butter - 2 tbsp. l. (cheese sauce)
• flour - 2 tbsp. l. (cheese sauce)
• milk - 3/4 Art. (cheese sauce)
• cheddar cheese - 1 tbsp. (cheese sauce)
• salt - 1/2 tsp (cheese sauce)
• pepper - 1/2 tsp (cheese sauce)

Cooking:

1. Heat a large skillet over medium heat. Add ground beef, taco seasoning, green chilli tomatoes, beef broth, and pasta.
2. Boil. Then reduce the heat, cover the pan with a lid and simmer for about 12-14 minutes until the pasta is soft.
3. Meanwhile, prepare the cheese sauce. Melt the butter in a saucepan over medium heat. Add flour and beat with a whisk until it is mixed with butter. Cook, stirring, for 5 minutes, until light brown and fragrant.
4. Add milk and beat with a whisk, bring to a boil.
5. Beat until smooth until the mixture thickens.
6. Remove from heat and stir in grated cheddar cheese.
7. The cheese should be completely melted. Add salt and pepper.
8. Pour the prepared cheese sauce on top of pasta with minced meat, mix gently and serve immediately.

Large pasta with minced chicken (simple recipe)

Ingredients:

• minced chicken - 500g,
• milk - 2 cups,
• butter - 2-3 tablespoons,
• flour 2-3 tbsp,
• onion 1 pc.,
• salt pepper,
• greenery for decoration.

Cooking method:

1. Boil the pasta in salted water until slightly cooked.
2. Finely chop the onion and fry in butter until golden brown.
3. Add minced meat, salt, pepper, finely chopped greens to the onion pan and fry for 7-10 minutes, stirring occasionally.
4. Fill shells with prepared stuffing.
5. Put in the form.
6. Sauce: heat the butter in a frying pan. Add the flour and fry for a couple of minutes. Gradually pour in the milk, stirring constantly so that lumps do not form. Salt.
7. Pour the sauce over the shells.
8. Bake in a hot oven for 15-20 minutes. Read more:

Bon appetit!

The most delicious stuffed pasta recipe

Ingredients:

• large pasta shells (tubes) - 1 pack,
• minced pork and beef - 500g,
• large champignons - 5 pcs.,
• bell pepper - 1 piece,
• tomato - 1 pc,
• tomato paste - 1 piece,
• onion - 1 pc.,
• carrots - 1 pc,
• red wine - 0.5 cups,
• hard cheese - 150 grams,
• salt,
• pepper,
• greenery for decoration
• garlic - 2-3 cloves.

For sauce:

• milk - 0.5 cups,
• sour cream - 2 tablespoons,
• soft feta cheese - 2 tablespoons,
• flour - 1 tablespoon,
• chicken broth - 0.5 cups,
• butter - 3 tablespoons.

Cooking method:

1. Boil the pasta in salted water until slightly cooked. Rinse with cold water to stop the cooking process.
2. Preparing the meat filling: finely chop the onion and fry in butter, add grated carrots, chopped bell pepper, chopped tomato to the onion. Add minced meat to the pan - mix. Grind greens (dill with parsley) and add to the pan with vegetables. Add a tablespoon of tomato paste to the mixture (I take Georgian spicy spicy sauce or even adjika), chopped garlic and red wine. Stir, bring to readiness (about 15 minutes, stirring, under the lid).
3. Prepare white sauce: mix milk, sour cream, add feta cheese. In a saucepan, melt the butter over low heat, add flour gradually, stir with a spoon so that there are no lumps, gradually pour in our milk mixture, add chicken broth. Cook until lightly thickened. The sauce is ready.
4. Cooking mushrooms: fry the chopped champignons with onions separately in a pan.
5. We stuff the pasta and collect everything in a baking dish: pour a little white sauce on the bottom of the form. We stuff each pasta with meat and vegetables and lay it in a row on the bottom of the form. Spread the fried mushrooms with onions on top, pour over the remaining sauce. Sprinkle the top with grated cheese. We put in the oven at 200 degrees for 15 minutes.

Bon appetit!

Tricks of cooking pasta dishes with minced meat - tips and tricks:

• A step-by-step recipe for pasta with minced meat in a naval way, involves frying minced meat with onions. The dish will be tastier if you initially fry the onion, and then add meat to it. Onion slices should be well browned, but not dried. It is desirable that by the time the minced meat is introduced, they have a pleasant golden hue. The onion brought to transparency will later be stewed in meat juice and will not be well fried.
• When frying, twisted meat tends to clump into lumps, it is convenient to break them with a fork. The more homogeneous the meat roast, the tastier and even outwardly spectacular the dish will turn out.
• If pasta is not pre-boiled, but cooked in sauce, make sure that it completely covers them. Pasta absorbs moisture quickly and in large volumes, and if there is not enough sauce, they will not boil. Prepare a little more sauce in advance so that you can add it to the cooking dish at any time.

If you want to make navy-style pasta, minced meat recipe is the easiest solution. And the most delicious. After all, not everyone succeeds in making naval pasta in a "canteen" form, with boiled meat, scrolled through a meat grinder the first time: the meat can turn out to be a bit dry and then it will be problematic to mix it with pasta. With minced meat, such problems never arise. I cook naval pasta with minced meat in two ways. The first is an express recipe, for those who do not have time to conjure in the kitchen. The cooking process and the set of products is reduced to the necessary minimum. Pasta, however, turns out to be very juicy and is eaten with pleasure by starving household members. The second recipe is for those who want to hear the phrase from their husband: “Oh, what a yummy!” True, you will have to tinker a bit, because the recipe consists of not two, but three steps, plus you will need to have some additional ingredients in the house. But, having mastered this recipe, you can show off your culinary talent, because there is simply no tastier than naval pasta.

Classic Navy pasta recipe with minced meat

The recipe, as they say, is Spartan - pasta, meat, onions - that's the whole set of products. It is better to choose thick pasta - minced meat sticks to them better. Usually, horns familiar from childhood are used, but I have an old allergy to them, so I buy "feathers", which are also called "penne". You can, in principle, take both shells and bows. But they still turn out tougher, but these feathers are the most successful pasta for our purposes. And they look pretty.

Ingredients:

• Macaroni - 150 grams (half a pack),
• Minced meat - 200-250 grams,
• Bulb - 1 large,
• Salt to taste
• Vegetable oil for frying.

We put a large saucepan on the stove, pour two liters of water into it and bring the water to a boil. We fall asleep 2 teaspoons of salt and pasta. Cook until tender at a continuous boil, exactly 10 minutes. Then we take a colander, place it over the sink and pour water from the pan with pasta through a colander.

While the pasta is cooking, peel the onion, wash, cut in half and chop into small cubes. We put the pan on the stove. Heat up, pour vegetable oil, spread the chopped onion and fry, stirring, until the onion becomes transparent. It is preferable to do this on medium heat so that the onion does not burn. On strong heating, it has such a property to remain harsh while you look after it, and burn out, it is only necessary to turn away for a minute. We need the onion to become transparent and slightly yellowish.

Put the meat on the skillet. Minced meat for pasta in a naval way can be taken ready-made, purchased. Or turn a piece of meat of the appropriate size through a meat grinder. (I don’t buy ready minced meat, so I have it myself turned.)

Mix well with the onion and fry, stirring, until the minced meat is completely brown. This may take 5 to 10 minutes depending on your stove and pan. Minced meat has an unpleasant property of sticking together in a lump, therefore, during frying, it must be broken with a spatula so that the minced meat remains crumbly and fried evenly. At the end, we salt the minced meat, mix it again and that's it with the minced meat.

Macaroni is also ready. Put them in the skillet.

Mix with minced meat.

Everything you can eat! For an appetizing look, you can sprinkle with chopped herbs.

What we have prepared is a classic of the pasta genre. This is how this dish has been prepared since the 50s of the 20th century, when it first appeared in cookbooks. However, culinary progress does not stand still. And modern housewives increasingly prefer to cook our domestic pasta in the Italian style, with the addition of tomato sauce. There is nothing to be surprised here: the pasta turns out to be really delicious in taste. This is the recipe that I suggest you try:

Naval pasta with minced meat for gourmets

Naval pasta is tasty on its own, but superlatives are more suitable for this recipe - this is the most delicious pasta with minced meat we have ever eaten. Minced meat for them is made according to European cooking technology, with the addition of tomato sauce, the recipe is simple and accessible to everyone who knows how to fry vegetables in a pan. We will tell you everything about cooking pasta - there are no difficulties either. The only point concerns the choice of pasta. Remember, if you choose nests, farfalle or shells, then your dish will no longer be called “navy pasta”. Why? But because it is important not to forget that pasta differs from noodles and other pasta in that they are made in the form of a tube. The form does not matter.

• Pasta - 125 g (half a standard pack),
• 1 large onion
• 1 small carrot,
• Minced meat - 250 g,
• Tomato sauce - 3 tablespoons,
• Garlic - 1 clove,
• Salt to taste (1/2 teaspoon for minced meat and 1 teaspoon for pasta)
• black pepper to taste
• a small bunch of greens.

Insofar as our recipe is a kind of mix of Russian and European cuisine, we will borrow from Italian housewives a simple and extremely effective way to flavor the vegetable oil on which we will fry the minced meat. Pour vegetable oil into the pan, take a clove of garlic, peel, cut lengthwise into four parts and put in oil. Turn on the stove to medium heat.

We clean the onion, wash it, cut it finely enough. As soon as our garlic is fried, remove it with a spatula from the pan and discard. All we wanted was the garlic flavor, which you've probably already smelled. Put the onion in the pan. Frying onions is actually one of the most important steps in cooking pasta. Because it's very easy to mess it up. He gaped - and he had already turned black. So pay close attention to the bow. The rest can already be left unattended for a while.

Insofar as we will soon need to send carrots to the pan, we are engaged in it, with one eye continuing to closely monitor the onion, stirring it occasionally. We clean the carrots and three on a coarse grater. As soon as the onion becomes transparent (we don’t need a golden color!), Immediately lay out the carrots. We mix. We make sure that the heating is small. Fry for 5 minutes, stirring a couple more times in the process.

Add tomato sauce, stir. If you have tomato paste instead of sauce, then reduce its amount to 2/3 tablespoon), and if you decide to take fresh or canned tomatoes instead of sauce, then they need to be finely chopped.

Now it's the turn of the stuffing. I already had it rolled up. So I just put it in a pan, mix it with onions and carrots. The minced meat preparation time is approximately 10 minutes. Our task is to make it a uniform light brown color. Stuffing must be constantly stirred so that it does not stick together. Thanks to the tomato sauce, minced meat usually behaves well, remaining loose. But if it sticks together, then there is a good way to give it a crumbly structure - mash it with a potato masher. Just keep in mind: if your pan has a non-stick coating, then you can’t crush anything in it with a metal grinder - you will have to put the minced meat in a saucepan, knead it and then return it to the pan.

It remains to salt and pepper the minced meat, mix, cover, lower the heat to a minimum and let it simmer for 5-7 minutes.

Let's get pasta. We need a large pot. Pour water into it and bring to a boil (you can immediately pour boiling water, then things will go faster). Then we put the pasta in boiling water, pour 1 teaspoon of salt and cook the pasta for exactly 8 minutes, if the pasta is of a regular size. And if they are larger, like mine, then cook them for 10 minutes - this figure is written on the package. Pasta should not be fully cooked, because we will bring them to condition a little later.

You need to drain the water from the pasta (it is most convenient to do this in a colander so that the pasta does not accidentally spill into the sink). Then we put the pasta in the pan with minced meat, mix thoroughly, close the lid and cook for another 5 minutes.

Bon appetit!