Stuffed Pasta: Recipes

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Pasta dishes may look unusual if you serve pasta stuffed with different fillings. It can be meat, vegetable, mushroom, cheese, cottage cheese and even fruit. They are cooked in a pan, in the oven and slow cooker with sauces and cheese chips.

Stuffed Shells in Sour Cream Sauce

  • Time: 1 h.
  • Servings Per Container: 5-6 Persons.
  • Difficulty: available for beginners.

Using any recipe for stuffed pasta, where they will then be baked, do not finish the paste until the end. When cooking, add vegetable oil to the water so that the pasta does not subsequently stick together.


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

Cooking method:

  1. Boil pasta until half cooked, discard in a colander.
  2. Pass through a meat grinder or chop the onion with a blender. Mix with minced meat, spices, seasonings.
  3. Fill the pasta with the filling, put on an oiled baking sheet with high sides.
  4. Mix sour cream with grated cheese, add aromatic herbs if desired. Pour the stuffed shells with sour cream sauce.
  5. Bake in the oven at 200? C, time – 25 minutes.

Shells in sour cream sauce

Oven stuffed pasta with minced cheese

  • Time: 1 h. 10 min..
  • Servings Per Container: 4 Persons.
  • Difficulty: available for beginners.

You can cook stuffed pasta in the oven from any large pasta. In the process of baking, pasta is soaked in sauce, so add curry, oregano, basil to it. So the dish will turn out more delicious.


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

Cooking method:

  1. Cook the snails to the consistency of al dente. Put on paper towels to dry slightly.
  2. Preheat 2 tbsp. l butter, put chopped onion and? finely chopped garlic. Fry, stirring regularly, over medium heat..
  3. Add the minced meat, increase the heat to maximum, fry for 10 minutes, stirring continuously. Fill them with snails.
  4. Add chopped parsley, tomato paste, half the grated cheese. Salt, pepper, mix. Remove the pan from the stove..
  5. Combine the tomato puree with the remaining oil, garlic. Divide in half.
  6. Distribute one part of the tomato sauce evenly over the baking sheet. Stuff the stuffed snails on top and then pour over the remaining sauce..
  7. Cover the dish with foil, put in the oven for 25 minutes, temperature – 200 degrees.
  8. Then remove the foil, sprinkle with the remaining grated cheese, cook another 5 minutes.

Stuffed snails

Paprika rolls

  • Time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Difficulty: available for beginners.

Pasta stuffed with minced meat – an Italian dish that uses conciglioni, lumaconi, cannelloni (tubules) and other giant pasta. They are stuffed, both after partial boiling, and raw.


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

Cooking method:

  1. Pour cannelloni into boiling water, boil for 5 minutes. Rinse with cold water.
  2. Put the minced meat on the heated oil, fry, stirring regularly, until tender. Add spices, half the grated cheese. Stir, remove from heat. Next, stuff pasta with meat filling.
  3. Put the chopped vegetables in a pan with heated oil: onion – in half rings, pepper – in strips, tomato – in cubes. After 7 minutes, add the garlic passed through the press..
  4. Put the stuffed cannelloni on the oiled baking sheet so that they do not touch each other. Spread the vegetable sauce on top, sprinkle with the remaining grated cheese.
  5. Bake stuffed cannelloni for 20 minutes, temperature – 180 degrees.

Pepper and minced meat rolls

Fillini with Bechamel Sauce

  • Time: 1 h. 15 min..
  • Servings Per Container: 3-4 Persons.
  • Difficulty: available for beginners.

For the preparation of stuffed pasta, it is recommended to use pork and ground beef, but chicken is also suitable. Better twist it yourself by choosing quality meat.


  • pasta (giant) – 20 pcs.;
  • stuffing -? kg;
  • mushrooms – 0.15 kg;
  • onion – 2 pcs.;
  • butter (butter) – 50 g;
  • flour – 5 tbsp. l .;
  • milk – 0.2 l;
  • breadcrumbs – 3 tbsp. l .;
  • salt, pepper, nutmeg.

Cooking method:

  1. In hot lentil oil, pass the onions until transparent, add finely chopped mushrooms. After 7-10 minutes, add the minced meat, spices, mix. Cook until tender, stirring constantly.
  2. Melt the butter in a frying pan, add flour, salt. Pour in milk, simmer over low heat, stirring constantly, until thickened.
  3. Boil the pasta to the state of al dente, then stuff it with the filling, put it on an oiled baking sheet. Sprinkle with breadcrumbs, pour over bechamel sauce.
  4. Bake in the oven at 180 degrees, time – half an hour.

Pasta with bechamel sauce

Conkiglioni pasta in creamy sauce

  • Time: 2 hours 15 minutes.
  • Servings Per Container: 4-5 Persons.
  • Difficulty: available for beginners.

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


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

Cooking method:

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