Pasta “shells” stuffed with minced meat – 8 quick recipes

4

Prepared by: Galina.budanova

11/02/2019 Cooking time: 2 hours 0 minutes

Rigatoni is a type of Italian pasta that is typically stuffed. You can fill it with anything, ricotta, eggplant, meat.

Ingredients:

• Rigatoni – 350 grams
• Minced meat – 350 grams (mix of pork and beef)
• Tomato passata – 250 grams
• Olive oil – 50 Milliliters
• Carrots – 1 piece
• Onion – 1 piece
• Celery stalk - 2 pieces
• Cheese - 50 grams (preferably Parmesan)
• Milk - 650-700 Milliliters
• Butter – 50 grams
• Flour – 50 grams
• Nutmeg – 1 pinch
• Dry Italian herbs - 1 teaspoon (basil, oregano, thyme)

Number of servings: 4

Author of the recipe

Alexandra Bereza

Alexandra's cookbook contains hundreds of unusual recipes with careful notes. Sasha can turn even a simple omelette into a magical dish, topped with a leaf of fragrant cilantro. Editor

"With taste"

She is not afraid to experiment and hones her culinary skills every day. Refined desserts and pastries are what Alexandra does with special inspiration: it’s worth it

cranberry orange cake

performed by her!

How to cook Stuffed Rigatoni

Prepare all ingredients.

Finely chop the onion, carrots, celery and fry in olive oil.

At this time, boil the rigatoni in a large amount of water, from the moment it boils, cook for 2 minutes.

Add minced meat to the fried vegetables and fry for 15 minutes.

Add the tomato passata, cover and cook for another 15 minutes.

Drain the rigatoni, reserving about one cup of the pasta broth to add later when cooking.

Prepare the Bechamel sauce, to do this, put 50 grams of butter in a saucepan and melt, add flour to the butter and fry, stirring constantly.

Fry until lightly nutty, then pour in cold milk and stir.

Cook the Bechamel sauce until thickened, stirring continuously, then add salt and a pinch of nutmeg, stir again.

Add half a glass of pasta broth to the minced meat for juiciness.

Brush the bottom of a baking dish with olive oil.

Pack the rigatoni tightly, placing them vertically.

Fill a piping bag with minced meat.

Fill the rigatoni with minced meat, add the second half cup of pasta broth.

Spread Bechamel sauce on top, sprinkle with Parmesan and dry Italian herbs.

Cover the top of the pan with foil, bake at 180 degrees for 30 minutes under the foil, then remove the foil and bake for another 10 minutes without it to form a golden brown crust.

Serve the stuffed rigatoni as soon as you take it out of the oven.

When serving, you can add a few sprigs of fresh basil or serve this dish with homemade tomato or plum sauce.

Rigatoni is a type of pasta.
They have a tubular shape, which has longitudinal corrugation on the outside, and is smooth on the inside. The tubes can be straight or slightly curved. On average, each tube is about five centimeters long and up to two centimeters in diameter.

This type of pasta is great for stuffing. I want to offer you a recipe for stuffed rigatoni with meat in sour cream and tomato sauce. To prepare this dish, I usually buy rigatoni from Fillini in the form of cones or tubes.

To prepare, we will need these ingredients: one pack of rigatoni in the form of horns, 0.5 kg of pork or beef pulp, one medium-sized onion, 100 g of hard cheese, three garlic cloves, butter for greasing the mold.

to prepare the sauce: two tablespoons of butter, two tablespoons of wheat flour, two tablespoons of tomato paste, one glass of water or any broth, one glass of sour cream of any fat content, salt to taste, paprika.

1. After boiling, cook the rigatoni in lightly salted water for five minutes over medium heat. Place in a colander and rinse under cold water. We wash the meat and pass it through a meat grinder along with onions and garlic cloves. Add salt and ground black pepper to the prepared minced meat to taste. Mix everything thoroughly. The filling is ready.

2. Take half-boiled pasta and carefully stuff it with minced meat.

3. Grease the baking dish generously with butter. Place the stuffed rigatoni close to each other in the pan.

4. Prepare sour cream and tomato sauce. Melt the required amount of butter in a frying pan over medium heat. Add a couple of tablespoons of flour and stir quickly.

5. Add water to the resulting mixture in small portions, stirring constantly so that all lumps of flour dissolve. The mass should have a homogeneous consistency.

6. Add a glass of sour cream of any fat content and stir gently with a wooden spatula.

7. Now add tomato paste, salt to taste and paprika. Also stir gently until smooth.

8. Pour the finished sauce evenly over the rigatoni. Sprinkle grated hard cheese on top.

9. Preheat the oven to two hundred degrees. Place the baking sheet in the preheated oven for twenty minutes. Remove from the oven and cool slightly.

10. Place the rigatoni with minced meat on a dish and serve. I wish everyone a bon appetit!

Pasta with minced meat in creamy sauce with mushrooms

Another delicious option is stuffed shells in a creamy sauce with mushrooms. We will prepare minced meat from chicken breasts.

• 400 gr. chicken breast fillet;
• 600 ml water;
• 5 black peppercorns;
• 2 bay leaves;
• 200 gr. Luke;
• 150 gr. carrots;
• 2 eggs;
• 250 gr. large shells;
• 100 gr. champignons;
• 100 ml cream;
• 80 gr. cheese;
• salt, ground black pepper, dill to taste.

Let's boil the water. Add salt to boiling water to taste and lower the chicken breasts. When the water boils again, remove the foam and add peppercorns and bay leaves. Cook the breast until done. Then let it cool.

Chop the onion and grate the carrots, fry the vegetables in vegetable oil until soft. Boil chicken eggs, cool them and peel them.

From boiled chicken breasts, most of the sautéed onions and carrots (set aside 2 tablespoons of mixed vegetables for the sauce) and boiled eggs, prepare minced meat in a blender or pass the products through a meat grinder. Season the filling to taste with spices. If it turns out a little dry, add a spoonful of broth from the breasts.

Fill the dry shells with the prepared filling and place them in a mold with high sides. Pour 200 ml of broth from the breasts for the sauce, and pour the remaining broth into the pan with the stuffed shells. There should be enough broth to barely cover the pasta. Cover the pan with a lid or foil and place in the oven (200 degrees) for 15 minutes.

Meanwhile, cut the champignons into slices and boil them in the remaining chicken broth. Add the reserved part of the sauteed onions and carrots, pour in the cream. Remove the sauce from the heat and blend with an immersion blender until completely smooth. Put the sauce on the stove again, add grated cheese and herbs, heat, stirring until the cheese melts. Pour the sauce into the gravy boat. Serve it with the prepared stuffed shells.

Recipe ingredients:

Meatballs

• 6 thick slices crusty bread
• 340 gr. ground beef
• 340 gr. minced pork
• 3/4 tbsp. freshly grated Parmesan + extra for serving
• 1/4 tbsp. whole milk
• 1/4 tbsp. chopped fresh parsley + extra for serving
• 3 cloves garlic, minced
• 2 eggs, beaten
• 1/4 tsp. salt
• 0.5 tbsp. olive oil

Rigatoni and sauce

• 900 gr. Rigatoni pasta, cooked al dente
• 1 yellow onion, diced
• 0.5 tbsp. red wine (optional)
• 1 can (800 g) canned crushed tomatoes
• 1 can (800 g) canned whole tomatoes
• 1 tsp. Sahara
• 1/4 tbsp. chopped fresh parsley
• 12 fresh basil leaves, thinly sliced ​​(optional)