Stuffed large pasta with minced meat in the oven

Delicious dinner for the whole family of stuffed pasta. A delicious dinner of familiar products, but in an unusual performance. It will take a little more time to cook stuffed pasta than, for example, to cook the same pasta in the navy. But these are different dishes, different tastes and different appearance. And besides, it turns out very tasty, juicy and appetizing. Try to cook stuffed large pasta with minced meat in the oven and the whole family will be happy.

Anna

Recipe author

Stuffed large pasta with minced meat in the oven

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Composition / ingredients

servings:

Pasta shells (any for stuffing)

250

Minced chicken

300

Sour cream

Ketchup

Carrots

Onion

Garlic

Hard cheese

100

Salt

to taste

Pepper

to taste

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 23 % 9 g

Carbohydrates 51 % 20 g

200 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the specified ingredients for the preparation of stuffed pasta. I have such large pasta "Snails", with one end flattened. I take chicken minced meat. I use ready-made ketchup, but it can be replaced with tomato paste or tomatoes in their own juice.
Step 2:
Peel carrots, onions, garlic. Grate the carrots on a coarse grater, chop the onion. In a deep frying pan, heat the oil and lightly fry the carrots and onions.
Step 3:
Add minced meat to the pan and fry it for a few minutes until cooked, stirring constantly with a wooden spatula. The minced meat should be homogeneous, without large lumps. Add salt to taste, pepper and favorite spices.
Step 4:
Boil water in a deep saucepan. Add salt. Put large pasta in boiling water and boil for a few minutes. But not until ready. Drain the water, put the pasta in a colander and rinse with cold water.
Step 5:
Mix sour cream and ketchup in a bowl, add chopped garlic, salt and mix.
Step 6:
Put the prepared minced meat in the boiled pasta until it is ready. Put the stuffed snails in a mold, which is pre-lubricated with oil.
Step 7:
Pour half a teaspoon of the prepared sauce over each snail.
Step 8:
Dilute the remaining sauce slightly with water and pour it into a mold with stuffed pasta. Sprinkle cheese grated on a coarse grater on top. Put the form with stuffed pasta in a preheated oven to 180 gr. for 15 minutes.
Step 9:
Serve the finished stuffed pasta hot. This is an independent dish, you can offer a light vegetable salad and a glass of white wine.

And a little bit about the pasta that I used in cooking:
Pipe rigate (ital. Pipe rigate), or in our language "snails". A short paste resembling a snail shell in its shape. The length is approximately 25 mm, the thickness is 1.2-1.4 mm. Pipe Rigate is one of the most intricate types of dry short pasta. The place of appearance of this format of pasta could not be precisely determined. There is an opinion that Pipeis first appeared in Rome, another opinion suggests that this paste originated in the northern part of Central Italy. In addition to Pinet rigate, there is another kind of this paste with a smooth surface, which is called Pipeishe (ital. Pipe lisce). An unusual shape that allows you to hold the sauce inside the pasta. Suitable for any sauces.
Cooking time: 13 minutes. Cooking time "al dente": 10-11 minutes.