stuffed pasta

Stuffed pasta - interesting and tasty dish, though it is not yet very familiar to Russian cuisine. Italians invented it. To do this, they have created a special kind of pasta - cannelloni with a diameter of about 3 centimeters.

Stuffed pasta - it's not just cannelloni. They can be prepared using a paste in the form of large shells. For this dish you can use any stuffing: meat, chicken giblets, several types of cheese, of boiled rice with fish, etc.

Pasta stuffed with minced meat

This is a traditional Italian recipe. After tasting pasta, stuffed with minced meat, you'll understand why this dish is so popular in his homeland.


  • 250 g cannelloni,
  • 500 g tomatoes,
  • 250 grams of cheese,
  • 30 g of butter,
  • 200 g pulp beef
  • 200 g pulp of pork,
  • 1 onions,
  • 3 tbsp. tablespoons vegetable oil,
  • black pepper, salt - to taste.


To make stuffed pasta, cannelloni need to boil until soft. To begin with, take care of the meat. For this meat with onion mince, salt and pepper, add a little water. Fry in butter, and then cooled. Tomatoes are scalded with boiling water, and pour cold water - it makes it easy to remove their skins. Cut into slices. Pasta filled with minced meat. Take a deep pan, brush it with oil and place the pasta stuffed with minced meat. They are covered with thin slices of cheese to which you want to put slices of tomato. Close the lid, place in oven preheated to 200 degrees for 40 minutes. Stuffed pasta with meat feeding is hot, because then they will be particularly tasty.

Stuffed pasta giblets


  • 300 g cannelloni,
  • 400 g giblets,
  • 1 onion, turnip,
  • 70 g sour cream,
  • 1 egg,
  • 100 grams of ketchup,
  • 70 g of hard cheese,
  • vegetable oil and butter.


Cannelloni boil until half. To cook pasta stuffed with minced meat: chicken giblets chop the onion finely chop, put in a pan with vegetable oil, stir and fry. Season with salt and pepper. After that, the mixture must be passed through a meat grinder, and fill it macaroni. Put them into a form that greased. Prepare the sauce. For this we need to whip the cream with the egg and ketchup. This mixture pour pasta stuffed with giblets. On top of them put a piece of butter and sprinkle with cheese. Put in the oven, preheated to 200 degrees. Bake for 35 minutes.

 stuffed pasta shells

Stuffed pasta shells,

This dish tastes like meat lasagna. Stuffed pasta with meat, shells look nice, very tasty and appetizing.


  • 200 grams of pasta-shells,
  • 300 grams of minced meat,
  • 3 tomatoes,
  • 150 grams of cheese,
  • 80 ml of red wine
  • 2 tbsp. tablespoons of tomato paste or adzhika,
  • vegetable oil, salt, herbs and garlic.

For the sauce "bechamel":

  • 3 tbsp. tablespoons butter,
  • 2 tbsp. tablespoons flour,
  • 2 cups milk
  • salt and pepper - to taste.


Boil macaroni until soft, drain the water. Prepare the sauce. To do this, garlic cut into slices and fry 5 minutes in vegetable oil, then get it. Tomatoes are scalded with boiling water, then pour cold water, remove their skins. Cut into pieces and put out in oil, in which roasted garlic. Add finely diced fresh herbs (you can use and dry), tomato paste, wine and minced meat. Mix well and keep in the heat for 10 minutes.

The resulting meat to dump the pasta, put them in the form of a single layer. Prepare the sauce "bechamel": over medium heat melt the butter, add the flour and mix well, preferably with wooden spatula. Portions pour in the milk, stirring rapidly to prevent the formation of lumps. Continuing to stir, bring to a boil and cook for 2 minutes. Pour this sauce-stuffed pasta shells, sprinkle with grated cheese and bake for 20 minutes in an oven preheated to 180 degrees. Taste stuffed pasta you like it!

 pasta stuffed with meat

Cannelloni with chicken and mushrooms

Pasta stuffed with minced chicken and mushrooms, should certainly try. This recipe can be used as cannelloni and large pasta-shells. We get very tasty!


  • 250 grams of pasta,
  • 150 g of chicken fillet,
  • 150 grams of mushrooms,
  • 1 onion,
  • vegetable oil, salt, spices.


Chop onion and fry in vegetable oil, add the finely chopped chicken. When it is almost ready, you need to add the crumbled mushrooms. Simmer until cooked. Season with salt and pepper. Boil pasta to a state of "al dente", from their meat obtained. Prepare the sauce "Bechamel" prescription above. Pour them stuffed pasta and bake in oven at 180 degrees for 20 minutes.

Cannelloni with ham and eggs

For the filling of stuffed pasta you can use eggs and ham. Also it turns out very tasty!


  • 100 g cannelloni,
  • 5 pieces of tomatoes,
  • 2 tbsp. tablespoons of tomato paste,
  • 6 tablespoons. tablespoons white wine
  • 150 grams of ham,
  • 2 eggs,
  • 100 grams of cheese "mozzarella"
  • 100 g of grated cheese,
  • 350 g of cream cheese,
  • salt, sugar, pepper - to taste
  • green basil oil.


Boil until half cannelloni. Tomatoes release from the skin, cut into cubes and put out in the vegetable oil, salt and pepper, add sugar and basil. Ham and mozzarella cut into cubes, mix with cream cheese, beaten egg and spices. This mass of stuff the cannelloni. For stuffed pasta prepare a baking dish, greased, in which they lay, pour tomato sauce, sprinkle with grated cheese and bake stuffed pasta in the oven for 30 minutes at 200 degrees.

Bon Appetit!

 Stuffed pasta - greetings from Italy

We recommend that read: Mushrooms stuffed with ground meat

 millet porridge recipe

Today, the theme of our conversation - millet porridge recipe that every woman should know. This is not only a tasty dish, but also very useful. Especially love it should residents of large cities that are experiencing unfavorable environmental conditions: available in millet substance capable of binding heavy metal ions, and excrete toxins person.

Like any other grain, Pshenko contains vitamins and minerals, but its advantage lies in the fact that it has the unique ability to excrete residues from antibiotics. Therefore, millet porridge is necessary to use for people who have undergone treatment with these drugs.

Preparation Pshenko

Before you start cooking the grain of wheat should be rinsed thoroughly using cool water first, and then - hot. This should be done as long as the water in which the grain is washed, is transparent, and itself PSHENKO - net.

To remove a specific bitter taste of grain, it must be his first as a cook in a water which is then drained, and instead add a fresh batch of heated water or milk. Note that Pshenko recommended to cook in a large amount of liquid. Then she turns soft and razvaristoy. To improve the taste of oatmeal in it, you can add cheese, raisins, dried apricots, apples, carrots, pumpkin, etc.

 recipe millet porridge with milk

Millet porridge, "Simple"

This is - the recipe millet porridge with milk. It has been tested and is widely used in practice.


  • 1 cup millet
  • 2 cups milk
  • 2 cups water
  • salt - to taste
  • 4 tablespoons butter


Millet rinse thoroughly, put in a pot, fill it with warm water and place over medium heat. Cook until complete evaporation of water. Then pour the hot milk, salt, pot cover. Reduce heat. Simmer until cooked millet. Then add butter and close the lid. In a saucepan put the towel, folded several times. Leave for 15 minutes so that the cereal softened.

Millet porridge in a pot

There is nothing better than to eat for breakfast serving a useful porridge. The proposed recipe - simple and quick to prepare.


  • 1 cup millet
  • 1 cup milk
  • 2 eggs
  • 0, 5 teaspoon salt
  • 1 tablespoon sugar
  • 100 grams of butter
  • 0, 5 liters of water


In a saucepan pour water, add the salt and sugar, bring to a boil. Add washed millet and cook over low heat until half the grain for 20 minutes. Then shift the porridge in a clay pot, add butter, eggs, pour the milk. Mix everything and put in the oven, preheated to 190 degrees for 30 minutes.

 recipe millet porridge with pumpkin

Delicious millet porridge

Name porridge speaks for itself. Prepare and enjoy!


  • 1 cup millet
  • 1 cup milk
  • 1 tablespoon sugar
  • salt - to taste
  • 50-70 grams of butter
  • dried fruits - on request


Millet rinse thoroughly. On the stove over medium heat put two pots. One poured 1 liter of water. The other - the milk, add salt and sugar. The second pan should be thick-walled. When the water boils in the first pot, pour into it the millet and cook, stirring occasionally, until half cooked it. Then drain the water. And millet another rinse with hot water and place it into a second pot with the boiled milk, reduce the heat, cover with a lid.

When the millet will absorb all the milk, over its entire surface to spread out thin pieces of butter and dried fruit. Cover with a lid and keep on low heat for another 10 minutes then remove from pan fire and 30 minutes to wrap up in something warm. Delicious porridge is ready!

Porridge with pumpkin

Recipe millet porridge with pumpkin and simple.


  • 1 cup millet
  • 0, 5 kg. Pumpkin
  • 3 cups milk
  • half teaspoon salt
  • butter - to taste


Millet rinse. Pumpkin seeds and cleaned from the skin, cut into cubes, put them in the hot milk, add salt and boil. Then fill the millet and cook for 40 minutes on low heat. After that mess lid, put in preheated oven for final steaming grits. The same result can be achieved, wrapped a blanket and a pot covered with a pillow. Cooked porridge served with butter.

Remember, useful and delicious millet porridge - the key to your health!

 Millet porridge - the recipe of its preparation

We recommend that read: Recipe: pumpkin porridge