Pasta noodles

Lapchevnik of pasta is an excellent way of utilizing pasta that has remained after the meal, which in combination with other components turns into a completely new original, appetizing and tasty dish.

Pasta noodles with eggs in the oven

Ingredients:

• boiled pasta - 280 g;
• cream fat - 220 ml;
• chicken eggs of medium size - 10 pcs .;
• butter - 55 g;
• granulated sugar - 40 g;
• salt iodized stone - to taste.

Preparation

1. The simplest version of noodles is very easy to prepare. It is enough only to combine eggs in the bowl with salt, sugar, melted butter and cream and beat until homogeneous, then pour the resulting mixture into pasta pasted into shape.
2. Having kept the ingredients in the oven heated to 215 degrees for half an hour, we get a stunningly delicious new dish, which neither adults nor children can refuse.

Pasta noodles with meat

Ingredients:

• boiled pasta - 320 g;
• meat (pulp) - 495 g;
• onion bulbs - 230 g;
• Bulgarian sweet pepper - 140 g;
• chicken eggs of medium size - 5 pcs .;
• cream fatty - 110 ml;
• Oregano dried and basil - on a generous pinch;
• salt stone and a mixture of peppers - to taste;
• refined sunflower or olive oil - 40 ml;
• hard cheese piquant varieties - 110 g.

Preparation

1. Meat for cooking noodles must be rinsed first, cut into small pieces and passed through a meat grinder with a fine grate.
2. We also prepare vegetables properly. Bulbs are cleaned and shredded as small as possible, and we also get rid of the seed boxes of Bulgarian peppers and cut them with small straws.
3. If the pasta is not ready, boil the products in salted water, pour into a colander and let it drain off.
4. Now we combine the pasta in a bowl with Bulgarian pepper, chop a pinch of pepper, oregano and basil, mix and put a continuous, uniform layer in the baking container.
5. Now turn the meat. Mix it with onions, add salt to taste, pepper and add dried herbs to taste.
6. Thoroughly stir the meat filler, spread it on top of pasta with pepper and evenly distribute throughout the surface.
7. Cover the components noodles with a layer of grated cheese and pour a mixture of beaten eggs and cream, after salting it to taste and seasoning with the desired spices.
8. Lapchevnik of pasta with minced meat and sweet pepper bake at a temperature of 195 degrees for half an hour or forty minutes, depending on the desired degree of crimson top crust.
9. Before serving, a hot appetizing, aromatic dish can be sprinkled with chopped finely greens if desired.

Lapchevnik from pasta with cottage cheese

Ingredients:

• boiled pasta - 320 g;
• cottage cheese - 320 g;
• white breadcrumbs for breading - 60 g;
• granulated sugar - 80 g;
• chicken eggs of medium size - 2 pcs .;
• Butter - 60 g;
• salt stone - to taste.

Preparation

1. If necessary (if there are no ready-made ones), boil the pasta for the noodle, merge them into a sieve and let them drain.
2. Cottage cheese we grind through a fine sieve or we break up to disposal of graininess by a blender.
3. Eggs beat a little to splendor with sugar pitch, add salt and mix.
4. Combine the bowl of boiled pasta, cottage cheese, egg mixture and mix.
5. We lay out the base of the noodle in an oiled container for baking, having smeared its walls with lavish oil.
6. We level the ingredients, sprinkle them with breadcrumbs and pour with melted butter.
7. It remains only to bring the noodles to the ready in a heated to 195 degrees oven for twenty minutes and you can serve a sweet dish with sour cream, honey or jam.