Pasta stuffed with minced meat and cheese in the oven

Even from such a banal, it would seem, product like pasta, you can prepare a delicious dish, stuffing them with minced meat with the addition of cheese and cooking in an oven with sauce.

Macaroni for cooking must be taken large. And the sauce can be, like the famous béchamel , and any other according to your taste preferences, and it should be large enough to cover all the stuffed pasta packed in a suitable baking dish.

If you are interested in this idea, we will tell you in more detail in our recipe how to cook baked pasta in the oven , stuffed with minced meat and cheese. And you at your discretion can change the ingredients, taking, for example, another grade of meat, or by preparing a slightly different sauce. In any case, the result you will certainly be pleased.

Pasta with minced meat and cheese baked in the oven with béchamel sauce

Ingredients:

• large pasta seashells (concillions) - 12 pcs .;
• ground beef - 400 g;
• onion - 250-300 g;
• garlic - 2 cloves.
• carrots average - 1 piece;
• tomato sauce - 5-6 tbsp. spoons;
• hard cheese - 250 g;
• milk - 950 ml;
• butter - 120 g;
• flour - 3 tablespoons with a small slide;
• vegetable oil;
• ground black pepper;
• Italian herbs;
• salt.

Preparation

Peeled and diced onion, garlic and lettuce through a small or medium grater carrots fry in a frying pan with vegetable oil for five to seven minutes. Then add minced meat, fry for ten minutes, constantly stretching to get rid of lumps, salt, pepper, add tomato sauce, let it sit for three minutes, remove from heat, let cool, and mix with a hundred grams of grated cheese. The filling is ready.

For sauce in a melted butter in a deep frying pan or in a saucepan, pour in the flour and pass about two minutes to a nutty color. Then constantly stirring, pour a thin trickle of milk, add salt, pepper, fragrant Italian herbs, bring to a boil and remove from heat.

In the baking dish pour a little sauce, we put on it not too tightly stuffed pasta and pour the remaining sauce. If the conciglions are not completely covered, you can add broth or water. From the top, sprinkle the dish with the remaining cheese through the grater and cook in an oven, heated to 180 degrees for about thirty minutes.

We serve hot meat with fresh vegetables, and decorate with greens.