Pasta with cheese is a proven and trouble-free combination. Casseroles, based on the listed products, are quite simple and, nevertheless, in their own way found. Even using only homemade noodles and varying varieties and the amount of cheese, you can cook absolutely not similar dishes. Well, if you approach the case in a big way?
Pasta Casserole with Cheese - General Cooking Principles
• For cheese casseroles use boiled pasta. And their degree of readiness may be different. The pasta is boiled until fully cooked or the so-called “al dente” state, when the products remain slightly undercooked. Often, casseroles are made from leftover garnish.
• Products use in various shapes and lengths. For cooking, they are immersed in boiling slightly salty water and brought to the required readiness with a slight boil. Then washed and carefully decant the water. To prevent boiled products from sticking to each other, they are filled with creamy or refined vegetable oil.
• Macaroni and cheese casseroles are prepared with the addition of various products. They put fresh or roasted vegetables, cottage cheese, sausages, minced meat or by-products, for example, liver. Often mushrooms are added to such casseroles.
• Lay out the prepared ingredients in layers or mix.
• Used hard cheese varieties are mixed with the main mass or sprinkled on the surface of the casseroles. The size of the cheese chips does not matter, as long as the cheese melts well.
• Baked casseroles in the oven in deep forms, which are pre-greased with butter. Put the form in the oven, heated to 180 degrees. The duration of baking depends on the recipe.
Meat casserole of pasta in the oven with cheese, tomatoes and zucchini
Ingredients:
• 250 gr. pasta
• small zucchini;
• pound of beef (pulp);
• a half-liter can of tomatoes preserved in tomato juice; • 200 ml medium-fat cream;
• garlic;
• young parsley;
• four eggs;
• olive oil;
• onion head;
• 120 gr. cheese, varieties "Russian".
Cooking Method:
1. Finely chop the onion and garlic, cut the zucchini into small pieces, do not cut off the peel.
2. Wash the meat with cold water and cut into large pieces. Grind beef through a fine grate in a meat grinder.
3. Put the minced meat in a frying pan in a well-heated olive oil and fry over low heat. The stuffing should not be dry, and at the same time remain crumbly. Therefore, during frying, knead the meat gathered in lumps with a fork.
4. When the meat is almost ready, add onions with garlic and coarsely chopped tomatoes with juice. Remove the skin from canned tomatoes in advance. Season with ground pepper and add chopped parsley. Stir and continue to simmer for about three minutes.
5. Preheat the oven to 180 degrees. Apply a layer of butter on the surface of the baking dish and place half of the boiled until finished pasta into it. Put a layer of coarse cheese chips on them (half of the specified amount). Lay the zucchini gently on the cheese layer.
6. In the cream, break the eggs and lightly whisk. Pour half the mixture into a zucchini and spread the minced meat evenly.
7. Sprinkle the meat layer with the remaining cheese, sprinkle the remaining pasta, pour the casserole with the remnants of the egg-milk mixture and sprinkle with the cheese crumb. Put the mold in the hot oven.
8. A casserole can be considered finished, when its upper layer is sufficiently browned, it will take about half an hour.
Original pasta casserole in the oven with cheese and sausages
Ingredients:
• 400 gr. long pasta;
• eight sausages;
• butter;
• portioned processed cheese (for cheeseburgers) - 8 plates;
• 50 gr. cheese, variety "Russian";
• two eggs.
Cooking Method:
1. Boil and lightly salt the water, dip the macaroni broken into pieces into it. Do not shrink, it is enough to break the product into three parts. On low heat with a slight boil bring the pasta to full readiness. Transfer to a colander and rinse several times with water. 2. When all the water is drained, transfer the pasta to a bowl and mix with slightly beaten eggs.
3. Wrap each sausage with cheese and place it temporarily on a plate.
4. Place and level half of the pasta in a small roasting pan covered with a layer of butter. Put the sausages wrapped in cheese on them and put them in the remaining pasta, smooth them.
5. Top with a grate hard cheese and place the roaster in the oven.
6. Remove after 25-30 minutes, cool slightly and cut the casserole into portions.
Mushroom pasta casserole in the oven with cheese
Ingredients:
• 200 gr. pasta (feathers);
• 20 gr. “Peasant” butter;
• half a cup of milk;
• three sausages;
• six eggs;
• 60 gr. cheese, any solid variety;
• four medium sized fresh mushrooms.
Cooking Method:
1. In salted boiling water, boil “feathers” to a state of 90% readiness. Then rinse with water, decant it and immediately fill with oil.
2. Shake and slightly beat the eggs, pour in the milk and whisk a little more to make the mixture homogeneous.
3. Grate hard cheese with a grater and mix with pasta.
4. Boil sausages, cool and cut into small rings.
5. Peel the champignons and cook for 5-6 minutes in a small amount of salted water.
6. Cut the mushrooms into strips or slices of sausages to the “feathers”.
7. Cover the parchment with a suitable size of the form with small sides, put the mass prepared for the casserole into it and fill it with an egg mash.
8. Bake at 180 degrees mushroom casserole for 20 minutes.
Pasta Casserole in the oven with cheese, eggplant and ham
Ingredients:
• macaroni (shaped, medium-sized) - 200 gr .;
• small eggplant;
• three eggs;
• a glass of low fat cream;
• cumin seeds, basil and dill - to taste;
• Cheese, Dutch variety - 100 gr .;
• lean oil - 2 tbsp. l .;
• garlic;
• boiled ham - 150 gr.
Cooking Method:
1. Cut an eggplant into cubes of arbitrary shape, not too small and not large. Put the pieces of vegetable on a sieve, lightly salt it and leave for a quarter of an hour. Chop the garlic with a knife, cut the ham into thin strips. 2. Wash the eggplant slices from salt and bitterness. Drain well and dip in hot oil in a frying pan. Stir constantly, fry for three minutes. At the end add the garlic, mix and cool.
3. Boil the pasta until half cooked, rinse thoroughly and strain the water well.
4. Combine the pasta with the cooled eggplant, ham and grated cheese. Add chopped dill, mix.
5. Beat the eggs with salt, mix them with cream and whip.
6. Put the products in the form, pour the cream. Sprinkle cumin seeds on top and cover with foil.
7. Bake for 25 minutes, cool slightly, cut into chunks and put two basil leaves on each.
Pasta Casserole in the oven with cheese and curd
Ingredients:
• short pasta with holes - 200 gr.
• two large tomatoes (fresh);
• eggs - 3 pcs .;
• a handful of green olives (seedless);
• 250 gr. grainy cottage cheese;
• elastic 9% cottage cheese - 300 gr .;
• a pound of “Kostroma” cheese;
• two tablespoons of ground oregano.
Cooking Method:
1. Boil pasta until half cooked and season with butter.
2. For a minute, dip the tomatoes in boiling water, then cool them with water just as quickly and carefully remove the skin. Cut the tomatoes into small slices.
3. Mix grainy cottage cheese with elastic. Add raw eggs, oregano, chopped tomato flesh. Pour the cheese crumb and mix. Be sure to salt it to your taste.
4. Mix the curds with pasta and spread them in a shape that is oiled.
5. Smooth the surface of the casserole and place in a hot oven for baking. Cooking time 40 minutes.
Pasta Casserole in Oven with Cheese and Chicken Liver
Ingredients:
• 300 gr. chilled chicken liver;
• a glass of fat milk;
• a spoonful of flour;
• 300 gr. long pasta with holes;
• one onion;
• two eggs;
• “Dutch” cheese, 200 gr .;
• 50 gr. cream "Peasant" butter.
Cooking Method:
1. Wash the liver and cut into several pieces (4-5 pieces).
2. Fry shredded onions in hot oil until golden brown. Add chicken liver, stir and leave to simmer until moderately cooked. 3. Then sprinkle the liver with flour, mix thoroughly and gently, without ceasing to mix, pour in the milk. For flavor in a fried liver, you can add a small pinch of ground pepper.
4. Pasta of ordinary length break in two and lower into boiling, slightly salted water. When they are ready, drain the water and rinse the pasta well with hot water.
5. Apply butter to the rounded surface and spread half of the pasta into it. Try to place them “in a spiral”.
6. Top with the entire liver, and on it, also in a spiral, put the remaining pasta.
7. Cover the surface with grated cheese and spread on it thin slices of butter.
8. Put the casserole in the oven and soak in it for a quarter of an hour. The temperature is 180 degrees.
Pasta Casserole with Cheese - Tricks and Tips for Cooking
• To avoid sticking of the casserole to the walls and bottom of the mold, you can make sure - sprinkle the oil layer with flour, fine breadcrumbs or dry semolina.
• Any casserole, which the recipe does not need to sprinkle with grated cheese, you can still sprinkle. It will melt and cover the crust with a ruddy crust.
• It is almost impossible to cut the casserole while hot. Therefore, be sure to give the dish at least a little cool.
