Stuffed pasta is an interesting appetizer that is essentially just a plate of small portions of the main course. You just want to put an appetizing shell with minced meat or a tube with cottage cheese in your mouth, pouring it with a delicious sauce. And cooking pasta with filling in a multicooker greatly simplifies the work of the hostess and saves her time.
Giant Seashells - Stuffed Pasta in a Multicooker
Ingredients:
For the main course:
- 250 g of large conchiglioni shell pasta;
- 150 g of beef;
- 100-150 g of pork;
- 1 carrot;
- 1 onion;
- a pinch of ground black pepper;
- 0.5 tsp salt;
- 2 tbsp. ketchup;
- vegetable oil;
For the sauce:
- 1 tbsp. milk;
- 40 g of hard cheese;
- 2 tbsp. sour cream.
Wash the beef and pork thoroughly, cut off the tendons and films and cut it into cubes. Pass the meat through a meat grinder and stir the minced meat with pepper and salt. Peel the onion and chop finely. Grate the carrots on a coarse grater. Pour some vegetable oil into the multicooker bowl and preheat it in the Bake mode. Transfer all prepared ingredients there, pour ketchup over them and fry for 15 minutes with the lid open.
Carrots are present in the recipe solely for aesthetic purposes. You can use bright bell peppers instead.
Take dry shells and gently fill them with the prepared filling using a dessert spoon. Place the stuffed pasta with the opening facing up in the multicooker container. Heat the milk, melt the grated cheese in it, cool a little and mix with sour cream. Pour this sauce over the conciglioni and bake them for an hour in the same mode.
Dessert rolls: a sweet recipe for stuffed pasta in a slow cooker
Ingredients:
For the main course:
- 10 large cannelloni tube pasta;
- 150 g soft cottage cheese;
- a handful of raisins;
- 1 chicken egg;
- 3 tbsp. Sahara;
- 50 ml of milk;
- vegetable oil;
For the sauce:
- 150 ml of milk;
- 2-3 tbsp. Sahara;
- a pinch of cinnamon;
- 1 tsp cocoa powder;
- 1 tsp starch.
Read the instructions before preparing the stuffed rolls. If you see the item or "No pre-cooking" there, i.e. “No pre-cooking needed” do not boil them, but start immediately, otherwise they will fall apart when baked.
Soak the raisins in hot water for 15 minutes. Prepare the straws. If you need to boil them, boil the water in a saucepan, add salt and dip the pasta in it for 2 minutes, then put it out and cool. Beat the cottage cheese with egg and sugar with a whisk or mixer until smooth and complete dissolution of the bulk product. Throw the raisins in a colander, rinse them under running water, put them in the curd mass and stir.
Stuff the tubes and fold into a multicooker baking dish, oiled with vegetable oil. Drizzle them with milk and bake in Multi Cook at 180oC for 40 minutes. Meanwhile, make a sweet gravy by dissolving the sugar, cinnamon and cocoa in the boiling milk in a saucepan and adding the starch soaked in a little cold water. Bring the mixture to a boil, simmer for 1.5 minutes and remove from the stove. Divide the cannelloni into bowls along with the sauce.
