How to cook nest vermicelli with minced meat. Nests with minced meat in the oven. Description of actions and step-by-step photos

Nest pasta, served with various fillings, is the most popular. Their advantage is in the speed of preparation. No need to mess around for a long time - I threw the pasta into boiling water, cooked it al dente, and then baked it in the oven not only with minced meat, but also with mushrooms, sauce, vegetables - as you like.

The five most commonly used ingredients in minced nest recipes are:

Each nest equals one serving. No need to be smart with the design, because it looks beautiful in itself. Of course, if you are careful when cooking. Minced meat is usually laid out inside in the form of meatballs. You can add rice, onion, garlic, various spices to it.

Potato nests stuffed with minced meat are a little more difficult to cook. For starters, a gentle push. Then form something similar to a nest from it (it is better to take a pastry bag with nozzles for this). Everything else is the same as in the pasta example.

Meat dishes are prepared from minced meat and themselves become the basis, waiting for filling. They look like stuffed cutlets, zrazy. With the only difference in shape and size. A nice stuffing is obtained from a whole egg, boiled and peeled or raw, baked in the form of a fried egg. Instead of chicken, you can take quail. A cheese cap is able to hide any contents underneath: for example, chopped vegetables. And she looks good too.

Five of the fastest minced nest recipes:

Many housewives love to cook squash nests. For them, too, you don’t have to be smart: the zucchini is cut into several parts. The core is taken out of each and filled with minced meat.

Any recipes for nests with minced meat, whether they are based on pasta, meat, potatoes, other vegetables, can be cooked in a pan, baked in the oven or slow cooker. Here already everyone chooses what is closer. If approached wisely, it will turn out equally delicious. Only time will matter - the oven still bakes faster, and it's easier with a slow cooker.

Pasta nests are made with minced meat filling and long, flat pasta rolled into a nest-like shape. Because of its unusual shape, the dish is much loved by children, who often eat the dish just because of its shape. And in terms of composition and combination of products, it looks like pasta or pasta in a naval way.

How to cook nests of pasta with minced meat in a pan

If you always have a pack of “nest” pasta ready at home, then dinner can always be varied with such a simple and interesting dish. To prepare it, you need ordinary products and a frying pan.

Finely chop 1 onion and grate the carrot. Fry them in oil;
Add sour cream and simmer a little more;
Pour the resulting sauce with water by 2-3 cm;
Mix the meat, the second finely chopped onion and spices, salt;
Form several lumps from the minced meat, shaped to fit the recess in the “nest”;
Put a little cooked pasta in the pan and fill them with stuffing;
Cover the pan and simmer over low heat for 25 minutes.

This recipe can be called basic, you can build on it in your experiments.

Add mushrooms to the nests!

By adding a little mushrooms and cream to the dish, you can give a French touch. For French cuisine, it is customary to use butter for frying, so the dish is not the most dietary. But undoubtedly one of the most delicious pasta dishes.

Required Ingredients:

a pack of pasta "nests";
2 onions;
400 g minced beef combined with pork;
400 g mushrooms;
water;
35 g butter;
half a glass of heavy cream;
favorite spices and salt.

Cooking time: 60 min.
Calories per 100 g: 194 Kcal.

Chop the onion, fry half of the whole onion in butter until soft;
Add mushrooms and fry them in the same oil with onions for 15 minutes;
Add cream and simmer until a thick sauce;
Let the pasta in boiling water for 2 minutes and put it in a frying pan, greased with oil;
Mix the remaining onion, minced meat and spices, salt;
Distribute the meat inside the nests, and put the mushrooms on top with a spoon;
Pour the remaining sauce on top, add a little water;
Bring to a boil, cover and simmer for 20 minutes.

How to make a dish "Nests" with cheese in the oven

If you bake this dish in the oven under cheese, then you can make it truly festive. Such a performance will require a little more effort and time, but it is distinguished by its exquisite taste, aroma and crispy crust.

Required Ingredients:

minced beef / pork - 350–450 g;
1 pack of pasta "nests";
onion - 1 pc.;
1 carrot;
2 cloves of garlic;
hard cheese - 150 g;
glass of water;
favorite spices and salt.

Cooking time: 40 min.
Calories per 100 g: 195 Kcal.

Macaroni under a crispy cheese crust are especially juicy. The combination of cheese and garlic is Italian. Therefore, spices such as basil, oregano, marjoram and rosemary are perfect for people. And you can add even more cheese, to the detriment of meat, this is how it is customary in Italy.

Seafood option

An exotic recipe suggests stuffing "nests" with seafood. This dish will diversify any table. And seafood, being a dietary product, is very rich in nutrients and vitamins.

Required Ingredients:

500 g of frozen sea cocktail or any seafood separately;
1 pack of pasta "nests";
onion 1 pc.;
1 st. a spoonful of butter;
Half a glass of heavy cream;
1 clove of garlic;
80 g of Dutch cheese;
glass of water;
favorite spices and salt.

Cooking time: 25 min.
Calories per 100 g: 150 Kcal.

Fry over high heat in butter, first onion, and then seafood until soft;
Add cream there, crushed garlic in a garlic press;
Wait for the boil and put the stew on low heat under the lid;
Boil pasta until al dente (by the tooth);
In the already prepared "nests", put the seafood on top and pour the remaining sauce.

Here are a few tips to help you make nest pasta with fillings juicy, textured and full of flavor.

In order for the meat to be more tender and juicy while the meat is twisted, you can add a roll;
When distributing the meat filling in the “nests”, it must be taken into account that the minced meat is boiled down, decreasing in size;
For the preparation of creamy sauces and gravy, it is recommended to use cream with a fat content of at least 33%;
Instead of already twisted "nests", you can always use tagliatelle or spaghetti, poached until soft and independently laid in the shape of a nest;
It is important not to overcook the pasta, otherwise it will stick together and become shapeless. After cooking, you can grease them with a little vegetable oil;
Do not neglect the onion in the filling, because, in addition to the fact that it gives flavor, it makes the dish juicier;
To prevent the pasta from drying out, during cooking, you can pour sauce on top of them, taken with a ladle from the bottom;
When filling the nests with the filling, you need to press it down so that it penetrates as deep as possible between the pasta;
Minced meat is better to use as for dumplings: a mixture of pork and beef. So the meat filling will be juicy and tasty;

There are a lot of options for preparing such pasta. You can periodically pamper your family with them, each time choosing a different option. Bon appetit!

Pasta "Nests" with meat filling is a quick and very satisfying second course. Of course, it does not belong to the category of gourmet dishes, but it is just right for an ordinary weekday dinner. In addition, it does not require special culinary skills and its preparation does not take much time.

The combination of pasta with minced meat has been known for a long time and to everyone - these are favorite naval pasta, and lasagna, and pasta casserole and stuffed shells.

Pasta "Nests" with minced meat is cooked in the oven, in a pan or in a slow cooker. The principle of cooking in all variants is quite similar and differs only in the time spent on the cooking process.

Ingredients

Pasta "Nests" - 1 pack (350 gr.);
Homemade minced meat (pork + beef) - 250 gr.;
Onion - 1 pc.;
Garlic - 1 clove;
Hard cheese - 100 gr.;
Vegetable oil - 1 tsp;
Salt, ground black pepper to taste.

How to cook pasta nests with minced meat

The first step in cooking pasta "Nests" with minced meat will be the preparation of the meat filling. Use minced beef and pork in equal parts, with the addition of 1 onion, chopped with a knife or passed through a press of a clove of garlic, salt and ground pepper. To make the meat filling more tender, when grinding in a meat grinder, add to it a piece of soft white roll soaked in milk. Mix thoroughly.

Lubricate a deep saucepan with vegetable oil and place the pasta in it at a small distance from each other.

Using a fork, place a small amount of the meat filling with a slide in them and gently tamp it down.

Add water to the pan so that it completely covers the pasta and lightly salt. Cover the saucepan with a lid and place over medium heat. Cook the "nests" with meat until fully cooked and soft, about 15-20 minutes. Add water if necessary. Grind the cheese on a fine grater and sprinkle each product with it. When melted, the cheese will give the dish a creamy taste and make it more fragrant. If you are cooking pasta "Nests" with minced meat in the oven, then you should not cover the baking dish with a lid, and add the cheese about 5 minutes before the dish is ready. In the case of a slow cooker, use the "Baking" mode and cook until the beep sounds. Cheese also add 5 minutes before the end of cooking.

Serve "Nests" with meat filling in portions or directly on a common dish, lightly sprinkled with fresh herbs.

Cooking Tips:

add finely chopped fresh herbs, coriander or paprika to the meat filling, they will make the taste of the dish richer;
The most suitable additions to pasta with meat are cream-based sauces to further emphasize the creamy taste of the dish. "Bechamel" will also be very beneficial to be combined with meat and pasta.
serve the dish with fresh tomato salad and a glass of dry red wine.

Hello, dear visitors of the site "Pro Vkusnyashki"!

Italy is a wonderful country. Her cooks are as sophisticated as French ones, but much more emotional. Thanks to this combination, dishes are born to match the creators.

I present to you a work of fantasy of the inhabitants of the Apennine Peninsula - nests of pasta. The dish has an elegant and appetizing appearance, bright and rich taste and amazing aroma.

This recipe, as they say, is for the lazy, since the process is simple, and all active actions take no more than a quarter of an hour.

Feel at home the atmosphere of a cozy cafe on the Mediterranean coast ...

Nutritional value of the dish per 100 gr.

BJU: 9/9/20.

Kcal: 192.

GI: high.

AI: high.

Time for preparing: 10-15 minutes active + 30 minutes in the oven.

Servings: 7 servings (1800 g) .

Dish ingredients.

Nests (pasta) - 0.5 kg (15 pcs).
Pork - 150 g.
Chicken breast fillet - 150 g.
Tomatoes - 200 g.
Onion - 70 g.
Garlic - 15 g.
Salt - 15 g (2 tsp).
Spices universal - 4 g (1/2 tsp).
Hard cheese - 200 g.
Mayonnaise - 50 g (1-2 tablespoons).
Water - 300-500 ml (2 tbsp).
Greens - optional.

Recipe of dish.

Let's prepare the ingredients.

It is better to freeze meat products slightly, so it will be easier to grind them into minced meat.

Wash vegetables, herbs and meat. Remove the skin from the onion and garlic.

Pasta can be pre-boiled until half cooked, but I did not do this, since the cooking time is written on the pack - 6 minutes, if you have more, then it is better to subject them to additional processing.

We set the oven to warm up to 200 C.

First, grind the meat with a meat grinder.

Onions and garlic can also be passed through this tool or finely chopped. Add vegetables, salt (1/2 tsp), spices (1/2 tsp) and water (1/4 tbsp) to the meat bowl and mix the minced meat thoroughly until smooth.

In a pre-prepared form, lay out the nests.

From minced meat we sculpt small balls the size of a walnut and stuff pasta with them.

Grease the meat and nests with mayonnaise on top. Then add salt (1 tbsp) to boiling water (1-2 tbsp). Pour the resulting liquid into the mold along the edge, completely covering the pasta, but without touching the minced meat.

We put the nests in an oven preheated to 200 C. We bake products for 25 minutes.

Without wasting time, cut the tomato into thin rings or half rings, depending on the size of the nest.

Grind the cheese on a coarse grater. You can use any slightly salty hard cheese or mozzarella.

Almost finished products are covered with tomatoes and sprinkled with cheese. Put the mold back into the oven for another 5-10 minutes.

Readiness is determined by pasta, they should become soft and almost completely absorb all the water.

Serve the cooked dish hot, sprinkled with herbs and flavored with your favorite sauce. It is better to eat it right away, but if you decide to extend the pleasure for several days, be sure to remove the pasta from the water that has remained in the form.

Stuffed nests will help diversify both an ordinary meal and decorate a festive table.

"Bon appetit", dear readers!

Everyone has seen pasta rolled in the shape of nests for sale. Most often, long noodles are sold in this form. If you cook nests of noodles like ordinary pasta, simply dropping them into boiling water, they will not retain their shape, they will cook like ordinary noodles. There is a proper way to cook pasta nests so that they don't unwind and stay in the same shape.

To cook pasta nests without losing shape, you need:

nests - 6 pcs., two per serving;
salt - 7 g;
dry seasoning - 1 tsp (whatever you like: you can take a special one for pasta, or for rice, or Provence herbs, or just dried basil);
water - about 1 liter.

Description of actions and step by step photos:

1. Pour water into a kettle or pot. Heat it up to a boil.
2. Arrange pasta nests in a tall skillet or wide saucepan. They must lie freely.

3. Add salt and any suitable seasoning.

4. Pour boiling water over everything. It is poured flush with the top edge of the products.

5. Bring to a boil again, and cook for 4 - 5 minutes until tender.

6. Remove the nests from the water with a slotted spoon.

Pasta nests are served as a separate dish, sprinkled with olive or melted butter with any sauce. You can use them as a side dish. For example, putting fried minced meat in the center.

Bon appetit!

Pasta nests were cooked correctly by Natalia Salmina.