Casseroles more and more firmly take their place among the favorite recipes of the hostesses.
These are delicious, varied and very easy to prepare dishes.
This taste has been remembered by many since kindergarten, including delicious, with a beautiful golden crust noodles of vermicelli with minced meat and an egg.
This is a children's option, and for adults, a slightly modified, simpler and more economical recipe for pasta casserole with sausage is suitable.
A minimum of ingredients and effort, half an hour in the oven or microwave - and a wonderful dish is ready.
Basic principles of cooking pasta casseroles with sausage
Any pasta is suitable for casserole. It can be vermicelli, horns, shells, feathers. Interesting casseroles come out of spaghetti or the so-called "nests". Large pasta such as canelloni can also be interestingly played in a casserole. Layers of special dough cooked in the oven with sauces and fillings are called lasagna, it can also be considered a kind of casserole.
Preparation of pasta consists in their preliminary boiling. This is done in salted water with the addition of a small amount of odorless vegetable oil. Ready pasta should not be too soft, especially given the fact that they still have further cooking. Therefore, it is better to bring them to a half-ready state and turn them off. Immediately need to drain the water and rinse the pasta.
Various sausages are also used for casseroles - boiled, smoked, half-smoked. It can be ham, sausages, sausages. Usually they are cut into cubes, if thin sausages can be sliced. Sausages are mixed with pasta or laid out in a layer-by-layer form.
In addition, onions, carrots, other vegetables, cheese, cream, sour cream, eggs, various seasonings and spices can be used for these casseroles.
Most often, the casserole is cooked in the oven, where, in fact, the baking of mixed products takes place. However, there are recipes for casseroles in a pan on the stove, as well as in a slow cooker.
Serve pasta casserole and sausages with sour cream, various sauces, including spicy, tomato. It is tasty with milk, tea. It can be used both in warm and in cold form.
The classic recipe for a simple pasta casserole with sausage
It uses the basic set of ingredients needed to get a real casserole: pasta, sausage, cheese, eggs. You can diversify the taste through the use of various additives, spices, flavoring seasonings. As well as the sauces with which the dish is served.
Ingredients
• 200 grams of regular pasta - dry weight of the product
• 200 grams of boiled sausage
• 200 grams of cheese
• 2-3 raw eggs
• Salt, black pepper to taste
• A spoonful of vegetable oil.
Cooking method
Boil water, salt, drip a little oil and toss the pasta.
Bring to a half-preparedness, drain, rinse, and drain well.
Dice the sausage.
Grate the cheese on a coarse grater.
Add the sausage to the pasta, half the cheese, sprinkle with black pepper.
Beat eggs and mix the resulting mass.
Grease the form, preferably deep, with vegetable oil.
Gently lay out the mixture, smooth.
Top with the rest of the cheese.
Put in the oven with medium temperature and hold for half an hour. The crust should turn golden brown.
Remove, cool slightly, cut into pieces and put on a dish.
Pasta casserole with smoked sausage and tomatoes
Tomato color and taste, aroma of fried onions and tenderness of cream distinguish this casserole from others. All this goes well with the taste of smoked sausages, which is exactly what is used in this recipe. It is better to take pasta of medium size, for example, horns, feathers.
Ingredients
• 200 grams of pasta
• 100-150 grams of smoked sausage
• Two raw eggs
• 100-150 grams of hard cheese
• Two tomatoes
• 100 ml cream
• Large onion
• Salt
• Ground black pepper
• Vegetable oil for frying.
Cooking method
Boil pasta for 5-7 minutes after boiling in salted water, discard in a colander.
Cut the sausage into strips, onion in half rings.
In a spoonful of oil, fry the onion until golden brown, and sausage - until the fat is melted.
Peel the tomatoes by holding them in boiling water. Finely chop.
Add the tomatoes to the onion and sausage, mix, let stew.
Mix the fry with pasta and put in a deep form.
Beat eggs with cream, salt, pepper. Add finely grated cheese, mix.
Pour the mixture into the pasta and put in the oven.
The temperature should be medium, and the cooking time should be within half an hour. A baked cheese-egg crust should form on top.
Colorful pasta casserole with sausage
For this casserole, noodles are best suited - the usual or very small "spider line". It must be properly boiled without overexposing it in hot water. The introduction of vegetables into it will improve and diversify the taste of the dish. And the view will be much more beautiful, more elegant.
Ingredients
• 200 grams of dry vermicelli
• 100 grams of sausage
• 100 grams of cheese
• 2 eggs
• 1 onion
• 1 carrot
• 50 grams of fresh green peas
• 50 grams of canned sweet corn
• 1 small bright sweet pepper - preferably red
• Salt
• Cooking oil
• Dill greens.
Cooking method
Peel the onion, cut into cubes, fry in oil.
Peel the carrots, also cut into cubes and send to the onion.
Cut the sausage into cubes, put onion and carrots to a little browned.
Cut the pepper into squares.
Add peas and peppers, mix, cover the pan and turn off the heat.
Throw the vermicelli into salted boiling water and cook the cobweb - 2 minutes, the usual - 4-5 minutes. Pour into a colander, drain to water.
Add fried vegetables and sausage, corn, finely chopped dill greens to the vermicelli.
Break the eggs into the mixture and mix gently so that the ingredients are evenly distributed in the vermicelli mass.
Put in a mold and bake in the oven at medium temperature.
The baking time is 20-30 minutes.
Serve with sour cream or tomato sauce.
Baked Pasta Nests with Sausage
Pasta nests are almost the same spaghetti, that is, long pasta, laid in a certain way. This greatly improves the appearance of the dish when serving, gives it originality, and turmeric to add a bright color. Like any pasta, you can make a delicious casserole with sausage from them.
Ingredients
• Pasta nests - 5 pieces
• Sausages or sausages - 3 pieces
• garlic clove
• A spoonful of cream
• A pinch of turmeric
• Ground black pepper
• 5 slices of hard cheese
• At will - Bulgarian pepper
• 3 eggs
• Salt
• Vegetable oil.
Cooking method
Boil pasta nests according to package instructions.
Sausages cut into cubes and fry in oil until golden brown. At the end, add spices, garlic, a spoonful of cream.
Put in the shape of the nest.
Put sausage in each, distributing equally among all the nests.
Beat eggs with a whisk, slightly salted. It is not necessary to whip into foam, the main thing is to mix proteins and yolks well.
Pour the egg mass into the nests so that it falls not only on the sausage, but also a little on the pasta.
Put a slice of cheese on each nest.
Put in the oven for 10-15 minutes at medium temperature. The eggs must set.
Serve with fresh vegetables.
Baked canelloni pasta with sausage and minced meat
Canellon is a very large pasta in the form of tubes. They are great for stuffing. Like regular pasta, they must first be boiled, in this case, until half cooked. An interesting combination of tender minced chicken with salami sausage: it turns out quite a hearty dish with a pronounced taste.
Ingredients
• 10 pasta-canelloni
• 200 grams of shop or homemade chicken mince
• Large onion
• 2 cloves of garlic
• 150 grams of salami or other similar sausage with a bright taste
• A glass of cream or fat milk
• Spoon of tomato puree
• 100 grams of cheese
• Parsley and basil
• Salt to taste
• Vegetable oil.
Cooking method
Boil cannelloni in salted water according to the instructions on the package. If the dishes are not very large, boil in turn.
Fry the onion in oil, mix with minced meat.
There, add chopped salami into small cubes.
Salt and knead the minced meat.
Stuff the minced tubes. Put in a greased form.
Mix the tomato paste and cream, add a little salt, squeeze the garlic in there, chop the greens.
Pour canelloni mixture.
Sprinkle with grated cheese on top and put in the oven for half an hour on medium heat.
If it is too hot, you can reduce the fire, and cover the pasta with foil.
Puff pasta casserole with sausage or sausages in a pan, slow cooker
The originality of this casserole is its layering, sausages and cheese are between layers of pasta. As a "filling" it is better to take sausages or thin sausages. Preparing this casserole in a pan, you can use a slow cooker.
Ingredients
200 grams of pasta or small horns, shells
200 grams of cheese
300 grams of sausages or thin sausages
Two spoons of sour cream
Seasoning Suneli hops or other spicy hot spices
Three eggs
Half a glass of milk
A pinch of salt
A spoonful of vegetable oil.
Cooking method
Boil pasta until half cooked.
Pour a spoonful of oil into a pan or multicooker bowl.
Put half pasta.
Spread whole sausages on them, not very tight.
Grate cheese and mix with sour cream.
Put a mixture of cheese and sour cream on top of the sausages, smooth.
Cover with a layer of pasta.
Beat eggs with milk, salt, spices.
Pour pasta. If the dish is cooked on the stove, the pan should be tightly covered and put on medium heat, after ten minutes, reduce to small and bring to readiness - another 15 minutes.
If a multi-cooker is used, set the Baking mode to 30 minutes.
Such a casserole is tasty and cold, cut into pieces.
Tips and tricks for cooking pasta casserole with sausage
When washing boiled pasta, only warm water is used. A colander with pasta is put under the stream for several minutes. From cold water they can become gray, too moist and tasteless.
As a baking dish in the oven, not only a traditional baking sheet can be used, but also a pan without a handle, a duckweed, any metal utensils of a suitable size. It is desirable - deep.
Can be used for making casserole muffins. Then you get portioned casseroles. They will be especially interesting to children.
