10 hearty and delicious pasta casseroles

Appetizing combinations with cheese, chicken, sausage, mushrooms, vegetables and more.

1. Pasta casserole with milk and eggs

Ingredients

200 g pasta;
50 g butter;
3 testicles;
50–80 g sugar;
salt - to taste;
1 pinch of vanillin;
300 ml milk;
jam - to taste.

Manufacturing

Boil the pasta until tender and cool. Place in a baking dish and mix with butter.

Beat the eggs first with sugar, salt and vanilla, and then with milk.

Pour the egg mixture over the pasta and bake for approximately 20-25 minutes at 200°C. Then leave in the switched off oven for another 5-10 minutes. Before serving, pour over the jam.

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2. Pasta casserole with onions and feta

Ingredients

250 g pasta;
1 onion;
1 tablespoon butter;
1 pinch of sugar;
200 g feta or cheese;
200 ml cream;
50 ml milk;
ground black pepper - to taste.

Manufacturing

Boil the pasta and cool.

Cut the onion into small pieces and fry over medium heat with butter and sugar for 3-5 minutes.

Grate the cheese on a large grater. Mix about a third of it with pasta and onions.

Boil the cream with milk, then combine with the remaining cheese and pepper.

Place the pasta in a baking dish. Fill with cheese and milk mixture. Cook in the oven for approximately 10 minutes at 180°C.

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3. Pasta casserole with mushrooms and spinach

Ingredients

340 g pasta;
1 onion;
450 g champignons;
100 g spinach;
30 g parmesan;
100 g mozzarella;
2 cloves of garlic;
2 tablespoons butter;
1 teaspoon Italian spices;
½ teaspoon salt;
¼ teaspoon ground black pepper;
1 tablespoon flour;
120 ml vegetable broth or water;
240 ml cream.

Manufacturing

Boil pasta until done. Cool.

Cut the onions and mushrooms into small pieces, chop the spinach. Grate Parmesan on a small grater, mozzarella on a medium or large grater. Pass the garlic through a press.

Heat oil in a frying pan over medium heat. Fry the onions and champignons for 2-3 minutes. Add garlic, spinach, Italian spices, salt and pepper and stir.

After 1 minute, add the flour, and after another minute, pour in the broth evenly, and then the cream. Cook for a few more minutes. Add Parmesan, stir and remove from heat.

Place the pasta in an oven-safe dish, pour over the resulting sauce and sprinkle with mozzarella. Bake for approximately 18–20 minutes at 190°C.

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4. Casserole with pasta, cottage cheese and tomato sauce

Ingredients

450 g mozzarella;
5 cloves of garlic;
340–450 g pasta;
700 ml tomato sauce;
230 g low-fat cottage cheese;
230 g low-fat sour cream.

Manufacturing

Grate the cheese on a large grater. Pass the garlic through a press.

Boil the pasta. Place in a baking dish, mix with sauce, cottage cheese, sour cream, garlic and half of the mozzarella. Sprinkle the remaining cheese on top.

Bake for 15–25 minutes at 190°C.

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5. Pasta casserole with ham

Ingredients

250 g ham;
150 g semi-hard cheese;
2–3 stalks of green onions or other greens;
2 testicles;
salt - to taste;
spices - to taste;
300 ml water;
300 ml milk;
1 tablespoon vegetable oil;
250 g pasta.

Manufacturing

Cut the ham into small pieces. Grate the cheese on a large grater. Chop the greens.

Mix eggs with salt, spices, water and milk.

Grease a baking dish with oil. Place raw pasta and ham in it. Pour in the egg-milk mixture and sprinkle with cheese. Cover tightly with foil.

Bake for approximately 40 minutes at 200°C. Then remove the foil and leave the dish in the oven for another 10–15 minutes. Sprinkle with onions before serving.

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6. Pasta casserole with sausages

Ingredients

150 g pasta;
300 g sausages;
200 g hard cheese;
60 g butter;
5 tablespoons of water;
2 tablespoons of tomato sauce;
salt - to taste;
black pepper - to taste;
2 tablespoons of mayonnaise.

Manufacturing

Boil pasta until done.

Cut the sausages into small pieces. Grate the cheese on a small grater.

Heat ⅔ oil in a frying pan, add tomato sauce mixed with water and sausages. Salt, pepper and fry for 2-3 minutes.

Grease the baking dish with the remaining oil. Layer layers of pasta and sausages with sauce. Repeat until ingredients are complete. After each layer, sprinkle with cheese. Pour mayonnaise on top.

Bake for approximately 20–25 minutes at 180°C.

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7. Casserole with pasta and sausage

Ingredients

300–350 g pasta;
280–300 g sausage;
120 g mozzarella;
90 g parmesan;
5–7 sprigs of parsley;
4 tablespoons butter;
2 cloves of garlic;
4 tablespoons flour;
360 ml milk;
120 ml cream;
¼ teaspoon ground nutmeg;
½–1 teaspoon ground black pepper;
½–1 teaspoon Italian spices;
¾ teaspoon salt;
240 ml water.

Manufacturing

Boil the pasta until half cooked, spending approximately ¾ of the time indicated on the package.

Cut the sausage into small pieces. Grate the cheeses on a small grater. Chop the parsley.

Melt the butter in a frying pan over medium heat. Add chopped garlic, and after a couple of seconds, add flour. Stir until no lumps remain.

After a minute or two, pour in milk and cream in small portions, mixing well. Raise the temperature slightly.

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8. Pasta casserole with tomatoes and zucchini

Ingredients

300 g pasta;
1 zucchini;
2 tomatoes;
100 g hard cheese;
2 testicles;
salt - to taste;
200 ml milk;
300 g low-fat cottage cheese;
2 cloves of garlic;
spices - to taste.

Manufacturing

Cut the zucchini and tomatoes into thin slices. Grate the cheese on a large grater.

Beat the eggs with salt, then mix with milk, cottage cheese, chopped garlic and spices.

Place pasta in a baking dish and top with zucchini and tomatoes. Pour over the sauce and sprinkle with cheese. Bake for approximately 45 minutes at 200°C.

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9. Chicken Pasta Casserole

Ingredients

250 g pasta;
500 g chicken fillet;
6 eggs;
150 g low-fat sour cream;
100 ml milk;
100 g hard cheese;
salt - to taste;
black pepper - to taste.

Manufacturing

Boil pasta and chicken until done. Then cut the fillet into small cubes.

Beat the eggs, mix with sour cream and milk, medium grated cheese, salt and pepper.

Place pasta and chicken in a baking dish. Top with sauce. Bake for 30 minutes at 180°C.

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10. Pasta casserole with minced meat

Ingredients

450 g pasta;
1–2 onions;
1 bell pepper;
270–300 g cheddar;
25–30 g parmesan;
4–5 sprigs of parsley;
2 cloves of garlic;
1–2 tablespoons vegetable oil;
450 g minced beef;
800 g canned tomatoes in chunks in their juice;
120 ml tomato sauce;
3–4 tablespoons of tomato paste;
½ teaspoon dried basil;
salt - to taste;
black pepper - to taste.

Manufacturing

Boil the pasta about ¾ of the way through until fully cooked. Wash afterwards with cool water.

Cut the onion and bell pepper into small pieces. Grate the cheeses on a medium grater. Chop the parsley. Pass the garlic through a press.

Heat oil in a frying pan over medium heat. Fry the minced meat with onion and garlic for 5-7 minutes.

Then add pasta, bell peppers, tomatoes, tomato sauce and paste, basil, ⅔ parsley, ⅓ cheddar, garlic, salt and black pepper. Stir and place in a baking dish. Sprinkle with remaining cheeses and herbs.

Bake for 35–40 minutes at 190°C.

Fried pasta with egg

We will take eggs, noodles and a couple of other ingredients to vary the taste of the dish. But the main thing is in the manufacturing method, so that you can get an exciting recipe from ordinary goods.

Ingredients for Fried Pasta with Egg:

Chicken egg - 3 pcs
Vermicelli – 200 g
Green onion - 1 bunch.
Cheese cheese – 200 g
Vegetable oil (for frying) - 2 tbsp. l.

Production time: 20 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 1754.1 kcal	proteins 78.9 g	fats 90.9 g	carbohydrates 146.5 g
Portions
kcal 292.4 kcal	proteins 13.2 g	fat 15.2 g	carbohydrates 24.4 g
100 g dish
kcal 274.1 kcal	proteins 12.3 g	fat 14.2 g	carbohydrates 22.9 g

Recipe for Fried Pasta with Egg:

Boil the vermicelli in salted water until tender.
You can replace it with pasta. Mix the prepared vermicelli with eggs, green onions and soft cheese.
I used cheese which I had previously crushed with a fork.

If you take the least salty cheese, add a little salt.
Now the main thing! Place the resulting mixture in the shape of an oblong oval onto a heated frying pan, greased with oil. Almost after a minute, fold in half, as shown in the video recipe, and fry on both sides until golden brown.

The finished dish is perfectly mixed with sour cream or soy sauce.

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Photo “Fried pasta with egg” from those who prepared it (2)

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December 11, 2019 Akira Shinrei #

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Pasta with boiled egg for breakfast

Ingredients
Step-by-step preparation of pasta with boiled egg for breakfast

Pasta with boiled egg is an easy-to-make, tasty and satisfying breakfast based on pasta, hard cheese and chicken eggs. This dish can be prepared with freshly cooked noodles. Our recipe also allows you to reheat yesterday’s pasta and enrich it with additional cheese and egg flavor.

Almost everyone is accustomed to eating boiled vermicelli with seafood or meat products with the addition of some kind of sauce. There are also a lot of recipes that combine different types of pasta and cheese. In our version, everything is as simple as possible, but the end result is a tasty and very satisfying dish, which from the very morning replenishes the carbohydrates, milk fat and proteins needed for a busy day.

We suggest that you familiarize yourself with the step-by-step recipe for pasta with a boiled egg with a photo and be sure to prepare it later in the morning.

Calorie content per 100 g - 240 kcal.
Number of servings - 1
Production time - 15 minutes

Ingredients:

Pasta – 200 g
Boiled egg - 2 pcs.
Butter - 1 tbsp.
Hard cheese - 50 g

Step-by-step preparation of pasta with boiled egg for breakfast

1. In a large saucepan, bring salted water to a boil and boil the pasta in it until tender. Place in a colander and drain all the water. Or we take yesterday's ready-made noodles. At the same time, boil the eggs until hard-boiled and place them in cool water. In a frying pan, slowly melt the butter so that it does not start to boil.

2. Place the finished vermicelli in a frying pan and lightly fry. You can simply reheat or fry until a crispy crust forms.

3. Dry and clean the cooled eggs. Cut lengthwise into 4 pieces and place the yolk upward on top of the pasta. There is no need to stir, it’s quite easy to spread moderately over the surface.

4. Grate the hard cheese on a large grater and sprinkle it over the eggs and pasta. Cover with a lid and turn off the heat after a few minutes. After this, mix slightly and leave for another 3-5 minutes so that the cheese melts and is perfectly distributed over the surface of all products.

5. It is better to serve warm, placing it in portions on separate plates.

6. Savory pasta with a boiled egg is ready for breakfast! The dish can be completely independent, but it can always be accompanied by the freshest vegetables and herbs, which will not only improve the taste and nutritional value, but also make the presentation more beautiful.