How to cook pasta with stew

Canned meat, though more expensive than fresh, is stored longer. The product is popular with tourists, because you can take it with you on a hike. Pork and beef stew - an ideal base for hearty soups, casseroles and stews, as well as pasta in a fleet. A dish of vermicelli like bachelors and working girls, because thanks to the meat from the jar that has undergone heat treatment, cooking dinner takes no more than 30 minutes.

Snack from improvised ingredients

The unappetizing "shells" or "spirals" that had been standing in the refrigerator for so long that they managed to stick together in one huge lump, can be reanimated. The main savior of pasta will be the stew, but any oil will also be needed. The best option - olive, because it gives a rich aroma. But cream is also useful. And in the absence of such, you can use sunflower.

A lump of vermicelli is simply sent to the pan, on which hot oil is smoked, and they wait until the frozen mass becomes warm and disintegrates into small pieces. The next step is to add chicken or pork from a tin can. Meat preparation spread on a plate or chopping board, knead with a fork.

So that the "shells" do not seem too fat, pasta combined with any vegetables. Stew is combined with almost all varieties:

• fresh and dried tomatoes;
• broccoli;
• green peas;
• canned corn;
• sweet pepper;
• beans in tomato sauce;
• Brussels sprouts.

If there is not enough spiciness, the garlic clove or a pinch of black pepper will correct the situation. Freshly squeezed tomato juice and onions will help to prepare an exquisite Italian pasta from ordinary stews. And people who don’t tolerate tomatoes are advised to add grated cheese or scrambled eggs made from chicken eggs and natural yoghurt to hot pasta.

Recipe in the oven

If there are large "shells" or "tubes" in the house, they will make a nourishing casserole. On 1 jar of stews take 500-600 g of pasta.Preference is given to options from durum wheat, because they hold their shape better.

You will need not only canned meat, but also other ingredients:

• medium tomatoes - 4 pcs .;
• smoked cheese - 100 g;
• large onions - 1 pc .;
• fresh or dried greens;
• bread crumbs;
• hard cheese for a crust - 100 g;
• chicken eggs - 3 pcs.

In salted water, boil the shells until half ready.

While the water boils, onion, removed from the stew, pass small onion sticks. Canned meat is added to the golden ingredient. Preference is given to beef or chicken. Products with a fork turn into a homogeneous mass, which is filled with cubes of tomatoes. But the filling for the "shells" will be tasteless without greens, salt and a mixture of black and red peppers. Within 10 minutes, the meat preparation is adjusted to the correct consistency. At the same time, in a separate container, beat the eggs with the chopped cheeses.

The components are combined in containers for baking. The first layer is a mixture of butter and breadcrumbs. The second is “shells” stuffed with stew sauce. The third - eggs with two types of cheese. It remains to preheat the oven to 180 degrees and send a casserole to it.Before cooking, pasta is sprinkled with hard cheese crumbs and waited until a crust stretches.

Mexican variations

If you want something spicy and savory, then you can combine a venison stew with chili sauce. A chicken or turkey from a jar will do. But the pork and lamb for Mexican pasta is too fat.

You will need a frying pan for frying the dressing and a pan for the noodles. The composition of the meat filling in addition to venison includes large onion and medium carrots. As well as 4 garlic cloves, 50 ml of soy sauce and 40 ml of "Chile".

Vegetables are combined in a pan with hot vegetable oil and stir until they get a golden hue. Pour canned venison or chicken, knead. Add meat with sauces and garlic. Some spicy fans also combine “chili” with paprika, red pepper and ginger. Salt dressing is not necessary, because the composition includes soy sauce.

Boiled pasta poured into the pan and mixed with the rest of the products. Do not torment for a long time, 2-3 minutes is enough. From the packaging of vermicelli and jar of canned meat is obtained from 6 to 8 servings.

Recipes in a multivariate

People who return home late and do not want to stand at the stove before midnight will like the pasta recipe in the slow cooker. The kitchen unit not only independently brings all the products to readiness, but also keeps the dish warm for 5-6 hours.

Carrots and onions are harvested in the evening. Peeled vegetables are cut into cubes or circles. In the morning, pour into the slow cooker and fry for 5 minutes in butter or fat from the stew. Canned meat is poured into the dressing. Chicken or turkey has fewer calories than pork or lamb. Dietary meat is rabbit and beef.

In a slow cooker pour 2 cups of dry vermicelli and add a cup of boiling water. Dressed with 40 grams of tomato paste. Add a small bay leaf for a rich smell, as well as a pinch of salt and black pepper. Select the mode "Pilaf" and mark 10-15 minutes. It remains to include a slow cooker, and kitchen appliances will deal with the rest on their own.

How to make pasta juicy and tender? Cook according to the Irish recipe. All that a tired hostess will need is a slow cooker. No pans or pots.

First, boil pasta in the bowl. Suitable mode "Soup" or "Pasta". The product is drained when it reaches half-ready, and returned back to the slow cooker. Cut the onions, pour over boiling water to remove the characteristic smell, and mix with the noodles. Slices of sweet pepper, canned beans and corn, as well as chicken or beef stew are added to the bowl.

If the dish seems bland, it is seasoned with pepper and herbs. Salt, bring to readiness in the "Quenching" mode. When serving, pour the pasta with lemon juice, decorate with parsley or dill.

Spicy sauce

Plain pasta and canned meat can be turned into a delicious Italian dish. Pasta and stew cooked separately, and combined immediately before serving.

The composition of spicy dressing includes:

• medium sized bell peppers;
• 1.5 Art. l tomato paste, no slide;
• gruel of 2 garlic cloves;
• chopped large onion;
• a can of chicken or beef;
• any oil with a rich aroma.

Onion preparation is combined on a hot frying pan with diced sweet pepper.Fry to soften the food and season with garlic gruel. Tin can meat is cleaned from the remains of bay leaf, black peppercorns and fatty layer. Boiled with tomato juice for 15 minutes.

Pasta for 6–8 minutes is dipped in salted boiling water. Pasta is separated from the liquid using a colander and immediately washed with cold water to remove the gluten, due to which the dish sticks together. Put a fifty-gram slice of butter, close the pan and shake. Divided into portions, poured over spicy sauce.

Canned meat - a godsend for people who do not want to spend time on cooking. The stew goes well with any kind of pasta, so creating a culinary masterpiece takes no more than 30-40 minutes. And so that the dish is not tired, it is worth periodically changing recipes and experimenting with new ingredients.

Video: hiking pasta with homemade stew