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Tortellini with shells and tomato sauce

Tortellini with shells and tomato sauce


Boil the mussels. At the same time we boil tortellini in a pot with water in which we have previously added salt and oil so that the pasta does not stick. Boil the tortellini for about 10-15 minutes, according to the instructions on the package. Boil the shells for about 5-10 minutes on the right heat. Chop the onion and garlic as small as we can. Chop an equally small tomato. Rosia does not have to be very big because then we will get a too watery sauce. Take the shells off the heat, drain and rinse in cold water.

We also take tortellini from the fire, drain them and pass them through a stream of cold water. We let each one drain a little. Put on the fire a pan in which we add the olive oil. After it heats up, add the garlic and onion and heat them a little. Then add the shells, let them cook for about 3 minutes. Then add the chopped tomato and simmer for 2 minutes. Then add a few tablespoons of tomato paste and water to dilute the sauce (water is added as desired, if you prefer more watery sauce add a can of up to 2 water). Add the spices to taste. I prefer the delicacy, the pepper with garlic and the basil. Let simmer for 1-2 minutes. Then add tortellini.

Stir and simmer for 1-2 minutes. Serve hot.

GOOD APPETITE!








Pasta with shells and garlic

Easter with shells and garlic, simple, quick and tasty recipe, only good for a meal with family or friends.

Ingredients for the pasta recipe with shells

  • - 1 kg of shells
  • - 100 ml of olive oil
  • -5 cloves of garlic
  • -250 ml broth
  • -300 g spaghetti
  • -salt, pepper to taste
  • Optional parsley or basil leaves

How do we prepare the pasta recipe with shells?

I put the shells in a pot of cold water for about 20 minutes to clean the sand.

I put salt water in a pot to boil the pasta.

Wash the shells very well with a new dish sponge and break their whiskers. If you find shells that are open, you need to throw them away.

Heat the olive oil and add the garlic, cleaned and cut into pieces. We also add the shells, now the situation will be reversed.

The shells must open from the heat, if the shells remain with the shells closed, we take them out of the pan and throw them away.

Add the broth over the shells and cook until the shells are completely open. They are usually ready in a few minutes.

Strain the pasta, it usually boils in 8 minutes. Follow the instructions on the package to make sure it is cooked properly.

Add the pasta over the shells, mix them, add salt and pepper and, if you want, you can add parsley leaves or finely chopped basil.

The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win


Pasta shells stuffed with cheese in tomato sauce

As you know, pasta in our family is accepted in all kinds and in all combinations. The recipe below is a simple one, pasta is easy and quick to cook, everything is to have large seashells at hand. And to be the complete introduction, maybe with this recipe you manage to make the little ones eat cow's cheese :).

  • 24-25 pieces of shell type pasta
  • 250g cow's cheese
  • 150g harder cheese but which stretches when baked (mozzarella, cottage cheese, cheese)
  • 1 tablespoon chopped green parsley
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 1 can of 400g diced tomatoes
  • 1 tablespoon sugar
  • 1 teaspoon sugar
  • basil

1. Boil the pasta al dente, ie 3/4 of the time indicated on the package, then strain them and set them aside until you prepare the filling.

2. Mix the cottage cheese with the grated cheese, chopped parsley and salt.

3. For the tomato sauce, cut the garlic into small pieces and fry it in a little oil, then add the canned tomatoes, the sugar and let it simmer for about 10 minutes. Season with salt, pepper and a little dried basil.

4. In a larger tray pour the tomato sauce then fill the pasta with the cheese mixture and place them next to each other. I added about 100ml of broth because I thought it was a bit of a sauce.

Bake for 20 minutes at 200g C.

Serve hot. And if you also serve a glass of wine with the blow :)

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Ingredient:

- a tablespoon of olive oil
- a tablespoon of butter
- 300g sliced ​​mushrooms
- 200g of ham, without the fatty part, finely chopped
- a tablespoon of white flour
- 300 ml sour cream
- half a cup of milk
- a third cup of chopped parsley

Heat the oil and butter in a pan over medium heat until hot. Add the mushrooms and cook for 5 minutes or until the mushrooms turn golden. Put them on a plate.

Add the ham to the pan. Cook for 3-4 minutes or until crispy. Sprinkle flour over the ham. Mix well until all ingredients are well blended, then remove the pan from the heat. Stir in sour cream and milk, stirring constantly, until ingredients are smooth. Bring to the boil, add the mushrooms and season with salt and pepper.

This easy tortellini sauce it is creamy enough to pamper your taste buds but ideally tasty to compliment the consistent pasta. An ideal combination!


Method of preparation

Black with jam

I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45

Lemon and berry cake

It is made very quickly and eaten the same way :)). first mix the margarine with the sugar and oil


How to make spaghetti with shells and cherry tomatoes?

I boiled a large pot of spaghetti water (min. 3 L of water and 3 teaspoons of salt). Until the water boils, I take care of the shells.

How to clean mussels (mussels)?

I took the mussels out of the bag and placed them in a large bowl. I covered them with cold water and left them in it for 15-20 minutes. During this time they filter the surrounding water and automatically remove the sand. It will be deposited at the bottom of the vessel. I removed the shells with a foamer (so as not to disturb the sand) and moved them to another clean bowl. You can find more about this topic here.

Grooming involves, first of all, pulling the & # 8222beards & # 8221 that hang from the carapace. Secondly, I scraped the ones that had things that lack shell & # 8211 sand, corals, small shells, etc. I used a knife with a short, well-sharpened blade. You can also use a rough wire brush. I threw away the open ones that, after I knocked on them, did not close again. There were about 3-4. Also, I threw away the chipped, crushed, broken shells.

I moved the clean shells to a strainer and rinsed them again with cold water. Then I let them drain.

In the meantime, the pasta water started to boil, so I boiled spaghetti. The cooking time is the one indicated on the package & # 8211 generally 9-11 minutes. I thought of the timing so that the pasta would be ready at once with the shells in the pan.


Similar recipes:

Spaghetti with spicy shells

Spaghetti recipe with spicy shells and white wine, hot red peppers, canned tomatoes, seasoned with ginger powder

Shell shells with shrimp and fish

Shell shells with shrimp and fish, prepared with lettuce and a mixture of frozen vegetables


Tortellini with ham and tomato sauce

Tortellini with ham and tomato sauce from: tortellini with ham, onion, tomato sauce, garlic, cheese, ueli, hazelnuts.

Ingredient:

  • 125 g tortellini with ham
  • 1 small onion
  • 100 ml of tomato sauce
  • 1 clove of garlic
  • 1 tablespoon grated cheese
  • 2 teaspoons oil
  • a few peanuts

Method of preparation:

Finely chop the onion and garlic and harden in oil. Meanwhile, put the pasta to boil, according to the time written on the package.

After the onion has softened, add the tomato sauce, a little water and bring to a boil. Drain the pasta, cover with the boiled sauce, sprinkle with cheese and hazelnuts, if there are older children.