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Baked meat tortellini

Baked meat tortellini

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They are very good, you say you eat pizza in another form :)))

  • 300 g meat tortellini
  • 150 g kaizer (or whatever we want: chicken breast etc)
  • 150 ml tomato juice
  • 2 eggs
  • salt
  • pepper
  • basil
  • 50 g race parmesan
  • 200 g grated cheese

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Tortellini with baked meat:

Bring water to a boil, and when it boils, add tortellini and cook for about 15 minutes. Remove and leave to cool. Separately cut the kaizer into small pieces and heat them in a little olive oil. Add tomato juice, salt, pepper, basil. Let the sauce cool. Mix tortellini with parmesan, the 2 eggs and the sauce with kaizer. Pour the composition into a pan greased with butter. Put the grated cheese on top and bake until the cheese is melted!

How to cook steak in the oven better houses and gardens - Recipes - 2021

Whether you're having a romantic dinner or an occasional meal for friends and family, steaks are always a lovely entree. They are satisfied and rich in protein, and when you learn how to cook the steak in the oven, you do not have to wait for good weather on the grill. Find out which meat cuts are best suited for the steak (baked butterfly steak is just the beginning), then follow our step-by-step instructions to make the steak in the oven for a super quick and unenthusiastic entry.

Exactly what to look for when buying a steak

Baked meat tortellini - Recipes

- Take the meat out of the fridge 60 minutes before cooking so that it takes room temperature

- when roasting, seal the piece of meat on all sides before putting it in the oven so that all the juices of the meat will remain inside during cooking

- put the piece of meat on a bed of vegetables (you can use what you have in the pantry) so that it does not dry on the bottom and keep the moisture in the oven

- use the following baking marks, per 1 kg of meat, kept in the oven at 200 ° C:

- for a steak in the blood: 35-45 minutes, until the meat thermometer shows 55-60 °

- for a medium cooked steak: 45-55 minutes, until the meat thermometer shows 65-70 ° C

- for a well-done steak: 55-65 minutes, until the meat thermometer shows 75 ° C.

- always leave the steak covered for 30 minutes after removing it from the oven no matter how hard you hurry or how hungry you are, the meat should rest and the juices in it should settle. To make time easier you can open a bottle of wine.

- Get a meat thermometer. No matter how much experience you have.

The oven is preheated to 200 ° C.

The beef is cleaned of the skin, but without removing the greasy parts from it. Season with salt and pepper and leave for 30-60 minutes at room temperature before we start to prepare it.

Because our piece of meat was very large (1.5 kg) we tied it with string to get a regular shape. You can skip this stage, but we used it the next day for sandwiches and the circular shape helped.

Heat the olive oil in a pan. Fry the meat on all sides until golden brown to seal all the juices inside.

Peel a squash, grate it and squeeze the juice. Place in a tray in an even layer and place the piece of meat on top. Pour the water or wine and put in the oven.

Because I wanted a medium-well-done steak, I left it for about 55 minutes, until the meat thermometer showed, inside the thickest part, 65 ° C. You are guided by the above landmarks and do it as you wish.

Remove from the oven, place on a plate, wrap in aluminum foil and a towel and leave to rest for 30 minutes.

Cut into slices and serve.

I know the purists will jump in my head but yes, there are people who don't want to see blood on their plate and want a well done beef. A blasphemy! :). Even I cooked it more now, because I gave small children, one year old, to eat from it, and the presence of raw meat was not appropriate.


Lovers who want to surprise their households will learn how to cook an original dish from what is available in the refrigerator. Many will appreciate the recipe for baked pasta with baked meat, because the main ingredients are available in almost every kitchen. Make sure you try to experiment and you will get a tasty and unusual dish.

Casserole oven

When you need to cook a dish as quickly as possible, this option will be the perfect choice. The casserole is very simple and requires a minimum of products. Diversify your regular menu with delicious new dishes, but with ordinary ingredients. An oven casserole with pasta and minced meat in the oven will please adults and every child.

  • flour & # 8211 3 tbsp. l.
  • onion & # 8211 1 pc.
  • ground meat & # 8211 0,5 kg
  • salt & # 8211 1 tbsp
  • paste & # 8211 0,5 kg
  • oil (drain) & # 8211 50 g
  • tomato paste & # 8211 3 tbsp. l.
  • cheese & # 8211 200 g
  • nutmeg & # 8211 0.5 tsp
  • milk & # 8211 400 ml.
  1. Cut the onion into small cubes.
  2. Cook the pasta, but consider the recommendations written on the package. You better make them a little ripe. Using a colander, rinse and set aside the dishes so that the liquid is completely glass.
  3. Fry diced onions until golden.
  4. Add the meat product to the pan, fry everything together for about 15 minutes, stirring the ingredients at the same time. Add a few tablespoons of tomato paste, stir, then leave for another 5 minutes.
  5. Prepare the sauce: melt the butter over medium heat, add the flour in it, stirring quickly with a whisk. Then pour the milk and season with nutmeg. Stir in the sauce until it boils.
  6. Fill the heat-resistant form with half the pasta, sprinkle them with a small amount of grated cheese, add a little white sauce. Pour half of the minced meat on top, then repeat the layers first and pour the cheese on top.
  7. Put the next casserole in a preheated oven at 180 degrees, bake for 40 minutes.

Casserole with eggs

If you decide to bake vermicelli, then make sure you try to do everything according to this recipe step by step. The cooking time is about half an hour and instead the whole family will receive a tasty, fragrant and indescribable dinner. The casserole with egg paste in the oven is an excellent option to diversify your daily menu.

  • milk & # 8211 50 ml
  • vermicelli & # 8211 300 g
  • oil (plums) & # 8211 20 g
  • salt, spices & # 8211 to taste
  • cheese & # 8211 150 g
  • eggs & # 8211 3 pcs ..
  1. Boil the pasta until half cooked, drain the water, grease with oil.
  2. Beat the eggs with the milk, add most of the grated cheese to the mixture.
  3. Season with salt and season with your favorite spices.
  4. Mix the pasta with the egg cheese mass, pour into a heat-resistant form. Such a blank can still be used as a base for pasta.
  5. Sprinkle the base with sugar, crush with vanilla and pour the cream.
  6. Bake for about 25 minutes.

Stuffed shells

This option is perfect if you have the rest of the filling and have nothing to start with. The stuffed shells turn out to taste even better than the casserole. It is worth noting that such pasta can hardly be found anywhere, but the food obtained from them deserves a good search for the necessary ingredients.

  • carrots, onions & # 8211 1 pc.
  • minced meat & # 8211 0,4 kg
  • a mixture of dried herbs & # 8211 to taste
  • garlic & # 8211 3 teeth.
  • dill, salt, pepper & # 8211 to taste
  • cheese & # 8211 100 g
  • sour cream & # 8211 4 tablespoons. l.
  • tomatoes & # 8211 1 pc.
  • ketchup & # 8211 3 teaspoons. l.
  • oil (rust) & # 8211 4 tbsp. l.
  • stuffing shells & # 8211 250 g.
  1. Boil the pasta shells until they are half cooked, salted. It is advisable to place them one by one.
  2. Prepare the filling: pour a little water into the pan, put the meat product and boil it. After 10 minutes, add the chopped onion there.
  3. Grate the carrots, garlic & # 8211 on a fine grater, send them to the pan.
  4. Peel a squash, grate it and chop it into small cubes.
  5. Add spices to the onion-meat mixture, but leave a small portion, then season the sauce. Boil until the liquid evaporates.
  6. Make a sauce: add sour cream, a clove of chopped garlic, spices to ketchup (or pasta).
  7. Grind the cheese.
  8. Fill each shell, change their shape. Pour a little sauce, crush with cheese, pour a little water into the form.
  9. Bake until a golden brown crust forms on top. In time, it will take 20 minutes.

With minced meat and cheese

The casserole of pasta, minced meat and cheese can also be made with chicken, it is also appetizing and satisfying. Don't miss this simple step-by-step recipe, because with it you can quickly feed your family. This nutritious and delicious dish will attract even painter gourmets.

  • cream & # 8211 150 ml
  • minced meat & # 8211 0,4 kg
  • or & # 8211 3 pcs.
  • tomatoes & # 8211 1 pc.
  • horns or feathers & # 8211 400 g
  • onion & # 8211 1 pc.
  1. Cut the tomatoes, onions into cubes.
  2. Grate the cheese, beat half with cream and eggs.
  3. Boil the pasta with salt.
  4. Fry the onion for 5 minutes, then add the minced meat, then fry for another 7 minutes. Salt the table, season.
  5. Cover the bottom of the form with a third of the pasta, then make a layer of cream-cheese mixture. Put the meat product on top, put half of the tomatoes on it. Pour the remaining horns, then again with tomatoes. Grind the bowl with cheese, send it in the hot oven for 15 minutes.

Stuffed straw

Pasta fillings with meat or minced meat is an ideal option if you need to feed the whole family with soul and fast. Stuffed products are thick, so you can literally eat a few pieces. Learn how to prepare this dish and hurry to surprise the household with a delicious original and unusual taste.

  • tomatoes & # 8211 2 pcs.
  • water & # 8211 0.5 cups
  • meat & # 8211 200 g
  • pepper & # 8211 0,5 pcs.
  • onion & # 8211 0,5 pcs.
  • salt, spices & # 8211 to taste
  • garlic & # 8211 2 teeth.
  • oil & # 8211 2 teaspoons. l.
  • filling tubes & # 8211 250 g.
  1. Grind the meat with salt, season it, fry it. When cool, mix it with most of the grated cheese.
  2. Skinless tomatoes cut into pieces, send in a preheated pan, add half onion rings, pepper crusts, fried to soft. One minute before stopping, pour the crushed garlic with a crush.
  3. Boil the tubes until they are tense, strained, greased.
  4. Fill each tube with prepared cheese and meat mixture, put them in a form that is already greased.
  5. Put the prepared vegetables on top, season, add water and bake in the oven.


Who said that different types of pasta cannot be used to create beautiful, mouth-watering and very tasty culinary masterpieces? What are meat noodles in the oven? If you really want to, but do not know how to cook such a dish, as in the photo, make sure you save this recipe yourself, so you can thank your family and friends for an original dinner.

  • onion & # 8211 1 pc.
  • minced pork & # 8211 0,5 kg
  • & bdquoCuiburi & rdquo & # 8211 450 g
  • cheese & # 8211 350 g
  • mixture of Provencal herbs & # 8211 to taste.
  1. Add the chopped onion to the meat, add a little pepper and a mixture of herbs in the same place. Salt, knead well, roll small cuts, the number of which is equal to the number of & bdquocuiburi & rdquo.
  2. Boil water, salt. Put a & bdquocuib & rdquo in a colander, lower it into the boiling liquid for 1.5 minutes, then remove it and let the water drain. Place each & bdquocuib & rdquo on a baking sheet greased with a spatula.
  3. Put a cut in the middle of each product, then pour water into the pan to cover half of the & bdquocuib & rdquo.
  4. Send the form to the oven, after half an hour, each & bdquocuib & rdquo, grated grated cheese, then turn the bowl back so that the topping melts.


An exotic dish came to us from the Italian city of Bologna. Pasta with minced meat has many different methods of cooking, but the main ingredient is special sheets. If they are not handy, take bulk pasta. In appearance appetizing, appetizing and delicious food is loved not only in Italy but also on our continent, try it yourself.

  • cheese & # 8211 100 g
  • oil (drain) & # 8211 2 tbsp. l.
  • tomato sauce & # 8211 3 teaspoons. l.
  • nutmeg & # 8211 to taste
  • onion & # 8211 2 pcs.
  • milk & # 8211 0,5 l
  • beef & # 8211 0.5 kg
  • paste & # 8211 250-300 g
  • flour & # 8211 1.5 tsp. l.
  • Italian herbs, salt to taste.
  1. First, prepare the filling: fry half of the onion rings, then put the ground beef in the pan, season with spices, stews. Pour the contents of the dishes with tomato sauce, let it boil.
  2. Make a white sauce: wait for a piece of butter to melt in a hot pan, fry the flour on it. Mix the milk and pour in the milk. Salt the mixture, pepper, sprinkle with nutmeg and Italian herbs. Remove the thickened sauce from the heat.
  3. Rub the cheese or cut it into very thin slices.
  4. Boil the pasta so that it is half ready.
  5. Cover the bottom of the heat-resistant form with foil, place the prepared products in layers in the following sequence: pasta, cheese, white sauce, meat product.
  6. Bake for about half an hour at 180 degrees.

With minced chicken

Products made from flour, water and wheat are very popular among many people because it is very easy to prepare different dishes from them. It is worth noting that the pasta with minced chicken is ideally combined, while if you make minced meat yourself, the dish will be less caloric than with the purchased semi-finished product. Try to make a delicious dinner, as in the photo.

  • salt, pepper & # 8211 to taste
  • nutmeg & # 8211 to taste
  • onion & # 8211 2 pcs.
  • cheese & # 8211 200 g
  • water & # 8211 1 cup
  • soy sauce & # 8211 3 teaspoons. l.
  • oil (rast.) & # 8211 100 ml
  • garlic & # 8211 4 teeth.
  • meat & # 8211 1 kg
  • tomato paste & # 8211 100 g
  • sugar & # 8211 1 tbsp
  • paste & # 8211 0.5 kg.
  1. Boil the pasta in salted water, drain the water, transfer to a pan. Add a few tablespoons of oil, mix.
  2. Cut the onion in half into rings, chop the garlic using a special device & # 8211 garlic juicer.
  3. Put the minced meat in a small bowl, add the onion, garlic, spices, salt. Mix the table, fry for a few minutes, then cover the pan, then cook for another 10 minutes.
  4. Prepare the filling: mix the water with the soy sauce, sugar, spices, tomato paste, salt. Stir until the sugar is completely dissolved.
  5. Grease the baking dish, put some of the pasta, then some of the meat, then roll out the onion rings. Put the remaining onion on the onion and sprinkle over the second half of the pasta. Pour the filling.
  6. Bake the casserole for 15 minutes, placing it in a preheated oven.
  7. After 10 minutes, sprinkle with grated cheese.
  8. Keep the casserole cooked for 10 minutes under a damp towel before serving.

With mushrooms

Such a dinner will be appreciated by every lover of meat casseroles, because the products available on the plate are very well combined with each other, creating a unique taste. The casserole with mushrooms is light and very simple. If you are thinking about how to cook such a dish to make it delicious, as in the photo, then use this recipe step by step.

  • tomatoes & # 8211 2 pcs
  • garlic & # 8211 2 teeth.
  • carrots & # 8211 1 pc.
  • onion & # 8211 1 pc.
  • beef & # 8211 680 g
  • oil & # 8211 4 tbsp. l.
  • hot peppers & # 8211 1 pc.
  • mushrooms & # 8211 250 g
  • paste & # 8211 250 g
  • Cheddar cheese & # 8211 100 g
  • brown sugar & # 8211 1 tbsp. l.
  • tomato sauce & # 8211 2 teaspoons. l.
  • spice to taste.
  1. Put the minced meat in a hot pan, season with salt and pepper. Fry until raw. Add the onion, garlic, pepper, carrots and grate the products for another 15 minutes in the minced meat.
  2. Mix the tomatoes, tomato sauce, mushrooms, brown sugar with a mixture of meat and vegetables, season with salt and pepper. Boil for 45 minutes.
  3. Preheat the oven, preferably set the temperature to 180 degrees.
  4. Boil the pasta. Rinse, drain off excess water.
  5. Form a casserole in layers: pasta, tomato-vegetable meat mixture, grated cheese.
  6. Bake in the preheated oven for about 45 minutes.

With vegetables

You can add any sauces to pasta: vegetables, meat, made from seafood. Each option is good in its own way, so it's a good idea to try everything. Pasta with minced meat and vegetables is a universal dish, whose taste will be appreciated by both adults and younger family members. If you want to feed your family a strong but unusual dinner, then you should give preference to this recipe.

  • garlic & # 8211 3 teeth.
  • onions, carrots & # 8211 1 pc.
  • tomatoes & # 8211 6 pcs.
  • meat & # 8211 0,5 kg
  • mayonnaise & # 8211 1 tbsp. l.
  • salt, spices & # 8211 to taste
  • red, yellow, green peppers & # 8211 1 pc.
  • paste & # 8211 300 g
  • cheese & # 8211 150 g.
  1. Boil the grated carrots with the diced onion. Add more salt to the pan, then cover the vegetables with a lid and bring to a boil.
  2. Boil the paste, rinse under the tap, with a collector, drain the liquid.
  3. After 20 minutes, add the chopped pepper to the vegetables. Boil for another 20 minutes.
  4. Chop the minced meat with a little salt and oil.
  5. Remove the skin from the tomatoes, chop it, send it to the pan. Put the chopped garlic after the tomatoes. Boil for another 5 minutes.
  6. Boil the boiled vegetables with the tomato-meat mixture.
  7. At the bottom of the form in which you will bake the pot, put a layer of pasta, then the contents of the pan.
  8. Dilute the mayonnaise with water, season and pour into a mold.
  9. Bake at 180 degrees for 20 minutes, then grind with grated cheese and wait another 5 minutes until melted.

Top 10 toast recipes

Just the term "baked pastries" sounds warm and comforting, doesn't it? Who wouldn't want to dig in a casserole full of delicious bread, rich tomato sauce, melted and browned cheese and crispy vegetables? These recipes are perfect for dinner in the middle of the week or for entertainment. They can be easily done ahead of time, and the leftovers, I think, are a treatment.

There are only two tricks to these recipes: just whisk the pasta a little, as it will absorb the liquid from the sauce while baking in the oven. And let the casserole sit for five to ten minutes after removing it from the oven. This way it will set up and serve nicely, and the melted sauce and cheese will cool a little before you take the first delicate bite.

Combine meatballs with poppy seeds and cheese for a hearty and delicious recipe that everyone will love. You can use your favorite cheeses in this light casserole I made!

I came up with this recipe on a cold evening when I wanted to use pasta sauce, pesto and Alfredo sauce in one recipe. It was the most comforting thing I could think of! And it's spectacular.

Pencils filled with moisture

This main light vegetarian recipe is satisfying and consistent. The shells are so much fun for things to help your kids! Do it ahead of time and keep it in the fridge for up to two days then throw it in the oven and enjoy.

This recipe is so easy that even my husband who can't find it can make it. It takes about five minutes to put together then just bake in the oven until perfectly brown and creamy.

Something wonderful happens with spaghetti when you bake it with a sauce. It absorbs aromas of sauce, and the acid in the tomatoes keeps the spaghetti in the perfect texture. You can use the frozen dishes prepared in this easy recipe or you can make your own.

I like pesto, meatballs and barley. Put them together in a casserole with Alfredo sauce, cream and cheese for a fabulous recipe that everyone will love.

Toast cream

Creamy bread pastas are easy to make, they are full of heart and comfort. Do it on a rainy, cold night to warm your family.

Penny bread

This is my version of classic Italian food. Because I like the pasta to be creamy, I add cream cheese and goat cheese. The dish is so good and full of flavor. I also use whole wheat feathers for extra nutrition. The solid pasta rises well to the thick sauce.

Buffalo Chicken Penne Bake

This casserole combines the best of both worlds: the creamy baking of pasta and the flavors of Buffalo chicken wings. This is a perfect food for fun.

This gorgeous casserole came up as I tried to think of a different way to make Italian wedding soup with small meatballs. Chicken meatballs are perfect in this treatment. It's so colorful!

Powered by

(5 points / total votes: 39)

Mika 7 years ago - March 30, 2011 12:02 PM

Re: Tortellini with mushrooms and baked bacon

hah, I'm the first to comment. looks absolutely delicious! It's definitely on the list. And if I still had the courage to write now, I take the opportunity and congratulate you for the wonderful work you do for me (and not only) with your recipes. Mom is jealous of you because I no longer ask her for recipes but I take them from here, I even give her some Thanks and congratulations!

Ioana 7 years ago - March 30, 2011 13:54

Re: Tortellini with mushrooms and baked bacon

thank you very much Mika! tell your mother not to be jealous, because I still have a lot to learn until I get to the dance experience. always when I meet someone's mother or grandmother I find something new to learn from them in cooking. and not only. Talk to you later!

Monica Mihaly 7 years ago - 30 March 2011 15:24

Re: Tortellini with mushrooms and baked bacon

looks very good.
can I use pesto gennovesein instead of red?
I have left over from vegetarian lasagna and it's quite expensive so I'd rather not throw it away

Ioana 7 years ago - March 30, 2011 15:42

Re: Tortellini with mushrooms and baked bacon

how not? it will come out excellent with Genoese pesto.
but you'll have something to use it for anyway. now I'm preparing a cold pumpkin garnish for Easter and there you can use Genoese pesto.

Biancas 7 years ago - 30 March 2011 21:16

Re: Tortellini with mushrooms and baked bacon

what a good meal you made Ioana again. Congratulations and kisses. I love your site.

Monica Mihaly 7 years ago - 30 March 2011 21:59

Re: Tortellini with mushrooms and baked bacon

perfecttt that the jar is quite large
thank you i

ionela 7 years ago - 1 April 2011 12:57

Re: Tortellini with mushrooms and baked bacon

I like it. I will definitely try it too.

Monica Mihaly 7 years ago - 1 April 2011 15:56

Re: Tortellini with mushrooms and baked bacon

ioana, I just had a great recipe with tortellini and I want to tell you that it turned out tasty
I don't know if I will have pesto roso at the next one, but with pesto genovese it's insane anyway

Ioana 7 years ago - 1 April 2011 17:07

Re: Tortellini with mushrooms and baked bacon

I'm glad monika! I'll make another version next week, without bacon.

Monica Mihaly 7 years ago - 2 April 2011 12:14

Re: Tortellini with mushrooms and baked bacon

dana 7 years ago - 6 April 2011 13:30

Re: Tortellini with mushrooms and baked bacon

since I discovered your web site (i guess), you have been following all the recipes. They are all super appetizing
What I would like to find on this web site are recipes for diabetics.
I have type 2 diabetes and I have to be very careful with everything I cook.
if you know any recipes for diabetics, please post them from the bottom of my heart.
thank you very much. Berth

Ioana 7 years ago - 6 April 2011 14:04

Re: Tortellini with mushrooms and baked bacon

My mother-in-law has diabetes and in May she will go to a treatment center. there, among other things, he will do a special cooking course for diabetics. I hope to learn more from her and be able to use the information in my recipes.

anda 6 years ago - 10 November 2011 10:05

Re: Tortellini with mushrooms and baked bacon

an extraordinary recipe bravo, I also made it and it turned out very good, I'm not saying that my husband takes placuth moolth: * it's normal Italian and you like pasta very molth but he doesn't always eat but this recipe takes placuth very moolth

alis 6 years ago - 30 November 2011 12:31

Re: Tortellini with mushrooms and baked bacon

Sounds and looks perfect! I've done something with tortellini before and I didn't like it at all. please tell me what brand do you recommend for tortellini and mozzarella (it's probably the cheese type, and not fresh in the water)? and pesto rosso or passatta can be replaced with something else, like: tomato sauce, canned tomatoes, broth? thx!

Ioana 6 years ago - 30 November 2011 15:41

Re: Tortellini with mushrooms and baked bacon

usually for gratin I prefer mozzarella from Delaco, the one packaged like this: [link]

and tortellini take from Cora, to the district with refrigerated products. from something Italian company are.

you can put a tomato sauce instead of pesto.

Claudia 6 years ago - 3 February 2012 13:07

Re: Tortellini with mushrooms and baked bacon

Hi, how many people are the ingredients for?

Ioana 6 years ago - 3 February 2012 13:16

Re: Tortellini with mushrooms and baked bacon

Bocsan Annamaria 6 years ago - 27 March 2012 21:55

Re: Tortellini with mushrooms and baked bacon

your recipes are superb. being a beginner in the kitchen, I like your site. I would like to ask you if I could use something else instead of bacon? for example minced meat? thanks.

Ioana 6 years ago - March 28, 2012 10:25

Re: Tortellini with mushrooms and baked bacon

why do you want to replace bacon? don't have access to it?

andra 6 years ago - 28 March 2012 17:46

Re: Tortellini with mushrooms and baked bacon

Hi. I tried something similar, only I put sour cream instead of sauce. The problem is that when I put it in the oven, the cream went into the pasta and they had an unpleasant consistency or texture for this reason. Is it related to the time they stay in the oven or should the pasta be boiled less in water? thanks!

Ioana 6 years ago - March 28, 2012 17:55

Re: Tortellini with mushrooms and baked bacon

what kind of cream did you put?

andra 6 years ago - 28 March 2012 22:02

Re: Tortellini with mushrooms and baked bacon

It was Napolact cream, fatter ... I think it had about 20% - 25% fat.

Ioana 6 years ago - 30 March 2012 10:01

Re: Tortellini with mushrooms and baked bacon

next time don't boil the pasta at all, keep it a little hard in the middle and add the grated cheese in the cream so that the sauce is thicker, so that it is not absorbed too much by the pasta. and take care of the quality of the pasta, of course.

Iuliana 6 years ago - 8 April 2012 23:55

Re: Tortellini with mushrooms and baked bacon

I also tried the recipe ... it's fff good !! Now my boyfriend makes me cook it at least once a week (he's crazy about it).
Congratulations for the site.

Roxanna Mika 5 years ago - 5 November 2012 12:59

Re: Tortellini with mushrooms and baked bacon

They are delicious, I made them on Saturday night, but I didn't manage to eat them all. vb to marius, ioana said that 2 portions come out but she didn't tell us for how many days))
anyway, f tasty, thank you very much

Simone Vetuschi 4 years ago - 30 May 2013 16:30

Re: Tortellini with mushrooms and baked bacon

Tortellini with mushrooms and bacon. I'm sorry, but this is a recipe adapted to say so, bacon does not exist in Italy, but smoked ribs and other products of this kind.
And something else. there is no PARMEZAN but PARMIGGIANO REGGIANO. This brand has (rightly) many lawsuits pending with everyone who uses a product that. he gives himself as another. So be careful, use only original products so as not to contribute to the proliferation of PSEUDO PRODUCTS!

Mirela 21 minutes ago - April 23, 2018 19:25

Re: Tortellini with mushrooms and baked bacon

Woman, you're leaving us with your Italy. that we don't go to Auchan and ask for smoked ribs and what do you have there. You wanted to look smart but you're pseudo. you know. The recipe is very good, congratulations!

Zucchini with minced meat, curd and baked tomatoes

Grate the zucchini, add salt, leave for 20 minutes, then squeeze the zucchini well. While we leave the zucchini with salt, before draining the water, finely chop the onion, tomatoes and pepper and put them together in a bowl, adding the squeezed zucchini and a teaspoon of pepper, then mix.

Grease a pan with oil, place the baking sheet, grease it with a little oil and then place and spread by hand in the pan the minced meat mixed with salt and pepper. Then put the zucchini mixed with onions. tomatoes and peppers, then put the tray in the preheated oven for 20 minutes. We prepare the sauce from the 4 eggs, 400g of cream, a teaspoon of salt and a teaspoon of pepper. Leave this sauce in the fridge until you take the tray out of the oven, add this sauce and mix it with the zucchini, stirring gently with a spoon. Leave in the oven for about 30 minutes, until a crust forms. Se scoate din cuptor și se adaugă cașul răzălit și se mai dă la cuptor până se topește cașul Se adaugă ceapă verde mărunțită deasupra și se lasă să se răcească în tavă, după care se poate tăia. Se poate mânca caldă sau rece.

Mie mi-a plăcut mult combinația, e o mâncare consistentă, dar care nu „cade greu”, iar roșiile aduc o notă răcoroasă. Cănd am scos-o din cuptor, compoziția părea foarte lichidă, dar după ce s-a răcit puțin, consistența a fost potrivită.

Ratatouille la cuptor

E pretențios numită ratatouille la cuptor, dar rezultatul e chiar de preț. Și e foarte ușor de făcut. Deși eu nu prea iubesc dovleceii, iar plozii nu prea iubesc vinetele, am mâncat toți o tavă într-o seară.

Dacă nu țineți post sau nu sunteți vegani, merge excepțional cu brânză presărată pe deasupra. Excepțional!

Dacă nu, tot gustoasă rămâne.

Aaaa, și nu neglijați sosul.


  • 1-2 vinete, depinde de mărime și de tavă
  • 3-4 dovlecei tineri și proaspeți
  • 3-4 cepe, preferabil roșii
  • 2-3 ardei roșii
  • 7-8 căței de usturoi
  • 400 g roșii proaspete sau din conservă sau suc de roșii
  • sare, piper, cimbru, busuioc

Facem un sos din roșii, usturoi, cimbru, sare, piper, busuioc. Mixăm totul. După gust, puneți orice condimente vă convin.

Tăiem felii de 0,5 cm vinetele, dovleceii, ardeii rondele, ceapa rondele. Întindem sosul în tavă.

Preîncălzim cuptorul la 200 grade C.

Peste sos, așezăm feliile de legume, intercalându-le. Vinete, ceapă, dovlecel, ardei. Și tot așa.

Presărăm peste legume ulei vegetal, cimbru, busuioc, sare și piper.

Le ținem la cuptor până se rumenesc. Eu am mărit temperatura spre final pe la 220 de grade C.

La final, punem bucățele fărâmițate de brânză telemea, mozzarella și radem parmezan sau cașcaval. Mai ținem la cuptor cât să se înmoaie brânza și să se împrietenească lejer cu legumele.

Gnocchi cu piept de pui la cuptor

Pieptul de pui se taie bucăţi mici. Se prăjesc până scade lichidul pe care îl lasă.

Se adaugă ardeiul tăiat cubuleţe

şi se călesc împreună 5 minute.

Se adaugă roşiile cu suc şi se mai fierb 15 minute.

Se fierb gnochi conform indicaţiilor de pe pachet.

După ce s-au ridicat deasupra, se scot şi se pun peste amestecul de carne cu legume.

  • carne de porc - 2,5 kilograme
  • muștar - 2 linguri
  • suc de lamaie - 3 linguri
  • salt to taste
  • fum lichid - 50 grame
  • morcovi - 1 bucată
  • usturoi - 4 căței
  • ardei iute - 1 bucată
  • ulei vegetal - 70 mililitri
  • busuioc - o jumătate de linguriță.

Carnea la cuptor. Reteta pas cu pas

  1. Gâtul de porc este cel mai bun, deoarece carnea din această parte nu este slabă, ceea ce va oferi mâncărurilor noastre un plus de suculență și gust.
  2. În primul rând, carnea trebuie spălată bine.
  3. Tăiați filmele nedorite.
  4. Se unge usturoiul cu un cuțit și se taie în 4 părți.
  5. Morcovii mei, tăiați în bucăți mari.
  6. Folosind un cuțit, facem indentări în carne și introducem acolo usturoi și morcovi.
  7. Așezați uniform, astfel încât în ​​fiecare parte a cărnii să fie morcovi și usturoi.
  8. Frecați carnea cu sare. Se lasă 30 de minute.
  9. Apoi ungeți carnea din abundență cu fum lichid.
  10. Chilli tocat foarte fin.
  11. Într-o farfurie separată, amestecați muștarul, zeama de lămâie, ardeiul iute, busuiocul.
  12. Amestecul rezultat ne freacă carnea.
  13. Acoperiți carnea cu un film și lăsați-o la frigider pentru noapte.
  14. Coacem carnea timp de o oră, după care scoatem și ungem cu un amestec de muștar și lămâie.
  15. Trimis la cuptor pentru încă 1 oră.
  16. Se coace la 180 de grade.

Carnea noastră este gata la cuptor. Serviți-l la masă cu sos fierbinte, tăiat în porții. „Foarte gustos” vă dorește un apetit plăcut și se oferă să încercați carne la cuptor conform unei rețete leneșe sau a unei rețete speciale pentru carne coaptă.

Video: Βαρενικα η αλλιως τορτελινια (May 2022).