How to Make Pasta with Stew

Canned meat, although more expensive than fresh, is stored longer. The product is popular among 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 navy pasta. Vermicelli is popular with bachelors and working girls, because thanks to the meat from the can, which has undergone heat treatment, cooking dinner takes no more than 30 minutes.

Snack from improvised ingredients

Unappetizing “shells” or “spirals” that have stood in the refrigerator for so long that they managed to stick together into one huge lump can be resuscitated. The stew will become the main savior of pasta, but any oil will also be needed. The best option is olive, because it gives a rich aroma. But come in handy and creamy. And in the absence of such, you can use sunflower.

A ball of vermicelli is sent simply to a pan, on which hot oil smokes, and they wait until the frozen mass becomes warm and breaks up into small pieces. The next step is to add chicken or pork from a can. Spread the meat on a plate or cutting board, knead with a fork.

To “shells” do not seem too fat, pasta is 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 sharpness, a clove of garlic or a pinch of black pepper will correct the situation. Freshly squeezed tomato juice and onions will help to prepare delicious Italian pasta from ordinary stew. And people who don’t tolerate tomatoes are advised to add grated cheese or omelet from chicken eggs and natural yogurt to preheated pasta.

Oven recipe

If the house has large “shells” or “tubes”, they will turn out to be a satisfying casserole. For 1 can, 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;
• breadcrumbs for breading;
• hard cheese for a crust - 100 g;
• chicken eggs - 3 pcs.

In salted water, “shells” are boiled until half ready.

While the water is boiling, small onion sticks are passaged on the fat taken from the stew. Canned meat is added to the golden ingredient. Beef or chicken is preferred. Products with a fork turn into a homogeneous mass, which is seasoned with cubes of tomatoes. But the filling for “shells” will be tasteless without greens, salt and a mixture of black and red peppers. Within 10 minutes, the meat is brought to the correct consistency. At the same time, eggs with crushed cheeses are beaten in a separate container.

The components are connected in a baking dish. The first layer is a mixture of butter and breadcrumbs. The second is “shells” stuffed with stewed sauce. The third is eggs with two kinds of cheese. It remains to warm the oven to 180 degrees and send the casserole into it. Before cooking, sprinkle pasta with crumbs of hard cheese and wait until a stretching crust forms.

Mexican variations

If you want something spicy and piquant, you can combine 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 roasting a dressing and a pan for vermicelli. The composition of the meat filling in addition to venison includes a large onion and medium carrot. As well as 4 garlic cloves, 50 ml of soy sauce and 40 ml of Chile.

Combine the vegetables in a pan with hot oil and stir until they have a golden hue. Pour canned venison or chicken, knead. Season meat with sauces and garlic. Some spicy fans also combine Chili with paprika, red pepper and ginger. You do not need to salt the dressing, because soy sauce is included in the composition.

Boiled pasta is poured into a pan and mixed with other products. Do not languish for a long time, 2-3 minutes are enough. From the packaging of vermicelli and cans of stew, 6 to 8 servings are obtained.

Slow Cooking Recipes

People who return home late and don’t want to stand by the stove until midnight will enjoy the pasta recipe in a slow cooker. The kitchen unit not only independently brings all the products to readiness, but also keeps the dish warm for 5-6 hours.

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

Pour 2 cups of dry vermicelli into the slow cooker and add a cup of boiling water. 40 g of tomato paste is seasoned. Add a small bay leaf for a rich smell, as well as a pinch of salt and black pepper. Select the "Pilaf" mode and detect 10-15 minutes. It remains to turn on the slow cooker, and the 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 housewife needs is a crock-pot. No pans or pans.

First, pasta is boiled in a bowl. The “Soup” or “Pasta” mode is suitable. The product is filtered off when it reaches half-ready, and returned back to the slow cooker. Chop onions, pour boiling water to remove the characteristic smell, and mix with vermicelli. Pieces of sweet pepper, canned beans and corn, as well as chicken or beef stew are added to the bowl.

If the dish seems fresh, it is seasoned with pepper and herbs. Salted, brought to readiness in the "Extinguishing" mode. When serving, pour pasta with lemon juice, garnish with parsley or dill.

Spicy sauce

Conventional pasta and canned meat can be turned into a gourmet Italian dish. Macaroni and stew are prepared separately, and combined immediately before serving.

The composition of spicy dressing includes:

• medium sized bell peppers;
• 1.5 tbsp. l tomato paste, without a hill;
• gruel from 2 garlic cloves;
• chopped large onion;
• a can of canned chicken or beef;
• any oil with a rich aroma.

Onion stock is combined in a hot pan with cubes of sweet pepper. Fry until the food softens and season with garlic gruel. Meat from a can can be cleaned of the remnants of bay leaves, peas of black pepper and fat layer. Stew with tomato juice for 15 minutes.

For 6-8 minutes, the pasta is dipped in salted boiling water. The pasta is separated from the liquid with a colander and immediately washed with cold water to remove gluten, which causes the dish to stick together. Put a fifty-gram piece of butter, close the pan and shake. Divided into portions, watered with spicy sauce.

Canned meat is a godsend for people who do not want to spend time cooking. Stew goes well with any variety of pasta, so the creation of a culinary masterpiece takes no more than 30-40 minutes.And so that the dish is not tired, you should periodically change recipes and experiment with new ingredients.

Video: homemade stewed camping pasta