Macaroni, of all shapes and sizes, a wonderful quick side dish. Well, if you approach the dish creatively, then even from a small set of additional products you can conjure the most varied and slightly similar dishes. Do you want a casserole, or maybe you want to recall your student years?
Ham and Cheese Pasta - General Cooking Principles
• Most ham pasta dishes are prepared with pre-cooked pasta. But there are also dishes for the preparation of which dry pasta is also used. This applies to stuffed minced meat products and quickly cooked dishes in a pan.
• Adding cheese and vegetables to pasta and ham allows you to diversify the "pasta" menu. Salads, casseroles are prepared from pasta with ham and cheese, and stuffed pasta with the addition of smoked meat is baked under cheese.
• Ham is taken both boiled and smoked. Cheese is used only in hard varieties with a neutral taste. The meat is cut into small pieces: cubes, straws or sticks, and the cheese is grated.
• Cheese can be added both to the dish itself and used as a sprinkle.
• Pasta dishes with ham and cheese themselves are very nutritious and therefore they are served as independent dishes, served with fresh or canned vegetables: tomatoes, cucumbers.
Ham pasta with cream sauce
Ingredients:
• ham, boiled - 100 gr.;
• a small onion;
• 160 gr. short pasta;
• 120 ml cream 22% fat;
• 30 gr. "Traditional" butter; butter;
• 2 tablespoons of refined oil.
Cooking method:
1. Dice the larger ham, and the onion is very small.
2. In a frying pan in vegetable oil, lightly sauté the onion. Do not fry too much, as soon as its pieces acquire a delicate amber hue, immediately add the sausage and fry it with onions for about three minutes.
3. Then pour the cream into the pan and bring to a boil, but do not boil. At a minimum temperature, simmer the creamy sauce until thickened. At the end, slightly salt, pepper, add butter and remove from heat.
4. Rinsed with warm water, cooked pasta until ready, transfer to a deep saucepan, and immediately add to them the creamy sauce with ham and mix.
5. While the dish is hot, serve it to the table.
Ham pasta, "Student" - in a pan
Ingredients:
• a pack of pasta (bows, feathers or horns);
• one chicken egg;
• Kostroma cheese, hard - 200 gr.;
• one large tomato;
• four tablespoons of unsalted tomato paste;
• a spoon of vegetable oil;
• to taste - favorite seasonings;
• pork ham - 200 gr.
Cooking method:
1. Warm the vegetable oil in a frying pan and fry the finely chopped onion until a golden crust appears on its slices.
2. Add ham sliced in medium-sized slices and continue cooking.
3. After three minutes, pour the pasta into the pan and fry everything together for three minutes.
4. Then pour one and a half glasses of slightly salted water into the pan, reduce the heat. Cover the pan and leave to simmer until all the water has evaporated.
5. Add tomato, coarsely shredded cheese and a raw egg to the pasta. Stir and continue cooking for five minutes.
6. Then put the sliced tomato into the pasta and season with spices to your taste.
7. Turn off the heat and let the dish stand under the lid for 5 minutes.
Boiled pasta with ham - "Italian spaghetti with eggplant"
Ingredients:
• 150 gr. long vermicelli or spaghetti;
• two medium eggplants;
• one small tomato;
• 150 gr. ham, boiled;
• a small onion;
• fresh herbs;
• sunflower oil.
Cooking method:
1. Cut the eggplant and ham into a thin straw, and the tomato and onion into small cubes.
2. Dip the whole spaghetti into boiling and necessarily slightly salted water, and boil with a slight boil of liquid until cooked. Rinse with warm water in a colander, and leave in it.
3. To prevent pasta from sticking together, add a small piece of butter or a spoonful of vegetable oil to them, mix.
4. Sasser the onion in vegetable oil until transparent. Then add the meat with eggplant and sauté for three minutes together.
5. Add slices of tomato and continue to simmer under the lid for another five minutes, salt.
6. Put the boiled spaghetti in a pan, mix well and leave it under the lid for 10 minutes. Turn off the stove.
7. When serving, sprinkle the dish with finely chopped fresh herbs.
Pasta with ham and cheese in the oven - "Easy tomato casserole"
Ingredients:
• 400 gr. curly pasta;
• three eggs;
• 300 gr. juicy ham;
• hard cheese, "Dutch" - 100 gr.;
• low-fat liquid cream - 200 ml;
• unsalted tomato - 4 tbsp. l .;
• small onion;
• garlic.
Cooking method:
1. Cook the pasta, but do not bring it to the ready, they should be soft on the outside, but remain slightly harsh on the inside. Before lowering the product into water, slightly salt it. Move the boiled pasta into a colander and wash with cold water. After all the water has come down, add the ham to the pasta and mix well so that the slices of meat evenly spread over the pasta mass.
2. In a frying pan in refined oil, fry the chopped onions until transparent. Then add finely chopped garlic to it and continue to fry until roasting becomes a smooth golden hue.
3. Enter the tomato paste, add salt. Extinguish for two minutes and remove from heat.
4. Lightly beat the eggs with a fork and add the cream into them. Beat the cream mixture well with a whisk and send the slightly cooled tomato roast into it, stir.
5. In a small refractory form, put the pasta mixed with ham and pour and immediately fill them with cooked tomato sauce.
6. Place the casserole in an oven preheated to 180 degrees. After 20 minutes, remove and generously sprinkle its top with a small piece of cheese and put back to melt for another 10 minutes.
Ham and Cheese Stuffed Pasta with Minced Meat
Ingredients:
• a pound of large pasta for stuffing (shells or feathers);
• "Dutch" cheese, hard - 100 gr.;
• 200 gr. boiled, smoked ham;
• a small slice of white fresh loaf - 50 gr.;
• one large carrot;
• 200 gr. any stuffing, non-greasy;
• 100 gr. mayonnaise, medium fat;
• two medium onions.
Cooking method:
1. Soak the bread in water or milk, after 10 minutes, remove, remove all the crusts, and squeeze the crumb slightly.
2. Using a fine wire rack, grind minced meat with onion and onion and soaked loaf. Add a little salt, pepper to your taste and knead thoroughly.
3. Fill the holes in the pasta with the prepared meat and put them in loose rows in a refractory form. Be sure to pre-pour in it quite a bit, literally one spoon, of refined oil.
4. Sprinkle the stuffed stuffed products on top with coarsely grated carrots, chopped ham and chopped onions.
5. Dilute the mayonnaise with water and pour the pasta mixture so that it completely covers them.
6. On a coarse grater, rub the cheese over the dish with a thick layer, and remove it for half an hour in a hot oven.
7. Serve with fresh or canned cucumbers or tomatoes.
Ham and Cheese Pasta - "Italian Pasta Salad"
Ingredients:
• 300 gr. boiled ham;
• short and thin pasta (vermicelli);
• two peppers fleshy sweet pepper;
• 300 gr. canned corn;
• four tablespoons of 72% mayonnaise;
• Kostroma cheese - 200 gr.;
• two small tomatoes.
Cooking method:
1. Put boiling 2.5 liters of water and lightly salt it with fine salt. Dip the vermicelli in boiling water and boil it with medium heat until fully cooked. Do not leave in water, but then discard in a colander, rinse with warm water and pour a spoonful of oil. This will prevent the vermicelli from sticking together.
2. Cut the ham into the thinnest straws, and peppers and tomatoes peeled from seeds - into small pieces.
3. From the corn, strain the marinade and dry the grains well. Grate cheese on coarse chips.
4. Combine all chopped ingredients in a large bowl with vermicelli. Add mayonnaise, salt and mix the salad well.
Ham and Cheese Pasta - Cooking Tips and Useful Tips
• Pasta for boiling is immersed in boiling water, and brought to the desired readiness at low temperature, with a very weak boiling liquid in the pan. So that the dishes are not fresh, the water after boiling must be salted.
• Boiled pasta so that they do not stick together, washed only with warm water and dried in a colander. For safety, they are mixed with oil, vegetable or cream, immediately after washing.
• If boiled pasta is subject to further heat treatment, they are boiled until half cooked. Otherwise, the type of food prepared in the future will be undeservedly affected. Pasta can turn into porridge.
• Uncooked pasta cooked in a pan is pre-fried. This allows not only to preserve their shape, but also contributes to faster cooking.
• Hard varieties of cheese added to dishes can always be replaced with brine cheeses, which will give the dish a special new taste. If the dish baked in the future is covered with cheese, this cannot be done. Only hard cheeses melt, and it is their use that allows you to achieve the desired result - the formation of a ruddy "viscous" crust on the surface.
