Pasta with stew - 8 delicious recipes

There are several versions of the origin of naval pasta. According to the first version, they were prepared by sailors as a hearty and high-calorie dish, the ingredients for which can be stored for a long time on the ship. The second version speaks of the Italian roots of this dish and it was called fiottarini.

Pasta with navy-style stew in a pan

According to the classic recipe, naval pasta is prepared using minced meat. We will prepare a more economical dish, both in terms of cost and time, because stew is cheaper than minced meat and cooks much faster.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 6.

• 
  Remove the husk from the onion, rinse it. Then chop finely.
• 
  Heat a skillet over a fire, add vegetable oil and sauté chopped onions. It is necessary to fry over low heat so that the onion does not burn out, but becomes transparent with a golden hue.
• 
  Now you need to boil the pasta. Choose pasta to your taste, of course it is more useful to use made from durum wheat. In terms of shape, it is worth giving preference to tubular products (pasta, feathers, horns). Pour pasta into boiling salted water and cook over medium heat according to the instructions on the package. When the pasta is ready, put it in a colander to drain the water.
• 
  Open a can of stew. When choosing this ingredient, also be guided by your preference. You can use beef, pork, or chicken stew. Place the contents of the jar on a plate and mash the large pieces. Then send the stew to the fried onions and stir. Since the stew is already thermally processed and ready for use, we only need to warm it up. To do this, hold it for 3-4 minutes in a pan under the lid.
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  When the stew is warm enough, send the boiled pasta to it. Add spices and salt. Mix well. Then add a piece of butter. It will help enhance the flavor of the finished dish. Stir. Pour in about half a glass of boiled water and simmer the pasta in a navy way for another 5 minutes, covering with a lid.
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  Turn off the heat and let the cooked dish stand for another 10 minutes, so that it steep and the flavors combine. While the dish is infusing, wash the fresh herbs and chop them finely. Transfer the navy pasta to plates and sprinkle with herbs.

Bon Appetit!

How to easily and deliciously cook pasta with stew in a saucepan?

Naval pasta in a saucepan can be prepared both at home and in nature. In the field, it is difficult to replace the utensils necessary for cooking on a fire, and in this case it will be enough to have one pot or pot to feed all the guests.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pasta - 250-300 gr.
• Stew (beef) - 1 can (330-350 gr.)
• Vegetable oil - 2 tablespoons
• Ketchup - 3 tablespoons
• Garlic - 2 cloves
• Salt to taste
• Ground black pepper - to taste
• Dry dill - to taste
• Water - 2 liters.

Cooking process:

1. Peel the garlic, wash and cut into thin slices.
2. Open a can of stew, take out its contents. At the same time, let the fat and liquid remain in the jar. Disassemble the meat into small pieces. Remove strands if present.
3. Pour water into a saucepan, put on fire. When the water boils, add salt and vegetable oil to it, which will prevent the pasta from sticking together during cooking.
4. Pour pasta into boiling water (it is better to give preference to pasta, horns or feathers). Cook according to the instructions.
5. After the time required for boiling has elapsed, fold the pasta in a colander to drain the water. Return the pasta to the pot.
6. Transfer the prepared stew, ketchup, and plates of garlic into a saucepan with pasta. If you want the dish to be fatter, add to the pan the fat and liquid left in the can from the stew. If you do not wake up, then pour in half a glass of boiled water.
7. Then add pepper and dry dill. At this stage, you can experiment with different dry herbs.
8. Mix everything well and return the pan to the heat. Bring until tender over low heat. This will take about 15 minutes.
9. The navy pasta is ready. Serve hot.

Bon Appetit!

A quick recipe for making pasta with stew in a slow cooker

Can you imagine that an irreplaceable assistant in the kitchen - a slow cooker - can cook navy-style pasta for you? And this is real. Just prepare all the products, send them to the multicooker bowl and turn on the desired program. And spend the free time on yourself.

Cooking time: 40 min.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Pasta - 400 gr.
• Stew (beef) - 1 can
• Butter - 1 tablespoon
• Salt to taste
• Ground black pepper - to taste
• Fresh herbs to taste
• Water - 4 measuring cups

Cooking process:

1. Prepare the stew. This recipe uses beef stew. According to your taste preferences, you can also choose a stew made from chicken or pork. Open the jar, disassemble the contents into small pieces. Depending on which naval pasta you like, fatter or not, leave the top layer of fat or remove it.
2. Select the program "Plov" on the display, set the time on the timer - 30 minutes. Transfer the stewed meat disassembled to the bottom of the bowl.
3. Next, send pasta to the multicooker bowl. It is preferable to choose pasta made from durum wheat. In shape, settle for tubular pasta, horns, or feathers. Due to the fact that they are hollow on the inside, the sauce can penetrate both the outside and the inside of the pasta. Next, fill the contents of the multicooker with water so that it covers it completely. Season with salt and black pepper to taste. Close the lid of the multicooker and press the Start button. Cook until the beep will tell you the end of the program.
4. Open the lid, add butter (it will enrich the taste of the finished dish) and stir everything.
5. Wash the greens, finely chop and decorate with it the ready-made naval pasta, previously laid out on portioned plates. Serve hot.

Bon Appetit!

Hearty pasta with stewed meat and tomato paste in a pan

A feature of naval pasta prepared according to this recipe is the use of tomato paste during cooking. It enriches the taste of this hearty and budget dish, due to the fact that it is a concentrated tomato puree, and also improves its appearance.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pasta - 300 gr.
• Stew (beef) - 400 gr.
• Bulb onions - 2 pcs.
• Tomato paste - 1 tablespoon
• Salt to taste
• Sugar to taste
• Vegetable oil - for frying
• Water - for cooking pasta

Cooking process:

1. Peel the onion, for this remove the husk from it, wash. Chop finely. Heat a skillet with vegetable oil on the stove and fry the chopped onions in it until transparent.
2. While the onions are fried, boil the pasta. To do this, pour water into a saucepan, bring it to a boil, salt and add pasta to it. Many nowadays give their preference to durum wheat pasta. Cook pasta according to package directions. Then drain the water by throwing the pasta into a colander.
3. Add tomato paste, sugar and salt to a skillet with fried onions. Mix everything. Sugar is used in this recipe to neutralize the sour taste of tomato paste.
4. Open a can of stew. Cut large pieces into smaller pieces. Check that there are no large veins in the meat.
5. Place the prepared meat on the onion fried with tomato paste.
6. Stir all the ingredients in the pan and pour in half a glass of water (you can use the water in which the pasta was cooked).
7. Transfer the boiled pasta to the pan. Mix everything well.
8. Reduce heat, cover the skillet with a lid and cook for another 5 minutes.
9. Hearty and tasty naval-style pasta is ready.

Bon Appetit!

Navy-style pasta with stewed meat, onions and carrots

Pasta goes well with both meat and vegetables. The most common recipe based on the listed ingredients is, of course, naval pasta. The classic recipe uses minced meat, but it can be perfectly replaced with high-quality stew.

Cooking time: 35 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Pasta - 250 gr.
• Stew - 1 can
• Bulb onions - 1 pc.
• Carrots - 2 pcs.
• Salt to taste
• Ground black pepper - to taste
• Dill - to taste
• Parsley to taste
• Vegetable oil - for frying
• Water - for cooking pasta

Cooking process:

1. Boil the pasta. Pour 1.5-2 liters of water into a saucepan, bring the water to a boil and add a teaspoon of salt to it. Stir. Then add the pasta. It is good if it is durum wheat pasta. Cook until tender, according to package directions.
2. Peel the onion, wash and chop finely.
3. Wash the carrots. Clean it with a vegetable peeler. Then grate on a coarse grater or cut into bars.
4. Wash the herbs. Remove the stems and chop finely.
5. When the vegetables and herbs are prepared, heat the pan with vegetable oil and fry the chopped onion for a minute. Do this over medium heat.
6. Then immediately send the chopped carrots to the onion, mix well. Pass for 3 more minutes.
7. When the vegetables are fried, send the stew prepared in advance to them. Stir to combine, continue cooking for another minute.
8. While we were frying with stewed meat, pasta was boiled. Pour half a glass of water in which they were boiled. Then place them in a colander to drain off any remaining water. To prevent pasta from sticking together, pour in a teaspoon of vegetable oil and stir. If you are preparing pasta from durum wheat, this item can be omitted, since they do not have the property of sticking together. Transfer the discarded pasta to the pan with vegetables and stew.
9. Pour in half a glass of water in which the pasta was cooked (we left it in step 8). Add salt and pepper. Stir and leave to rise over low heat, covered for another 5 minutes.
10. Naval pasta with stewed meat, carrots and onions are ready. It remains to arrange them on portioned plates and sprinkle with herbs.

Bon Appetit!

How to deliciously bake pasta with stew in the oven?

A very interesting option for cooking pasta with stew in the oven. The dish is based on pasta, the taste of which is complemented by stew, tomatoes, herbs and lightly salted red fish. Sealed dishes with egg filling. Try it and see what a delicious and beautiful dish you get.

Cooking time: 55 min.

Cooking time: 25 min.

Servings: 2.

Ingredients:

• Pasta - 200 gr.
• Stew - ½ can
• Tomatoes - 1 pc.
• Fresh greens - ½ bunch
• Eggs - 3 pcs.
• Sour cream - 3 tablespoons
• Cheese (hard) - 50 gr.
• Slightly salted red fish - 100 gr.

Cooking process:

1. Wash the tomatoes and cut into small pieces. If the tomato is very juicy, remove the seeds, leaving only the pulp. Transfer them to a deep container. Chop lightly salted red fish and send to the tomatoes. You can use store-bought fish, but how delicious is your own salted fish, and for which you only need a piece of fresh red fish, salt, refined oil and a period of time from 12 to 24 hours. Then open a can of stew (for this recipe, it is better to opt for stew of chicken, pork or turkey). Take it apart into small pieces. Also send to tomatoes and fish. Wash the herbs, chop them finely and add to the filling ingredients.
2. Boil the pasta. You can stop your choice on any type of pasta, the main thing is that they keep their shape after cooking. Boil them in boiling salted water until tender, according to package directions. Then fold them in a colander to drain the water and add to a container with tomatoes, fish and stew.
3. Brush a baking dish with vegetable oil. If you want to serve the dish in portions, then take two smaller forms. Place the pasta-based mass in it and flatten. At this time, you can turn on the oven and heat it up to 180 ° C.
4. Break chicken eggs into a separate bowl, add mayonnaise, salt. Beat the egg mixture with a fork or whisk until smooth. Eggs will hold the dish together, and sour cream will make it softer.
5. Pour the resulting egg mixture over the pasta. Spread evenly.
6. Grate hard cheese on a fine grater. Sprinkle it on top of the dish.
7. Place a baking dish in a preheated oven and let it sit for half an hour. If your oven is equipped with a grill, then turn on this function 3 minutes before being ready to create a golden crust on the dish. Delicious and original pasta with stew are ready. Serve hot, although they are just as delicious when cold.

Bon Appetit!

Delicious naval pasta with stew and cheese

Naval macaroni with stewed meat, onions, carrots and tomatoes is almost a classic, which in this recipe is improved by adding cheese. After all, there are probably no people in the world who do not like hot, stretching, melted cheese in various dishes.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pasta - 300 gr.
• Stew (pork) - 1 can
• Bulb onion - 1pc.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Cheese - 100 gr.
• Garlic - 2 cloves
• Salt to taste
• Ground black pepper - to taste
• Fresh greens - optional

Cooking process:

1. Bring water in a saucepan to a boil, season with salt, and toss in the pasta. Cook them until half cooked, reducing the time indicated on the package by 2 minutes, since they will reach full readiness in the pan. While the pasta is boiling, peel the carrots with a peeler, rinse and cut into small pieces.
2. Put a frying pan on the fire and pour vegetable oil into it, and while the frying pan with oil heats up, peel the onion, rinse it and chop it finely. Send the chopped vegetables to the pan and sauté over low heat for 5 minutes.
3. During this time, open a can of stew. Disassemble it into small pieces and send it to the sautéed vegetables. Stir the contents of the pan, cover and simmer for about 10 minutes.
4. Make tomato puree. Wash the tomatoes and peel them off; for this, make a cross-shaped incision from the bottom and hold in boiling water for 30-60 seconds. After such a simple manipulation, the peel from the tomato is removed very easily. Then cut them into pieces. Peel and chop the garlic. Punch chopped tomatoes and garlic in a blender.
5. Transfer the finished tomato puree to the stewed vegetables. Stir and bring to a boil.
6. When the contents of the pan boil, send the boiled pasta, which was previously thrown in a colander, into it. Stir and simmer for 2-3 minutes. Taste the dish and add more salt and pepper as needed, according to your preference.
7. Wash and chop fresh herbs. Grate the cheese on a coarse grater. Turn off the heat and sprinkle the nearly finished dish with chopped herbs and grated cheese. Cover the skillet with a lid and let the cheese melt. Naval macaroni with cheese are ready. Serve them in portions.

Bon Appetit!

Step-by-step recipe for making pasta shells with stew and mushrooms

Pasta with stewed meat and mushrooms can be safely called an excellent combination of Russian and Italian cuisine. This recipe combines such a truly Russian product as stew with creamy mushroom sauce, leeks, Parmesan cheese and basil.

Cooking time: 30 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Pasta (shells) - 300 gr.
• Stew (beef) - 1 can
• Champignons - 200 gr.
• Cream 33% - 200 gr.
• Leeks - 1 stalk
• Garlic - 2 cloves
• Cheese (hard) - 100 gr.
• Fresh basil - 1 sprig
• Sunflower oil - for frying

Cooking process:

1. Prepare all the ingredients you need.
2. Go through and wash the mushrooms. If they are small, then cut in half, if large, then into 4 parts. Also peel the cloves of garlic, rinse and chop finely.
3. Put the pan on the stove, pour vegetable oil into it. While the pan is heating up, cut the light leeks into thin circles and send them to the pan along with the chopped mushrooms. Fry for a total of no more than 10 minutes. During this time, the mushrooms and leeks will turn golden.
4. Open the can of stew and transfer the contents to the mushrooms and leeks. We need to shift the meat, jelly, and fat in the jar. Chop large pieces of meat with a fork. Also add minced garlic to the skillet. Stir and simmer for 5 minutes. During this time, heat the cream. Pour them into a skillet, stir and bring to a boil. Turn off the fire.
5. Boil the pasta. For this recipe, shells from durum wheat were selected, because our dish has Italian roots. Bring water in a saucepan to a boil, add salt and pasta. Boil until "al dente", according to the instructions on the package with pasta. Throw in a colander in order to drain the water.
6. Send the boiled shells to the skillet and mix with the other ingredients.
7. Transfer ready-made pasta with stew and mushrooms to separate serving bowls and garnish with fresh basil leaves.

Bon Appetit!