Cooking a casserole in a slow cooker from million-dollar pasta. Pasta casserole in a multicooker Redmond Casserole with minced meat and vermicelli in a multicooker

• 2 cups of any pasta;
• 50-60 butter (quarter of a pack);
• 300 g of any hard cheese (cheddar is best);
• 1 chicken egg;
• 2-3 tbsp. spoons of flour (heaped);
• 2/3 cup milk;
• salt and ground black pepper - to taste;
• 1 teaspoon of seasoning or Khmeli-suneli.

Note

Let me remind you that the volume of the glass is 250 milliliters. If I write about a “cup”, then it means a capacity of 200 milliliters.

Cooking process:

Boil water in a large saucepan. To bring water to a boil faster, cover the pan with a lid.
Salt the boiling water; pasta absorbs salt well during cooking.

Add dry pasta to boiling water and cook in an uncovered pan. Stir the pasta immediately to prevent it from sticking.
Cook (that is, cook them for 2-3 minutes less than the package recommends).

Pour the contents of the pan into a colander placed in the sink. Rinse the pasta under running cool water and set it aside for now.

While the pasta is cooking, prepare the creamy cheese sauce. Melt butter in a large saucepan over medium heat.

Add all the flour to the pan at once and stir well until the flour is evenly mixed with the butter. Cook, stirring constantly, over medium heat for another minute.
The flour will help the cheese sauce thicken. If you want a really thick sauce, add a little more flour or extra cheese.

Now let's add milk. Heat the milk in the microwave for a few minutes. It should be hot to the touch, but not scalding. This will allow it to mix better with the sauce.
You can, of course, add cold milk, but you will need to add it very slowly.

Pour milk and egg into the pan. Immediately stir vigorously to break up any lumps. Pour in the milk in a thin stream, stirring constantly.
Keep the pan over medium heat, stirring constantly until the sauce is completely mixed with the milk and egg and there are no lumps left.

Sprinkle the sauce with salt, pepper and seasonings. Continue stirring until it begins to thicken slightly.
The sauce should coat the back of the spoon as you scoop it into the spoon.

Now add the grated cheese to your sauce. Reserve about half a cup of cheese and add the rest to the pan and stir until the cheese is completely melted.

Turn off the heat under the sauce pan and add the boiled pasta. Mix well so that all the pasta is evenly coated with the sauce.

Transfer the pasta in sauce to a multi-pot and top with the remaining grated cheese.

Close the lid and cook the pasta casserole in the multicooker on the “Bake” program for 20 minutes.

After the ready signal, leave the dish in the pan for a few minutes. Then tip the pasta onto a wide plate. Typically the casserole will slide out of the pan easily and will be slightly golden on the bottom.

Serve pasta with any meat or fish, or on its own, which is also very tasty.
A great addition to pasta casserole is steaming broccoli in a slow cooker (recipe).
Bon appetit!

By the way

If you have some previously prepared pasta left in the refrigerator (neither here nor there, so to speak), you can easily find a use for it. Make a mixed omelet with tomatoes, ham and pasta for breakfast for your family (see here).

Typically, pasta casserole in a slow cooker is different from one cooked in the oven. Most likely, you won't get a crispy crust. But the dish itself will come out more loose and juicy.

How to make a golden brown crust

To make cooking in a slow cooker easy and your dishes always successful, it’s useful to know a few secrets. Housewives who begin to master the multicooker are often upset that the baked goods turn out pale and unappetizing in appearance. How to get a golden brown crust? There are two possible solutions here.

1. If the texture of the casserole allows, you can turn it over and place it in the bowl, light side down. In this form, you need to keep the dish for a few more minutes on the “Baking” program.
2. If transferring the casserole into the bowl is no longer possible, simply invert it onto a large plate. The bottom of the dish will be golden brown.

Recipes for pasta casseroles for the Redmond multicooker

From vermicelli and cottage cheese as in the photo

Children will definitely love baked pasta in a slow cooker. It tastes the same as in kindergarten. There it is cooked in the oven, but in the Redmond multicooker it will turn out just as good. Vermicelli casserole in a slow cooker is distinguished by its juiciness and delicate airy texture.

You will need:

• vermicelli - 200 g;
• fat cottage cheese - 200 g;
• sour cream - 3 tbsp. l.;
• sugar - half a glass;
• egg - 1 pc.;
• breadcrumbs or semolina - 2 tbsp. l.;
• oil for greasing the bowl.

Preparation

1. Boil vermicelli. This can be done either on the stove or in the multicooker bowl. To do this, boil water at any high temperature setting. Then add the pasta and cook for 7 minutes, stirring.
2. Grease the multicooker bowl and spread crackers or semolina over the bottom and walls.
3. In a separate bowl, whisk the egg with sour cream and sugar.
4. Add cottage cheese to the egg mixture and stir.
5. Place vermicelli in a bowl with cottage cheese. In order for the mixture to be homogeneous, the vermicelli must be warm when stirred.
6. Distribute the curd and vermicelli evenly into the bowl.
7. Set the “Baking” program and cook the dish for 50 minutes.
8. Leave the casserole to cool in the bowl for a few minutes. Then turn the brown side up and bake for an additional 10 minutes. This will give the casserole a delicious crust on both sides. Use the steamer container to remove from the bowl.
9. Wait until the casserole has cooled before removing it, otherwise it may fall apart.
10. Cut the finished dish into portions and pour over the jam. You can also add fresh fruit to your plate.

This recipe can be adapted to suit the tastes of family members. Instead of vermicelli, noodles are perfect; with them the dish will be a little less dense. If you use more cottage cheese than pasta, the casserole will be more fluffy. Those who count calories will choose low-fat cottage cheese for the recipe and replace sour cream with a small amount of low-fat yogurt.

With dried fruits

Basic recipes for pasta casseroles in a slow cooker are usually very simple. Every housewife will have all the ingredients. If you want to diversify your usual recipe, add new shades of taste, use dried fruits. The result is a sweet dish for a hearty breakfast or afternoon snack.

You will need:

• horns - 200 g;
• milk - 150 ml;
• sugar - 100 g;
• egg - 3 pcs.;
• dried apricots or prunes - half a glass;
• vanillin - 1 sachet;
• butter - 50 g.

Preparation

1. Rinse dried fruits. Keep them in hot water for 10 minutes, they should steam a little.
2. Boil the horns and drain the water.
3. Beat eggs with vanilla and sugar.
4. Finely chop the dried fruits.
5. Combine the horns with dried fruits and beaten eggs. Add milk and stir.
6. Grease the multi-cooker bowl and place the resulting mixture there.
7. Spread the chopped butter on top.
8. Select the “Bake” program for 50 minutes.

Serve the dish with jam or condensed milk. Instead of prunes and dried apricots, you can take raisins or add pieces of apples. With fresh fruit, the casserole will be more juicy.

With chicken and vegetables

Pasta casserole can also be dietary. You just have to add lean chicken meat, more vegetables, and you have a wonderful balanced option for dinner or lunch on the table.

You will need:

• any pasta - 300 g;
• chicken breast - 1 pc.;
• broccoli - several inflorescences;
• tomatoes - 1 pc. or several cherry tomatoes;
• bell pepper - 1 pc.;
• greens - a couple of sprigs of parsley or dill;
• garlic - 2-3 cloves;
• egg - 1 pc.;
• low-fat sour cream - 200 ml.

Preparation

1. Cook the pasta for 5-7 minutes, then drain the water.
2. Cut the chicken breast into pieces and fry until golden brown. This can be done either in a frying pan or in the multicooker itself at any high temperature setting.
3. If using frozen vegetables, let them thaw before cutting. Simply separate fresh broccoli into florets.
4. Finely chop the greens.
5. Chop the peppers and tomatoes.
6. Place breast pieces, pasta and vegetables in a greased bowl.
7. Prepare a sauce from eggs, sour cream and chopped herbs. Beat sour cream with eggs and mix with herbs.
8. Grind the garlic using a press and add to the sauce.
9. Pour the sauce over the pasta and chicken mixture and stir well.
10. Set the “Baking” program and cook the dish for 40 minutes.

At the end of the program, do not rush to take out the casserole. Let it brew. Then the sauce will stick better and it won’t fall apart when serving. You can serve the casserole with chicken and vegetables with garlic sauce or sour cream, and decorate the plate with lettuce leaves or add some fresh vegetables.

This dish is perfect for a family dinner. If you are cooking for children, you don’t have to add herbs and garlic. The vegetables in the recipe can be varied; replace broccoli with cauliflower or green beans. And busy housewives can use a ready-made frozen mixture of vegetables; this will save time and will not affect the taste of the casserole.

Cooking in a Panasonic multicooker

With cream and egg

Pasta casserole with egg and cream in the Panasonic multicooker turns out tender and airy. The longer you beat the eggs and cream, the more porous and soft the texture will be.

You will need:

• horns or other pasta - 400 g;
• cream 20% - 150 ml;
• sugar - 150 g;
• egg - 3 pcs.;
• vanillin, cinnamon - a little, for taste.

Preparation

1. Boil the horns and drain the water.
2. Beat eggs, sugar and cream.
3. Add a pinch of vanilla or cinnamon.
4. Gently fold the whipped cream into the pasta and transfer the mixture to the multicooker bowl.
5. Select the "Bake" program and cook for 45 minutes.
6. Place the casserole on a plate, turning it over using a cutting board or steam insert.
7. Serve the casserole with sour cream or jam. You can decorate the dish with fresh berries or apple slices.

Recipe for the Polaris multicooker

With minced meat and carrots

Pasta casserole with minced meat in a slow cooker is a hearty dish, perfect for lunch or dinner with the family. This recipe is for the Polaris multicooker, but it will turn out just as good in other multicookers. Casseroles with minced meat are prepared in different ways: you can lay out the ingredients in layers, or you can mix everything. This will happen much faster.

You will need:

• spaghetti - half a pack;
• minced chicken - 300 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• butter - 50 g;
• vegetable oil - 2 tbsp. l.;
• egg - 2 pcs.;
• sour cream or yogurt without additives - 2 tbsp. l.;
• green onions - a small bunch;
• salt, pepper - a pinch;
• herbs de Provence spices - 1 tsp.

Preparation

1. Cook the spaghetti, add a piece of butter to prevent it from sticking.
2. Chop the onion.
3. Grate the carrots.
4. Fry onions, carrots and minced meat in oil.
5. Mix sour cream or yogurt with egg, spices and salt.
6. Finely chop the onion and garlic and add to the filling.
7. Pour spaghetti into a slow cooker, mix with minced meat and vegetables.
8. Top the pasta mixture with the sour cream and yogurt sauce.
9. Select the "Bake" mode for 30 minutes.

The finished casserole can be served with tomato sauce or sour cream. Sprinkle portions with cheese.

The slow cooker is great for making meat or sweet pasta casseroles. Children will love the fluffy curd cakes, and those watching their figure will love the juicy vegetable casseroles. Each recipe leaves the possibility of individual selection of ingredients in accordance with the tastes of all family members.

Cottage cheese and potato, meat and fish, rice and cabbage... There are so many casseroles! Today I want to offer you recipe for pasta casserole with minced meat in a slow cooker. This casserole is admired by everyone who tries it, children especially like it; my children are ready to eat pasta every day in any form. The meat makes the casserole satisfying, and the bechamel sauce makes it tender and juicy. And again, I repeat that for cooking in a slow cooker you need to take good pasta from group A; cheaper pasta can turn into mush.

Ingredients:

• pasta - 300 g
• minced meat - 300-400 g
• onion - 1 pc.
• tomato – 1 – 2 pcs
• salt, pepper to taste
• water - 1 glass
• Bechamel sauce ()

Pasta casserole with minced meat in a slow cooker:

Peel the onion, chop and lightly fry in a slow cooker in the “baking” mode, add the minced meat, mix and simmer everything together until the minced meat changes color.

Grate the tomatoes on a coarse grater and add to the minced meat (instead of tomatoes I added 2 tbsp. homemade).

Pour raw pasta into a bowl, add minced meat, lightly salt and pepper.

Mix everything. Place the pasta in a bowl (I did not grease the bowl, because I previously fried minced meat and onions in it.) Pour water on top of the pasta (one glass of water). Pour in the sauce (two cups of sauce).

Using a spatula, spread all the sauce over the pasta and pierce the casserole in several places with a spatula so that the sauce seeps inside.

Cook the casserole in the “baking” mode for 40 minutes.

After a working day, you want to quickly prepare a hearty and tasty dinner for your family, with minimal time spent on preparation.

Take note of pasta casserole with minced meat - an easy-to-prepare dish that both adults and children will enjoy.

We will prepare the casserole only in a slow cooker, without resorting to the stove.

This was my first time cooking pasta casserole with minced meat in a slow cooker, and the end result was interesting. Having doubted a little, I finally decided to cook it and did not regret it. The casserole turned out tasty, filling and juicy.

For this casserole, take medium-sized, short-length pasta made from durum wheat. You can use any minced meat: beef, pork or chicken.

Let's prepare the ingredients according to the list and start cooking.

Pour vegetable oil into the multicooker bowl and add finely diced onion. Fry on the “Fry” program until lightly browned, remembering to stir.

Add minced meat to the fried onions. For flavor, add oregano or other seasoning and mix, breaking up any lumps of minced meat. Fry until the minced meat changes color.

Pour the pasta into the bowl, add a little salt and pour boiling water. The water should almost cover the pasta. I needed a liter of boiling water. Select the “Cook/Beans” program and cook under the lid for 12-15 minutes (depending on the power of the multicooker), the water should be completely absorbed.

While the pasta is cooking, prepare the filling. In a bowl, combine eggs, milk and half of the grated cheese. Add salt and pepper to taste, stir with a whisk.

Pour the filling evenly over the pasta and stir.

Sprinkle with remaining cheese. Select the “Baking” program, set the cooking time to 40 minutes, close the lid and cook the pasta casserole with minced meat in the multicooker until the program ends. Then use a silicone spatula to trim the sides of the casserole and remove it using a steaming bowl.

A hearty pasta casserole with minced meat is ready. Let it cool a little, cut it and serve.

You can prepare different dishes from pasta. Pasta casserole in a slow cooker is a great example of culinary creativity.

Pasta, minced meat, vegetables

Cook half a pack of spaghetti. For this amount of pasta you will need 200 g of minced meat, onions and carrots (1 piece each). For filling, use a small amount of sour cream (2-3 tbsp) and 2 eggs. You will also need seasonings, green onions, salt, a clove of garlic and vegetable oil (1-2 tbsp).

Peel the onions and carrots and chop them. Turn on the Bake mode for 30 minutes. Pour oil, heat, then add onions, carrots, and after 10-15 minutes add minced meat. Season everything and cook, stirring occasionally, until beeps. Beat eggs, add sour cream, salt, chopped green onions and crushed garlic. Add spaghetti to the bowl with minced meat, stir, pour in the filling. Cook for 30 minutes (Baking).

Pasta, chicken, mushrooms, cheese

This slow cooker pasta casserole recipe will captivate you with its mushroom flavor. You will need champignons (about 300 g), a large portion of boiled pasta, chicken breast (1-2 pieces, depending on size), 7-8 tbsp. sour cream, as well as seasonings, salt and cheese (100-150 g).

Wash the chicken meat and cut into pieces. Wash the mushrooms too and cut into slices. Grate the cheese. Grease the bowl with oil, add a small portion of pasta and smooth it out. Place a layer of meat on top (salt, season), then a layer of mushrooms (salt, brush with sour cream and sprinkle with cheese). Add another portion of pasta. Repeat until you run out of ingredients (last should be pasta). Lightly press down the resulting “structure” and sprinkle with cheese. Cook for 60 minutes (Baking).

Cottage cheese, pasta

You will definitely like this pasta casserole in a slow cooker, prepared with the addition of cottage cheese. The set of products for this recipe is extremely modest. Cook 1.5 tbsp. horns in salted water (do not overcook, let them be a little damp). Mash 300 g of cottage cheese until smooth. Add 2 eggs, 0.5 tbsp. Sahara. Flavor the mixture with vanilla or cinnamon. Combine the curd mixture and pasta and place in the prepared bowl. Cook for 40 minutes (Baking).

Macaroni, cheese, tomatoes, olives, cream and nettles

This casserole, prepared in a slow cooker, will delight you with its original taste. You will need 2 types of cheese (soft Adyghe - 150 g and any hard - 170 g). You also need to take 250 g of pasta, 200 ml of cream (20%), tomatoes (3 pcs.) and 15 pitted olives. Additional ingredients - young nettle (bunch), oregano (1 tsp), seasonings and salt.

Coarsely grate the cheeses (separately). Remove the skin from the tomatoes and cut them into thin rings. Also cut the olives. Finely chop the nettles. Pour the cream into the bowl, add half the pasta, tomato slices and olives (season, add salt). Then add all the nettles and all the soft cheese. Cover the layer with pasta. Place the remaining tomatoes, olives, hard cheese on top, season, add a little warm water (the pasta should be covered with liquid). Cook for 35 minutes (Baking) and then leave on warm for 15 minutes.

Sun-dried tomatoes, pasta, cream, egg, cheese

To prepare the dish you will need 700 g of boiled pasta, 3 cloves of garlic, 60 g of sun-dried tomatoes. Also take a bunch of parsley, 200g cheese, 500ml heavy cream, breadcrumbs, 4 eggs, seasonings and 40g butter.

Soften the butter, combine with finely chopped parsley, crushed garlic, breadcrumbs, salt and seasonings. In a separate bowl, beat eggs with cream, salt, and seasonings. Cut the cheese into cubes, place in the egg mixture, add oregano, pieces of sun-dried tomatoes and crushed garlic. Combine pasta (it is better if it is slightly undercooked) with the egg mixture. Grease the bowl. Pour in half of the butter mixture, top with pasta and dressing, and sprinkle with the remaining butter mixture. Cook for 65 minutes (Casserole or Bake). Let the dish cool slightly and then remove using the steaming basket.

Pasta casserole in a slow cooker can be prepared with the addition of a variety of ingredients. The advantage is that with the help of this dish you can successfully “clean out” the supplies in the refrigerator.