Lapshevnik with cheese in the oven. Pasta casseroles. 5 Lapshevnik recipes

Prepare the necessary ingredients.

Any pasta is suitable for a noodle maker: small or large noodles, vermicelli, long or short, curly pasta. The main thing is that they are prepared from durum wheat, since after boiling and baking in the oven, they should not turn into a paste or lump of flour. I used Italian long spaghetti.

Cook pasta according to package directions. The main thing is not to overcook; the pasta should remain slightly firm inside (al dente).

When all the excess liquid has drained, transfer the pasta to a baking dish (it is better to use a ceramic dish).

Pour cream into the egg mixture, add salt and ground black pepper to taste.

Immediately add the herbs de Provence. You can replace them with your favorite spices or aromatic herbs.

Mix quickly and thoroughly again.

Pour the mixture of eggs and cream over the pasta and immediately place the pasta maker in the preheated oven.

Bake for 20 minutes at 180 degrees.

Tender, aromatic, satisfying and very tasty noodle soup made from pasta with eggs, cooked in the oven, can be served either warm or chilled. It goes well with vegetables, vegetable salads and sour cream. My husband prefers to eat noodle soup with a chicken chop or cutlet.

Lapshevnik is a good dish when you have extra cooked pasta. The recipe will also come in handy if you want to prepare a hearty, nutritious breakfast or lunch. It's fast, tasty and beautiful to look at.
Classical

You can make noodle maker either traditionally from homemade noodles or using store-bought pasta. For large volumes, increase the ingredients in equal proportions.
Ingredients:
noodles – 500 g;
milk – 1 l;
eggs – 3 pcs.;
oil drain – 50 g;
crackers - 2 tbsp. l.;
salt, seasonings.
Lightly boil the noodles in boiling water, and then cook in milk. Leave to cool, combine with eggs and melted butter. Grease the mold and sprinkle with breadcrumbs. Place the future dish, pour a little more oil on top. Cook in the oven until golden brown. Take it out, circle the edges with a knife and place on a dish.
Egg


This is a “recipe for a husband” who loves to eat seriously and nutritiously. One egg is not enough here.
Ingredients:
vermicelli – 2 tbsp;
cream – 200 ml;
a dozen eggs;
sl. oil;
salt.
Boil vermicelli (noodles or other pasta) until tender, drain the liquid using a colander, return to the pan. At this stage, you can add sugar if you want to make the dish sweet. Separately mix the eggs, cream, salt. Grease the mold, lay out the vermicelli, pour mixture, stirring lightly with a fork to obtain a homogeneous mass. Cook in the oven for about half an hour at a regular temperature of 220 degrees.
Curd with dried fruits


This pastry reminds me of childhood and afternoon tea in kindergarten. Prepare such a casserole with cottage cheese and dried fruits - make a tasty, healthy dish “from a pleasant past.”
Ingredients:
cottage cheese – 500 g;
noodles – 300 g;
sl. butter – 100 g;
dried apricots – 50 g;
raisins – 50 g;
sugar – 150 g;
sour cream – 4 tbsp. l.;
eggs – 3 pcs.;
breadcrumbs - 2 tbsp. l.;
vanillin (optional).
Pour boiling water over raisins and dried apricots. Boil noodles or pasta, strain, rinse. What to do with cottage cheese? If desired, puree it or add it to the pasta as is. Beat in the eggs, add sugar, mix everything. Drain the liquid from the dried apricots and raisins. Note - the latter is very useful, it can be given to children instead of water or compote. Finely chop the dried apricots and add them together with the raisins to the rest of the ingredients, mix. Grease the mold, sprinkle with breadcrumbs. Place the prepared mixture with cottage cheese into it, spread sour cream on top. Place in the oven, cook for 45 minutes.
You can add nuts and honey to this noodle maker with cottage cheese. A small amount of high-quality alcohol will add a piquant taste if you are not making it for a child’s table. 1-2 tbsp. l. brandy or amaretto will suffice for interesting notes.
Meat


Noodle maker is a convenient dish - you can cook it with cottage cheese, make it sweet, or you can mix it with minced meat and you get a completely different taste and the purpose changes.
Ingredients:
noodles – 450 g;
assorted minced meat – 550 g;
butter – 100-120 g;
rast. butter – 50 g;
onions – 2 pcs.;
cream – 1 tbsp;
garlic – 3 cloves;
eggs – 2 pcs.;
ground nutmeg – 0.5 tsp;
canned champignons – 120 g;
broth or mushroom seasoning;
salt pepper.
Boil the noodles with butter. Chop the garlic and onion. Fry half the onion with garlic, add minced meat. Cook until the minced meat is dry and “bloodless”. Mix with the egg, seasonings, salt. Add the egg to the noodles too. Place half of the noodles in a greased baking tray, then the minced meat and again the noodles, with mushrooms on top. Put it all in the oven and bake until golden brown. Meanwhile, make the sauce. Fry the onion in margarine, add mushroom seasoning or a little broth. Pour the cream in a thin stream. Stir and remove from heat. Cut the finished dish into portions and pour over the hot sauce.
With zucchini and mushrooms


This noodle maker can be made for lunch. The dish is completely independent and does not require a side dish.
Ingredients:
noodles – 500-600 g;
zucchini (zucchini) – 250 g;
tomatoes – 200 g;
mushrooms – 300 g;
flour – 2 tbsp. l.;
rast. butter – 50 g;
garlic – 2 cloves;
green onion – 100 g;
bouillon cube or some broth;
salt pepper.
Boil the noodles, drain, rinse. Chop the zucchini or zucchini into 1-1.5 cm pieces. Cut the mushrooms into slices. Chop the onion. Simply chop the tomatoes, preferably remove the skin. You can use dried ones. Peel the garlic and squeeze it through a garlic press or grate it. Place mushrooms in a preheated frying pan with oil, fry for 20 minutes until the juice evaporates. Add zucchini and tomatoes, continue cooking for another 15-20 minutes. At the end add onion and wait another 5 minutes, add salt and pepper. Next you need to prepare the sauce. Fry the flour in vegetable oil. Separately, boil water and dissolve the cube in it or heat the broth (400-500 ml of liquid). Add flour, spices to taste, stirring, turn it all into something similar to “Béchamel”. At the end, add the garlic. Mix the vegetable filling into the noodles. Grease the mold, load the noodles with vegetables into it, pour in the sauce, smooth out. Place in the oven for 25 minutes. until a golden crust forms. You can sprinkle cheese on top.

Good afternoon friends! Today I'll tell you how I do it noodle maker. Without cottage cheese and other perversions, just a noodle maker made from good Italian noodles.

I wouldn’t even think of posting anything like this as a recipe on my blog, but my husband insisted: “This can be shown on the site, it’s a really worthy thing!”

Well I do not know. I don’t feel any unearthly delight from noodle maker, I prepare this dish solely as a reinforcement of my husband’s positive memories of childhood: “...my grandmother took at least ten eggs...”, “here grandmother took two dozen eggs, no less...” - and so on spirit.

Of course, in childhood, the grass always seems greener, and the butter more oily... However, after reading in several sources something like “for a kilogram of noodles, take one egg and half a glass of milk,” I suddenly doubted something - had I been cooking noodles all these years? , in accordance with my husband’s memories?! But even if this is a pseudo-nap soup, it tastes quite good. So, I'm sharing.

To create a delicious noodle maker, we need: mail: :

• 1.5 – 2 cups vermicelli
• 200 ml cream
• 10 eggs
• A pinch of salt
• 1-2 tablespoons of sugar. Or no sugar at all if you don’t like sweet noodle soup
• Butter for greasing

Egg noodle soup, recipe

1. Boil the vermicelli until tender, drain in a colander, then return to the pan.
2. Add sugar to the noodles and stir. You know, I almost stopped at this stage, because good Italian vermicelli with sugar is already delicious in itself. In general, it was almost a crime to eat the lion's share of the main ingredient.
3. We spread our noodles in an even layer in a greased pan.
4. In a separate container, mix eggs, cream and salt.
5. Pour the egg-cream mixture over the noodles, slightly lifting the latter with a fork so that the mass in the mold is as homogeneous as possible.
6. We vigorously push our form into a hot oven and bake at fairly high degrees, 220-250, until cooked. It took me 25 minutes.

You can’t even imagine how delicious pasta noodle soup can be if you add an egg and apple slices to it! This is both a sweet casserole and a dessert at the same time. When I cooked pasta noodle soup in the oven for the first time, we ate it all without leaving a trace; it didn’t even have time to cool down. I repeated it in larger quantities, and again almost the same result, but I prudently hid one form so that I could compare the taste of hot and cold. Cooled noodle soup has a more expressive taste, and the apples in it are more noticeable. But hot is also good - it is juicy, soaked in sugar syrup and apple juice.

It turns out that noodle soup is an old dish of Russian cuisine, simple and satisfying. They prepared it both salty and sweet, mixing pasta with cottage cheese, meat, minced meat, and vegetables. A very practical solution, I tell you. Leftover pasta from dinner– in the morning I mixed them with something or poured them with an egg, baked them in the oven and a delicious breakfast was ready. In terms of simplicity and accessibility, the noodle recipe differs from casserole for the better - you don’t need to sprinkle the top with cheese or grease with sour cream or beaten egg. Everything was mixed, put into molds and sent to the oven to bake.

Ingredients:

• medium-sized pasta – 2 handfuls;
• eggs – 2 pcs;
• granulated sugar – 3-4 tbsp. l (to taste);
• salt – 1 tsp. (for cooking pasta);
• apples – 2 large;
• raisins – 1/3 cup;
• milk or cream - 0.5 cups;
• butter – 5-7 g (grease the mold);
• ground cinnamon or dried mint - optional.

Cooking noodle maker from pasta in the oven

My pasta was boiled, but for the step-by-step recipe I boiled another portion. Throw small spirals into boiling water and add salt. Stirring until it boils, cook until done. Look at the packaging for the time, usually it does not exceed ten minutes.

I drained the water, threw the pasta into a colander, and left it to drain. There is no need to lubricate, even if they stick together, then, when adding eggs and sugar, they will separate.

While the water was draining from the pasta, I prepared the filling for the sweet noodle maker. Mixed two eggs and fine sugar, beat lightly with a whisk.

Pour in cold milk and whisk again. This time until completely homogeneous and a cap of foam appears. Instead of milk, cream will do, sour cream will also work. But when adding sour cream, you will have to dilute the filling with water, otherwise it will be very thick and will not penetrate to the very bottom. The consistency and composition of the filling should resemble an omelette mixture, only sweet.

The apples I took were sweet and sour, juicy, with dense pulp. I cut out the core, but did not peel off the peel. I cut it into small pieces, much like for apple pies.

Pour boiling water over the raisins for five minutes. Rinse under cold water. Mixed pasta, raisins and apples in a deep bowl. If you decide to add cinnamon, mint or other spices, mix with a spoon of sugar and sprinkle over the pasta.

Pour in the egg and milk mixture and stir. Grease a baking dish with a piece of butter and fill it to the top with the prepared mixture. Preheat the oven to 180 degrees. I placed the rack on the middle level, placed the pan on it and baked the pasta maker in the oven for 30 minutes. My oven bakes well, evenly, everything was ready in half an hour.

Lapshevnik is a good dish when you have extra cooked pasta. The recipe will also come in handy if you want to prepare a hearty, nutritious breakfast or lunch. It's fast, tasty and beautiful to look at.
Classical

You can make noodle maker either traditionally from homemade noodles or using store-bought pasta. For large volumes, increase the ingredients in equal proportions.
Ingredients:
noodles – 500 g;
milk – 1 l;

eggs – 3 pcs.;
oil drain – 50 g;
crackers - 2 tbsp. l.;
salt, seasonings.
Lightly boil the noodles in boiling water, and then cook in milk. Leave to cool, combine with eggs and melted butter. Grease the mold and sprinkle with breadcrumbs. Place the future dish, pour a little more oil on top. Cook in the oven until golden brown. Take it out, circle the edges with a knife and place on a dish.
Egg


This is a “recipe for a husband” who loves to eat seriously and nutritiously. One egg is not enough here.
Ingredients:
vermicelli – 2 tbsp;
cream – 200 ml;
a dozen eggs;
sl. oil;
salt.
Boil vermicelli (noodles or other pasta) until tender, drain the liquid using a colander, return to the pan. At this stage, you can add sugar if you want to make the dish sweet. Separately mix the eggs, cream, salt. Grease the mold, lay out the vermicelli, pour mixture, stirring lightly with a fork to obtain a homogeneous mass. Cook in the oven for about half an hour at a regular temperature of 220 degrees.
Curd with dried fruits


This pastry reminds me of childhood and afternoon tea in kindergarten. Prepare such a casserole with cottage cheese and dried fruits - make a tasty, healthy dish “from a pleasant past.”
Ingredients:
cottage cheese – 500 g;
noodles – 300 g;
sl. butter – 100 g;
dried apricots – 50 g;
raisins – 50 g;
sugar – 150 g;
sour cream – 4 tbsp. l.;
eggs – 3 pcs.;
breadcrumbs - 2 tbsp. l.;
vanillin (optional).
Pour boiling water over raisins and dried apricots. Boil noodles or pasta, strain, rinse. What to do with cottage cheese? If desired, puree it or add it to the pasta as is. Beat in the eggs, add sugar, mix everything. Drain the liquid from the dried apricots and raisins. Note - the latter is very useful, it can be given to children instead of water or compote. Finely chop the dried apricots and add them together with the raisins to the rest of the ingredients, mix. Grease the mold, sprinkle with breadcrumbs. Place the prepared mixture with cottage cheese into it, spread sour cream on top. Place in the oven, cook for 45 minutes.
You can add nuts and honey to this noodle maker with cottage cheese. A small amount of high-quality alcohol will add a piquant taste if you are not making it for a child’s table. 1-2 tbsp. l. brandy or amaretto will suffice for interesting notes.
Meat


Noodle maker is a convenient dish - you can cook it with cottage cheese, make it sweet, or you can mix it with minced meat and you get a completely different taste and the purpose changes.
Ingredients:
noodles – 450 g;
assorted minced meat – 550 g;
butter – 100-120 g;
rast. butter – 50 g;
onions – 2 pcs.;
cream – 1 tbsp;
garlic – 3 cloves;
eggs – 2 pcs.;
ground nutmeg – 0.5 tsp;
canned champignons – 120 g;
broth or mushroom seasoning;
salt pepper.
Boil the noodles with butter. Chop the garlic and onion. Fry half the onion with garlic, add minced meat. Cook until the minced meat is dry and “bloodless”. Mix with the egg, seasonings, salt. Add the egg to the noodles too. Place half of the noodles in a greased baking tray, then the minced meat and again the noodles, with mushrooms on top. Put it all in the oven and bake until golden brown. Meanwhile, make the sauce. Fry the onion in margarine, add mushroom seasoning or a little broth. Pour the cream in a thin stream. Stir and remove from heat. Cut the finished dish into portions and pour over the hot sauce.
With zucchini and mushrooms


This noodle maker can be made for lunch. The dish is completely independent and does not require a side dish.
Ingredients:
noodles – 500-600 g;
zucchini (zucchini) – 250 g;
tomatoes – 200 g;
mushrooms – 300 g;
flour – 2 tbsp. l.;
rast. butter – 50 g;
garlic – 2 cloves;
green onion – 100 g;
bouillon cube or some broth;
salt pepper.
Boil the noodles, drain, rinse. Chop the zucchini or zucchini into 1-1.5 cm pieces. Cut the mushrooms into slices. Chop the onion. Simply chop the tomatoes, preferably remove the skin. You can use dried ones. Peel the garlic and squeeze it through a garlic press or grate it. Place mushrooms in a preheated frying pan with oil, fry for 20 minutes until the juice evaporates. Add zucchini and tomatoes, continue cooking for another 15-20 minutes. At the end add onion and wait another 5 minutes, add salt and pepper. Next you need to prepare the sauce. Fry the flour in vegetable oil. Separately, boil water and dissolve the cube in it or heat the broth (400-500 ml of liquid). Add flour, spices to taste, stirring, turn it all into something similar to “Béchamel”. At the end, add the garlic. Mix the vegetable filling into the noodles. Grease the mold, load the noodles with vegetables into it, pour in the sauce, smooth out. Place in the oven for 25 minutes. until a golden crust forms. You can sprinkle cheese on top.