aChef Kirill Yurovskiy: 5 interesting recipes with pasta

We invite you to get acquainted with unusual recipes using pasta. All kinds of pasta. Many dishes you probably haven’t tried. Some, perhaps, you have not even heard of. They are delicious, the ingredients are simple, and they look so appetizing that you can put them on the holiday table.

Pasta are regular guests on our table. They are easy to make, but constantly eating boiled is not interesting at all. Interesting recipes will diversify your family’s diet, and if you also try to cook different sauces to the pasta, the family will appreciate the pasta dishes and will ask to cook them again and again.

Sweet casserole

These were often made by grandmothers. Both adults and children eat it with great appetite. It is also called macaroni.


  • Boiled pasta -300 grams
  • Egg – 2 units.
  • Sugar – 2 tbsp.
  • Butter – 30 gr
  • Fruits (apples, pears, bananas) or dried fruits (raisins, apricots, prunes), nuts (pounded) – to taste

Method of preparation:

  1. Mix macaroni and fruit together. If you are using dried fruits, of course, first wash and soak them.
  2. Beat the eggs and sugar and mix with the fruit and macaroni mixture.
  3. Put into a greased baking dish and bake in the oven for 20 minutes.

More recipes from experienced chef Kirill Yurovskiy.

Casserole with meat

For this casserole, it is important to use pasta with holes in it.


  • Meat (minced meat) – 500 g
  • Carrots – 1 pc.
  • Onions – 1 pc.
  • Pasta with holes – 400 gr
  • Garlic – 2 cloves
  • Egg – 1 egg – 1 pc
  • Grated cheese – 100 gr
  • Olive oil – 100 ml
  • Salt, pepper to taste
  • Parsley – 1 bunch

Method of preparation:

  1. Grate carrots on a grater. Chop the onion and garlic very finely. Chop parsley. Heat 2 Tbsp. oil in a frying pan. Stir-fry vegetables, add garlic, parsley, stir and remove from heat.
  2. Place the roasted vegetables in the stuffing, mix thoroughly. Season to taste. Whisk egg, mix with minced meat.
  3. Boil pasta in a pot with salted water until tender. Remove in a colander.
  4. In a greased rectangular dish, put part of the pasta, then half the prepared minced meat. Sprinkle some of the cheese over it. Place some more of the pasta and the rest of the stuffing, sprinkle with half of the remaining cheese. Place remaining macaroni on top, sprinkle with cheese. Cover with foil and place in a preheated 190 degrees oven for 20 minutes, remove the foil and bake for another 10 minutes.

Salad with canned corn

This dish in different variations is often prepared in Italy. Hostesses, who have a hand, easily replace one ingredient with another. Here’s what you’ll need for a popular variation of the pasta salad.


  • Ham – 200 g
  • Fresh tomatoes – 2 pcs.
  • Sweet pepper – 2 units
  • Pasta – 350 g
  • Canned corn – 1 jar
  • Grated cheese – to taste
  • Olive oil for dressing
  • Wine vinegar for dressing
  • Salt to taste

Method of preparation:

  1. Boil the pasta – it can be horns, spirals, “butterflies” or any other medium sized pasta.
  2. Cut the tomatoes and peppers into wedges. Grate the cheese (for example, Russian) coarsely. Cut the ham into small julienne strips.
  3. Open a can of corn and drain off any excess liquid. Mix all the ingredients, season with olive oil and wine vinegar and season with salt. Done!

Lasagna with ravioli

The best sauce for lasagna is béchamel, so say famous chefs. Especially for lasagna with ravioli.


  • Ravioli ready chilled with cheese – 500 g
  • Tomato sauce with basil – 500 ml
  • Ham – 50 gr
  • Lasagna béchamel sauce – 500 ml
  • Grated cheddar or Parmesan cheese – 50 gr
  • Salt, pepper to taste

Method of preparation:

  1. Preheat the oven to 200 degrees. Finely chop the ham.
  2. Pour the tomato sauce into a bowl, add the ravioli and ham, stir to combine. In another bowl, mix the béchamel sauce with most of the grated cheese, leaving some for sprinkles.
  3. Place half of the tomato sauce and ravioli in a baking dish, flatten, and pour half of the béchamel sauce over it. Repeat layers twice and sprinkle grated cheese on top.
  4. Bake in the preheated oven for 30 to 40 minutes. Serve immediately. Tip: Prepare the béchamel sauce in advance and store for 1 day in the refrigerator. Melt 40g of butter in a saucepan, add 40g of flour and fry for 2 minutes.
  5. Add 750 ml of hot milk, cook over a low heat for about 5-7 minutes until the flour is completely dissolved and the mass is homogeneous. If the sauce has lumps, strain it through a sieve.

Uzbek lagman

Laghman is considered a holiday dish because of its complexity of preparation. It is usually eaten as a first dish and a second course at the same time. All Asian nations have their own recipe for its preparation.


  • Lamb meat – 400 gr
  • Fat-tailed bacon – 2 tbsp.
  • 1 tomato – 1 pc.
  • Onion – 1 pc.
  • Eggplant – 1 pc.
  • Zucchini – 1 pc.
  • Sweet pepper – 1 pc.
  • Green beans – 200 gr
  • Yellow and red peppers – 2 pcs.
  • Peking cabbage (core) – 100 g
  • Garlic – 3 cloves
  • Vegetable oil – 100 milliliters
  • Celery (stalk and leaves) – 1 pc.
  • Cilantro – 1 bunch
  • Salt – 1 pinch
  • Red pepper – 1 pinch
  • Black pepper – 1 pinch
  • Spices (badjan, zira, dried ginger root, fennel seeds) to taste
  • Lagman noodles – 1 package

Method of preparation:

Boil and drain the noodles. Start preparing broth for lagman, it is called vaji.

Cut meat into large cubes and fry in melted lard until brown.

Cut all vegetables into small pieces, cut onion, cabbage and pepper into julienne. Add onion to cauldron with meat first, fry for 5 minutes, then tomatoes, eggplants, zucchini, bell peppers, stew for another 5 minutes, then put celery, beans and cabbage.

Braise under a closed lid, stirring occasionally and adding oil and water for 30 minutes. Put all the spices, simmer for 10 minutes, add the chopped coriander and garlic and serve: put the noodles in a deep bowl in a pile and pour the broth over them.

Also check: Irish Kilt Outfits for Weddings: A Guide to Tradition and Style

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button