TAGLIATELLE with Baked Vegetable RAGÙ, a delicious main course, easy and quick to prepare, perfect for both lunch and dinner, light and delicious.
The tagliatelle with baked vegetable ragù represent a delicious and healthy alternative to the classic meat ragù. This recipe combines the goodness of roasted vegetables with the enveloping flavor of tagliatelle, creating a dish rich in taste and nutrients.
The tagliatelle with baked vegetable ragù are also a great option for vegetarians and vegans, eliminating meat, as they are rich in nutrients. They can be served as a light main dish for both lunch and dinner.
The recipe for preparing these delicious baked tagliatelle is really simple, cut all the vegetables and cook them in a pan, add a bit of minced meat and when everything is ready, season the pasta with the ragù and tomato sauce before baking everything.
A great alternative to classic Sunday tagliatelle.
Follow me in the kitchen today there are tagliatelle with baked vegetable ragù.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 9 oz egg tagliatelle
- 1/2 large red bell pepper
- 1/2 yellow bell pepper
- 1 black oval eggplant
- 1 zucchini
- 1 carrot
- 1/2 onion
- 5 oz mixed minced meat
- 4 oz provola cheese
- 2 cups tomato sauce
- 1 cup béchamel sauce
Steps
Wash all the vegetables thoroughly and cut them into small or not too large pieces, sauté the onion and put everything in the pan.
Also add the meat, a bit of water, and cook with the lid closed.
Prepare the béchamel following this recipe HERE or use the ready-made one.
Cook the tomato sauce as usual then add the béchamel.
Oil a baking dish and also add a part of the tomato sauce, place the nests of tagliatelle in the dish or boil them first if you prefer.
Add all the ragù and the rest of the tomato sauce, sliced provola then oil and sprinkle with breadcrumbs.
Bake in the hot oven at 350°F for about 25 minutes, of course, you can cook the tagliatelle first if you prefer.
Bon appétit
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TAGLIATELLE with Baked Vegetable RAGÙ
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FAQ (Questions and Answers) TAGLIATELLE with Baked Vegetable RAGÙ
Can I prepare the ragù in advance?
Absolutely yes! You can prepare the vegetable ragù in advance and store it in the refrigerator for a few days before using it. This will allow you to save time when you want to prepare the baked tagliatelle.
Absolutely yes! You can prepare the vegetable ragù in advance and store it in the refrigerator for a few days before using it. This will allow you to save time when you want to prepare the baked tagliatelle.
Can I freeze the leftover ragù?
Surely! Vegetable ragù is well suited for freezing. Once completely cooled, transfer it to airtight containers or food bags and store it in the freezer for up to 3 months. Thaw the ragù in the refrigerator before using it.
Surely! Vegetable ragù is well suited for freezing. Once completely cooled, transfer it to airtight containers or food bags and store it in the freezer for up to 3 months. Thaw the ragù in the refrigerator before using it.
What pasta variants can I use?
In addition to tagliatelle, you can use other pasta variants such as penne, fusilli, or spaghetti. Choose the pasta you prefer or use what you have available at home.
In addition to tagliatelle, you can use other pasta variants such as penne, fusilli, or spaghetti. Choose the pasta you prefer or use what you have available at home.
Can I enrich the tagliatelle with vegetable ragù with other additions?
Certainly! You can further enrich the tagliatelle with baked vegetable ragù by adding grated cheese, such as Parmesan or pecorino, or a few fresh basil leaves for a touch of freshness. Other tasty additions include toasted pine nuts or red chili pepper for a touch of spiciness.
Certainly! You can further enrich the tagliatelle with baked vegetable ragù by adding grated cheese, such as Parmesan or pecorino, or a few fresh basil leaves for a touch of freshness. Other tasty additions include toasted pine nuts or red chili pepper for a touch of spiciness.
