The baked tagliatelle pie is the classic dish for Sunday or any festive day.
A very rich dish made with egg tagliatelle seasoned with ground meat, peas, cooked ham, mozzarella, and béchamel sauce to wrap all the flavors.
Even though there are only four of us in the family, when I make this pie, I always calculate a couple more servings because, the next day, reheated in a pan with a pat of butter, it tastes even better.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 1 carrot
- 1 onion
- 1 stalk celery
- 10.5 oz egg tagliatelle (dried)
- 12 oz ground beef
- 9 oz mozzarella
- 5.3 oz cooked ham (diced)
- 3.5 oz frozen peas
- 2 cups béchamel sauce
- 3.5 oz grated parmesan
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- Half glass white wine
Tools
- 1 Kitchen Scale
- 1 Knife
- 1 Sieve
- 1 Pan
- 1 Wooden Spoon
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Springform Pan 9.5 inches in diameter
Steps
To prepare the baked tagliatelle pie, start by cutting the mozzarella into cubes, then let it drain in a sieve. Wash and dice the carrot, celery, and onion.
Heat the extra virgin olive oil in a pan and fry the chopped vegetables. Then add the ground meat and brown it, then deglaze with white wine.
Once the alcohol has evaporated, add the frozen peas (or fresh if in season) to the pan, season with salt and pepper. Cook everything until the peas are cooked and the cooking liquid has dried up.
While the meat is cooking, bring plenty of salted water to a boil and cook the tagliatelle, leaving them al dente. Drain them well and then pour them into a large bowl.
Season the tagliatelle with 2/3 of the béchamel sauce, the grated cheese, and give it a first mix.
Then add the ground meat with peas, the mozzarella, and the diced cooked ham.
Mix again to evenly distribute all the seasoning.
Adjust the salt if necessary.
At this point, spread a few tablespoons of béchamel sauce on the bottom of the pan.
Pour the seasoned tagliatelle into the pan and pack them well, leveling the surface where you will spread a thin layer of béchamel and a sprinkle of parmesan.
Bake the tagliatelle pie in a preheated static oven at 392°F for 20 minutes, then turn on the grill and continue cooking until a nice golden crust has formed.
At this stage, I recommend keeping an eye on the preparation to avoid the surface from darkening too much.
Once out of the oven, with a spatula or a knife, detach the tagliatelle pie from the edge of the pan, let it cool slightly, and then open the springform.
All that’s left is to bring it to the table and enjoy it in good company😉.
