The spinach tagliatelle nests are an easy, very quick to prepare, and truly delicious first course, a simple and yummy vegetarian baked pasta. I thought of this dish as a first course for Easter (or Easter Monday), they can be prepared in a short time and you can also make them in advance the day before. Savory, cheesy and creamy, spinach tagliatelle nests are truly delicious, just prepare the béchamel, season it, put it on the pasta, and off to the oven, without even blanching the spinach beforehand, it cooks on its own!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 14 oz tagliatelle nests
- 9 oz spinach
- 9 oz scamorza cheese
- 3.5 oz grated Parmesan cheese
- 0.6 cups flour
- 1 tbsp extra virgin olive oil
- 4.2 cups milk
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
Spinach tagliatelle nests are very simple and quick to prepare, first of all, prepare the oil-based béchamel: in a saucepan, put the milk, extra virgin olive oil, and flour, and, stirring, bring to a boil (but do not let it boil completely).
Turn off the heat and add the grated Parmesan cheese, salt, black pepper, and nutmeg, then add the cleaned spinach (if they are not leaves but bunches, chop them before adding) and mix well.
Spread a thin layer of béchamel on the base of a baking dish, place the (uncooked) tagliatelle nests on top and add some mozzarella pieces and all the remaining béchamel, the béchamel must be quite liquid, otherwise the pasta will not cook well.
Finish the spinach tagliatelle nests with a sprinkle of grated Parmesan cheese and bake them in a preheated oven at 356°F for about 25 minutes, pierce them with a fork to check for doneness.
Tips:
Spinach tagliatelle nests can be stored in the fridge for a couple of days. As mentioned above, make sure the béchamel is quite liquid, otherwise, it will not be able to soften and cook the pasta well. I added mozzarella, so, releasing some liquid during cooking, it will further soften the pasta. For a tastier version, you can also add some speck, cooked ham, or pancetta. If they seem not soft enough when tested with a fork, cover them with parchment paper and continue cooking for a few more minutes.
Other baked pasta recipes HERE
