Baked tagliatelle nests with champignon mushrooms and Asiago are one of those dishes that smell like home and family Sundays. They are simple to prepare, yet always make a great impression on the table. The champignon mushrooms, with their delicate flavor, combine with the full and creamy taste of Asiago, creating a soft and stretchy sauce that envelops the tagliatelle.
Baking makes everything even more delicious, with that light golden crust on top that captivates with the first bite. A wholesome, hearty dish, perfect for special occasions or a family Sunday lunch. If you love recipes with mushrooms, try the polenta with taleggio and mushrooms, the mushroom lasagna, the mushroom risotto or the stuffed mushrooms or the mushroom cutlets.
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OTHER OVEN-BAKED FIRST COURSES
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing the baked tagliatelle nests
- 1.1 lbs tagliatelle nests
- 1.1 lbs champignon mushrooms
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- to taste salt
- 7 oz Asiago cheese
- 1 tablespoon parsley
- Half cup milk
- 0.7 oz Parmesan cheese
- 4.2 cups milk
- 3.5 oz butter
- 2.8 oz all-purpose flour
- to taste salt and nutmeg
Tools
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- Saucepan
- Frying Pan
- Baking Dish
Steps for preparing the baked tagliatelle nests
Prepare the mushrooms by removing the earthy part at the end of the stem. Wipe them with a damp cloth and slice them. In a frying pan, add garlic and oil. When it’s hot, add the mushrooms, salt, and cook for 10-15 minutes. Flavor with chopped parsley.
Prepare the béchamel sauce by melting the butter in the saucepan. Add and toast the flour. Then pour in the milk while stirring with a whisk to avoid lumps. Add salt and pepper and cook, constantly stirring, until the béchamel thickens.
In a baking dish, pour a bit of béchamel. Add the cheese cubes to the remaining sauce.
Place the tagliatelle nests in the baking dish side by side. Enrich with the mushrooms and cover with the béchamel. Pour in half a cup of milk and finish with Parmesan on the surface. Bake in a static oven at 350°F for 30 minutes. Before removing from the oven, check the pasta’s doneness. If it’s not cooked yet, continue by adding a bit of milk.
Storage
You can store the tagliatelle in the fridge for a couple of days.
You can store the tagliatelle in the fridge for a couple of days.
