Baked tagliatelle (mom’s recipe).
Rich, tasty, special.
Baked tagliatelle is a special first course perfect for holidays, Sunday lunch or special occasions. Tomorrow is Easter — what better time to enjoy this delicious dish? This is my mom’s excellent recipe, and we’ve always prepared it for guests or holidays. I recommend you try it; you’ll fall in love at first bite.
Below you will find the video recipe.
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
Sauce:
- 3 jars tomato purée
- 1 onion
- 1 carrot
- 1 clove garlic
- 1.1 lb ground beef
- to taste extra virgin olive oil
- to taste salt
- 1 jar chiodini mushrooms
- 2.5 cups peas (frozen or canned)
- 14 oz mozzarella
- 2 cups grated Parmesan (or pecorino, or a mix)
- 1.1 lb tagliatelle nests (dry)
Tools
- 1 Baking Dish
- 1 Dutch Oven
- 1 Frying Pan
- 1 Mezzaluna
Steps
Chop the onion and the carrot.
In a large saucepan add a drizzle of oil, the garlic, the chopped onion and carrot, and the ground beef; let it brown, stirring for a few minutes.
Add the tomato purée and half a glass of water, season with salt, bring to a boil and simmer over low heat for about an hour (the sauce should not thicken too much). Taste for salt — the sauce should be nicely flavored.Prepare the filling:
While the sauce cooks, in a frying pan sauté a clove of garlic in a little oil and add the peas, season with salt and cook; once done remove the garlic and transfer the peas to a plate.
In the same pan, sauté another clove of garlic and cook the mushrooms (they must be rinsed thoroughly beforehand to remove the slimy coating), season with salt, cook quickly and place them on another plate, then discard the garlic.
Cut the mozzarella into cubes and let it drain in a colander.Preheat the oven to 356°F and position the rack on the lowest level (just above the base).
Prepare the baking dish and spread a couple of ladles of sauce on the bottom.
Place the tagliatelle nests (raw) on top.
We will proceed in layers.
Cover generously with sauce.
Sprinkle liberally with grated cheese.
Arrange all the mushrooms in an even layer.
Then add half of the peas.
Half of the mozzarella.
Add a little more sauce and then cover with another layer of tagliatelle nests.
Add another bit of sauce.
The remaining peas.
Sprinkle with plenty of grated cheese and scatter the remaining mozzarella here and there.
Cover with the remaining sauce and more grated cheese.
Bake for about 30 minutes; a crust should form on the surface and the tagliatelle should be cooked when tested with a fork.
The baked tagliatelle are ready to be enjoyed… Bon appétit.
Try all the other tagliatelle recipes — you can find them CLICKING HERE.
CLICK HERE TO LIKE MY FACEBOOK PAGE, I share lots of recipes every day.
Subscribe to my YouTube channel for many exclusive video recipes — you can find it CLICKING HERE.
JOIN MY FACEBOOK GROUP BY CLICKING HERE.
FOLLOW ME ON INSTAGRAM BY CLICKING HERE
FOLLOW ME ON PINTEREST BY CLICKING HERE
ENABLE PUSH AND MESSENGER NOTIFICATIONS TO RECEIVE MY RECIPES DAILY ON YOUR SMARTPHONE.
If you prepare one of my recipes, send me a photo and I will be happy to publish it on my Facebook page.
TO RETURN TO THE HOME PAGE CLICK HERE.
