Baked nests of tagliatelle, an easy and delicious dish, a perfect main course for holidays and beyond. I enriched it with my beloved mushrooms that add fragrance and a wintry touch.
If you like baked pasta dishes, try the ricotta and spinach lasagna. I used non-egg tagliatelle and this recipe has the peculiarity that, to maintain the nest shape, they are baked raw.
Let’s get to work and prepare the baked nests of tagliatelle.
OTHER BAKED PASTA RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing baked nests of tagliatelle
- 1.1 lbs nests of tagliatelle
- 1.1 lbs champignon mushrooms
- 2 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste salt
- 7 oz asiago cheese
- 1 tbsp parsley
- Half cup milk
- 0.7 oz parmesan cheese
- 1 quart 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 baked nests of tagliatelle
Prepare the mushrooms by removing the earthy part at the end of the stem. Rub them with a damp cloth and slice them. In a frying pan, place garlic and oil. When hot, add the mushrooms, salt, and cook for 10-15 minutes. Flavor with chopped parsley.
Prepare the béchamel by melting the butter in the saucepan. Add and toast the flour. Then pour in the milk, stirring with a whisk to avoid lumps. Add salt and pepper and cook, always stirring, until the béchamel thickens.
In a baking dish, pour a little béchamel. To the rest, add the cheese cubes.
Place the nests of tagliatelle in the baking dish side by side. Enrich with mushrooms and cover with the béchamel. Pour another half cup of milk and finish with some parmesan on top. Bake in a static oven at 356°F for 30 minutes. Before taking it out, check the pasta’s doneness; if it’s not yet cooked, continue by adding a bit more 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.
