The baked tagliatelle nests are an original and tasty first course, perfect for those seeking a practical yet impressive solution. In this vegetarian recipe, the tagliatelle are placed in the tray raw: they will cook directly in the oven thanks to the creaminess of the béchamel and milk. The combination of the delicate flavor of champignon mushrooms and the gooey heart of Asiago makes this dish a true comfort for the palate. It is the ideal choice for a Sunday lunch or a dinner with friends, bringing to the table all the genuineness of natural cuisine with a touch of elegance.
If you love mushroom recipes, try the polenta with taleggio and mushrooms, the lasagna with mushrooms, the mushroom risotto or even stuffed mushrooms or mushroom cutlets.
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OTHER BAKED FIRST COURSES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Making Baked Tagliatelle Nests with Mushrooms
- 1.1 lbs tagliatelle nests
- 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 qt milk
- 3.5 oz butter
- 2.8 oz all-purpose flour
- to taste salt and nutmeg
Steps for Preparing Baked Tagliatelle Nests
Start by cleaning the champignon mushrooms: remove the earthy part, wipe them with a damp cloth, and slice them. In a pan, heat the oil with the garlic, add the mushrooms and salt, and cook for 10–15 minutes. Season with chopped parsley: this will be the aromatic heart of your baked tagliatelle nests.
In a saucepan, melt the butter, add the flour, and toast it. Gradually pour in the milk while stirring with a whisk to avoid lumps. Add salt and nutmeg and cook until it thickens. Set aside a ladle of white béchamel and melt the diced Asiago into the rest: it will make your natural cuisine incredibly gooey.
Take a baking dish and spread the reserved ladle of béchamel on the bottom. Arrange the raw tagliatelle nests side by side. Distribute the mushrooms over and inside the nests, then cover everything with the cheese béchamel. Pour the half cup of milk between the nests to aid in cooking the pasta and finish with the Parmesan.Bake in a static oven at 356°F (180°C) for about 30 minutes. Before removing from the oven, check the texture: if the pasta still seems tough, add a splash of milk and continue for a few more minutes. Once ready, serve your baked tagliatelle nests hot and steamy.
Tips for a Perfect Result
Raw Pasta: It’s essential that the nests are raw; they will absorb the liquids during cooking, becoming very flavorful.
Moisture: If the surface seems dry during cooking, add a bit of milk to the edges of the baking dish.
Gratin: For a golden and inviting crust, turn on the grill for the last 3 minutes in the oven.
Gratin: For a golden and inviting crust, turn on the grill for the last 3 minutes in the oven.
Gratin: For a golden and inviting crust, turn on the grill for the last 3 minutes in the oven.
Delicious Variations
Forest Mix: Use mixed mushrooms (porcini, pleurotus) for an even more pronounced and wild flavor.
Extra Vegetables: Add peas or sautéed zucchini for a more colorful and fiber-rich version.
Alternative Cheeses: Substitute the Asiago with provolone or smoked scamorza for a more intense touch.
Storage
In the Refrigerator: They keep for 2 days. Reheat with a drizzle of milk to restore creaminess.
In the Freezer: You can freeze the already cooked dish and heat it directly in the oven when needed.
Now It’s Your Turn!
Have you ever tried baking tagliatelle nests starting from raw? It’s a smart trick that saves time and results in a super creamy dish!
If you prepare this recipe, take a photo and share it on social media tagging me: I always enjoy seeing your dishes. I await your comments to know which cheese you chose to pair with the mushrooms!
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, you can assemble the dish a few hours before and bake it at the last moment.
Can I use regular tagliatelle instead of nests?
It’s preferable to use the nests because they maintain their shape and allow for even cooking without boiling.
Can I use frozen mushrooms?
Absolutely, make sure to cook them well in the pan until they’ve released all their water before adding them to the pasta.
