Baked pasta nests or baked tagliatelle nests with mozzarella, a baked pasta dish different from the sparone pasta or the lasagna rolls, made with semolina tagliatelle, but you can use dry tagliatelle, red tagliatelle or semolina tagliatelle.
The tagliatelle nests are a truly delicious first course prepared with my beloved fresh pasta and the ragu left a bit more liquid, allowing the tagliatelle to cook directly in the oven without pre-boiling.
If you don’t like Bolognese ragu, you can also prepare Genoese tocco or Neapolitan sauce or sauce with meatballs.
We could also call this recipe baked tagliatelle nests without béchamel because it does not require the use of homemade béchamel, but if you want to add a little, you can prepare it at home and then pour some on the base and the surface of the baked pasta nests.
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If you liked this recipe for baked pasta nests with mozzarella, you might also be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs
- 5 oz mozzarella
- 10 1/2 oz mixed ground meat
- 1 cup tomato puree
- 1 carrot
- 1 onion
- celery
- extra virgin olive oil
- salt
- Parmigiano Reggiano PDO
Steps
Pour the flour in a mound on the work surface, create a well in the center.
Pour the eggs into the well.
Start beating the eggs with a fork.
Start gathering the flour with the fork.
As soon as the mixture begins to firm up, start kneading by hand more vigorously until you get a smooth and homogeneous dough.
Cover your tagliatelle dough with a cotton cloth and let it rest for about 30 minutes.
Take the dough, roll it out with a rolling pin or with a pasta machine to obtain a thin, even sheet.
Now roll the sheet onto itself and cut the tagliatelle with a knife or with the appropriate pasta machine cutter.
Take a few tagliatelle, about ten, and roll them onto themselves to form the classic nests.
Pour a generous amount of ragu, or the sauce you have chosen, on the bottom of the baking dish.
Now place the tagliatelle nests inside very close to each other.
Place cubes of mozzarella in the center of each tagliatelle nest, this will make your baked pasta even more delicious.
Finish by sprinkling the surface with the ragu. If you like, you can mix the ragu with a bit of béchamel. I decided to keep the ragu more liquid so the tagliatelle doesn’t need pre-cooking.
Finally, sprinkle the surface with plenty of grated Parmigiano Reggiano and bake in a preheated static oven at 350°F for 30-35 minutes.
Once ready, remove the baked pasta nests with mozzarella from the oven and let them cool slightly before serving.
STORAGE
Store the baked pasta nests in the fridge for up to 3 days.
