The baked tagliatelle with meat sauce and peas is a flavorful and appetizing main dish, perfect for Sunday lunch and festive days. Like lasagna and baked pasta, this tagliatelle is one of those dishes that quickly brings to mind Sunday lunch at home with the whole family gathered around. A simple dish to prepare but guaranteed to be a success! The tagliatelle is complemented with a homemade meat sauce, tomatoes, and peas, made from quality ingredients, and then topped with mozzarella and grated cheese to make these baked tagliatelle perfectly gratinated and incredibly stringy!
A classic Sunday main course that becomes perfect even for serving on festive days such as Christmas or Easter, or when hosting guests at home. They are so versatile and delicious that you can even prepare this tagliatelle in advance, store them in the fridge and cook them when ready, and if there are leftovers, just freeze them and enjoy by simply reheating in the oven or even in a pan. Try them!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Tagliatelle
- 14 oz tagliatelle
- 9 oz mozzarella
- 2 oz grated parmesan
- 3.2 cups tomato sauce
- 10.5 oz ground beef
- 7.1 oz peas
- 1 onion
- 1 carrot
- 1 stalk celery
- 1/2 glass white wine
- extra virgin olive oil
- sage
- rosemary
- salt
Tools for Preparing Baked Tagliatelle
- 1 Pot
- 1 Oven
- 1 Wooden Spoon
- 1 Colander
- 1 Baking Dish
Steps to Prepare Baked Tagliatelle
To prepare baked tagliatelle with meat sauce and peas, first peel and chop the carrot, celery, and onion. Place them in a pot with oil, sage, and rosemary and sauté. Add the peas and cook for a few minutes.
Add the ground beef and cook for a few minutes, then deglaze with wine. Let it evaporate and pour in the tomato sauce.
Cook for about an hour and a half to two hours on low heat, adjusting salt and pepper at the end of cooking, stirring occasionally and ensuring it doesn’t reduce too much. If needed, add some hot water.
Cook the tagliatelle in salted boiling water, draining them al dente.
Season the tagliatelle with the meat sauce and diced mozzarella, and transfer them to a baking dish or casserole. Cover with grated Parmesan and more mozzarella and bake in a preheated oven at 355°F (180°C) for about 20 minutes until a nice golden crust forms on top. Cover with aluminum foil if the surface darkens too much.
Serve the baked tagliatelle.
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You can store the tagliatelle in the fridge for up to 2-3 days or freeze them for up to 3 months. You can prepare them in advance, keep them in the fridge for a day, and then proceed with cooking.
You can make these baked tagliatelle with meat sauce and peas even richer by adding other ingredients such as diced cooked ham or salami, boiled eggs, and for extra creaminess, you can use béchamel or cooking cream.
You can use either fresh or dried tagliatelle, and you can choose between egg tagliatelle or semolina ones.
You can use a mix of ground meats.
You can also make homemade egg pasta: knead by hand or in a mixer 400 g of flour with 3 eggs until you get a smooth and homogeneous dough. Let it rest for 1 hour, then roll out the dough thinly and cut into rectangles. Fold the sheet over itself and cut with a sharp knife into strips of your preferred size, or alternatively, use a pasta machine.
