BAKED TAGLIATELLE with VEGETABLES in White Sauce, an easy-to-make first course with béchamel sauce, perfect recipe for Sunday, a delicious idea with pasta.
The baked tagliatelle with vegetables in white sauce is a delightful first course perfect to prepare in a short time, great to serve as Sunday lunch or for a fancy dinner with friends.
The recipe for tagliatelle with vegetables in white sauce is very simple, chop and cook the vegetables, then combine with pasta and layer everything in a baking dish, cover with béchamel, baked or air-fried as I did, it’s truly delicious.
Join me in the kitchen today, we have tagliatelle with vegetables in white sauce.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 1.1 lbs egg tagliatelle
- 2 zucchini
- 2 bell peppers (medium)
- 2 eggplants (1 large or 2 small)
- 4.25 cups béchamel sauce
- grated Parmesan cheese
- 1 cup milk
- 2 tbsps butter
- 1/4 cup all-purpose flour
- nutmeg
- pepper
- salt
Steps
Cut the eggplants into cubes, salt them and let them rest for about 10 minutes. Then rinse and dry them well.
Wash the bell peppers, remove the seeds, and cut them into pieces or strips. Wash and slice the zucchini into rounds or pieces.
In a pan, add a drizzle of olive oil and, if you like, some minced garlic and pepper. Cook the vegetables for about 10 minutes, until they are soft yet still firm.
Prepare the béchamel sauce: in a saucepan, melt the butter, add the flour, and stir while adding the milk until it thickens. Add salt, pepper, and nutmeg.
Cook the tagliatelle in abundant salted water for 2-3 minutes, drain them al dente, and mix them with the sauce. Add a few tablespoons of béchamel and mix for a few minutes.
Spread a layer of béchamel on the bottom of a baking dish, then make a layer of pasta, add the vegetables, and repeat. Add some pieces of provolone and cover with béchamel.
Oil the surface and bake in the air fryer at 355°F for 15 minutes, check after 10 minutes to make sure it doesn’t burn too much.
Bon appétit
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BAKED TAGLIATELLE with VEGETABLES in White Sauce
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FAQ (Frequently Asked Questions) BAKED TAGLIATELLE with VEGETABLES in White Sauce
Do I need to pre-cook the tagliatelle or can I put them in raw?
It depends: you can boil them very al dente for 2-3 minutes before baking, or put them in raw if there is enough liquid (béchamel or broth) to help them cook in the oven. If you put them in raw, slightly extend the baking time.
What are the best vegetables for this recipe?
The most commonly used are eggplants, zucchini, bell peppers, and carrots, but you can also add mushrooms, peas, or scallions. The important thing is to cut everything into small pieces and cook slightly before assembling, to have soft vegetables.
Is it necessary to use béchamel sauce?
It’s not mandatory, but it helps keep the pasta creamy and binds the vegetables. Alternatively, you can use a mix of cooking cream and milk or simply a good vegetable broth.
How can I prevent the pasta from drying out in the oven?
By covering the baking dish with foil for the first 20-25 minutes of cooking, then uncovering it to brown. Also, it’s essential to slightly overdo the liquids (béchamel or broth) when assembling the dish.
Can I prepare the tagliatelle in advance?
Yes, definitely! You can assemble everything the day before, store the dish in the fridge well covered, and then bake it when needed. If baking from cold, extend the cooking time by 5-10 minutes.
