Baked Tagliatelle Nests

Name: Baked Tagliatelle Nests
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Tagliatelle pasta 11.6 oz; Tomato purée 3 cups; Sausage 5.3 oz; Garlic 1 clove; Thyme 5 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Fior di latte mozzarella cheese 2.8 oz; Parmigiano Reggiano PDO cheese 0.7 oz; Basil to taste; Water 2.1 cups

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 4 persone
Cost: Average

PRESENTATION

Baked tagliatelle nests are a perfect main course to prepare for Sunday lunch. Alongside traditional dishes, we present a recipe that evokes classic flavors with an original twist. The sauce enriched with sausage, transformed into succulent meatballs, will make you fall in love. Unlike baked pasta, tagliatelle nests do not need to be boiled beforehand: they will cook directly in the oven in the sauce, becoming even more flavorful. To make this pasta dish more enticing, just add chunks of Fiordilatte mozzarella and grated Parmigiano Reggiano, which in the oven will give a gratin and stringy touch.

Discover other delicious variations of this recipe:

Tagliatelle Nests with Sausage Ragout
Swallow Nests
Caprese Spaghetti Nests

INGREDIENTS: Tagliatelle pasta 11.6 oz (330 g); Tomato purée 3 cups (700 g); Sausage 5.3 oz (150 g); Garlic 1 clove; Thyme 5 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Fior di latte mozzarella cheese 2.8 oz (80 g); Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Basil to taste; Water 2.1 cups (500 g)

Preparation

How to prepare Baked Tagliatelle Nests

To prepare the tagliatelle nests, pour a drizzle of oil, garlic, and thyme sprigs into a saucepan and let it heat over low heat 1. Crumble the sausage by hand to form 1/2-inch (1 cm) balls more easily 2. Remove the herbs from the base and add the meatballs 3.

Sauté the meatballs over high heat 4. When well-sealed, remove the sausage and set aside 5, pour in the tomato sauce 6 and 17.6 oz (500 ml) of water.

Add a pinch of salt, cover with the lid 7 and cook over medium heat for half an hour. After the time has passed, add the meatballs 8 and let them cook for just a few minutes. Meanwhile, cut the fiordilatte into pieces 9.

Pour the sauce into a baking dish 10 that measures 9 inches (23 cm) at the base and 11 inches (27 cm) at the top. Arrange the tagliatelle nests 11, cover with more sauce and meatballs 12.

Sprinkle the surface with the fiordilatte mozzarella pieces 13 and grated Parmigiano Reggiano 14. Bake in a preheated convection oven at 390°F (200°C) for about 20 minutes. At the end of cooking, let it cool for a few minutes and serve with basil if desired.

How to store

Baked tagliatelle nests can be stored in the refrigerator for 1 day. They can be frozen after cooking.

Tips

If you want an extra touch of aroma and flavor, add rosemary to the sauté. If you prefer a sweeter note, replace garlic with finely chopped onion. Instead of mozzarella, you can use Caciocavallo cheese.

For the translation of some texts, artificial intelligence tools may have been used.

Baked Tagliatelle Nests

PRESENTATION

How to prepare Baked Tagliatelle Nests

How to store

Tips

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