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Fresh Pasta

Baked Tagliatelle Nests

Baked Tagliatelle Nests are a quick, easy first course, perfect for Sunday and for making ahead. Here's how to make them with uncooked tagliatelle.
Recipe Baked Tagliatelle Nests
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 1 hour
  • Servings for 4 people

If you are tired of the usual baked pasta, this Baked Tagliatelle Nests recipe will win you over completely. Not only because, like all oven-baked recipes, it is practical to make, even ahead of time, but above all because, unlike more traditional recipes, it uses raw, uncooked pasta straight away. So add this one to your list of baked first courses that are quick and easy to make, and you won’t regret it.

Baked tagliatelle can be made with either dried tagliatelle or fresh tagliatelle, but in the latter case you need to adjust a few steps: do not soak the fresh tagliatelle in water, and make a drier meat ragù. The result will be more or less the same, but what guarantees the success of this quick and easy first course is the rich, flavorful tomato and meat sauce, along with a few cubes of scamorza, a mild Italian stretched-curd cheese, which makes everything nice and stringy.

To round it all off and make the Baked Tagliatelle Nests au Gratin even more indulgent, a generous sprinkling of grated Grana Padano lets you bring to the table a truly exquisite first course, great for Sunday lunch or special occasions.

 

Ingredients for 4 people

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Method

  1. To make the Baked Tagliatelle Nests, start with the sauce. In a skillet, heat the oil with the garlic clove and a chopped mixture of onion, carrot and celery and sauté. Then add the meat and brown it well, deglazing with a little white wine.
    Baked tagliatelle nests, photo 1
    Baked tagliatelle nests, photo 2
  2. When the meat is well browned and the alcohol in the wine has evaporated, add the crushed tomatoes and a tablespoon of tomato paste, season with salt and pepper and add a little water, using it to rinse out the can of crushed tomatoes. Cook over low heat, covered, for 20-25 minutes. Make sure the sauce stays runny; if needed, add a little more water and adjust the salt.
    Baked tagliatelle nests, photo 3
    Baked tagliatelle nests, photo 4
  3. A few minutes before the end of cooking, add a few torn basil leaves and let the flavors blend for a few minutes. Now spread a generous, even layer of meat ragù over the bottom of a baking dish.
    Baked tagliatelle nests, photo 5
    Baked tagliatelle nests, photo 7
  4. Now dip the tagliatelle nests for a few seconds in a bowl with plenty of room-temperature water. They should stay submerged for 5-10 seconds. Then arrange the nests in the baking dish with the sauce.
    Baked tagliatelle nests, photo 12
    Baked tagliatelle nests, photo 8
  5. Now place a spoonful of ragù in the center of each tagliatelle nest, then a few cubes of scamorza.
    Baked tagliatelle nests, photo 9
    Baked tagliatelle nests, photo 10
  6. Cover the baking dish with a sheet of aluminum foil and bake for 30-40 minutes at 180 °C (350 °F) in a convection oven or 200 °C (400 °F) in a conventional oven. When the nests are cooked, remove the foil, add a few more cubes of scamorza and a generous sprinkling of Grana Padano, and finish cooking under the broiler for 5-10 minutes, or until the nests are nicely browned.
    Baked tagliatelle nests, photo 11
    Baked tagliatelle nests, photo 13
  7. Once nicely golden, the Baked Tagliatelle Nests are ready to serve and enjoy. Finally, remember to download our App with exclusive content and fewer ads!
    Baked tagliatelle nests

Variations and Alternatives

You can make Baked Tagliatelle Nests in exactly the same way using fresh tagliatelle. You will need 500 g for 4 servings. If you like, you can replace the mild scamorza with smoked scamorza or with mozzarella.

Tips

For vegetarian Baked Tagliatelle Nests, simply replace the meat ragù with a tasty tomato and basil sauce.

Storage

Baked Tagliatelle Nests keep in the fridge for a couple of days in an airtight container. Reheat them in a skillet or in the oven before eating.

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