Better than tagliatelle there is only baked tagliatelle, with vegetable ragù, béchamel sauce, mozzarella and a lot of Parmigiano.
In this recipes, the tagliatelle are raw and they cook in the oven, into the ragù. Important: in order to cook properly, have the ragù a little bit more liquid and abundant, so the tagliatelle can cook properly.
If you have already cooked the ragù, this recipe will be super fast to prepare 😉
Ingredients for 4 persons
1 liter of tomato puree,
1 onion finely chopped
1 carrot finely chopped
1 finely chopped piece of celery
200 ml béchamel sauce,
grated Parmigiano Reggiano
500 g dried tagliatelle in nests
Time: 2 hours
In a saucepan put a drizzle of oil and the sauté vegetables (onion, carrot, celery), finely chopped. Sauté, then add the tomato puree and cook for 40 minutes.
Cut the mozzarella into cubes.
Take a baking dish, distribute a drizzle of oil on the bottom, a little ragù and a sprinkling of Parmigiano cheese. Add the still uncooked nests of noodles and, on them, a few cubes of mozzarella (same amount for each nest).
Add the béchamel sauce, covering the noodles, and then the ragù. Sprinkle a generous amount of Parmigiano cheese over the top.
With a sheet of aluminum foil cover the pan and bake at 180 degrees for 25 minutes, then remove the aluminum foil and bake at 200 degrees for another 15 minutes.