Tagliatelle Bake
Serves 4–6 Time 60 minutes Difficulty 2/5 Ingredients 16 Steps 10
This recipe for tagliatelle bake is a typical dish prepared traditionally in the South of Italy on Sundays as a way to serve a rich course without spending too much time in the kitchen. The fresh pasta would be prepared the evening before and the dish would be baked some time before serving at lunch. This is traditionally known as "timballo" with many variations according to family traditions.
Ingredients
- 500 g fresh tagliatelle pasta
- 5 tablespoons olive oil
- 1 onion, chopped
- ½ carrot, chopped
- 1 stick of celery, chopped
- 200 g minced beef
- 1 handful of parsley, chopped
- ⅜ cup (100 ml) white wine
- 400 g tin chopped tomatoes
- 1¾ cups (200 g) grated parmesan cheese
- 200 g of mozzarella
- ¾ cup (200 ml) cream
- Nutmeg
- A few basil leaves
- Salt
- Pepper
Steps
- Preheat oven to 180°C (160°C convection / 350°F / gas mark 4).
- Heat 3 tbsp oil in a large pan. Add onion, carrot and celery. Cook gently until soft but not coloured.
- Add minced beef. Cook until browned, breaking up the mince.
- Add parsley and white wine. Cook 5 min.
- Season. Add chopped tomatoes. Cook over low heat 30 min, stirring occasionally.
- Boil salted water in a large pan. Cook pasta per pack instructions until al dente. Drain.
- Grease an oven dish. Thinly cover the bottom with tomato sauce. Add half the pasta, diced mozzarella, half the tomato sauce and half the cream. Top with half the grated Parmesan.
- Add another layer of tagliatelle, remaining mozzarella, tomato sauce and cream. Top with Parmesan and fresh grated nutmeg.
- Bake about 30 min until top is golden. Cool a few minutes.
- Add a few basil leaves. Serve.
Source. Adapted from “Cookbook:Tagliatelle Bake” by Wikibooks contributors, revision of 2025-07-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.