Baked Tagliatelle Casserole
- Energy Kcal 362
- Carbohydrates g 36.6
- of which sugars g 5
- Protein g 17.5
- Fats g 16
- of which saturated fat g 6.8
- Fiber g 2.6
- Cholesterol mg 118
- Sodium mg 465
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 25 min
- Serving: 10
- Cost: Very low
- Note + resting time for the egg pasta
PRESENTATION
Tagliatelle pasticciate al forno is really about sharing good food and good times with your favorite people. I mean, this dish from Emilia Romagna in Italy, where they seriously take homemade pasta to the next level, is something special. They throw in some paprika into the egg dough, giving the noodles a nice little kick. Really, it's like a tender, chewy pasta that just soaks up all the creamy white ragù and ricotta cream. Thing is, the way these moist noodles grab that rich sauce? So satisfying. Especially when everyone’s around the table.
A pinch of nutmeg in the ricotta adds sweet warmth, making each forkful feel like a cozy hug straight from Italy's Sunday traditions. In Emilia Romagna, they know their oven-baked pasta. This one? Not shy about flavor. And look, it's the kind of meal you see at family gatherings, birthdays, holiday feasts—you name it. This tagliatelle al forno makes you want seconds, for sure.
The mix of rich ragù, creamy ricotta, and that paprika spice offers a perfect blend of comfort and excitement. Plus, what’s fun is how the golden top crisps in the oven, while inside stays creamy and tender. Pretty much magic. Some folks like adding their own twist—maybe more cheese or a splash of milk in the sauce—but it’s all about keeping those Italian baked pasta vibes front and center.
Whether you're just looking to switch up your usual pasta bake or crave something a bit more special, this dish hits the spot. It's hearty, crispy on top, packed with flavor, and honestly, it disappears fast once you put it out for family or friends. So next time you’re planning a meal, think about serving some of this delicious, comforting Italian dish. You really, really won't regret it.
INGREDIENTS
- Ingredients for Fresh Pasta
- Type 00 flour 3 ¼ cups (400 g)
- Eggs 4
- Hot Paprika to taste
- For the Filling
- Mixed ricotta cheese 1 ¼ cup (300 g)
- Sausage 8.8 oz (250 g)
- Peas 1 cup (150 g)
- Carrots ¾ cup (100 g)
- Onions 0.7 cup (100 g)
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - to grate
- Celery 1 rib
- Garlic 1 clove
- Whole milk ½ cup (100 ml)
- White wine 1 oz (30 ml)
- Extra virgin olive oil to taste
- Breadcrumbs to taste
- Thyme to taste
- Nutmeg to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Baked Tagliatelle Casserole
To prepare the baked tagliatelle casserole, start with the fresh egg pasta: in the bowl of a stand mixer equipped with a dough hook, add the sifted flour 1, eggs, and a pinch of paprika 2. Turn on the mixer to work the ingredients 3.
Continue kneading until the dough becomes smooth and homogeneous and detaches from the sides 4. Form a dough ball and wrap it with plastic wrap 5 to place it in the refrigerator for at least 1 hour. Meanwhile, focus on the filling: shell the peas 6
then finely chop the carrots 7, onion, celery, thyme 8 and sausage removed from its casing 9.
In a large pan, sauté the carrots, onions, celery, and a peeled garlic clove in a drizzle of oil. When the soffritto has softened, add the chopped sausage 10, mix, and brown well, then add the thyme 11 and deglaze with white wine 12.
When the wine has evaporated and the sausage is well browned, add the peas 13 and let cook for about ten more minutes, then season with salt and pepper and turn off the heat 14. In a small bowl, sieve the ricotta 12
flavor it with nutmeg 16, season with salt and pepper to taste, then add the milk 17 and mix the ingredients before adding the white ragù 18.
Mix the ingredients 19 and set the filling aside. Retrieve the fresh pasta 20 and divide it into two pieces to roll it out more easily. Attach the pasta roller to the stand mixer, which with its planetary motion will allow you to roll out the dough 21.
Repeat the operation several times until it becomes a few millimeters thin, then set it to obtain the tagliatelle 22 which you can spread on a sieve or a lightly floured tray, and dust with a little flour to let them dry 23. After letting them rest for 15-20 minutes, you can cook them in boiling water in which you have poured a little oil (this will prevent the tagliatelle from sticking together during cooking) 24.
Cook the tagliatelle for 1-2 minutes 25 and drain them al dente; place them in a bowl and pour over the ragù sauce and ricotta cream 26, then mix thoroughly 27.
Take a 12x8-inch baking dish and brush it with butter 28, then sprinkle with breadcrumbs on both the bottom and the sides (29-30).
Pour the dressed tagliatelle inside and distribute them evenly 31; sprinkle with Parmesan cheese 32 and gratinate in the oven under the grill at 392°F for 5-10 minutes. Then remove the baked tagliatelle casserole from the oven 33 and serve it hot!