Baked tagliatelle with ragù
Procedure
Ingredients · Servings 6
- 500 g Tagliatelle
- Bolognese ragù
- Bechamel sauce
- Parmigiano
- Fiordilatte mozzarella
Method · 40 min
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
- A delicious baked pasta dish perfect for Sundays or even during the week. The tagliatelle are served with a Bolognese ragù, béchamel, or...
Pour the béchamel sauce into the ragù and mix well.
Cook the pasta in plenty of salted water and drain when al dente.
Season it with a little ragù and parmesan.
Pour a ladle of ragù into a baking dish, create a layer of tagliatelle, cover with the ragù, mozzarella and parmesan.
Form another layer of tagliatelle, parmesan and ragù.
