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Baked Tagliatelle With Meatballs

By chef Leonhard Wenzel

Nice crispy pasta baked with meatballs - a comforting meal for a family dinner.

34 min
Easy

8 min prep · 26 min cook

Baked Tagliatelle With Meatballs
809 kcal · per serving
Protein 52g Carbs 76g Fat 30g
Ingredients

What you will need

8 items · serves 1
  • Beef & Pork Mince 125 g
  • Tagliatelle 125 g
  • Passata 100 g
  • Eggs 0.25 pcs
  • Garlic 0.5 clove
  • Italian Hard Cheese 0.5 tbsp
  • Basil 0.25 pcs
  • Parsley 0.25 pcs

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Method

Steps to cook

8 steps · 26 min cook

  1. Prepare the ingredients. Prepare all the ingredients and the work surface - we will cook step by step from them 🍝🥩✨

  2. Chop the garlic. Peel the garlic and cut it into small cubes

  3. Chop the parsley. Optionally chop the parsley finely

  4. Shape the meatballs. Mix the ground meat with salt, pepper, garlic, a little cheese, optionally parsley, and egg, mix thoroughly, and shape into smaller balls

  5. Fry the meatballs and add the tomatoes. Fry the meatballs in a pan with olive oil over medium heat until golden brown, about 5-7 minutes, then add the tomatoes and optionally basil leaves and let simmer over low heat for about 5 minutes

  6. Cook the pasta. Cook the pasta in salted water over medium heat for half of the recommended time stated on the package

  7. Bake with the pasta and cheese. Mix the pasta with the meatballs and sauce, sprinkle with cheese, and bake in a preheated oven at 180 C for about 15 minutes

  8. Add cheese and serve. Grate a little more cheese over the finished dish and serve it 🍽️✨

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