Neapolitan Tagliolini Pasta Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Resting time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
859 kcal
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Course
Main Course
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Cuisine
Italian
Neapolitan Tagliolini Pasta Pie
Description
The Neapolitan Tagliolini Pasta Pie recipe starts by cooking fresh tagliolini pasta just until very al dente to retain firmness during baking. The sauce combines sautéed onion, pancetta, and peas cooked gently with seasoning to add savory depth. Cubes of cooked ham and sliced mozzarella are folded into the pasta with grated Parmesan and butter, coating the mixture in creamy cheese flavor.
The pasta mixture is pressed into a buttered cake tin or baking dish to form a dense layer. Breadcrumbs atop add a crisp contrast to the soft interior. Baking melds the flavors and melts the cheeses, setting the pie with a tender yet structured texture.
This dish can be served in slices as a filling meal or as a hearty addition to a meal ensemble. Tagliatelle can be substituted for tagliolini if unavailable. The inclusion of pancakes and peas alongside cheeses and ham gives it a balanced, traditional Italian character.
Ingredients
- 320 g tagliolini egg pasta I used Giovanni Rana. You can also use tagliatelle (13oz)
- 1 onion peeled and finely chopped
- 300 g pea fresh or frozen (10 oz)
- 200 g mozzarella cheese about 2 large balls (7oz
- 120 g Parmesan Cheese grated (4.5oz)
- 150 g ham about 3 thick slices (3.5oz, cooked
- 100 g pancetta cubes or lardons (3.5 oz)
- 50 g breadcrumbs (2oz)
- 1 tablespoon olive oil
- butter as required
- salt for pasta and to taste
- black pepper to taste
Instructions
Preparation
- Drain and slice the mozzarella. Cut the cooked ham into cubes. Peel and finely chop the onion. Cut the pancetta into cubes if needed
Make the sauce
- Sauté the chopped onion with a knob of butter and a tablespoon of olive oil until it starts to soften slightly. Add the pancetta. Cook for another minute or 2 then add the frozen peas and cook for about 10-15 minutes. Add a ladle of water to stop it drying out. Season with salt and pepper.
Cook the pasta
- Boil a pot of water for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta very al dente according to the instructions on the packet (fresh tagliolini only needs about 2 minutes!). Drain the pasta. Return it to the pan or put it in a bowl.
- Add one third of the Parmesan, the cooked ham and another knob of butter and mix well to coat the pasta with butter and cheese
Add the pasta and ham to the peas and pancetta and mix well again.
Finish your pasta pie
- Grease a cake tin or baking dish with butter. Form a thick layer of the tagliolini mixture. Sprinkle it with more Parmesan. Then cover with a layer of mozzarella and some breadcrumbs. Add the remaining pasta, another sprinkling of Parmesan, more mozzarella slices and finally cover with the remaining breadcrumbs and some butter flakes.
- Bake the pasta in a preheated oven at 200 ° C for 25 minutes. When the tagliolini pasta pie is ready it should be nice and crispy on top. Let it stand for ten minutes and then serve.
- N.B. If you want to turn the pasta pie out onto a serving dish you may need to let it sit for longer (about 20 minutes) The pie will need to be turned twice to get the crispy part on top. First time it will be upside down. Place another serving dish on top and turn again.
Notes
- Tagliatelle can be used instead of tagliolini for this recipe.
- Ensure pasta is cooked very al dente to maintain texture after baking.
- Use fresh or frozen peas as available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 859 kcal
% Daily Value*
| Calories | 859kcal | 43% |
| Carbohydrates | 82g | 27% |
| Protein | 49g | 98% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 171mg | 57% |
| Sodium | 1537mg | 64% |
| Potassium | 664mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 41mg | 46% |
| Calcium | 688mg | 69% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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