Introduction
Looking for a show-stopping dinner that’s comforting, cheesy, and surprisingly easy? These meatball-stuffed tagliatelle nests combine tender pasta, juicy meatballs, and melted cheese in a single pan. Perfect for family dinners or cozy nights in, this dish is as delightful to make as it is to eat.
Ingredients
1 small onion, finely chopped
300 g (about ¾ pound) ground meat (beef, pork, chicken, or a mix)
1 egg (for binding the meatballs)
2 tablespoons breadcrumbs (optional, for firmer meatballs)
Salt and black pepper, to taste
200 g tagliatelle nests
150 g shredded cheese (mozzarella, cheddar, or a mix)
2 tablespoons olive oil
1 cup tomato sauce (or your favorite pasta sauce)
Fresh parsley or basil for garnish
How to Make
Prepare the meatballs: In a bowl, combine ground meat, finely chopped onion, egg, breadcrumbs (if using), salt, and pepper. Mix well and form small meatballs about the size of a walnut.
Cook the meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides until cooked through. Remove and set aside.
Cook the pasta nests: Boil tagliatelle nests in salted water until al dente. Drain and set aside.
Assemble the nests: Place cooked pasta nests in the skillet or a baking dish. Carefully stuff each nest with a meatball and sprinkle generously with shredded cheese.
Add sauce and cook: Pour tomato sauce evenly over the nests. Cover and cook for 5–7 minutes on low heat until the cheese melts and flavors combine.
Serve: Garnish with fresh parsley or basil and enjoy warm.
Serve with a side salad or garlic bread for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
For meal prep, assemble the nests but do not cook; cover and refrigerate. Cook just before serving.
Variations
Vegetarian option: Replace meatballs with seasoned mushroom or lentil balls.
Cheese variety: Use a combination of mozzarella, parmesan, and provolone for extra richness.
Spicy twist: Add chili flakes to the meatball mixture or sprinkle on top before baking.
Creamy sauce: Swap tomato sauce for a béchamel or Alfredo sauce for a richer flavor.
FAQ
Q: Can I make this ahead of time?
A: Yes, assemble the nests and refrigerate for up to 24 hours. Bake or cook just before serving.
Q: Can I freeze them?
A: Yes! Freeze assembled nests before baking. Thaw overnight in the fridge and cook as usual.
Q: Can I use store-bought meatballs?
A: Absolutely! Simply cook them according to package instructions and stuff them into the nests.
