Tagliarini Casserole Recipes

TAGLIARINI

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

TALLERINE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
• Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
• Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
• Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.

TALARINI

Steps:

• Cook noodles according to package directions.
• Brown meat, onion, and garlic.
• Add tomato sauce and corn and seasoning, simmer a few minutes.
• Add olives.
• Layer drained noodles in greased casserole dish.
• Sprinkle with cheese.
• Bake at 350 degrees about 30 minutes or until brown and bubbly.

TAGARINI

Steps:

• Cook noodles and drain.
• Place in large bowl.
• Brown and drain hamburger.
• Add to noodles in the bowl.
• Saute onion and green pepper in a small amount of oil.
• Add the peppers and onions to the bowl.
• Add all the rest of the ingredients to the bowl, except the cheese and bread crumbs. Mix well.
• Place in a large casserole dish and heat at 350 till bubbly.
• Sprinkle with bread crumbs and cheese, continue heating till cheese is melted.
• If you have any leftover to freeze, place in an disposable tin pan and put in a ziploc bag and freeze.
• Add the bread crumbs and cheese at the end of the cooking cycle.

PRETTY EASTER PASTA PIE (CROSTATA DI TAGLIOLINI )

Steps:

• In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
• In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
• Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
• In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
• Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
• Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
• Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.

FRESH TAGLIERINI PASTA

Steps:

• Make dough:
• Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
• Roll out dough:
• Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
• Cut pasta:
• Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
• Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.