Pasticcio di Tagliatelle e Pomodori ai Tre Formaggi

Name: Pasticcio di Tagliatelle e Pomodori ai Tre Formaggi (Baked Tagliatelle with Tomato and Three Cheeses)
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: Serves 4-5 as a main course
Cuisine: Italian
Ingredients: salt and pepper; 1 tablespoon dried oregano; salt and pepper; 25 g (1 oz) provolone piccante, grated; 2 tablespoons grated fresh parmesan cheese; 75 g (3 oz) Italian mozzarella cheese, cut into strips; 2-3 tablespoons vegetable stock; 500 g (1 lb) tomatoes, skinned and chopped, or a 398 g can of chopped, tomatoes; 1 garlic clove, chopped very finely; 500 g (1 lb) fresh tagliatelle; 500 g (1 lb) tomatoes, skinned and chopped, or a 398 g can of chopped, tomatoes; 1 small onion, chopped very finely; 3 tablespoons olive oil; 1 celery stick, chopped very finely; 1 teaspoon sugar; 25 g (1 oz) unsalted butter

Baked Tagliatelle with Tomato and Three Cheeses

Preparation info

Serves
4-5
as a main course

Difficulty
Medium
Ready in
1 hr 10

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Ingredients

25 g (1 oz) unsalted butter
3 tablespoons olive oil

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean

Method

Preheat the oven to Gas Mark 4/180°C/350°F.
Heat the butter, 1 tablespoon of the oil and the onion. Add the sugar and cook gently until the onion is transluce