Cheesy Meatball-Stuffed Tagliatelle Nests

1. Prepare the Meatballs

• Begin by finely chopping the onion and adding it to the ground meat in a mixing bowl.
• Crack in the egg and sprinkle with your choice of dry spices (oregano, smoked paprika, dried garlic, pepper, and salt).
• Mix thoroughly using your hands or a spoon until the mixture is well combined. This step ensures the meatballs are flavorful and hold their shape during cooking.

2. Assemble the Tagliatelle Nests

• Take a cold, wide pan (with a lid) and arrange the six tagliatelle nests evenly inside.
• Form small meatballs from the seasoned ground meat mixture and place one meatball in the center of each pasta nest.

3. Make the Sauce

• In a separate bowl, combine the tomato paste, sour cream, warm broth (or water), and a pinch of salt.
• Whisk until the mixture is smooth and well blended. This sauce will cook the pasta and infuse the dish with rich, creamy flavors.

4. Cook the Nests

• Pour the sauce mixture over the nests and meatballs, ensuring the liquid surrounds the nests but doesn’t fully submerge them.
• Cover the pan with a lid and simmer over low to medium heat for 20 minutes. During this time, the pasta absorbs the flavorful broth while the meatballs cook to perfection.

5. Add the Cheese

• Sprinkle the shredded cheese generously over the nests and cover the pan again.
• Allow the dish to simmer for an additional 5 minutes, letting the cheese melt into a golden, bubbly topping.

6. Garnish and Serve

• Turn off the heat and sprinkle chopped spring onions over the nests for a fresh, vibrant finish.
• Serve hot and enjoy this comforting, cheesy masterpiece with a side salad or crusty bread.

Tips for Making the Perfect Tagliatelle Nests

• Choose the Right Pan: Use a wide, deep skillet with a lid to ensure even cooking.
• Don’t Skip the Lid: Covering the pan traps steam, allowing the pasta to cook properly in the sauce.
• Use Quality Cheese: A good melting cheese like mozzarella, cheddar, or a combination will enhance the dish’s creamy texture.
• Experiment with Flavors: Add a pinch of chili flakes for heat or fresh herbs like basil for extra aroma.

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet with a splash of water or broth to prevent the pasta from drying out.
• Freezing: While freezing is not ideal for pasta, you can freeze the cooked meatballs and sauce separately for up to 2 months.