Tagliatelle Timballo with Ragù, Asparagus and Béchamel

This Tagliatelle Timballo with Ragù is a refined yet simple Italian dish, perfect for a Sunday lunch or a spring-inspired meal. Layers of egg tagliatelle, asparagus, béchamel and rich ragù come together in a comforting bake that can be served either in a single dish or as elegant individual portions in ceramic cocottes.

Tagliatelle Timballo with Ragù, Asparagus and Béchamel

Recipe Details

• Servings: 4 people
• Prep Time: 20–40 minutes
• Cook Time: 5 minutes (grill)
• Total Time: approx. 45 minutes
• Cuisine: Italian
• Course: First Course
• Difficulty: Easy

This Tagliatelle Timballo with Ragù is a refined yet simple Italian dish, perfect for a Sunday lunch or a spring-inspired meal. Layers of egg tagliatelle, asparagus, béchamel and rich ragù come together in a comforting bake that can be served either in a single dish or as elegant individual portions in ceramic cocottes.

Ingredients

• 2 packs of Il Mio Gran Ragù Classico
• 500g egg tagliatelle
• 400g asparagus
• 400g béchamel sauce
• 50g Parmigiano Reggiano PDO, grated
• 25g mozzarella, finely chopped
• Fresh basil leaves, to taste

Method

1. Cook the Asparagus

• Rinse the asparagus under running water.
• Trim off the tough white ends and peel the fibrous outer layer of the stalks using a vegetable peeler.
• Tie them together with kitchen string and cook upright in an asparagus pot, keeping the tips above water.
• Alternatively, cook them in a wide pan until tender.
• Drain, allow to cool slightly, then slice into rounds.

2. Prepare the Pasta

• Bring a large pot of salted water to the boil.
• Cook the tagliatelle for 1 minute only – they should be very al dente.
• Drain and transfer to a large bowl.
• Add the asparagus and grated Parmigiano Reggiano.

3. Mix the Filling

• Add two-thirds of the béchamel sauce to the bowl.
• Stir in the chopped mozzarella.
• Mix gently to coat the pasta evenly.

4. Assemble the Timballo

• Lightly grease a large baking dish or individual ceramic cocottes with olive oil.
• Spread a thin layer of béchamel on the base.
• Using a ladle and fork, arrange the tagliatelle into neat spirals inside the dish.
• Top with a generous spoonful of Il Mio Gran Ragù Classico, more béchamel, and a sprinkle of Parmigiano.

5. Bake

• Preheat the oven to grill mode.
• Place the timballo under the grill for about 5 minutes, until lightly golden on top.
• Serve hot, finishing with fresh basil leaves.

Chef’s Tips

• Individual Portions: Baking the timballo in small ceramic cocottes creates a refined, restaurant-style presentation.
• Safety Tip: Place a folded napkin under each cocotte when serving to prevent slipping and to protect hands from the heat.
• Extra Creaminess: Be generous with béchamel, as fresh egg pasta absorbs moisture quickly.

Ingredient Variations

• Seasonal Alternatives:
• Courgettes sautéed in olive oil
• Fried aubergine cubes
• Sautéed mushrooms

• Ragù Options:
• Try spicy ragù, sausage ragù, or speck ragù for a more intense flavour.

FAQs

Fresh or Dried Tagliatelle?

Both work well. Keep in mind that egg pasta absorbs sauces quickly, so use plenty of béchamel and ragù.

Can it be prepared in advance?

Yes. Assemble the dish a few hours ahead and refrigerate. Grill just before serving. Stored cooked, it keeps well for 1–2 days in the fridge.

Not asparagus season?

No problem—this recipe adapts beautifully to many vegetables, making it perfect all year round.

Conclusion

Simple yet impressive, this Tagliatelle Timballo with Ragù is a versatile Italian classic that turns everyday ingredients into a dish with real visual and flavour impact. Ideal for family lunches, special occasions, or when you want a comforting meal with a gourmet touch.