Description
The Neapolitan Tagliolini Pasta Pie, or Crostata di Tagliolini, is a rich and savory baked dish featuring tender pasta combined with creamy cheese, ham, and a silky custard, all encased in a buttery pastry crust. This impressive, crowd-pleasing pie is a classic of Neapolitan cuisine, traditionally served at festive gatherings and Sunday lunches. Keywords: Neapolitan pasta pie, tagliolini crostata, baked pasta pie.
Ingredients
Units
Scale
- 250g (9 oz) tagliolini pasta (or angel hair pasta)
- 200g (7 oz) cooked ham, diced
- 150g (5 oz) mozzarella cheese, diced
- 100g (3.5 oz) Parmesan cheese, grated
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 roll of shortcrust pastry (or homemade)
- Breadcrumbs, for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and lightly dust with breadcrumbs.
- Bring a large pot of salted water to a boil and cook the tagliolini until just al dente. Drain and toss with a bit of butter to prevent sticking.
- In a large bowl, beat the eggs with the heavy cream. Stir in the Parmesan cheese, ham, and mozzarella. Season with salt and pepper.
- Add the cooked pasta to the egg mixture and toss to coat evenly.
- Line the pie dish with the shortcrust pastry, trimming any excess.
- Pour the pasta mixture into the pastry shell and spread evenly.
- Sprinkle the top lightly with more Parmesan and breadcrumbs.
- Bake for 35–40 minutes until the top is golden and the filling is set.
- Let cool slightly before slicing and serving.
Notes
- For extra flavor, add a few spoonfuls of ricotta cheese into the filling.
- You can substitute prosciutto or cooked sausage for the ham if desired.
- The pie can be made a day ahead and reheated before serving.
Nutrition
- Calories: ~480 per serving
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 140mg
