The Tagliatelle Pasta Pie, also known as Pasticcio di Tagliatelle or Il timballo del Gattopardo, is a classic Italian dish renowned for its rich flavor and impressive, elegant presentation. This double-crust pie, filled with fresh pasta and a creamy, flavorful filling, is the ultimate centerpiece for sumptuous parties and large family gatherings. This recipe is designed to be a special, yet manageable, dish, perfect for feeding many guests during an important celebration.

This Tagliatelle Pasta Pie, also known as Timballo del Gattopardo, is a sophisticated version of lasagna, often reserved for the most elegant occasions.

This dish is a grand step beyond a typical baked pasta, standing in a class of its own.

If you have ever seen the movie Il Gattopardo (The Leopard), you will immediately understand its status: it is the spectacular "torreggiante timballo di maccheroni" that the Prince of Salina offers his guests to celebrate the importance and solemnity of the first dinner in Donnafugata (Sicily), making it a true symbol of aristocratic Italian dining.

Torta di tagliatelle served during the movie Il Gattopardo

We always serve this for our Christmas lunch, and it is a perfect representation of our family's tradition of large, elaborate holiday meals.

As celebrations often involve large family gatherings, this dish is ideal because it can be assembled ahead of time and baked just before your guests arrive.

This makes a massive cooking day more manageable.

The filling is key, and while this version features a mixture of porcini mushrooms, peas, mozzarella, and Parmesan for a delicate flavor, the dish is incredibly versatile.

If you want to serve it as a single main course (piatto unico), you can easily substitute the vegetable filling with a rich meat ragù or meatballs.

The main goal is to use enough filling so that the tagliatelle and the pie crust do not overwhelm the richness of the contents, ensuring every bite is layered with flavor and texture.

A creamy, but not too thick, béchamel sauce binds everything beautifully.

For more baked pasta dishes you can serve at dinner parties, you can check: Tagliatelle nests, Pasta Mari e monti al Cartoccio, tortellini soufflé, Lasagna di Carnevale.

Ingredients

Here is the ingredients list, with a focus on their role and specific preparation notes:

Shortcrust pastry (Pie Dough): I use a pre-made dough for convenience, but the traditional version is made with savory pasta frolla or pizza dough.
Tagliatelle Pasta: You can use fresh or dried egg pasta. The pasta must be cooked for half the time indicated on the package, as it will continue cooking inside the pie. If you want to make it from scratch, you can find the recipe: homemade pasta dough
Mushrooms: I use a mix of porcini and regular mushrooms. If you use frozen, make sure to remove any excessive water before adding them to the filling.
- Porcini Mushrooms: I used frozen, but if you can find fresh ones, the flavor will be even better.
- Regular Mushrooms: I use frozen ones, but fresh is also great.
Peas: I use frozen peas.
Onion: Used for the base of the stir fry.
Bacon: This is optional; you can skip it for a vegetarian version of the dish.
Parmesan Cheese (Parmigiano Reggiano): Added to the filling for a sharp, savory flavor and to help bind the pasta.
Fresh Mozzarella: This is sliced and layered inside to melt, creating pockets of creaminess and helping to hold the structure.
Béchamel Sauce: It must be made very liquid to ensure the final product is creamy and not dry.

The measurements are in the recipe card

Plus I used 1 Egg to brush the top of the pastry for a golden, shiny finish.

Step-by-Step Instructions

Making the bechamel sauce

Melt the butter in a heavy-bottomed saucepan over medium-low heat and add the flour, stirring constantly for about 3 to 4 minutes until the mixture turns a pale yellow color.

Remove from the heat and gradually add the warm milk, whisking to prevent lumps.

Return to the heat, bring to a boil, stirring constantly, then lower the heat and stir until it reaches a smooth consistency.

Add salt and a pinch of freshly grated nutmeg at the end.

Filling Preparation

In a pot, boil the peas for 5 minutes and then drain them.

In a large pan, stir-fry the onion, add the bacon (if using), and then the mushrooms.

If the mushrooms release too much water, remove it to prevent a watery filling.

Add the cooked peas to the mushroom mixture.

Cook the tagliatelle for only half the time indicated on the package. Drain and set aside.

In a large bowl, mix the half-cooked tagliatelle with the mushroom and pea filling.

Add the liquid béchamel sauce and the grated Parmesan cheese to the pasta mixture. Ensure everything is well combined and creamy.

Assembling the Pie

Prepare your pie dish or springform pan and line the bottom with the first sheet of pasta briseé.

Prick the bottom pastry layer with a fork.

Once the pasta filling has cooled down, pour it into the pie dish.

Create a layer of sliced fresh mozzarella on top of the filling.

Cover with the rest of the pasta filling

Take the second sheet of pastry. Use the main piece to cover the pie, and use the remnants to cut out decorations like stars or strips.

Cover the pie and decorate the top with the pastry stars.

Brush the top of the pastry with egg whites for a beautiful golden, shiny finish

Pierce some holes to let the steam escape while cooking

Baking and Serving

Bake the pie in a preheated oven at 200°C (400°F) for 25 minutes.

Cover the top loosely with aluminum foil to prevent the decorative crust from burning.

Return the pie to the oven and bake for another 20 minutes.

Remove the Pasticcio from the oven and wait 10 minutes before carefully moving it to a serving plate.

Serving Suggestions

The Pasticcio di Tagliatelle is a rich and substantial primo piatto (first course), meaning it is never served with a side dish (contorno) in Italy, just like lasagna.

Pairing with Other Courses

Appetizers (Stuzzichini): Since this pasta pie is an important, rich dish, the appetizers should be very light. Consider simple, handheld stuzzichini served while standing, such as olives, nuts, or cheese cubes, alongside a crisp aperitif like Prosecco or a Spritz.
A Grand Primo Piatto: This pie is the ideal centerpiece for large dinner parties as it can be prepared ahead of time. When hosting large crowds, cooking a massive amount of pasta in one pot often compromises the quality of the outcome-it is harder to drain perfectly al dente and difficult to sauce evenly.
- The Vegetable Option: In Italy, we often prepare two or three different primi piatti in smaller quantities. This pie, using a vegetable-based filling, is a perfect, alternative pasta course, offering a lighter option for guests who prefer to avoid meat or fish.
- The Piatto Unico Option: If you want to serve the pie as a single, main course (piatto unico), you can fill it with meatballs and ragù, similar to the rich lasagna di carnevale. You can serve a salad after, but not as a side dish.
Secondo Piatto: If you are following the traditional structure of a sumptuous Italian meal, this dish would be followed by a secondo piatto (main course).

Serving for a Crowd

This Pasticcio is also a fantastic and elegant dish to bring to a potluck, as it feeds a crowd and travels beautifully.

Other baked pasta recipes

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Tagliatelle Pasta Pie With Mushrooms (Il Timballo Del Gattopardo)

Ingredients