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I think I've said it before, Patricia Wells' Trattoria is one of my all-time favorite cookbooks. I've cooked many of the recipes in this book, and every single one has become a new favorite.

I seem to like to make big pasta dishes or lasagnes on Sunday nights. This wasn't really anything intentional, I just fell into the Sunday night baked pasta groove somehow--they sort of take a long time, you get lots of leftovers, etc. I mean who is going to start a lasagne from scratch on a Wednesday night after work?

The components of this Baked Tagliatelle are this:

-Patricia's red meat sauce (I substitute Boca Beef or Morningstar crumbles)

-Patricia's simple white sauce (a simple bechamel)

-1 lb. of good quality tagliatelle

-a bunch of freshly grated Parmesan

-and the grated citrus trick that I love so much.

So the two sauce thing is a bit of a pain, but overall this recipe seems to be much quicker than your standard lasagne. And the sauces only take a couple minutes each to prepare.

I zested some oranges and and a lemon into my largest casserole dish (I double the citrus called for in the recipe because it tastes and smells so good). Then I layered the following: cooked pasta, red sauce, more cooked pasta, white sauce + some parmesan, more cooked pasta + the rest of the red sauce, parmesan on top.

I cooked it up, and had lunch and dinner for the next three days. The white sauce really gives you a nice creamy layer without having to use a ton of cheese. The white sauce was milk based, not cream.

Delicious, simple, and easy. I bet in a pinch it freezes nicely too.

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