Noodle nests with ground meat in the oven

Cut the onion into small cubes. Pass the garlic through a press or finely chop it with a knife. Remove the stems and chop the parsley and basil leaves. Set aside the small basil leaves to garnish the finished pasta.

In a deep frying pan over medium heat, heat 3 tbsp. l. vegetable oil. Add the onion and simmer over low heat, stirring frequently, for 5 minutes. The onion should become transparent.

In a large bowl, combine ground beef and onion, add garlic, salt and ground black pepper. Add cream cheese and half the herbs to the minced meat and mix again.

Cut the tomatoes in half and grate on a coarse grater. Place the tomato puree in the pan where the onions were fried. Season with salt and pepper, add sugar.

Place a frying pan over medium heat, add 250ml hot water and bring the sauce to a boil. Add dried garlic and Italian herbs and whisk to combine. Cook the sauce for 5 minutes.

Preheat oven to 180°C. Grease a heat-resistant dish with the remaining vegetable oil. Loosely arrange the tagliatelle nests in the pan.

Fill the recesses in the nests with the prepared minced meat. Pour the tomato sauce from the frying pan along the edge of the nested pan. The liquid should cover the sockets almost completely; add a little more hot water if necessary.

Cover the pan with foil and place on the middle rack of the oven. Bake the pasta for 35 minutes. During this time, the minced meat will be fully cooked, and the sauce will be absorbed into the pasta.

Remove the pan from the oven and sprinkle the nests with grated Parmesan. Divide the pasta into bowls and garnish with green basil leaves. And serve immediately.