Tiella di Pasta e Patate – Italian Pasta and Potato Bake
This classic Italian dish, Tiella di Pasta e Patate, is a comforting and hearty bake made with pasta, potatoes, tomato sauce, cheese, and a crunchy breadcrumb topping. It’s the perfect dish for a cozy family dinner, combining simple ingredients with rich, satisfying flavors. Here’s how to make this delicious recipe!
Servings: 6
Category: Main Course (Primi Piatti)
Ingredients
| Ingredient | Quantity |
|---|---|
| Pennoni Rigati (Large Penne Pasta) | 500g |
| Passata di Pomodoro (Tomato Sauce) | 600g |
| Patate Rosse (Red Potatoes) | 400g |
| Caciocavallo Cheese | 220g |
| Pangrattato (Breadcrumbs) | 100g |
| Brodo Vegetale (Vegetable Broth) | 250g |
| Sale Fino (Fine Salt) | To taste |
| Pepe Nero (Black Pepper) | To taste |
| Olio Extravergine d’Oliva (Extra Virgin Olive Oil) | To taste |
Instructions
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Prepare the Ingredients:
- Start by preparing the passata di pomodoro (tomato sauce). Drizzle a bit of olive oil in a pan, heat it slightly, and then add the tomato sauce. Season with salt and pepper to taste. Stir and simmer on low heat to let the flavors meld together.
- Peel and slice the patate rosse (red potatoes) into thin rounds. You can use a mandolin for consistent thickness.
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Assemble the Dish:
- Preheat your oven to 200ยฐC (392ยฐF) for a static oven.
- Use a 25 cm round baking dish (measured across the top, 22 cm at the base). Grease the dish with a little olive oil to prevent sticking.
- Start by layering a base of tomato sauce at the bottom of the dish. Follow with a third of the pennoni rigati pasta, creating a nice even layer.
- Add a layer of thinly sliced potatoes on top of the pasta. Drizzle some more tomato sauce over the potatoes for flavor.
- Sprinkle cubes of caciocavallo cheese and continue layering with another set of potatoes (around 13-14 slices) and a bit of tomato sauce. Add another layer of caciocavallo cubes to enrich the flavors.
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Layer and Final Touch:
- Repeat the process by adding another layer of pasta and top with the remaining tomato sauce. Finally, pour the vegetable broth into the center of the dish, ensuring it spreads evenly throughout the layers.
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Breadcrumb Topping:
- In a small bowl, combine the pangrattato (breadcrumbs) with a drizzle of olive oil. Mix well until the breadcrumbs are lightly coated with the oil.
- Sprinkle the breadcrumb mixture generously over the top layer of the dish. This will create a crunchy, golden crust during baking.
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Bake:
- Place the dish in the preheated oven and bake for about 20 minutes, or until the top is golden and crispy.
- Remove from the oven and let it rest for a few minutes before serving.
Serving Suggestions
This dish is perfect when served hot from the oven, accompanied by a fresh green salad or a light vegetable side. The creamy layers of cheese and tomato, combined with the tender potatoes and pasta, make Tiella di Pasta e Patate a flavorful and satisfying meal.
Tips for Success
- Choice of Cheese: While caciocavallo cheese is traditional, you can substitute it with mozzarella or provolone for a different flavor profile.
- Broth: If you donโt have vegetable broth, you can use water, but the broth adds a richer taste that complements the other ingredients.
- Texture: For an extra crispy topping, you can broil the dish for the last 2-3 minutes of baking, keeping an eye on it so it doesnโt burn.
Enjoy this comforting and hearty dish, a true example of Italian home-cooked goodness, perfect for any occasion!
