Tiella (Southern Italian Vegetable and Pasta Casserole)
This is a wonderful late summer dish when tomatoes are at their peak. If you make it at other times, use a 28 ounce can of whole tomatoes in place of the tomato puree and fresh tomatoes. Pour the liquid in the can over the potatoes instead of the puree. Crush the tomatoes by hand, add the seasonings described for fresh tomatoes, and arrange the crushed tomatoes on top.
Servings Prep Time
8people 1hour
Cook Time Passive Time
2hours 30minutes
Servings Prep Time
8people 1hour
Cook Time Passive Time
2hours 30minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. Combine the olive oil and crushed garlic in a small sauté pan. Sauté garlic until lightly browned. Remove the garlic and reserve the oil.
  3. Put the raw ditalini in the bottom of a deep, circular casserole, approximately 10 inches in diameter. The pasta should form a single layer with a fair amount of extra room for it to expand.
  4. Add 2 tablespoons of Parmesan cheese, ¼ of the minced garlic, and 2 tablespoons of the garlic oil and mix well.
  5. In a bowl, toss the sliced potatoes with half the rosemary, ⅓ of the oregano, ¼ of the basil, 2 tablespoons of Parmesan cheese, ¼ of the minced garlic, 2 tablespoons of the garlic oil, and a generous amount of salt and pepper.
  6. Arrange the potatoes neatly in overlapping layers on top of the ditalini. Do not wash the bowl.
  7. Season the tomato puree with salt and pour over the potatoes.
  8. In the same bowl used for the potatoes, toss the zucchini with the remaining oregano, ¼ of the basil, the remaining rosemary, 2 tablespoons of Parmesan cheese, ¼ of the minced garlic, 2 tablespoons of the garlic oil, and a generous amount of salt and pepper.
  9. Arrange the zucchini on top of the potatoes. Do not wash the bowl.
  10. Neatly arrange half the tomatoes on top of the zucchini. Season with half the remaining minced garlic, half the remaining basil, and salt and pepper.
  11. Arrange the remaining tomatoes on top and season with salt and pepper as well as the remaining garlic, basil, and all the parsley.
  12. Put the tiella in the preheated oven.
  13. Remove the crusts from several slices of day-old Italian or French bread. Whiz the bread in a food processor to make coarse crumbs.
  14. While the tiella bakes, toss the breadcrumbs with the remaining garlic oil in the bowl used for the potatoes and zucchini.
  15. After the tiella has baked for 90 minutes, sprinkle the oiled crumbs on top and bake till golden, approximately 30 minutes more.
  16. Allow to rest at least 30 minutes before serving. The tiella can be served warm or at room temperature. It can also be reheated in the oven briefly before serving, if desired.
Recipe Notes

Here’s the link for my recipe for homemade tomato puree (passata di pomodoro).

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