Baked pasta with green beans is a light and tasty variant of the classic baked pasta. Where “light” means without bechamel sauce or animal fats of any kind.
In fact it is one Typical baked summer pastasince the ideal is to prepare it with fresh tomatoes and tender green beans in season. In fact, it is cooked all year round., even in some local trattoria, but especially in families. In fact, a few precautions are enough to make even imported green beans, which have been made more difficult by days of travel and are now available virtually year-round, attractive. Without obviously considering the perennial availability of frozen foods.
This baked pasta with green beans is typical of Puglia, for the banal reason that those from Apulia claim it and no one else. It must also be said that this is a recipe that is especially representative of the Region. Which is almost a sea island, but which boasts a gastronomy linked above all to the work of the land. And it is characterized precisely by the large number of vegetable-based pastas. See the famous pasta with turnip greens, but also those seasoned with all varieties of cabbage, with eggplant, with broad beans, with chicory, etc.
There is little to say about the recipe: baked pasta with green beans is a common baked pasta. The only attention is for the green beans., which must be well cooked. If you find the ones at your disposal too tough, then serve yourself by simmering them for a few minutes before proceeding as described below.
As cheese, any type of pecorino is fine, but Grated ripe ricotta is ideal.
If you don’t like oregano, opt for basil.in generous quantities.
The flavor of baked pasta with green beans is enhanced when it is warm, after letting it rest for 30-40 minutes.
- 400 g broken Neapolitan ziti or other similar pasta (tortiglioni, macaroni, celery, penne)
- 400 g green beans, peeled and washed
- 800 g tomato puree
- 250 grams of mozzarella
- 1 egg
- 80 g grated pecorino cheese (preferably salted and seasoned ricotta)
- 1 onion
- Origano
- Breadcrumbs
- Extra virgin olive oil
- Cut the mozzarella into cubes and let it dry by turning it over for about ten minutes on kitchen paper.
- Finely chop the onion and fry it over low heat for 4-5 minutes in a frying pan with 3 tablespoons of oil. As soon as the onion is slightly soft, add the green beans, after cutting the longest ones in half. Cover the saucepan, sprinkle with 5-6 tablespoons of water and cook over low heat for a few minutes until all the water is absorbed. [Attenzione, se state usando fagiolini surgelati NON aggiungeteli in questa fase, ma come indicato nel punto successivo]
- Pour the tomato puree into the pan, season with a little salt (The pasta is rich in pecorino cheese!), mix and let it act for about 15 minutes. [Se usate fagiolini surgelati uniteli al sugo ora, facendoli cuocere non più di 6-7 minuti]. At the end, turn off the heat and remove 2 generous ladles of sauce that you will keep aside.
- Pour the pasta into boiling salted water and let it cook ⅔ of the time recommended by the manufacturer. [Esempio: se sulla confezione sono previsti 12 minuti, scolatela dopo 8-9]. Finally, season the pasta with the green bean sauce left in the pan, add half of the pecorino and mix.
- Grease the bottom of a baking dish with 3 tablespoons of oil, 3-4 tablespoons of sauce and 2 tablespoons of breadcrumbs. Season with oregano and then place all the pasta mixed with the mozzarella cubes on top.
- Now enrich the reserved sauce with the remaining sheep’s cheese, add 2 tablespoons of breadcrumbs, a pinch of oregano, the beaten egg and 2 tablespoons of oil. Mix the seasoning and spread it over the pasta. Place in the oven and cook for 20-25 minutes in a preheated oven at 200°C. In any case, adjust carefully so that a light crust forms on the baked pasta with green beans.