Tiella, an Italian-style casserole, finds its essence in the harmonious blend of pasta, leftover meat, fragrant herbs, and rich gravy. Pronounced as ‘Ti-e-lla’ (tea-ella), this dish embodies the heart of Italian heritage and cuisine. To further complement the pasta and meat, stuffed tomatoes are carefully nestled in the casserole, infusing each bite with savory delight.
Tiella (‘tea-ella’) .. is a comforting pasta casserole made with leftover meat and gravy.
Pasta Tiella (‘tea-ella’) holds a cherished place in our family, handed down by my mother-in-law. It’s a dish my husband and his brother has adored since childhood. Now, our children and grandchildren share that same love. My nephew Francesco makes it for his family. Even today, the sparkle in my daughter’s eyes when I prepare this dish, is a testament to its enduring appeal. Additionally, my brother frequently makes a 40-mile journey to join us for dinner whenever Tiella is on the menu.
The Origin-One of our Family’s Best Loved Recipes
My mother-in-law once explained that Tiella was a type of Italian peasant meal in which meat was “stretched” by adding pasta and vegetables. Most of southern Italy was poor. Food staples like meat, dairy and eggs were a luxury, and leftovers were never waisted. If you were to search Tiella online, the results would be completely different to what this recipe is. Furthermore, I suspect that this dish is probably named after the vessel in which it is cooked; a round glazed ceramic earthenware dish referred to as a Tiella. Nonna’s Tiella was always a tubular pasta shape baked with left over meat, gravy and herbs.
Choosing the Pasta
Mostaccioli, penne, or small tubular shapes work best for Pasta Tiella. Additionally, medium-sized shells can also be a good substitute. These shapes, with their crevices, effectively collect and hold the gravy and bits of meat. Par-boiling the pasta reduces the required baking time, preventing the meat from overcooking while allowing the gravy to absorb into the pasta, creating a thick sauce.
The Meat
The meat selection for Pasta Tiella is entirely dictated by the leftovers on hand. For instance, following Christmas, it might be roast beef. However, after Easter it is generally leg of lamb. Another option is pork roast, which I frequently use. I will often use Roasted Carnitas or leftover Smoked Brisket. I can always find one of these leftovers conveniently stored in the freezer. Occasionally, leftover steak will find its way into this dish; just trim away any nerves and excess fat, then dice into small pieces.
Gravy is the sauce in this savory pasta dish and we keep a it simple with packaged mix.
When preparing the sauce for this pasta dish, it’s essential to reserve any leftover gravy or drippings. However, in many instances, there may not be sufficient gravy for the pasta. To compensate, adding packaged Au Jus proves to be the ideal solution. While experimenting with various Au Jus mixes, I’ve discovered that my preference leans towards Knorr. The Knorr brand stands out for its rich depth of flavor, enhancing the overall taste of the dish.
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Stuffed Tomatoes are the Crown Jewel in Pasta Tiella
Rather than bake the pasta with tomato sauce, the tomatoes themselves become the star in this recipe. They’re stuffed and carefully nestled into the bed of pasta before being baked together. If you’re catering to a large group, you can bake additional Stuffed Tomatoes in a separate dish. While this dish can certainly be prepared without tomatoes, adding these gems offers a delightful way to incorporate vegetables into your pasta.
This baked pasta dish is Italian comfort food at its best. Once you try Nonna’s Pasta Tiella, you will discover why this is considered one of Nonna’s best loved recipes.
Weight Watchers and Waist Watchers……………
A 1 cup serving of Pasta is 8 WW Smart Points or 312 calories.
A serving of 1/2 Stuffed Tomato is 1 WW Smart Point or 51 calories.
A serving of 1 Cup of Pasta with 1/2 Stuffed Tomato is 9 WW Smart Points or 363 calories.
Buon Appetito!
PrintPasta with Meat and Gravy: Nonna’s Best Loved Recipe
Pasta Tiella, finds its essence in the harmonious blend of pasta, leftover meat, fragrant herbs, and rich gravy. Pronounced ‘Ti-e-lla’ (tea-ella), this dish embodies the heart of Italian heritage and cuisine. To further complement the pasta and meat, stuffed tomatoes are carefully nestled and baked in this pasta casserole.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 15 min
- Yield: 8 Servings 1x
- Category: Pasta/Entree
- Method: Stove Top and Oven Baked
- Cuisine: Italian
Ingredients
For Pasta:
- 16 ounces Mostaccioli, Penne or Med. Shells
- 8 ounces Leftover Meat or your choice, cubed
- 2 1/2 cups Water
- 2 packages Knorr Au Jus
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Kosher Salt
- A pinch of Fresh thyme or dry thyme
- 2 pinches of Dried Oregano
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Crushed Red Pepper (optional)
For Stuffed Herb Tomatoes:
- 4 Medium Tomatoes, washed and cut in half
- 10 Tablespoons Fresh Bread Crumbs
- 2 Tablespoons Pecorino Romano, finely grated
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon Fresh Parsley, minced or 1/2 teaspoon of Dried Parsley
- Additional Salt and Pepper for seasoning tomatoes
For Finishing:
- 2 Tablespoons Grated Pecorino Romano
- 2 teaspoons Olive Oil
Instructions
- Preheat oven to 375 degrees.
- In a small saucepan over medium-low heat, combine the 2 1/2 cups of water and whisk in both packages of Au Jus. Whisk occasionally until au jus comes up to a low boil. Remove from heat and reserve.
- Meanwhile in a large pot of salted, boiling water, cook the pasta shape of your choice until al dente, about 8-10 minutes. You do not want to cook the pasta fully as it will continue to cook while baking. The pasta should be just pliable to touch. Drain and place pasta back into the pot.
- Add the Au Jus mixture, meat, herbs and seasonings to the pasta. Mix to combine. Pour into a large 13 x 9 inch baking dish or lasagna dish.
For the Tomatoes:
- In a small bowl, combine together the bread crumbs, 2 tablespoons of Romano Cheese, salt, pepper and parsley. Mix to combine.
- Season each tomato half with salt and pepper.
- Gently nestle the tomatoes into the bed of pasta.
- Spoon 1 tablespoon (slightly heaping) of the bread crumb mixture over the top of each tomato half.
- Sparingly, drizzle olive oil over the top of each tomato.
- Sprinkle entire dish with the remainder of the Romano Cheese.
- Cover with aluminum foil and place in the oven. Bake for 35 minutes then remove foil and bake for an additional 10-15 minutes or until tomatoes are tender.
Serve with additional cheese at the table.
Notes
Weight Watcher Smart Points
- 1 Cup Serving of pasta and 1 half Stuffed Tomato is 9 WW Smart Points
- 1 cup Serving of pasta is 8 WW Smart Points
- 1/2 Tomato (stuffed) is 1 WW Smart Point
