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Pasta with Meat and Gravy: Nonna’s Best Loved Recipe

Pasta Tiella with Stuffed Tomato
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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.

Ingredients

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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

  1. Preheat oven to 375 degrees.
  2. 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. 
  3. 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.
  4. 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:

  1. In a small bowl, combine together the bread crumbs, 2 tablespoons of Romano Cheese,  salt, pepper and parsley.  Mix to combine.
  2. Season each tomato half with salt and pepper.
  3. Gently nestle the tomatoes into the bed of pasta.
  4. Spoon 1 tablespoon (slightly heaping) of the bread crumb mixture over the top of each tomato half.    
  5. Sparingly, drizzle olive oil over the top of each tomato.
  6.  Sprinkle entire dish with the remainder of the Romano Cheese.
  7. 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

Find it online: https://www.miascucina.com/pasta-with-meat-and-gravy-nonnas-best-loved-recipe/

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