Green bean season and you don’t know how to use them? Or do you just want to prepare a complete and delicious main dish? In both cases, try this exquisite Green Bean, Sausage, and Ricotta Casserole and you will be pleasantly surprised.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Cooking time: 45 Minutes
Portions: 8 servings
Cuisine: Italian

Ingredients

24.69 oz Green beans
1 broth cube (vegetable)
2 teaspoons Coarse salt
3 leaves Sage
10.58 oz Sausage
7.05 oz Ricotta
3 Eggs
0.71 oz Parmigiano Reggiano DOP (grated)
to taste Fine salt
to taste Black pepper (ground)
to taste Butter
1 tablespoon Breadcrumbs
1 pinch Nutmeg

Preparation

Wash and clean the green beans by removing the ends and, if present, the string.
Blanch the green beans for about 10 minutes in plenty of salted water, they should be tender but not fully cooked.
In a large pan, place some oil and a halved garlic clove and heat.
Drain the green beans using a pasta strainer and place them directly in the pan.
Add the broth cube, sage leaves, and cook over low heat with the lid on for about 5 minutes, then remove the lid and increase the heat for a few seconds just to evaporate the excess water.
Put the green bean mixture in a blender and blend it well.
In the same pan, brown the sausage for a few minutes after removing it from its casing, breaking it into smaller pieces with a fork.
In a bowl, place the chopped green beans, sausage, and let it cool.
When it is lukewarm, add the ricotta that you have previously flavored with nutmeg, the Parmigiano, the eggs, and mix with a spatula.
Season with salt and pepper.
Grease a 10-inch pan with butter and sprinkle with breadcrumbs. Pour the mixture into it.
Bake at 375°F for 40 minutes and then at 390°F for about 15 minutes.