The white anelletti bake is the more delicate version of the classic anelletti pie with ragu, a heartier and more robust dish.
As vegetables, we have zucchini that we could combine with peas, which are fresh at the market and supermarket in this season, and also fava beans.
The béchamel sauce is a classic to flavor and envelop the ingredients and remains creamy even after baking.
The tasty and flavorful crust gives that final touch that everyone will try to eat at the table!
ANELLETTI are a particular type of Italian pasta, specifically from the region of Sicily. As the name itself suggests, they have the shape of a small ring and are often used for flavorful baked pasta dishes, like the famous “baked pasta with anelletti,” where they’re dressed with ragu, creamy tomato sauce, meat, cheeses, and other ingredients, then baked until you achieve a golden and definitely delightful crust! They are very versatile and can be paired with various seasonings like cold cuts, seasonal sautéed vegetables, becoming a gourmet first course!
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Always on the topic of BAKED FIRST COURSE RECIPES, here are some more suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz Sicilian anelletti
- 2 zucchini (or 3 if small)
- 1/2 onion (a more delicate leek would be better, but today…. oh well!)
- 3.5 oz cooked ham (diced)
- 9 oz béchamel sauce
- 1 clove garlic
- 1 provola cheese (or chopped scamorza)
- to taste basil (freshly chopped)
- to taste extra virgin olive oil (for seasoning and for the baking dish)
- to taste breadcrumbs (for the baking dish)
- to taste salt
- to taste pepper
Tools
- Pans
- Baking Dishes
- Knives
- Cutting Boards
FOR THE PREPARATION OF THE WHITE ANELLETTI BAKE RECIPE
In a pan, put a drop of EVO oil and let the garlic clove brown for a few minutes.
Then add the peeled and finely chopped onion, and maybe adding a tablespoon of water, let this sauté stew,
Wash, trim the zucchini, and cut them into wedges, adding them to the pan and browning them on all sides, then seasoning with salt and pepper.
Turn off the heat, add a chop of basil and the diced cooked ham,
In the meantime, cook the Sicilian anelletti in salted boiling water, draining them after about 10/12 minutes and pouring them directly into the pan with the freshly made seasoning.
Add most of the finely chopped provola while always mixing this appetizing first course rich in aromas.
After greasing and sprinkling the baking dish with breadcrumbs, pour the Sicilian anelletti pasta, add the remaining provola, leveling well, and bake at 350°F with a preheated oven, cooking for 30/35 minutes or until you have a nice crispy and well-gratinated crust!
Let it cool, prepare the portions, and we are ready for the meal with this baked dish with white Sicilian anelletti pasta!
Enjoy your meal!
Annalisa
SOURCE Idea seen on Ig Chiara Maci but then made my way!
I remind you that at the top where you see the blog menu, there is a magnifying glass 🔎 that will allow you to find all the preparations that have that title or ingredient by entering an ingredient or the title of a recipe, and I hope you will read recipes of your liking among them!
