Pasta al Forno with Green Beans
Jim’s riff on the classic pasta al forno (baked pasta)...
found throughout Italy uses fresh-frozen Oregon green beans to bring a bit of color to this cozy winter dish. Relying on common pantry ingredients, it’s easy to pull together without a trip to the grocery store and its cheesy creaminess is a hit with kids and grown-ups alike.
What You'll Need
Ingredients
For the shopping list
- 1 bag frozen Oregon Green Beans
- 3 cloves garlic, chopped
- 8 oz of mozzarella cheese, grated
- 3 tablespoons of all purpose flour
- 1 1/2 cups of milk
$7.00– Yolo Valley - California
Equipment
From the kitchen
- large saucepan
- 9”x13” baking dish
- small saucepan
- measuring cups
- measuring spoons
- box grater
What you'll have to do
Step 1
Preheat the oven to 350F.
Cook the pasta according to the package directions. Drain, saving about a 1/4 cup of the pasta cooking liquid. Return the drained pasta to the pot, toss with about 1 tablespoon of olive oil and the reserved liquid.
Step 2
Add the frozen beans, tomatoes, garlic, mozzarella, and 1/2 teaspoon of oregano to the cooked pasta and stir to combine. Taste and add salt if needed. Transfer to a 9 X 13 inch baking dish or similarly sized skillet.
Step 3
Make the olive oil and parmesan besciamella: combine 3 tablespoons of olive oil and 3 tablespoons of flour in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture begins to bubble, then add 1 1/2 cups of milk and stir well to combine. Bring to a boil, cook for about 3 minutes, then remove from the heat and stir in the parmesan.
Step 4
Spread the besciamella over the top of the pasta mixture. Bake uncovered until the top is nicely browned, about 45 minutes.
Shop this recipe
Pasta & Tomatoes
Casarecce
Gragnano - Italy
Out of stock
Olive Oil
Novo Frantoio
Tuscany - Italy
Pasta & Tomatoes
Crushed Tomatoes
Yolo Valley - California
Out of stock
Salt, Herbs, & Spices
Italian Fine Sea Salt
Trapani - Sicily
Cheese
Parmigiano Reggiano
Reggio-Emilia - Italy
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