Timballo of mezzi rigatoni with cherry tomatoes, green beans and provola cheese
The **timballo di mezzi rigatoni**, an explosion of spring flavors with cherry tomatoes, green beans, and provola cheese, is a **vegetarian dish** that will win everyone over! Perfect for a quick lunch or a delicious dinner, this **easy recipe** and gluten-free dish is ready in just 40 minutes. Find out how to make this delicious **pasta timballo** now.
Dietary Information
Servings:
- 1
To prepare the timballo of mezzi rigatoni with cherry tomatoes, green beans and provola cheese, first trim the green beans 1. Cut them into pieces of about 1 cm 2. Clean and slice the spring onion 3.
- 2
Halve the datterini tomatoes 4. In a pan, heat a drizzle of oil, pour in the sliced spring onion 5 and let it simmer over medium heat for 1-2 minutes, then add the green beans 6.
- 3
Also add the cherry tomatoes 7, flavor with the basil leaves 8, season with salt and pepper 9 and cook for about 8-10 minutes over medium-high heat.
- 4
Meanwhile, cook the pasta for 10 minutes in boiling salted water 10. Cut the smoked scamorza cheese first into slices 11 and then into cubes 12 and set aside.
- 5
Drain the pasta in a large bowl 13, season with a drizzle of oil to prevent it from sticking 14 and pour in the vegetable sauce 15.
- 6
Mix everything together 16. Now, in a well-oiled baking dish, transfer half of the pasta 17, then distribute half of the scamorza cheese over it 18.
- 7
Sprinkle the surface with half of the grated Parmigiano Reggiano DOP 19, then cover with the remaining pasta 20 and the remaining grated cheese 21.
- 8
Complete with the remaining cubed scamorza cheese 22. Bake in the oven in grill mode at 240°C for about 6-7 minutes or until golden brown 23. The timballo of mezzi rigatoni with cherry tomatoes, green beans and provola cheese is ready, serve it hot and stringy 24!
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