Prep 30 mins
Cook 1 hr 30 mins
- 1⁄3 cup olive oil (plus a teaspoon for oiling pan)
- 1 tablespoon minced garlic
- 1 lb spinach, thick stems removed (about 5 quarts)
- 1 lb zucchini (3 medium)
- 1 1⁄2 lbs russet potatoes (2 large)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 1⁄2 cups marinara sauce (bottled or homemade) or 3 1⁄2 cups tomato sauce (bottled or homemade)
- 1⁄3 cup coarsely chopped fresh basil
- 3⁄4 cup freshly grated parmesan cheese
- 1 cup fine dry breadcrumb
- Preheat oven to 375 degrees.
- Lightly oil a deep 2½- to 3-quart baking dish and set aside.
- In a small bowl, combine 1/3 cup olive oil and garlic.
- Set aside.
- Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
- Plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
- When cool, drain again and squeeze dry.
- Chop coarsely and transfer to a bowl.
- Trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
- Cut lengthwise into ¼-inch-thick slices.
- Put in a separate bowl.
- Peel potatoes and cut in the same way as the zucchini.
- Place potatoes in a separate bowl.
- Season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
- Reserve remaining oil for drizzling on top of the tiella.
- Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
- Spread with ½ cup tomato sauce, then sprinkle with 1½ tablespoons basil, and 2 tablespoons each Parmesan and bread crumbs.
- Repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
- Follow each with layers of tomato sauce, basil, Parmesan and bread crumbs.
- Top with remaining potatoes, tomato sauce and basil.
- Drizzle with reserved garlic oil.
- Cover and bake until tender and bubbling, about 1¼ hours.
- Sprinkle with remaining Parmesan and bread crumbs.
- Continue baking, uncovered, until top begins to brown, about 15 minutes longer.
- Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
- Note: Tiella may be served hot, warm or at room temperature.
- Reheat in a low oven if desired.
Very delicious flavor, somewhat similar to lasagna. Subbed butternut squash for the potatoes, and I did omit breadcrumbs as well (picky kids). Will make again.
i followed recipe exactly. i never heard of or had this meal before; and wasnt sure about the potatoes being in there. it was very very good and i will make it again. although i used a basic run of the mill sauce i think it would definitly call for a very good marinara sauce as the sauce makes or breaks the meal in my opinion...so when i make this again i will use a very good marinara sauce. great recipe.
I found this very good but in comparison to my grandmothers the garlic was overpowering so next time I will leave it completely out. Also I did not use the bread crumbs between the layers just a few on top . Also my grandmother never used the spinach, but it certainly was a great addition. Thanks for helping me with a Tiella recipe.