Baked Pasta with Broccoli Rabe and Sausage
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Ingredients
- 1 pound chunky pasta of your choice (e.g., toscani, campanelle, or any chunky pasta)
- 1 bundle broccoli rabe, stems and leaves cut into 1-inch segments
- 1 pound Italian sausage (sweet or spicy pork or chicken), casings removed
- 2/3 cup grated parmesan or pecorino romano cheese
- 6 ounces mozzarella, cut into small cubes
- 2 cups milk, full fat is ideal
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon table salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- Few gratings fresh nutmeg
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Preparation
Step 1
Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe.
Step 2
Stir the rabe to wilt and cook alongside the pasta. Drain the broccoli rabe and pasta together and place in a large bowl.
Step 3
Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan over medium heat. Add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.
Step 4
Remove sausage with a slotted spoon, leaving any fat behind.
Step 5
Melt the butter in the same saucepan over medium heat. Once melted, add the flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly.
Step 6
Pour in a small drizzle of milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a small amount at a time, whisking constantly.
Step 7
Once you've added a little over half of the milk, start adding the milk in larger splashes, being sure to keep mixing.
Step 8
Add the salt, garlic, nutmeg, and a few grinds of black pepper. Bring the mixture to a lower simmer and cook, stirring frequently, for 10 minutes.
Step 9
Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of the grated parmesan or pecorino until combined.
Step 10
Pour into a lasagna pan, deep 9×13-inch baking dish, or 3-quart casserole dish and coat with remaining parmesan or pecorino.
Step 11
Bake at 400 degrees for 20 to 30 minutes, until the edges and craggy points are nicely bronzed.
Step 12
Eat warm. Reheat as needed.
Step 13
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Chef's notes
This is a dream baked pasta dish — not too heavy, not too rich or gooey, with tons of crunchy edges.
If you'd like a baked pasta with more sauce, use 1 1/2 times the bechamel and cheese.
Broccoli rabe is slightly bitter and holds up well to cooking. If unavailable, regular broccoli or broccolini can be used.
For a meatless version, omit the sausage or add chunky sauteed mushrooms.
