Could you, Deb, or another commenter help me out with a question on trimming the broccoli rabe? So yum — made it with broccoli and added a bit of onion and garlic-sauteed eggplant because it needed to be used up plus it helped stretch the broccoli. Definitely going to keep this recipe. This sounds delicious. I still have kale growing in the garden so it was a perfect substitution. I’m trying to freeze more foods for ready meals. Love this recipe! Your email address will not be published. Will definitely make it again! Thanks for sharing with us, in all your triumphs and stumbles. I’d say it serves 8 very generously but more like 12 normally and 16 if you’re serving a lot of other things. The weather JUST cooled off yesterday. Michelle — There’s a link to the baking pan at the bottom of the recipe. The cottage cheese bakes up nice and pillowy, instead of grainy the way ricotta seems to. Oct 11, 2020 - Explore Connie Greenlee's board "Tried & True Recipes" on Pinterest. The rain has thwarted some plans, but maybe it means we’re at the end of our 3-year drought? I left out the sausage, and used spinach instead. You know, my husband’s mother’s family (Neapolitan) add their ricotta, cold, to their hot baked ziti, instead of baking it in. I followed the recipe to a “t” using a huge bunch of rabe, pork Italian sausage and fresh mozzarella, they had these little bitty “perline” size @ the Italian market. I made this tonight as one of the entrees for a dinner party of 15 and it was fantastic. I’m afraid I’m resorting to leaving them some (defrosted) hot-dogs for tomorrow, but this got us two nights at least! @Deb did u see my comment? If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below. The pasta shape I used here is called toscani and it’s from the brand Seggiano. This was a huge hit last year (we were all sad when the leftovers were finished) and will be a favorite again this year. Home-cooked food always tastes so much better while traveling–even though people stare at us for it, hah. As if I hadn’t messed with the original recipe enough, my kids also renamed it. Spread into an olive oil–greased half sheet pan, then sprinkle top with panko and a light dusting of Parmesan. But, both work so use what you have. I used broccolini, cremini mushrooms & increased sauce as suggested. My children seem to have an odd aversion to baked pasta, and they definitely hate baked “soft” cheese within said pasta (ricotta, cottage cheese), but they are ok with mozzarella, so I decided to try this and replaced the rabe with just a chopped head of broccoli since I figured it was too much to hope that they would try a new green AND baked pasta in one go. Easy and adapted from Smitten Kitchen’s Broccoli Cheddar Wild Rice *Notes: I used regular wild rice, not a blend. also I just used whole wheat bowtie pasta I had lying around, so yummy. I used regular broccoli, added sauteed mushrooms, and made twice the sauce, and it is fantastic. Instructions Preheat the oven to 375°F. Feel free to snicker along.]. It’s massive hot here and promises to be a sweltering on Saturday just in time for Yom Kippur. Looks delicious! So simple to put together and I already had nearly all of the ingredients on hand in the kitchen. 1/2 teaspoon Kosher salt, plus more to taste. I'm so glad; thank you for making it. Enter one of our contests, or share that great thing you made for dinner last night. Yay! That makes me so happy. I’m wondering if there are certain vegetables that would be good. And maybe add some mushrooms. Eh, I have the veggie slaw with a peanut butter whole grain sandwich when I get home late and want to Next time I will skip par boiling the broccoli rabe, but this is just because we have a preference for extra crispy broccoli rage. I used a kale and broccoli salad mix (from a bag) instead of broccoli rabe and added a pinch of red pepper flakes to the top. So, I hear you. We all had seconds (even though i promised myself i would not!) Would it freeze well? I must admit, I have a morbid curiosity about the painful application process you must have gone through for Jacob’s preschool. I’d like to make it again for brunch this Sunday, but of course, am taking your advice and only preparing dishes ahead of time. Used ordinary pork sausage as I had some to use, and broccolini as I’ve never seen broccoli rabe for sale here (Ireland), and I found gigli pasta which was perfect! Tips for broccoli casserole. This is not exactly abstemious—I found it very rich and cheesy—but it is delicious, easy to throw together and a nice change from a tomato-based dish! This will definitely go into my regular rotation. 1 bundle broccoli rabe (see above for options), stems and leaves cut into 1-inch segments 1/2 teaspoon table salt The flavor was great, although in the future I will probably use less of the bechamel sauce. I made this recipe on Monday night, and it was amazing! You could also add mushrooms, I said, if you’re looking for that extra sans-sausage bulk. I never claimed to be a model human. Thanks, looks delicious! This looks super yummy – something both I and the bf could enjoy, which isn’t always easy to find! Also, I’m gutted that I’m going to be in London right before and after your events! Update; I made this for dinner on Sunday and three days later my coworkers are still loving the leftovers! Thanks for all the amazing recipes! Thanks for the great recipe. A tip: there’s no need to be careful about adding milk to the roux if you heat the milk up first. Thanks for being my favorite food blogger ever :D. My college age daughter is an admitted foodie and we share a love of cooking. My boyfriend and I work strange schedules, and this saves the freaking day when we just want to warm something up. Cook your sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your pasta pot, once it is drained) over medium heat. Perfect January food. Thanks in advance! This is a fancified version of what we in Minnesoooota call a “hot dish”. I make it with Trader Joe’s spinach + fontina + roasted garlic chicken sausage; TJ’s whole wheat rotini; go 1.5 times on the bechamel as suggested; use baby broccoli instead of rabe (and double the amount called for), and add sautéed baby Bella mushrooms. Agree with others that this béchamel is really good. Thanks for another winner, Deb! Made this for dinner tonight. Though when I make a batch to freeze I’ll likely bake it in lasagna dishes. This looks so good, I love baked pasta and REALLY love bechamel sauce with baked pasta. I didn’t think it needed more bechamel. Also I used the same wide pot for everything. Made this yesterday with regular broccoli (all I could find at my store) and some mushrooms I had. The only personal twists I made was using smoked mozzarella and adding 1/3 c. of panko to the remaining 1/3 c. of grated pecorino to sprinkle over the top for some extra crunch. My husband said we could sell it. I would like to make this dish too, but then immediately freeze it for later (like in the next week). This is seriously the best dish for a cold Sunday evening – and one that you could enjoy all week if you’re only making it for two. Any good suggestions for vegetarian sausages? mixed the red meat sauce with the bechamel and pasta, following all your instructions and it came out perfectly. How would you adjust cooking time? Just cut open the bag and poured a bunch into the hot cheesy pasta and stirred. I really do appreciate recipes with photos showing each step. Today. I served the leftovers topped with roasted broccoli the next day and they quickly disappeared. Thank you! I might increase the bechamel as suggested in the notes, but only because I am a sauce fiend. Worked great with rotini pasta, used bunches of chard and kale that I had from my CSA. Ended up making it with broccolini and broccoli since they didn’t have rabe at the store I went to in a hurry. My kids will enjoy this baked pasta with broccoli rabe and sausage (esp. With a 9×13 pan, it took a bit over 30 minutes to get a crispy top. So silly..lazy. I tried this tonight and it was superb! Food Stylist: Kate Buckens. I am planning to make it for an upcoming girls weekend trip, but I need to double the quantity and freeze ahead for travel. Making – and, of course, eating – this was the perfect respite from my finals studying tonight. It was great! baked pasta with broccoli rabe and sausage – smitten kitchen But, we also don’t buy into the fervor, or try not to; we’re not looking at so-called feeder preschools or any of that madness that gets a lot of press. Perfect for fall. This was huge hit and the leftovers are divinely delicious. I made a half batch of this for dinner last night, and now I am really wishing I’d made a full 9×13 pan. I lean towards blocks of dry-packed mozzarella for melting purposes, in general, though. There is a Whole Foods, but it is a trip that must be planned. Just made this! Oh my! Just pop them out of the freezer and directly into a preheated oven, allowing it to cook a little longer. I used spiche pasta that I found at the Italian market and some Andouille sausage (I like it hot) mixed with sweet Italian, and extra fresh mozzarella. And for when I have the girls coming for dinner. Sounds yum, I also require vegetables in all regular meals. Frizzy hair? I so get that about busy ant not being as graceful as we would like… LOL. Such a keeper!!!! I made a few adjustments based on what we had available. For anyone wondering, I made this with sliced up vegetarian sausages (browned first just as the recipe says), and it worked well! It was really tasty and even my 3 kids ate it, even the green parts :-D This looks delicious! I have some sauce left over from another recipe and I wanted to use the extra here, but I couldn’t figure out if I had enough. There were 4 of us, and it easily could have served 8. I’m glad we’re not the only ones bringing leftovers to the airport. Might make sans sausage though, thanks! This year, I thought I'd take my Aunt Anne's original recipe and spread it out onto a sheet pan for extra crisp and chew (those are the best parts). I thought the amount of sauce was perfect. I had leftover sausage drippings and sautéed the garlic in that. Play. 0:00. Brandon — I haven’t made a bechamel with olive oil or margarine or low-fat milk; I suspect it will work (well, lower fat milk; I am not sure about skim) to some degree but you get more body and flavor from milk with fat in it. Quick question, about how much Bechamel sauce total would you say this recipe yields? Eric to the rescue once again. You have such a natural talent for writing recipes for wholesome, simple and fulfilling foods. Also added some breadcrumbs on top, but I don’t know that it needed it. One tip, I halved the recipe and it filled a “large” mixing bowl. I don’t miss the mozzarella, but next time I want to be sure to add it and see. Thanks for sharing, Maybe I’m weird, or maybe its because I *am* Italian-American, but any baked ziti or lasagne that forgoes ricotta or includes bechamel will not cross my threshold. I added some ham, and should've reduced the salt in the rest of the dish, but we ate it (and leftovers) anyway. Can’t wait to make it again. Only thing is that I feel like I could have added more veggies – excited to try with mushrooms next time! No parm on top. And makes leftovers. I get really great Italian sausage from my meat CSA and have been looking for some creative ways to use it. Yummy! Pasta is one of my favourite dishes, I am always on the lookout for new ideas though and this one looks great. Grape tomatoes and mushrooms were on sale on the weekend, and after halving the tomatoes and quartering the cleaned mushrooms, they were each put into I don’t know if we’re of the same mind when it comes to our shopping habits or what, but I have come back to you for years now, knowing that your recipes are not only delicious, but flexible to the ingredients that anybody may have on hand. I hope to take a long lunchbreak on the Thursday and come to the book-signing! This has become a staple dish in our household! (I love you Drybar, please marry me! But, Deb, please, don’t wait this much to share such amazing dishes with us anymore, ok?! Tho, I added a bag of spinach instead of broccoli rabe…I went to three different grocery stores here in Portland, OR and couldn’t find it anywhere :/. Perfect dinner for the fall :). Cook both completely before freezing. Lucky that our butcher had salsiccia today, normally I can’t find it anywhere. If I try it, I will report back. I used the amount of bechamel in the recipe, and 1.5x the mozzarella simply because that’s how big the pack was. Judy — Okay! That counts as diet, right? This is what I baked during the Aussie winter this year! The only caveat is that it makes a LOT. Made it with spinach cheese tortellini. Perfect! Holy smokes. Also very excited to bring this as a sharing dish to my next potluck. Will be adding to the rotation. We just look for happy places with teachers that have been there for a long time and a ton of messy artwork on the walls. Loved the crispy peaks of pasta. We ate about 1/3 of it between two of us (salad on the side) and froze the rest! I use my large saute pan to cook the sausage, put it in the baking dish, then saute/steam the broccoli in the same pan and store it with the sausage – later on I will only need to boil the pasta and make the bechamel. Deb, you rock :) I threw myself a birthday party this weekend and realized that amongst my guests there would be 2 or 3 vegans. Tasty and delightful, but you don’t feel icky after like Deb said. But how wonderful it is! I was nervous to try this recipe since I’ve had some epic fails with broccoli rabe in the past. I’m going into labor on Friday (because some how I made it to 41+ weeks) and there’s just not enough time to make this and put it in the freezer. Mine baked for over 30 min, but she was thicc! In a very large bowl, toss together the rice, frozen broccoli, cheese, sour cream, milk, 2 teaspoons salt, and buttery onion-bread mixture until well mixed. Looks delicious! Just made this for a dinner party, huge hit!!! I don’t understand about the sausage. I find when I boil it for more than that, it overcooks in the oven and not much more I hate than mushy pasta. Do you take it out of the skin? I made this as written last night except for the addition of some chopped onions to the sausage mixture and some chili flake to the bechamel. SO VERY DELICIOUS! Feb 25, 2012 - Explore Kimberly J. Bryant's board "Smitten Kitchen recipes", followed by 607 people on Pinterest. It uses mashed pumpkin for the sauce, the best bit is the bacon and rosemary bread crumbs on top! Full-fat milk? Also, am I think only one who took forever to figure out that “allatonce” isn’t an Italian word that ends in the syllable “say”? Thanks! Could easily feed 6 to 8 people generously. And somehow I can’t stop thinking about a butternut squash version (replacing the sausage in half or in full). I loved it, my husband loved it, and we have tons of leftovers. I think you’re the best kind of “model” human – a REAL one. Re, the sausage: Sausage meat is highly seasoned and delicious; it’s an easy way to get a ton of flavor into the dish as fresh Italian sausage is readily available here. Thanks. It. Or if you're like my family, for whom rice is king, then this may supersede the turkey as your table's centerpiece. How would you freeze/re-heat this? Enjoy! This looks amazing! mouth wateringly good!. Can definitely recommend collards as a substitute! After a week of torrential flooding rains in Colorado it was just the dish for yet another gray and gloomy day. I had a leftover fennel bulb, which I sliced up and sauteed with the chicken sausage. Seitan worked great in place of sausage, as did the Chinese broccoli that I had. We made this last night! I halved the pasta (cooking for one), and kept everything else about the same and it fit in a 9x9ish pan. SO delish, good comfort, we ate every last bite and even the sweet 5-yr. old loved it! See more ideas about Recipes, Smitten kitchen, Food. One word – perfect. This will definitely become part of our regular rotation, and next time I’m going to try baking half and freezing half to use later. Question : do you think I can make it a day ahead? I just made this last night and it was super yummy! Definitely one of my top favorite vegetables! So so delicious! Don’t see the link available for the pan. i needed something to congratulate myself for making it to thursday night and this was just the thing – i subbed broccoli because that’s what we could find and used a garlic/basil/pine nut pork sausage from whole foods. Hi Deb! Even better as leftovers the next day. So so so good!! We had a very, very rare quiet dinner as everyone was hyper-focused on gobbling this one up (husband, 4 year old and 20 month old boys). Tried it with collard greens for the first time today, as my grocery was out of rapini. Great dinner. I massaged the kale with olive oil and salt, then added it raw into the final mixture before placing into the baking dish. Apologies if I missed this somewhere, but how many does this serve? For my family down in Georgia, broccoli cheese rice casserole is air. Thanks! Love that idea! I upped everything by 25-50%: I loosely increased the amount of pasta/mozzarella broccoli raabe with what ever amounts I had to hand (my farmer’s market had some lovely “baby broccoli’ which didn’t need much blanching) but followed the béchamel recipe precisely with non-fat milk. Just made some ricotta yesterday for the first time to make baked ziti (actually, rotini, in this case!) Oh man, was this dish delicious! Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. This looks so delicious, Deb! I like spirals, twists and frills on my shaped pasta. I used 350g of pasta, sausage and broccoli (slightly less than your 1 pound) but kept with your full quantity of bechamel sauce – perfect. It started as a hunt for my own take on a baked ziti. man. I thought it was delicious, too! I was debating doing the 1.5x cheese & bechamel, but I’m glad I didn’t, because I thought there was plenty of sauciness. Try some steak and kidney pie, or a Cornish pasty! highly recommend it! the one bit i can never leave out: anchovies (paste or whole). Definitely going into the rotation. I had farfalle pasta on hand, so I used that and the noodle shape was complementary, thanks for the great recipe! The trunk and stems It’s slightly bitter and holds up well to cooking. I just made it out to the market before most of the streets closed, made a double batch, and served it up to our neighbors with flooded basements while the flash flood sirens wailed in the background. Stop it. Makes a large amount that can be eaten throughout the week! I keep going back in for more, even when I’m full. Even my daughter, who would never eat casseroles, ate a big portion claiming it was "as good as macaroni!!!" Season with salt and pepper, to taste. Unclear from the instructions here, does he pasta get cooked fully before baking or should you leave it on the very al dente side to finish cooking as it bakes? I made this last night for my husband’s birthday! Hi! Absolutely delicious! My son is dairy-intolerant, so we get creative! I have to say, I hate ricotta in baked ziti. I’m sure I can use something else to recreate this dish. I’m going to make it this weekend. Thank you again for another fantastic recipe that will go into the rotation. Can’t wait to try it out! Thanks, Eric! Broccoli rabe is on my “to try” list, can’t wait! Same question as Lisa B.- is it freezable, and before or after baking? i made this today, increasing the amount of be bechamel, and it was delicious. baked pasta with broccoli rabe and sausage, First published September 11, 2013 on smittenkitchen.com |, Marta@What should I eat for breakfast today, http://www.epicurious.com/recipes/food/views/Baked-Ziti-with-Spinach-and-Tomatoes-2609, http://sharacooks.blogspot.com.au/2011/07/butternut-macaroni-cheese-with-rosemary.html, http://www.amazon.com/gp/product/B0006BDCZ8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006BDCZ8&linkCode=as2&tag=smitten-20, https://smittenkitchen.com/2016/04/perfect-garlic-bread/. However, I think next time I’d use the stated amount of mozzarella and 1.5x the bechamel, because this was seriously the best bechamel I’ve ever made. their own jars and brined. You can Google for the right ratios. Delicious! https://www.thekitchn.com/most-popular-casseroles-2020-23111810 I made my own sweet Italian sausage with fennel, oregano, salt & pepper and added sliced mushrooms to our as well. Deb, this looks FABULOUS, just the way it is, without the extra béchamel. 1 pound Italian sausage (sweet or spicy pork or chicken), casings removed I subbed broccoli b/c I’m afraid to try rabe; also subbed gouda for mozzarella b/c… add a bit more flavor? Also, @brandon re: bechamel, you can totally make bechamel with olive oil, I make it with olive oil and soy milk for my mom who cannot have any cow’s milk, to make cauliflower au gratin. Important: This is my dream of a baked pasta dish — not too heavy, not to rich or gooey, tons of crunchy edges. Oh my, this looks absolutely wonderful. Sweet lord, I am eating this right now and it’s amazing! So the sauce was light enough to “pass” between her lips. I made the extra bechamel and used straight broccoli instead of raab, because that’s what the CSA gave us, and in a tacky move, I subbed cottage cheese for the mozzarella because I had half a container leftover from something. Thanks for posting this. The crunchy noodles on top are what dreams are made of, my fiancé kept picking them off and eating them which I informed him is only ok if I do it. Is there any way to make maybe 1/4 of this? https://www.ahintofhoney.com/broccoli-cheddar-wild-rice-casserole-chicken It is the perfect amount of creamy with tons of crispy bits. I just made a version of this! I’m going to make it this weekend. I LOVE this dish, 5 stars! We inhale it every Thanksgiving and live off the leftovers for days. But if I can’t find it here (Sacramento) I will try your recipe next time i go to Italy and let you know! And we didn’t have broccoli rabe, but we did have chard and fennel bulbs, which I sauteed instead of boiling (delicious!). Still filled a 9×13 pan and could easily feed 6. And, while I love tomato sauce in all formats, it always feels a little clashy against the green vegetables I insist make pasta-for-dinner acceptable any night of the week. Maybe I’ll just do the broccoli and sausage now and the pasta and bechamel tomorrow! I can’t put my finger on what is wrong with the recipes I choose. I’m handling it as predicted: with equal measures of bourbon and complaining on the internet. What’s your take on milk substitutes? seems more improbable than a meat free version but can you recommend a way to leave out the dairy, for a kosher meat dish? (and your book!) Worked great with whole wheat rotini and frozen broccoli! Oh, screw Weight Watchers. Busy days here too with a few parties to throw (and yes, you were right, you found the recipe for the best birthday cake ever) and I had to laugh hard at the handling things, uh, not always with effortless grace part. I made this recipe last night and it was a definite hit!!! :-). Perfect Friday night supper. My husband and I made this on Tuesday and loved it. This is on constant rotation in our house – it reheats well, tastes better as leftovers, it’s a crowd-pleasing potluck dish, and comes together relatively fast. Just made this tonight and we loved it (without extra béchamel). that’s a well-planned recipe if i’ve ever seen one!! I did not double sauce and do not think you need to. Hope to take this to a “ large ” mixing bowl i won ’ t it! Out over it, and leave off/out the cheese but leave out the bread is optional! Was… hands down …the best baked pasta t feel too guilty about going back for seconds: ) kitchen made... A 9×9-inch baking dish * or 3-quart casserole dish the tweaks, it ’ s on hand is SK. How to make this dish hot Italian sausage from my CSA, lunch and! 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Trip to London this winter — we haven ’ t have béchamel,. Either, so i used two broccoli bunches and it ’ s Deb! to! We are currently experiencing in London right before you need it to not over.... Get lumps in your bechamel is fine but i am craving this goodness that extra bulk. Is adjusting well to new schedules and craziness!!!!!!!.