Baked pasta with broccoli rabe and sausage has a delightful and exquisite flavor. Wholesome and full of taste, it can also be enjoyed as a single dish.
They are prepared with broccoli rabe, a vegetable typical of the autumn and winter seasons, with an intense and slightly spicy flavor.
A classic Italian dish: whether you use broccoli rabe or turnip greens, they will splendidly accompany the saltiness and oiliness of the sausage. I can say it’s excellent even if you use broccoli.
Broccoli rabe or turnip greens and sausage is a classic dish that I often prepare, and just the other day, I had some leftover cooked and sautéed broccoli rabe, so it really took just a moment to prepare this quick baked pasta.
And I must say it was very much appreciated and devoured.
Broccoli rabe is a vegetable rich in properties with few calories and many fibers, free from cholesterol. Excellent supply of minerals, particularly potassium, magnesium, iron, and phosphorus.
Especially rich in calcium, it contains vitamins A and C. Highly recommended in nutrition.
To make it creamy, I added a little béchamel.
As for the béchamel, we can make it at home or, to make the recipe even quicker, use the ready-made one.
I also leave you the recipe for the light béchamel and the one without gluten.
I invite you to try them, I’m sure you’ll like them a lot too.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 628.29 (Kcal)
- Carbohydrates 35.36 (g) of which sugars 4.38 (g)
- Proteins 28.71 (g)
- Fat 42.05 (g) of which saturated 14.15 (g)of which unsaturated 7.17 (g)
- Fibers 3.66 (g)
- Sodium 1,919.46 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Baked Pasta with Broccoli Rabe and Sausage
- 1.1 lbs pasta (short)
- 1.5 lbs broccoli rabe (or turnip greens)
- 3 sausages (large)
- 2 cloves garlic
- 3.5 oz parmesan
- 5.3 oz provolone (smoked to taste)
- to taste extra virgin olive oil
- salt
- 1.7 cups milk
- 3 tbsp butter
- 1/4 cup flour
- salt
- to taste nutmeg
Tools
- Baking Dish
- Pot
- Colander
Steps
For the Baked Pasta with Broccoli Rabe and Sausage
To prepare the béchamel, heat the milk.
In another saucepan, melt the butter over low heat, add salt and nutmeg, remove the saucepan from the heat, add the flour and continue to stir with the whisk to avoid lumps.
Return the saucepan to the heat and continue to stir until the mixture starts to take on a light golden color, incorporate the hot milk, and stir vigorously with the whisk.
Cook until it comes to a boil to achieve a good density.Set it aside
Clean the broccoli rabe by cutting the stems and washing them well.
Bring salted water to a boil and blanch the broccoli rabe for 5 minutes, then drain them with a slotted spoon and let them drain well.
Save the cooking water from the broccoli rabe, as it will be used to blanch the pasta.
In a pan, put 2 cloves of garlic with 5 tablespoons of oil and let them brown.
We like chopped garlic, but you can leave it whole and remove it once it has released its flavor and aroma.
If you like a hint of chili pepper, it goes very well.
Peel and mince the sausage, then add it to the seasoning and let it color, crushing it with a fork.
Roughly chop the broccoli rabe and add them to the seasoning, stir and mix gently.
Continue cooking for a few minutes over low heat, possibly adding a bit of cooking water.
Pepper and turn off.
Bring the broccoli rabe’s cooking water back to a boil and add the pasta.
Drain it al dente, pour it into the pan and sauté it for a minute over high heat.
Turn off the heat, add the diced provolone, add the béchamel, mix everything, and pour the pasta into an oiled baking dish.
Be generous with the grated cheese on top and some cubes of provolone.
Bake at 356°F for about 20/25 minutes, maybe less. In the last minutes, use the grill function.
Once it’s slightly golden, take it out, let it rest for a few minutes, and serve at the table.
Enjoy your meal
Tips
You can prepare them on the spot, but if we prefer, we can make them the day before and heat them in the oven. If there are leftovers, we can keep them in the fridge for a couple of days.
If you liked this recipe, click on many stars, thank you infinitely.
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