Just wanted to thank you for your witty camaraderie, and for providing such great inspiration and recipes that I totally trust that I always know exactly what to expect. I hope you get to enjoy the dish. Everyone loved it. I’d use stems and tops. YUM! Afraid CA would be too far a commute though. I just made this. 1/2 teaspoon Kosher salt, plus more to taste. Awesome! Thanks, looks delicious! Maybe I’ll just do the broccoli and sausage now and the pasta and bechamel tomorrow! i have a 15 year old with a severe dairy allergy and hate leaving her out of these super yummy dishes that the rest of us get to enjoy! Growing up we always baked it in a 9x13 casserole dish. highly recommend it! So yummy. But if i were to sub the ricotta in, that would be delightful ;). I love the pasta you used here, so pretty. Bad idea? Oh, screw Weight Watchers. Where did you find that lovely baking dish? Thanks for all the recipes, good meals and new traditions. Thanks for sharing your family recipe. Home-cooked food always tastes so much better while traveling–even though people stare at us for it, hah. PS: I pick out the crispy noodles while I serve the family. We subbed broccoli rabe for broccolini because I don’t love broccoli rabe and used a little less than 1 lb. My husband is reluctant to acknowledge his inner vegetarian. I will certainly make this again. So so so good!! I will definitely do this again soon. A broccolini bundle is smaller. Thanks for sharing, Lyn; the sweet potato sounds delicious. Add scallions and let sizzle 1 minute. i made this today, increasing the amount of be bechamel, and it was delicious. You can find his bylines at. I made this last night and it was delicious! I feel like the stuff that comes in water doesn’t melt as stretchy and lovely as the plastic-wrapped stuff; that it’s better for slicing and eating cold with salad (hiii caprese). She loves your site and has made your peanut butter chocolate cheesecake as a ‘dry run’ for Thanksgiving. :). I’ve made others before but this just turns out really nice. Penne and ziti, rigate or lisce, are probably my least favourite pasta shapes. My 4 year old told me it was the best thing our kitchen ever made! And now, I have your peanut butter swirl brownies in the oven. Is it 2c of cooked rice? Deb! Made this tonight and LOVED it. I super enjoyed blanching the greens while the pasta finished cooking! I stole half an hour or so in the morning to assemble this yesterday (used broccoli and kale, aka what was Still In the Garden), and heated it in time for dinner. This was my first ever bechamel- so glad I gave this recipe a try and didn’t wimp out :). Thanks! Important: This is my dream of a baked pasta dish — not too heavy, not to rich or gooey, tons of crunchy edges. Related: This dish has some ingredients in common with Pasta with Garlicky Broccoli Rabe weeknight staple. It’s always a hit! They’re gonna love it! Can’t wait to try it. 591. I think it’s gummy pasta or a sauce too acidic. I had farfalle pasta on hand, so I used that and the noodle shape was complementary, thanks for the great recipe! Baked pasta screams fall to me and since the weather has just started getting chillier here in Italy, I can’t wait to try out this recipe! Love your site! Made it one step simpler. i’m pregnant, and when you’re craving something red = must have it now, right? This post came just at the right time for me. It’s very difficult to toss frozen broccoli, plus the other ingredients. and yes, it was 92 here, also. I hope you get some sightseeing time. Cook the mixture together for a minute, stirring constantly. Althea. It is quick (~30 minutes preparation time, with a little help) and delicious (my 5-year old loves it). Hi Pam! You won't get as much of the caramelization of a sheet pan, but it'll still taste great. As if I hadn’t messed with the original recipe enough, my kids also renamed it. What type of Mozzarella did you use — the wet type found in balls or dry as in the pizza variety? I like to add some sautéed mushrooms & also dial back the cheese a little by only sprinkling some on top rather than mixing any in. As you might see in the photos above, it’s on the firm side. I made this tonight with whole wheat conchiglioni, broccolini, and sauteed mushrooms. Definitely a keeper recipe! 2 cups milk, full fat is ideal Tilly — Cold? Susan — You definitely need this pan. (Or maybe this is just my biggest pet peeve; if so, ignore.). I’m trying to freeze more foods for ready meals. I made this today (Australia) and it was really really tasty and lovely, actually perfect! Why don’t you use 2 Pyrex dishes says miss no-nothing to you who knows tons more than me? Brandon- In general, margarines sometimes contain too much water to reliably make roux with, even unclarified butter can be a pain, but vegetable oils work fine, and nonfat milk should, too. Annie of annies eats uses cottage cheese and sausage in hers; it’s awesome if you get a hankering for the traditional! This looks really good for the fall, with sausages from the farmers’ market. Well, there’s no point in keeping it from you now. Don’t see the head notes about vegetarian options. Looking forward to leftovers tomorrow. It brought back memories of broccoli rabe & sausage sandwiches at my Italian grandmother’s house. Wow. Should I just make and bake it as suggested, then freeze it or would you do anything different if you are planning to freeze it right away? Any less, don’t worry about adjusting the butter. I did increase the amount of bechamel and sub’d 8oz vermont sharp cheddar for the mozz, incorporating that into the bechamel off heat. My boyfriend and I work strange schedules, and this saves the freaking day when we just want to warm something up. Thanks in advance for any advice. One word – perfect. want to make it with a little bit more sauce but it was still great written as is! I also added frozen chopped spinach while sautéing the sausage to get in some more greens. Bench for the garden is obligatory attribute each modern apartments. * I love this so much, I’ve bought two, and it’s usually crazy inexpensive. I use “macaroni” loosely to mean any kind of small pasta. Very good! Thanks for an easy crowd pleaser! 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. Any greens plus prosciutto and beans, butternut squash and man hero cheese and mushrooms- My Pyrex pans are just too shallow but I just keep struggling with them. My daughter really knows what she wants and she has already told me how she wants me to bake her cake!!! I figured you probably would call for the garlic to be cooked with the sausage anyway. SO looking forward to dinner tonight now! For the full recipe, I’d say you need a giant bowl. [Guys, did I tell you about that time I embarrassed myself on NPR because of my kale … reluctance? Any thoughts? Tried it with collard greens for the first time today, as my grocery was out of rapini. 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 :/. We’ve been wanting to try a recipe with broccoli rabe for a while now, and I’m so glad this was the first. Yay! It is rainy and cool here in the UK, in a ‘makes your hair frizzy’ and ‘I need carbs constantly’ kind of way. Problem is, I have a big head of escarole looming in the fridge that I’ve abandoned for several days and really should be eating tonight. Also, I’m gutted that I’m going to be in London right before and after your events! I love your recipes but I consistently have trouble printing them. Yum! No other way to describe it. I loved this dish, but because I’m a vegetarian, I used crimini mushrooms in lieu of the sausage, and oh my! Thank you so much. I found it wasn’t quite saucy enough so also added in a few tablespoons of pasta water. I really do appreciate recipes with photos showing each step. Thanks you for this and for taking the fear out of cooking for me!! 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. The bowl was my mom’s. I contribute that to the pasta shape being so large/wide. 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. Happy Thanksgiving! My 9 year declared it the best ever. Hi Lisa — Both can affect it. The only caveat is that it makes a LOT. My husband is going to be very jealous that he can’t eat the leftovers, since he’s gluten-free. So many changes in the Smitten Kitchen household. I'm thinking about adding leftover turkey or ham to the casserole. Ooh ahr re Cornish pasties is right. Do cows still squirt that? Thank you! Maybe in 1/2 or 1-inch segments. Can’t wait to try this recipe! Oh you have been very busy! Have a great trip! Took your suggestion and added sautéed mushrooms to the mix, even though I did use sausage, because, you know, **shrooms**, and because their presence ups the Probable Child Satisfaction quotient. This looks amazing! 1 minced small clove garlic. Your email address will not be published. I have never had broccoli rabe before and it was really perfect with the chicken sausage and cheeses. Thanks! We made this last night! Have fun on the trip. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Bake for 30 minutes, or until bubbly and slightly browned at the edges. Would like to assemble tonight and take to work tomorrow. Broccoli rabe is on my “to try” list, can’t wait! Frozen broccoli will do in a pinch, but you need to make sure it’s thawed and dried before it goes into the recipe or you could end up with a watery casserole. also I just used whole wheat bowtie pasta I had lying around, so yummy. Great for busy weeknight dinners! Once I eat the last small dish of it, I find a time I can make a batch and then split it up again for individual meals, and repeat it all. Hey-o! And the pasta is beautiful. My husband and I felt decadent for having seconds. https://smittenkitchen.com/2017/01/crusty-baked-cauliflower-and-farro Got rave reviews. 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. But if you cut the bread, you may just want to reduce the amount of liquid you add, ie milk. It was the first time my husband enjoyed anything with broccoli rabe in it. I used fresh broccoli florets and blanched them quickly before assembling and baking. Clotilde of Chocolate and Zucchini has tips on that. Definitely one of my top favorite vegetables! A great recipe to mix and match what’s on hand as we used broccoli and ham with some cheese tortellini. “Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds…”. My favorite meal in the whole world. How many does this serve? I can’t put my finger on what is wrong with the recipes I choose. Turned out beautifully! Thank you. Would it be possible to make this the day before, possibly by doing everything but baking it? Update; I made this for dinner on Sunday and three days later my coworkers are still loving the leftovers! The crunchy noodles on top are what dreams are made of. This was huge hit and the leftovers are divinely delicious. So I figured out that if I just have a carton of cream and some skim milk, I can make anything I want! Eric, it was a hit for our Thanksgiving dinner. I loved the sauce level too, since my husband thinks he doesn’t like cream sauce and I love it. AND as I do with any pasta dish I made the perfect garlic bread to go with… https://smittenkitchen.com/2016/04/perfect-garlic-bread/. Quit laughing. I omitted the sausage and doubled the broccolini (my grocery store didn’t have broccoli rabe) and kept everything else the same. To me, plenty of sauce as written, and even with lots of broccoli rabe, my teenager had 2 servings. Im a huge fan of carboside and broccoli rabe so this recipe sounds perfect to me! Ok.. despite the ridiculous humidity today, this is in the oven as I type. Thanks for another wonderful recipe!! I can’t tell you how excited I am to devour this. Thank you thank you thank you! I made this recipe tonight! Do I chop it small and use stems, too? :(. Sweet lord, I am eating this right now and it’s amazing! Once melted, add your flour and stir it into the butter until smooth. half of the casserole in one sitting! Girls bedroom sets Maybe I ate half a pan of this delightful pasta just now?! At the Meat Hook in BK they have a sausage that is made with broccoli rabe and parm. When I make baked pasta, I only cook the pasta for 2 minutes. We made this last night – subbing broccoli for broccoli rabe (not to be found around here for love or money). See more ideas about Recipes, Smitten kitchen, Food. We made this exactly as written and loved it. Just made this for a dinner party, huge hit!!! This looks great! Funny…I made a non-cheese version of this yesterday. I keep going back in for more, even when I’m full. Meant to freeze some, but we (two of us) ended up eating the 9×9 plus a loaf pan and gifted the other 2 loaf-casseroles. Cause there will be a next time :). And I usually made the white sauce with skimmed mile, and sometimes an olive oil/butter blend when I felt I needed to watch saturated fats. Any good suggestions for vegetarian sausages? 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