Rigatoni Broccoli Rabe Bake
Ingredients
The vegetables
-
1
bunch
broccoli rabe
-
2
tablespoons
olive oil
-
to taste
Kosher salt
-
to taste
pepper
-
1
small
yellow onion
-
2
cloves
garlic
-
1
red pepper
The meat
-
3
ounces
pancetta
-
1
pound
ground spicy Italian chicken sausage
The sauce
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil
-
½
teaspoon
dried thyme
-
1
can (28 ounce)
crushed tomatoes
-
½
cup
oil packed sun-dried tomatoes
-
1
cup
milk
-
¾
cup
red wine
-
2
leaves
bay leaves
The pasta and cheese
-
1
pound
rigatoni
-
8
ounces
fresh mozzarella cheese
-
½
cup
crumbled blue or goat cheese
Instructions
- Preheat the oven to 400°F.
- Toss the broccoli rabe with olive oil, salt, and pepper, then roast until tender crisp.
- Cook the pancetta in a pot until browned, then add onion, garlic, and red pepper, cooking until softened.
- Increase the heat and add the ground sausage, cooking until browned.
- Stir in the oregano, basil, and thyme, then add the tomatoes, sun-dried tomatoes, milk, wine, and bay leaves, cooking until thickened.
- Boil the rigatoni until al dente, then drain and mix with the sauce and roasted broccoli rabe.
- Transfer to a baking dish, top with mozzarella and blue cheese, and bake until the cheese is melted.
- Let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
591
Total fat
25g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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