Thanks, Deb! Went over great with my 11 and 17-year old boys. How would you adjust cooking time? Growing up we always baked it in a 9x13 casserole dish. Sara — In the head notes, I mention skipping the sausage and other meatless ideas. I must say I wish that I could have Jacob in my preschool class. Phenomenal. (This is one of our archive favorites, and I’m making it this week too!). Thank you for a great recipe! Easy Broccoli Casserole. I kept the recipe as is (didn’t 1.5 the sauce) and it was still rich and cheesy!!! A new favorite! Thanks for all the amazing recipes! Three years ago: Grape Foccacia with Rosemary Thank you! The pasta shape I used here is called toscani and it’s from the brand Seggiano. I make this dish regularly and LOVE it so much! I almost always have some there for when I know I won’t have time to cook. Delicioso! and it came out great. This was absolutely delicious! THANK YOU. Have a great trip! Now I’m just deciding what other veggies I an throw in to sneak past my toddler. I overcooked everything but the béchamel by accident. I loved it, my husband loved it, and we have tons of leftovers. of pasta. I often credit you as the person who taught me how to cook. Love the trumpet pasta! Which is why SK will always be my favorite cooking blog. Thanks! Tilly — Cold? Upped the veggie quotient by serving this with the Kale Salad with Pecorino and Walnuts. Andrea — I suggested that the sausage is really optional; that this will still be a great dish without them. I was initially worried that we would have leftovers for days but it looks like we will barely have a serving left. That makes me so happy. I have made this several times now and it‘s terrific! My stomach is already grumbling for dinner. Enjoy your time across the puddle and I hope your beautiful family is adjusting well to new schedules and craziness!! I used a combo of parmigiano, pecorino, and monterey jack because that’s what we had. I would recommend this as a meal fit for company, too (it took me a total of 75 minutes from start to finish, by the way). The cottage cheese bakes up nice and pillowy, instead of grainy the way ricotta seems to. Can you help???? I made this last night for dinner! For pestos, I just add more nuts (pine nuts, almonds, walnuts are all fine, and leave off/out the cheese. The bowl was my mom’s. My husband and I felt decadent for having seconds. @susan. Top with grated cheddar. I was looking for a sausage pasta dish and this is what I ended up making. Recipe was great and very tasty – BUT your suggestion about adding more béchamel was a good one. A totally reliable, & for me a never-get-sick-of, dish. A total success. ), shoes that you can walk in without the rain ruining them, layers…as the bookshops might be blasting out the heating, so some form of jacket, maybe a light scarf and to be honest, that’s probably all the help I can give, as no-one will really care what you are wearing, the fact that you are visiting our damp and soggy isle is more than enough. Hehe. It was the perfect amount of sauce for us. [Guys, did I tell you about that time I embarrassed myself on NPR because of my kale … reluctance? No, I realized my dream baked ziti would probably not be ziti at all (I think other chunky pastas pick up sauce better), but a chunky, craggy deconstructed lasagna with all of the important parts played up — browned crunchy edges for miles, hearty chunks of sausage and thick green vegetables. I’m guessing from your recipe that it comes to about 2 cups, once the sauce has thickened slightly and cooled? My 9 year declared it the best ever. And maybe add some mushrooms. Oh my goodness. Sincerely, Hungry DINK. You could also add mushrooms, I said, if you’re looking for that extra sans-sausage bulk. Thank you for putting up the recipe. For the totally dairy intolerant, I would suggest blending some silken tofu into the sauce and topping with breadcrumbs mixed with garlic and olive oil. A little feedback to share: I used mild sausage, as I was making a batch to bring to a friend who recently had a baby, but I wish I’d used something spicier (and/or a better quality, perhaps?). I think 1.5-ing the bechamel would’ve been too creamy for me, I’m glad I didn’t. It’s easy to make and so flavorful. Got rave reviews. This was huge hit and the leftovers are divinely delicious. This dish was an absolute home run and I will probably 4x the recipe and make it for Easter. In some places, you can buy sausage meat out of the casings, too. Thank you for all of your inspiration! This is a fancified version of what we in Minnesoooota call a “hot dish”. I am traveling at the moment and miss my kitchen. I made this last night. One can hope! I bet he brings in some seriously good snacks! Post was not sent - check your email addresses! Where did you find that lovely baking dish? This is the rare recipe that can be made without any adjustment and turn out perfect every time. Even better as leftovers the next day. It got an enthusiastic stamp of approval from my bf, and I enjoyed it as well. The butter and almond milk had an amazing aroma in the bechamel! Great dinner. It was fun to hear you … and from where I sat (headed south on Southern California’s 405 freeway, near Los Angeles), you sounded charming. It. I, too, will be enjoying it for breakfast, lunch, and dinner over the next few days, hah. I still used the full bechemel recipe and reduced the broccoli rabe, mozzarella, parm, and sausage by a tiny bit. Stoked to see another broccoli rabe recipe!! 32 comments. Brilliant recipe, thanks! Almost my perfect dish I think. They call it Awesome Pasta. Thanks for all the recipes, good meals and new traditions. I have an Emile Henry lasagna pan that I got from Sur La Table last year and it’s also great for this type of dish. It was really tasty and even my 3 kids ate it, even the green parts :-D I swear, every time I read one of your articles Eric, it's always, somehow, exactly what I needed to hear. 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. Related: This dish has some ingredients in common with Pasta with Garlicky Broccoli Rabe weeknight staple. Not a problem but I do like more moisture for the leftover reheat. Made it vegan with vegan butter and cheddar, homemade hemp milk, cashew-based creme fraiche instead of sour cream. Can’t wait to try it! I love to have my hubby/unpaid assistant around. I did cook it in the same pan as the sausage, so it sort of deglazed the pan, which meant more flavor to the sauce, but less smoothness and creaminess. Hi! i’m pregnant, and when you’re craving something red = must have it now, right? I'm so glad, Sandy, and honored to have been on your table this year. I froze two-thirds of it as we have company coming at the end of the month. share. I use some stock to replace part of the milk, add some peas and spinach along with the broccoli, etc. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. I love these types of casseroles. I'm thinking about adding leftover turkey or ham to the casserole. And just my style, plus I have sausage in the freezer! I made this today with regular broccoli (no broccoli rabe at my grocery store this week!) Thank you so much for the kind words, Nancy. Great weeknight dinner. Some local smoked mozzarella added a little extra goodness.Tri-color ruffles were the best-option pasta in the cupboard. I know that I’m replying almost five years after you wrote this comment, but I just wanted to say that this comment is helpful – I’m thinking of cooking tonight (because I’ll be busy later this week), but kind of dreading it. I find when I boil it for more than that, it overcooks in the oven and not much more I hate than mushy pasta. thank you so much for this recipe! I threw in some tomatoes from my garden too, and it was delicious! Regarding ingredients, I used sweet turkey sausage (but added a pinch of red pepper flakes when cooking) and broccoli (1.5 lbs.) I’m a huge fan and love to introduce new people to your blog! I’m totally making this when it cools off. As if I hadn’t messed with the original recipe enough, my kids also renamed it. Definitely great for weeknight leftovers too! I also put some of the cheese into the bechamel, I just like it that way. It’s definitely going on the list for autumn. Thanks! Could easily feed 6 to 8 people generously. I hope you get some sightseeing time. Easy and adapted from Smitten Kitchen’s Broccoli Cheddar Wild Rice *Notes: I used regular wild rice, not a blend. Next time, would just use 1 tsp salt. 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 :/. I also used frozen broccoli rabe from Whole Foods. I put it in the fridge overnight and baked it right before lunch was served for the party. My fiance liked it so much that he said he hopes to see it in regular rotation. This looks so yummy! Love that idea! I finally made this after years of lurking on this recipe. This is going on our home faves list. Never thought I’d see the day…. Notify me of follow-up comments by email. Your email address will not be published. Hi Lisa — Both can affect it. I am planning to make it for an upcoming girls weekend trip, but I need to double the quantity and freeze ahead for travel. What a great new addition to our Thanksgiving table. I'm so glad; thank you for making it. Great looking recipe! I found it needed a bit more time in the oven to get the top nice and crispy and brown. Such a keeper!!!! Grocer only had broccolini on hand. Do I chop it small and use stems, too? If I can’t find broccoli rabe, how would a hearty kale work out d’ya think? If you can’t find it, regular broccoli or broccolini will work here as well; they will only need 3 and 2 minutes respectively of boiling time with the pasta to keep it semi-crisp. Can definitely recommend collards as a substitute! SO looking forward to dinner tonight now! 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! Mine baked for over 30 min, but she was thicc! I made this last night for my husband’s birthday! At the Meat Hook in BK they have a sausage that is made with broccoli rabe and parm. I used regular broccoli, sauteed some onions and garlic in the butter of the beschamel before adding the flour, and added some italian seasoning as well. This looks so good, I love baked pasta and REALLY love bechamel sauce with baked pasta. Looks delicious! It is rainy and cool here in the UK, in a ‘makes your hair frizzy’ and ‘I need carbs constantly’ kind of way. Thanks for the inspiration! I love your mushroom lasagne recipe (which has the bechamel sauce base) so I figured this was going to be good, too. http://www.americastestkitchen.com/recipes/detail.php?docid=18759. Thank you for sharing recipe. In the last few days we have eaten your butternut squash and chickpea salad, cauliflower soup, your mom’s apple cake, English muffins, oven BBQ chicken, and now this. —Eric Kim, Featured in: The Unlikely Star of My Family's Thanksgiving Table. I had farfalle pasta on hand, so I used that and the noodle shape was complementary, thanks for the great recipe! I’ve made this a million times — for family, friends, & myself — and don’t know why I’ve never commented. Cook the pasta until al dente in a large pot of boiling water. 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. Such great sides to this pasta dish! I did not make any extra sauce and it was perfect for us, we’re not into overly creamy pastas and like more of the extras vs. the pasta itself. This was my first attempt at baked pasta. Made this for Thanksgiving and it was a big hit. Obviously everyone liked it. It came out like a golden, toothsome version of broccoli cheddar soup. I’ve been following your blog for years, but have never taken the time to write. i made this today, increasing the amount of be bechamel, and it was delicious. I was debating doing the 1.5x cheese & bechamel, but I’m glad I didn’t, because I thought there was plenty of sauciness. Also added fresh thyme I had on hand. It’s great for beginners. Taste and adjust seasonings if needed. Just what I needed on a week when I, too, was in the weeds. I still have kale growing in the garden so it was a perfect substitution. YUM! Jun 12, 2020 - Explore Karen Roach's board "Recipes - Pasta" on Pinterest. I don’t know if it is still there but years ago there was a Fan Museum in Bath. Was made with broccoli rabe ( not to be in London right before you need it cheddar, hemp! Over it, my aunt used regular broccoli ( 3 cups chopped ) 1 large egg years ignored... I assembled all of the hard kind was in the garden so was... And slightly browned at the moment and miss my kitchen ate it again for today! 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