Best 10 Lucciariello Broccoli And Sausage Pie Recipes

BROCCOLI, RICE AND SAUSAGE DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir until browned, 2-3 minutes. Stir in broccoli; cook and stir 2 minutes longer., Add water, tomatoes and seasonings; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir rice mixture and sprinkle with cheese. Let stand, covered, until liquid is almost absorbed and cheese is melted, about 5 minutes. If desired, serve with sour cream and hot sauce.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

BROCCOLI SAUSAGE BREAKFAST BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Add 1 in. of water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender; drain., In a greased 9-in. pie plate, layer with sausage, cheese and broccoli. In a large bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

SHEET-PAN SAUSAGE PARMESAN WITH GARLICKY BROCCOLI

Steps:

• Heat oven to 450 degrees. Prepare sauce: In a large skillet over medium heat, heat oil until shimmering. Stir in garlic and red pepper flakes, and cook until fragrant, about 1 minute. Stir in tomatoes, basil sprig, salt and pepper, and bring to a brisk simmer. Simmer until sauce is very thick and most of the moisture is evaporated, 15 to 20 minutes. It should be thicker than the usual marinara sauce. Remove and discard basil sprig.
• While sauce is cooking, toss broccoli with oil, red pepper flakes and salt on a quarter-size rimmed baking sheet (or use a regular sized rimmed baking sheet), and place in oven.
• Arrange sausage in a single layer on a quarter-size rimmed baking sheet or in a 9-by-13-inch roasting pan, and roast along with broccoli until golden on the bottom, about 15 minutes. Flip sausages over so browned sides are on top.
• When you flip the sausages, remove broccoli from oven and toss with sliced garlic. (Reserve grated garlic for later.) Drizzle broccoli with a little more oil. Return pan to oven and continue to roast broccoli and sausages until sausages are cooked through and broccoli is tender and browned, about 5 minutes longer.
• Meanwhile, mix ricotta with grated garlic.
• When broccoli is done, remove from oven and tent with foil to keep warm. Top sausage with tomato sauce and dollops of ricotta, then drizzle with olive oil and grind pepper generously over top. Sprinkle on mozzarella and Parmesan. Bake until cheese is melted and bubbly, and the garlic is opaque, 3 to 5 minutes. Or if you prefer you can broil the cheese to melt it, 1 to 3 minutes.
• Serve sausages, sauce and cheeses with broccoli on the side. Pass crusty bread for sopping up the tomato sauce.

LUCCIARIELLO (BROCCOLI AND SAUSAGE PIE)

Steps:

• Preheat oven to 425 degrees. Divide the dough into two parts, one slightly larger than the other. Roll out the larger piece into a 12-inch circle and let it rise on a flat oiled pizza tin. Roll out the second piece into a slightly smaller circle and leave it on a floured work surface.
• Trim the broccoli, cook in salted boiling water until almost tender, drain and chop into pieces the size of small walnuts. In a saute or frying pan, heat two tablespoons of the olive oil and warm the garlic, sliced, and the red pepper flakes. Do not let these burn. Add the broccoli and turn it until it has absorbed the flavors.
• In another pan, heat another tablespoon of oil and gently brown the sausages, skinned and crumbled into small pieces. Mix the broccoli and cooked sausage, taste to check the seasoning and let the mixture cool.
• Spread the filling over the larger circle of dough, leaving a border around the edge. Peel and thinly slice the tomatoes and arrange them over the filling, then salt and pepper to taste. Take the smaller circle of dough and place it on top of the filling. Bring the edges of the bottom circle up and over the top circle, pinching them together to tightly seal. Paint on the remaining olive oil and bake for 20 to 25 minutes until the crust is golden and crisp.

IMPOSSIBLY EASY SAUSAGE BREAKFAST PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
• In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
• Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
• Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
• Divide the pasta between serving bowls and garnish with more Parmesan.
• Enjoy!

SAUSAGE AND BROCCOLI BAKE

Steps:

• Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

BROCCOLI AND SAUSAGE CAVATELLI

Steps:

• In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
• In the same skillet, cook garlic in olive oil until golden.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
• In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.