BAKED PASTA SHELLS WITH SAUSAGE AND GREENS
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Sausage Sage Fontina Cheddar Broccoli Rabe Cheese Bake Peanut Free Tree Nut Free Kid-Friendly Milk/Cream
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.
- Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.
- Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.
- Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven. Heat broiler.
- Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.
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Eli Demin
[email protected]This is the perfect dish for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Diganto Das
[email protected]I'm allergic to garlic, so I omitted it from the recipe. It still turned out delicious.
Ed Kelly
[email protected]I added some chopped sun-dried tomatoes to the filling and it gave the dish a nice tangy flavor.
Airease Lee
[email protected]I'm not a fan of sausage, so I used ground beef instead. It turned out great!
teboho moloi
[email protected]The pasta shells were a bit overcooked, but the filling was delicious.
NATASHA ANNIE TONTHOLA
[email protected]The dish was a bit too rich for my taste. I think I'll try a different recipe next time.
Md Minhaz israt
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better.
Billy Jones-Cox
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Md Reza
[email protected]I wasn't sure about the combination of sausage and greens, but I was pleasantly surprised! The flavors worked really well together.
Kim Clinton
[email protected]The recipe was easy to follow and the dish turned out great! I will definitely be making this again.
Diwakar Gautam
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique combination of flavors.
Jen Barwick
[email protected]This baked pasta shells recipe was a hit with my family! The sausage and greens filling was flavorful and satisfying, and the pasta shells were cooked to perfection.