SPICY BAKED PASTA WITH CHEDDAR AND BROCCOLI RABE
This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.
Provided by Alison Roman
Categories Bon Appétit Dinner Bake Pasta Cheddar Broccoli Rabe Leek Casserole/Gratin Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Cheese
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
- While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don't have any texture left) and starting to brown, 8-10 minutes.
- Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
- Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).
- Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30-35 minutes. Let cool slightly.
- Scatter remaining chives over pasta just before serving.
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Mdismailmir Mdismail
[email protected]This pasta dish was a disaster. The broccoli rabe was tough and the sauce was too spicy. I would not recommend this recipe.
Nadee
[email protected]I found this pasta dish to be bland and uninspired. I wouldn't recommend it.
Becky Haus
[email protected]This pasta dish is a bit spicy for my taste, but I still enjoyed it. I would recommend using less crushed red pepper next time.
Ms Rumi
[email protected]I made this dish with gluten-free pasta and it turned out great. It's a great option for people with dietary restrictions.
Natural Bangladesh Tv
[email protected]This pasta dish is a great way to use up leftover chicken or broccoli rabe.
THOLAKELE Mhlanga
[email protected]I love the combination of cheddar cheese and broccoli rabe in this dish. It's so unique and flavorful.
Juliet Okoro
[email protected]This pasta dish is so easy to make and it's always a crowd-pleaser.
Rimsha Fahad
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Laiba Nor
[email protected]This pasta dish is so flavorful and comforting. The cheddar cheese and broccoli rabe are a perfect combination.
Yaser Abbas
[email protected]I love how easy this dish was to make. I was able to get it on the table in under 30 minutes. And the leftovers were just as good the next day.
Sha Nali
[email protected]This pasta dish was a hit with my family! The broccoli rabe added a nice bitterness that balanced out the richness of the cheddar cheese. I'll definitely be making this again.