broccoli rabe pasta bake is cheesy, carby PERFECTION.
Well if there was ever a time for the best “stuck at home” dinner, it is NOW.
I mean, give me #ALLTHECARBS.
This recipe caught my eye immediately – as does any recipe that marries pasta, cheese and breadcrumbs. This one scored extra points for being created by Alison Roman, who does not serve up a fail. Ever.
Still, I was skeptical. Baked pastas have disappointed in the past; how would this one hold up?
It was DELICIOUS. Easy, flavorful, and the perfect comfort food for right now. And the copious amounts of broccoli rabe earns extra points for veggies!
This made plenty for the three of us, so I froze the leftovers for another time.
Which will probably be tonight.
slightly adapted from Bon Appetit
1 pound tubular pasta (I used rigatoni)
8 tablespoons extra virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise and thinly sliced
2 bunches broccoli rabe, trimmed and coarsely chopped
1 cup heavy cream
12 ounces grated white cheddar, divided (read this post to learn why you should always grate your own cheese)
1 cup chopped chives, divided
1 cup panko
Pre-heat the oven to 425 degrees. Cook the pasta for 2 minutes less than the suggested cooking time. Drain, reserving 1 cup of pasta water.
While the pasta is cooking, heat 5 tablespoons of the olive oil in a Dutch oven set over medium high heat. Add the leeks and cook, stirring occasionally, till softened and just starting to brown (6 – 8 minutes). Season with salt and pepper. Add the broccoli rabe in 3 – 4 batches, cooking down each batch before adding the next. Season with salt and pepper and cook till bright green and wilted. Remove from heat.
Add the pasta to the broccoli rabe along with the reserved pasta water, heavy cream, 3/4 of the cheese and 1/2 of the chives. Mix well and season with salt and pepper. Toss the panko with the remaining 3 tablespoons of olive oil, season with salt and pepper and sprinkle over the pasta (I actually mixed this up in the drained pasta pot because seriously with all the dishes these days). Top with the remaining cheese and bake for 30 minutes. Let cool slightly, top with remaining chives and serve.
This delicious recipe brought to you by Sheri Silver
More delicious dinners on Pinterest!