Any suggestions for a kosher and/or vegetarian spin on this? And this meal looks amazing. I should have used more broccoli rabe but I was afraid (broccoli rabe virgin). I followed the recipe to a tee (except for the type of pasta – used ziti from a box). I am looking for dishes to make for a sick relative, and this looks like it would fit the bill nicely. A lighter, lemonier, quicker alternative to a delicious pasta bake. Thanks for the recipe!!! I sub with broccoli or broccolini (I double the veggies, personal preference) and mix and bake the whole thing in the pan I make the bechamel in, to save on dishes. If you’d like to make this without meat, the sausage can definitely be omitted. Thanks for sharing your family recipe. And fancy enough for Christmas dinner to go along side a ham. My fiance liked it so much that he said he hopes to see it in regular rotation. Thanks for the inspiration, Deb! This is probably a silly question, but do you freeze it before the baking step or after the baking step? That’s a good sign! With the tweaks, it makes a ton, but it freezes so well. This definitely needs 50% more beschamel. You can Google for the right ratios. You have such a natural talent for writing recipes for wholesome, simple and fulfilling foods. and my family devoured this. No one said anything because they were all eating and no one was talking. @susan. It was perfect and froze beautifully! Stoked to see another broccoli rabe recipe!! Thinking that might take this dish to a whole nother level! Make this. I love “Kitten’s recipes, and learn so much from the later executions of the recipe (big smile.). Hi Eric, Would this recipe also work in a 9x13 pan? Just when I needed an idea for tonight. Just wanted to thank you for your witty camaraderie, and for providing such great inspiration and recipes that I totally trust that I always know exactly what to expect. I made it about 5 hours ahead of time, put it in the fridge, and baked for 40 mins (25 mins with foil, 15 without). This might be a silly question but do you chop up the ends of the rabe as well? Very tasted dish. Today. Also, how will/would this affect cooking temp and time if assembling and freezing ahead? Thanks, Deb, for another great meal! We like to coat the bottom of our baking dish with it before building a lasagna on top. If I can’t find broccoli rabe, how would a hearty kale work out d’ya think? This is so incredible, like everything that was ever good and delicious rolled into one, not to mention there will be LEFTOVERS which makes my mamma heart sing and my children are eating a green vegetable as a bonus. It makes me feel better that you are also feeling the stress of the season. Change the type of sausage, the type of cheese, add vegetables like you did and it is much more elegant! I regret nothing. Edited: I did the béchamel at a 1.5 ratio, not double. This is going on permanent rotation. [Guys, did I tell you about that time I embarrassed myself on NPR because of my kale … reluctance? Definitely don’t need to double the bechamel/cheese. For anyone who wants to make the béchamel with a lighter milk (or just plain wants to make a richer sauce), add an egg (or two) to the sauce when it’s slightly cooled (so it doesn’t scramble). Debbie could you do a swing round via Israel so I can come to England with you? It was the best thing to come home to. Althea. My children seem to have an odd aversion to baked pasta, and they definitely hate baked “soft” cheese within said pasta (ricotta, cottage cheese), but they are ok with mozzarella, so I decided to try this and replaced the rabe with just a chopped head of broccoli since I figured it was too much to hope that they would try a new green AND baked pasta in one go. This filled one 9×13 pan for us, as well as a 8″ circular casserole dish. Both were fantastic. Also added some breadcrumbs on top, but I don’t know that it needed it. This looks so yummy! Post was not sent - check your email addresses! And that it was last week? Fullscreen. The Printer Icon won’t work form my phone and when I use it at my Desktop, it prints the entire post rather than just the recipe. Thank you for the lovely recipe Deb! We all had seconds (even though i promised myself i would not!) We subbed broccoli rabe for broccolini because I don’t love broccoli rabe and used a little less than 1 lb. I usually just make sausage and broccoli rabe on the stove top. She was going to get rid of it; I rescued it. Enjoy your time across the puddle and I hope your beautiful family is adjusting well to new schedules and craziness!! How would you adjust cooking time? This has become a staple dish in our household! Almost my perfect dish I think. Definitely one of my finer hours (yes, that’s sarcasm). Full-fat milk? We did not increase the bechamel, and used 1 pkg of finely shredded Italian cheese, with a very light topping of plain bread crumbs. Stop it. You want the pasta on the tougher side of al dente, it’ll cook further with the moisture from the cheese and veggies. Add the broccoli, pepper flakes, and a healthy pinch of salt. Will be making it again. Even after adding more, still a little dry for us and a friend I shared it with. It was great! No scientific evidence but I am sure it cooks differently. I’m going to make it this weekend. I have some leftover rice at home, and I was trying to think of what to do with it. I used two broccoli bunches and it definitely could have handled a few extra handfuls of something. This one will definitely go into the rotation! Oh my goodness. You know, my husband’s mother’s family (Neapolitan) add their ricotta, cold, to their hot baked ziti, instead of baking it in. My whole family is freaking out over it, except my 4 year old, but he’s a little freakish. So cook about 1/2c uncooked rice to use? And then everyone’s like, “Oh, kale again…girl, please…”. He took seconds and is taking for lunch today. I appreciate your input! My husband said we could sell it. I do think sweet Italian sausage would have been better than hot – the spiciness of the hot ever so slightly dominated the other flavors. Or maybe the first time I was silly enough to ask? Mix broccoli and rice together in the casserole dish used to roast the broccoli. I had a leftover fennel bulb, which I sliced up and sauteed with the chicken sausage. It would be perfect for tonight because it is cold (for us in El Paso) and raining. Reminded me a lot of a mac & cheese, actually. Definitely a keeper recipe! A broccolini bundle is smaller. I’ve made this probably a dozen times now and it never disappoints. Looking forward to it! What do you think about using merguez sausage and a little aleppo pepper? The only thing I did differently was to use my big Le Cruset pot to cook the pasta and broccoli rabe. Pasta is one of my favourite dishes, I am always on the lookout for new ideas though and this one looks great. I’ve made dishes with rabe before but always take off the stems and only cook the leafy greens. Afraid CA would be too far a commute though. I Kept the bechamel amount as in the recipe. Just made this for a dinner party, huge hit!!! Also I used the same wide pot for everything. Obviously everyone liked it. Because I’m all by myself, the whole recipe and one person is a definition of FOREVER! See more ideas about smitten kitchen, smitten kitchen recipes, recipes. I’m totally making this when it cools off. Yum. 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. Update; I made this for dinner on Sunday and three days later my coworkers are still loving the leftovers! You could add some lightly sauteed chunky brown mushrooms for extra bulk, as well. Will be a repeat recipe sometime soon. In some places, you can buy sausage meat out of the casings, too. YUM!! All I (and my boyfriend) can say is this is out of this world. No complaints! No need for the added expense if you’re going to cook it. Fold the rice and broccoli mixture, shredded chicken, and almonds into the cheese sauce. Hope you had a great holiday. I also halved the pasta and doubled the broccoli/cauliflower mix. One look and I knew what we were having for dinner. Broccoli cheese rice casserole is easily one of the most comforting side dishes to go alongside everything else, and it could even replace the stuffing should you be so bold as to do that. I’m going to make it this weekend. I am looking forward to more recipes like this I love comfort food!!! I might increase the bechamel as suggested in the notes, but only because I am a sauce fiend. Love your site! The texture was exceptional, not dry at all, and not goopy either. Will definitely make it again! It’s great for beginners. It WILL be on my Thanksgiving table as well. Still rich & delicious – and lots and lots of leftovers! We used Kale (it was on sale) and rotini noodles (couldn’t find the ones you mentioned) and it was so awesome and the leftovers got better by the day, not that it stuck around long. Oh my! My 9 year declared it the best ever. Never thought I’d see the day…. Hi Pam! Hi! Love this recipe! Maybe they share your reservations on the texture thing. I super enjoyed blanching the greens while the pasta finished cooking! sandra — Last summer, I decided it would be a good idea to get our apartment (not even a house) painted and it was a terrible one! You make it easy! Could get away with half the sausage and a bit more veggie if you want it a little lighter (may want a bit more salt though). 4 tablespoons unsalted butter Do you make it and freeze before baking or after? Totally gonna try this with the purple cauliflower that I couldn’t resist at the farmer’s market this week. Model dinner from a model human if you ask me. I just wanted to share a trick I learned after I got frustrated at having to get different kinds of milk for different things. Orrechiette with broccoli rabe and sausage is one of my all-time favorite meals, can’t wait to try your baked version! Had this for dinner tonight and it was excellent! I think you’re the best kind of “model” human – a REAL one. Yes, but to be completely and totally honest, it’s not even my favorite to bake with. Prepped the day before and froze for the next day to pop in the oven, so easy and huge hit. Such great sides to this pasta dish! Would fresh mozzarella also work for this and other casseroles calling for mozzarella? I hate to jinx it, but we’ve been really lucky with both his preschools, literally just called and they had openings. I may have just made this with good kielbasa cut in quarter-moons, kale, fresh mozz, and penne, cause that’s what I had on hand that needed using. I swear, every time I read one of your articles Eric, it's always, somehow, exactly what I needed to hear. Had a nice portion leftover for yesterday`s and tomorrow`s lunches. Only thing is that I feel like I could have added more veggies – excited to try with mushrooms next time! 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?). Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. The market didn’t have broccoli rabe today and regular broccoli worked fine. I'm so glad, Sandy, and honored to have been on your table this year. Wow. thanks, How lovely and autumnal! Eric to the rescue once again. Easy Broccoli Casserole. 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. It was undeniably delicious, so for years I ignored the fact that the casserole was made with not-so-healthy ingredients that I usually avoid. Ale — Ha! Amazing! Looks very tasty. Bake for 30 minutes, or until bubbly and slightly browned at the edges. would be perfect with cabernet sauvignon. A chorus of mmmmm’s all around. Looks delicious! Thanks for such a great recipe, Eric!!! Wales is really lovely, and so is Bath. Tilly is right – it is cold here, so perfect timing! Love it. Close. Please let us know how it goes. Was. When it first came out I thought oh crap I should’ve made 1.5 times the amount of sauce, but then I tasted it and it was wonderful… plus I didn’t feel heavy after finishing (like I usually do with cheesey sauces). This is the recipe that taught me how to make a bechamel! Thanks for another wonderful recipe!! Worth a look, I think. I must say I wish that I could have Jacob in my preschool class. For anyone wondering, I made this with sliced up vegetarian sausages (browned first just as the recipe says), and it worked well! I also accidentally grated quite a bit more nutmeg (maybe 1/2 a teaspoon instead of a frew grates) but it worked and the sauce was sinfully good. Cook both completely before freezing. Meant to freeze some, but we (two of us) ended up eating the 9×9 plus a loaf pan and gifted the other 2 loaf-casseroles. I removed the stems and cut leaves into pieces. Clotilde of Chocolate and Zucchini has tips on that. Andrea — I suggested that the sausage is really optional; that this will still be a great dish without them. I used 1.5x the sauce and cheese as recommended. Made this last night, followed the recipe exactly. Made it one step simpler. This looks great, just the thing to use up produce from the allotment – I will be making this pretty soon. I am not very experienced with doubling recipes and am wondering if it’s as simple as doubling all of the ingredients? Play. I added a generous 1/4 tsp dry mustard to the sauce (because I really like mustard and sausage together) and used fresh mozzarella. Michelle — There’s a link to the baking pan at the bottom of the recipe. Pamela — Mine was definitely not pure white either (and I used chicken sausage for this photographed version, which barely has any drippings; here’s a photo). My husband and I made this on Tuesday and loved it. I use broccoli in mine, don’t have béchamel sauce, and do it stove-top. For those wondering about a non-dairy option, I have had success in a tuna casserole subbing a kind of rioux made from chicken stock, flour, and mayonnaise. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. Eh, I have the veggie slaw with a peanut butter whole grain sandwich when I get home late and want to I made a pasta bake for dinner tonight, pumpkin macaroni cheese, it’s a Jamie Oliver recipe. This was my first attempt at baked pasta. It was really tasty and even my 3 kids ate it, even the green parts :-D The one change I made was for the parm on top, I mixed it with Italian seasoned panko breadcrumbs to give it extra crunch. Jamine — The recipe is for uncooked pasta, which usually comes in about 1-pound boxes. Thanks. Don’t see the link available for the pan. Delicioso! I stole half an hour or so in the morning to assemble this yesterday (used broccoli and kale, aka what was Still In the Garden), and heated it in time for dinner. Even when the hungry 18 yo swimmer is home. I'd just blanch it a couple minutes before adding to the mixture and baking. I would like to make this dish, but then immediately freeze it for later (like in the next week). Spread into an olive oil–greased half sheet pan, then sprinkle top with panko and a light dusting of Parmesan. Wow… such a great recipe! I didn’t consider this a bad thing; it had a ton of flavor and reminded me just the tiniest bit of sausage gravy. My family really enjoyed this recipe, particularly my mom who doesn’t like anything resembling “white” sauce (with the exception of béchamel for moussaka or pastitsio). Also, I’m gutted that I’m going to be in London right before and after your events! See more ideas about Recipes, Smitten kitchen, Food. Used whole milk mozz- whoa, is that stuff delicious! 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