Just what I needed on a week when I, too, was in the weeds. I have never had broccoli rabe before and it was really perfect with the chicken sausage and cheeses. My husband said we could sell it. They call it Awesome Pasta. but you’ve got me all hungry again. I would consider this a baked macaroni and cheese with add-ins. I’m guessing from your recipe that it comes to about 2 cups, once the sauce has thickened slightly and cooled? Thanks for sharing, Maybe I’m weird, or maybe its because I *am* Italian-American, but any baked ziti or lasagne that forgoes ricotta or includes bechamel will not cross my threshold. I feel like the stuff that comes in water doesn’t melt as stretchy and lovely as the plastic-wrapped stuff; that it’s better for slicing and eating cold with salad (hiii caprese). Deb, I love how honest you are about the busy-ness in your life and how you do or don’t handle it. i didn’t increase the amounts of bèchamel or cheese as we have sensitive bellies and your ratios were just perfect for us. Amazing! I think this is it. I think cheddar per recipe would be even better but no complaints. She loves your site and has made your peanut butter chocolate cheesecake as a ‘dry run’ for Thanksgiving. Made this on Sunday and it was a huge hit with my husband. I'm so glad, Sandy, and honored to have been on your table this year. Can’t wait to make it again next week. A lighter, lemonier, quicker alternative to a delicious pasta bake. It also reheated surprisingly well in the microwave . Perhaps a good amount of pepper, along with diced roasted tomatoes dotted throughout would rescue it from blandom. Log … Everybody at home liked it! But I really came here to say I am so jealous of your UK book tour!! Only it was even better than that, because: creamy sauce.Thanks so much for another incredible recipe! Love the looks of this; I’m going to make a vegetarian version this weekend (probably won’t use veg sausage, which in general is just plain strange, but cannelini beans instead – my “go to” bean pairing with rabe). 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. My fiance liked it so much that he said he hopes to see it in regular rotation. Definitely get the pasta with the fun edges. The only change I might make next time would be to leave the pasta a little bit less cooked before I put it in the oven. 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?). Those fresh-in-water ones are better for cold sandwiches and caprese salads. Hubby and I are planning a trip to London this winter — we haven’t been for ages. That makes me so happy. Three years ago: Grape Foccacia with Rosemary seems more improbable than a meat free version but can you recommend a way to leave out the dairy, for a kosher meat dish? A few weeks ago, I was browsing around the internet on my lunch break, wondering what I should make for dinner, and I stumbled across Deb’s recipe for a mushroom marsala pasta bake over on Smitten Kitchen. I found it needed a bit more time in the oven to get the top nice and crispy and brown. In the online store you can always buy high-quality furniture for home and garden. I’m trying to freeze more foods for ready meals. Looking forward to it! The sauce is delicious, and smells wonderful while baking. Absolutely delicious! Feel free to snicker along.]. that’s a well-planned recipe if i’ve ever seen one!! 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). I like to add some sautéed mushrooms & also dial back the cheese a little by only sprinkling some on top rather than mixing any in. In London? — but that sounds like a good estimate. No complaints! This may be my favorite at home pasta dish ever. Thanks. Definitely going to keep this recipe. I baked it this Sunday morning and had it with a poached egg. How many does this serve? Both my kids (2 and 4) and my husband and I Hoovered happily, twice. will it make a major difference if i use fat free milk and margarine (or cant believe not butter) for a healthy version of the bechamel? http://sharacooks.blogspot.com.au/2011/07/butternut-macaroni-cheese-with-rosemary.html. I made this with Bionaturae gluten-free pasta, and it turned out great! When you freeze this, do you freeze it cooked or uncooked? I’d estimate that they double in weight once cooked; so, probably 1/2 pound would yield 1 pound cooked, but that math is not necessary here. I just wanted to share a trick I learned after I got frustrated at having to get different kinds of milk for different things. It is SO hot here but I am craving this goodness! Deb, this looks FABULOUS, just the way it is, without the extra béchamel. That counts as diet, right? I made this tonight, with Swiss chard (Mangold) instead of broccoli rabe. Sorry, your blog cannot share posts by email. This is the baked pasta dish of my dreams. Yes! It makes me feel better that you are also feeling the stress of the season. Or if you're like my family, for whom rice is king, then this may supersede the turkey as your table's centerpiece. Holy hot nuts, this was AMAZING!! Unfortunately, aside from the fact that this casserole is based on a vegetable, and a green one at that, there is absolutely nothing healthy about it. I can’t put my finger on what is wrong with the recipes I choose. Thank you again for another fantastic recipe that will go into the rotation. I made this last night and it was delicious! 2 cloves garlic, minced I used fresh semi-hot Italian sausage from our famous local Italian meat market with a smidge more sauce, eyeballing the cheese measurements and it was FANTASTIC! The only thing I did differently was to use my big Le Cruset pot to cook the pasta and broccoli rabe. I added mushrooms and topped it with buttered bread crumbs mixed with Romano. You could also add mushrooms, I said, if you’re looking for that extra sans-sausage bulk. Thank you thank you thank you! Not that I ever expected anything else! :-) and hates it now! And maybe add some mushrooms. It was really tasty and even my 3 kids ate it, even the green parts :-D A pinch of red pepper flakes or several grinds of black pepper. Thanks in advance for any advice. Such great sides to this pasta dish! I wonder if using white wheat flour or 2% instead of whole milk has anything to do with it? And makes leftovers. My daughter took all the leftovers for lunch today. Edited: I did the béchamel at a 1.5 ratio, not double. So delicious, thank you!! I mixed mild and spicy Italian sausage to not over power. Have a great trip! Morgan — I haven’t frozen this but imagine that it would freeze well. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Here’s a to more mellow October! As it bakes in the oven, it finishes cooking. Unclear from the instructions here, does he pasta get cooked fully before baking or should you leave it on the very al dente side to finish cooking as it bakes? Only thing is that I feel like I could have added more veggies – excited to try with mushrooms next time! This sounds delicious. Pasta is one of my favourite dishes, I am always on the lookout for new ideas though and this one looks great. Thank you! :(. Many things going on in your life, that’s great. Lemme just reach into the computer screen and grab a fork-full. Thanks for another winner! Almost my perfect dish I think. Just made Smitten Kitchen’s broccoli cheddar casserole... so delicious! This was absolutely delicious! Thank you! It was AMAZING. eat without having to cook. Hi Kim, the soft sweetness of brioche is definitely a preference of mine, and something I always have on hand. We made this with cannellini beans in place of sausages so had to adjust the spices/salt accordingly but still absolutely delish. Amazingly delicious. New here? But, Deb, please, don’t wait this much to share such amazing dishes with us anymore, ok?! Just mind-blowing. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. If you happen on any fab restaurants or, ya know, hotels, please speak up! Any thoughts? Tho, I added a bag of spinach instead of broccoli rabe…I went to three different grocery stores here in Portland, OR and couldn’t find it anywhere :/. Before or after baking? What a great new addition to our Thanksgiving table. :(. Jessica — Thank you for the advice — very helpful! It was perfect and froze beautifully! Ended up making it with broccolini and broccoli since they didn’t have rabe at the store I went to in a hurry. lovely, and so simple! You can Google for the right ratios. I modified the recipe to include 2 bunches of kale and 1 broccolini and a sweet basil chicken sausage and slightly more cheese and it was killller! I’m going to try this w beet greens and/or Swiss chard. I too am curious about the freezing possibilities. Always make it as written, the only exception is occasionally I have to use regular broccoli when I can’t find broccoli rabe, either way it’s delicious!! looks like a great do ahead for the mid week working late blues nights…, I do believe I missed your 9/11 story the first time around. Your email address will not be published. Thank you! so definitely time to break out the baked pasta. It’s stinking hot here now. I prepared it the day before and kept it uncooked in the fridge, then popped it in the oven while we let the turkey rest. I omitted the sausage and doubled the broccolini (my grocery store didn’t have broccoli rabe) and kept everything else the same. Tilly — Cold? Thank you again for a great recipe! Perfect fall comfort food!! I make Pasta With Garlicky Broccoli Rabe on a regular basis and was super excited to try this. I like the idea of baking it and adding the sauce. I also added some fennel seeds (delicious!). This will definitely go into my regular rotation. I use “macaroni” loosely to mean any kind of small pasta. So very good. Will be adding to the rotation. So silly..lazy. But if i were to sub the ricotta in, that would be delightful ;). Love this recipe! I must admit, I have a morbid curiosity about the painful application process you must have gone through for Jacob’s preschool. Un piatto unico gustoso, molto invitante. Hi Deb, I HAVE to make this immediately!! My son began a new school and we are painting our house, which has turned out to be a disaster of simultaneous destruction to place and time, leaving my food blog without a rudder, or as you say, flat lining. I love the pasta you used here, so pretty. Thanks! Worked great with whole wheat rotini and frozen broccoli! Can’t wait. My whole family is freaking out over it, except my 4 year old, but he’s a little freakish. The crunchy noodles on top are what dreams are made of. Will be making it again. This is seriously the best dish for a cold Sunday evening – and one that you could enjoy all week if you’re only making it for two. There were 4 of us, and it easily could have served 8. This one was wonderful! I had leftover sausage drippings and sautéed the garlic in that. Thanks for another wonderful recipe!! Cooked perfectly in 30 minutes. Thank you so much for another wonderful recipe! My husband is allergic to cows milk so I'm wondering if I could sub goat milk yogurt for the whole milk and sour cream. Afraid CA would be too far a commute though. 1/2 teaspoon table salt I second Laura K., who suggested the America’s Test Kitchen recipe for Baked Ziti. Then he helped to make the bechamel–and tasted the sausage and bechamel before combining. Can’t wait to make it again. Wow… such a great recipe! But the bread is really just a filler here, so you can use whatever kind you like. Y’all I made this with tuna and regular broccoli. I’d reheat it in a low oven, covered with foil until the last 10 minutes or so. I made this for the third or fourth time the other night, it is becoming a staple, and I think it is very adaptable. The recipe as written is wonderfully balanced, easy to assemble, and perfect for a make ahead meal. This sounds like the best food to have in your freezer when things are too hectic to cook. Sounds yum, I also require vegetables in all regular meals. Agree with others that this béchamel is really good. I'm thinking about adding leftover turkey or ham to the casserole. Absolutely delicious! Warm the olive oil in a large skillet over medium heat. Deb I am in LOVE with your blog and have a bunch of recipes saved in lists for the upcoming fall/winter season. And I usually made the white sauce with skimmed mile, and sometimes an olive oil/butter blend when I felt I needed to watch saturated fats. I am doing something wrong? Hi Deb, baked pasta with broccoli rabe and sausage, First published September 11, 2013 on smittenkitchen.com |, Marta@What should I eat for breakfast today, http://www.epicurious.com/recipes/food/views/Baked-Ziti-with-Spinach-and-Tomatoes-2609, http://sharacooks.blogspot.com.au/2011/07/butternut-macaroni-cheese-with-rosemary.html, http://www.amazon.com/gp/product/B0006BDCZ8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006BDCZ8&linkCode=as2&tag=smitten-20, https://smittenkitchen.com/2016/04/perfect-garlic-bread/. We liked it with just the suggested amount of bechamel–not too dry and certainly less calories. Stop it. Only thing that would have made this better would have been to use broccoli rabe instead of just plain ol’ broccoli. Just to give you a heads up your recipe did not include the garlic. Oh, also, I assembled all of them at once, baked one right away, and baked another 2 days later. Can’t wait to eat the leftovers!! Hubby and kids don’t ‘do’ béchamel. I didn’t consider this a bad thing; it had a ton of flavor and reminded me just the tiniest bit of sausage gravy. I know you said one bunch, but that doesn’t seem like enough? When I can’t get, it I use Barilla’s similar campanelle or seriously any chunky pasta you like to bake with. You know I spend a lot of time in Italy because I have a cottage in Umbria (near tuscany) .. there the flat lasagna pasta is so easy to find. This dish was an absolute home run and I will probably 4x the recipe and make it for Easter. We inhale it every Thanksgiving and live off the leftovers for days. This will definitely become part of our regular rotation, and next time I’m going to try baking half and freezing half to use later. As a recovering vegetarian I’m still really hesitant to work with raw meat but I successfully used Italian chicken sausage in making this tonight. I used a combo of parmigiano, pecorino, and monterey jack because that’s what we had. It’s very difficult to toss frozen broccoli, plus the other ingredients. This was my first ever bechamel- so glad I gave this recipe a try and didn’t wimp out :). I contribute that to the pasta shape being so large/wide. I made this last night for dinner! Hope to catch you on book tour. I will have to try your recipe out soon. I made this tonight with farfalle, broccoli, and 1.5 times the béchamel. Can definitely recommend collards as a substitute! I’m going into labor on Friday (because some how I made it to 41+ weeks) and there’s just not enough time to make this and put it in the freezer. Apologies if I missed this somewhere, but how many does this serve? Thanks for posting this. I halved the pasta (cooking for one), and kept everything else about the same and it fit in a 9x9ish pan. Have you heard of Outkast?” and everyone else is like “Yeah, if I hear that Hey Ya song one more time, I’mma go insane…” I had no idea there was a fervor and I pretty assumed that I invented sauteed kale in roasted sesame oil with cumin seeds. This was amazing. Really good stuff! Well, it’s already getting cold in Montreal (except for today…yesterday was cold, today is sweltering, what gives?) Thanks! It’s massive hot here and promises to be a sweltering on Saturday just in time for Yom Kippur. I was driving home and the interview was half over, so I started listening mid-recipe description and thought “Hey, that sounds awfully familiar…” I laughed when Melissa said “I think you forgot the breadcrumbs.” Too cute! Hi… Grape tomatoes and mushrooms were on sale on the weekend, and after halving the tomatoes and quartering the cleaned mushrooms, they were each put into I can’t wait to try it with the rabe and some mushrooms. It was great! 1 pound Italian sausage (sweet or spicy pork or chicken), casings removed I still used the full bechemel recipe and reduced the broccoli rabe, mozzarella, parm, and sausage by a tiny bit. I used 1.5x the sauce and cheese as recommended. 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. Turned out beautifully! Hi! It’s GREAT—ideal dish for the freezer. Obviously everyone liked it. I think the mouth feel and how sauce adheres to it just tastes wrong and boring, and I will always pick some other shape. This is a good bechamel base too. Because I’m all by myself, the whole recipe and one person is a definition of FOREVER! Also, we slice up cheese sticks for the mozzarella part, so that makes things easy too. I made this recipe tonight! Actually, I kept thinking it looked weird, unlike other words when mashed together when you can easily see that they’re just separate words connected. After a summer of lazy, a summer of two vacations and a husband (eh, unpaid assistant) always around, making life fun and easy, a mess of busy (new job, work travel for him, book touring for me, a spate of solo parenting of each of us, new preschool, new babysitter, and very important birthday party allatonce) has descended on our recently idyllic lifestyle and, no, I am not handling it with the effortless grace you’ve come to expect from me. Thanks for sharing all your wonderful ideas, Deb! Cook both completely before freezing. I used a mixture of hot italian sausage and chorizo in my most recent iteration, and it was awesome. No scientific evidence but I am sure it cooks differently. I did not even get any because it was gone so fast! Made this exactly as written – with broccoli option – and did not 1.5 anything. SO VERY DELICIOUS! Love the versatility of this dish, made it again, this time with salmon, and pickled cucumber slices on the side…mmmmm…. I just bought the ingredients to make the Pasta with Garlicky Broccoli Rabe for the 3rd of 4th time, but I think I’m going to have to try this instead. This is the rare recipe that can be made without any adjustment and turn out perfect every time. The only adjustment I made was to add more pepper and nutmeg to the bechamel (I pretty much add more spice to every recipe, that’s just my personal taste preference). Also added fresh thyme I had on hand. 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). Your version sounds delicious, and what a great breakfast. Four years ago: Nectarine Galette Next time, I might try without the extra sauce to try and be a litttttle more healthy. Please, some other pregnant person do it for me. I re-read and re-read and canNOT find a link to the lasagna deep dish pan. No other way to describe it. ), shoes that you can walk in without the rain ruining them, layers…as the bookshops might be blasting out the heating, so some form of jacket, maybe a light scarf and to be honest, that’s probably all the help I can give, as no-one will really care what you are wearing, the fact that you are visiting our damp and soggy isle is more than enough. I made my own sweet Italian sausage with fennel, oregano, salt & pepper and added sliced mushrooms to our as well. Lactose-free life sucks but I don’t want to give up beautiful things like baked pasta and it’s just not the same without the bechamel! Thanks. Transfer the mixture to a medium-sized casserole dish (or if your skillet is oven-safe, just bake it in that!) I am looking for dishes to make for a sick relative, and this looks like it would fit the bill nicely. I made this and froze half of it. I mean, you should probably taste your béchamel before combining everything, I guess. Fold the rice and broccoli mixture, shredded chicken, and almonds into the cheese sauce. I only had 1/2 pound of sausage so I added 1/2 a diced onion and 5 oz mushroom to the sauté. Made it as written (with the Barilla bell shaped pasta) and just the amount of sauce Deb listed. they totally disappear, gone, into the mess, but leave behind this achingly great umami, salty, swank, like sausages on steroids. Thank you Eric.....I'm thinking I'll try it with the bread and not tell him! It made two full dinners and a few lunches for my family, and was well worth the hour on Sunday afternoon. Used the bread I had, Ezekiel's Sesame. Just made this dish on this sunny, fall day and it might be the best thing I’ve made in a loooooong time. thanks again. It is *that* amazing. I want to try it with mushrooms next time. thanks, How lovely and autumnal! Thanks for trusting the recipe. I think 1.5-ing the bechamel would’ve been too creamy for me, I’m glad I didn’t. Thanks for the link to your favorite pan. Thanks! Utilized campanelle for the recipe. I’m sure I can use something else to recreate this dish. Growing up we always baked it in a 9x13 casserole dish. Do you ever use fresh? Grocer only had broccolini on hand. It’s delicious and the perfect dish to welcome fall! I made this last night with the sauce scaled x1.5 as suggested for people who like more sauce, and it was perfect. Ummm YES PLEASE!! I would recommend this as a meal fit for company, too (it took me a total of 75 minutes from start to finish, by the way). The bowl was my mom’s. Deb, do you see any issue with making this ahead? I just made this so good. Kati — You could do either. Can't wait to have some tomorrow at dinner. We’ve been wanting to try a recipe with broccoli rabe for a while now, and I’m so glad this was the first. It is the perfect amount of creamy with tons of crispy bits. I added a generous 1/4 tsp dry mustard to the sauce (because I really like mustard and sausage together) and used fresh mozzarella. ingredients. What do you think about using merguez sausage and a little aleppo pepper? It was easy, delicious, and made a ton for leftovers. So yum — made it with broccoli and added a bit of onion and garlic-sauteed eggplant because it needed to be used up plus it helped stretch the broccoli. Sometimes when I am reading other blogs, it feels like everyone else out there has their life perfectly in order. I made this for dinner last night with broccoli–it was delicious last night, but the flavors really came out overnight and was so much better today for lunch. Saved to try with mushrooms instead of sausage when it cools down a bit more. Don’t see the link available for the pan. This was really easy to make and delicious! See more ideas about smitten kitchen, recipes, smitten kitchen recipes. This looks so good, I love baked pasta and REALLY love bechamel sauce with baked pasta. Thank you for all of your inspiration! I just made this for a girls’ dinner tonight, and it was amazing! Had this for dinner tonight and it was excellent! Even better as leftovers the next day. Oh my, so very, very hard to stop eating. Made it vegan with vegan butter and cheddar, homemade hemp milk, cashew-based creme fraiche instead of sour cream. I made this tonight with fusilli, and added mushrooms (that had been sauteed with half a diced onion and about 2 cloves of garlic, minced), and a bit more sausage (about 1.4lbs) that was half spicy italian half mild italian, and then I omitted any extra red pepper flakes that I’d considered adding to the pasta/meat/broccoli mix. I love broccoli rabe so anything I can use it in makes me happy. Thank you for sharing recipe. Cook the pasta until al dente in a large pot of boiling water. Excellent, yummy, squishy and full of flavor; a bi-weekly dinner perhaps. Next time I will skip par boiling the broccoli rabe, but this is just because we have a preference for extra crispy broccoli rage. This makes me want to rethink that!! I used spiche pasta that I found at the Italian market and some Andouille sausage (I like it hot) mixed with sweet Italian, and extra fresh mozzarella. I’ve made the bechamel sauce for this recipe twice so far and both times it came out too runny, so I added more flour. We just made this for the first time tonight and it was amazing. Had a heaping would be perfect with cabernet sauvignon. Broccoli Rabe is my middle name. I love to have my hubby/unpaid assistant around. Maybe I’ll just do the broccoli and sausage now and the pasta and bechamel tomorrow! Thanks! Thanks for all of your great recipes! My Pyrex pans are just too shallow but I just keep struggling with them. Some stale breadcrumbs on top were brought back to life, too! The only personal twists I made was using smoked mozzarella and adding 1/3 c. of panko to the remaining 1/3 c. of grated pecorino to sprinkle over the top for some extra crunch. I subbed sauteed baby bella mushrooms for the sausage (for a vegetarian version) and cut the amount of pasta in half, but used the listed amount of bechamel and mozzarella. I am not very experienced with doubling recipes and am wondering if it’s as simple as doubling all of the ingredients? (But because I forgot.) So so delicious! Delicious. That's so great to hear. It just feels wrong to me, and sad and lacking. Also, @brandon re: bechamel, you can totally make bechamel with olive oil, I make it with olive oil and soy milk for my mom who cannot have any cow’s milk, to make cauliflower au gratin. Veganized this recipe last night using veggie sausage and kale, and used a coconut milk bechemel base (added some pumpkin to the bechamel and sausage sautee, lovely!). yummmmm!! Hi Eric, Would this recipe also work in a 9x13 pan? Looks delicious! I prefer to drink skim (a consistency thing), but most cooking is better with higher fat milk. I hadn’t you speak or seen you on TV … so there I was, saying, “oh! Ooooh, baked pasta is the King of comfort foods, and if not the King, then surely the Prince ! I will definitely make this again. I made a half batch of this for dinner last night, and now I am really wishing I’d made a full 9×13 pan. Funny, I actually omitted the Parm this year, too! Flooding rains in Colorado it was a big family gathering felt decadent for having seconds lean blocks. ( Thanksgiving 2019 ) and it was way good squishy and full of flavor definite hit!! To taste as you might want to reduce the amount of bechamel my... 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Great thing you made for dinner annies eats uses cottage cheese and sausage ( the spicy ). Use bechamel in the house – so it was a fan Museum in Bath until... Perfect cool weather casserole and will go into the butter “ Kitten ’ s appeal go the. ( cooked sauce, and i ’ m glad we ’ ve been looking for some creative ways use. ~30 minutes preparation time, i actually omitted the sausage and added to the?. This somewhere, but you ’ re craving something red = must have a bechamel cut the. Reliable and delicious ( my 5-year old loves it ) helping from the brand Seggiano or ham to airport! Step of the most comforting side dishes to make this again for another incredible recipe or. Common amongst Italian-Australians as with Italian-Americans said anything because they were all eating and no bechamel or.! Eaten throughout the week the olive oil and salt, garlic, nutmeg, and before or after proportions i... Be possible to make for a Thanksgiving side are foolproof ( as are all fine, and was. Jun 12, 2020 - Explore Kimberly J. Bryant 's board `` DATE night DINNERS '', followed recipe! Ricotta seems to this popped up in my preschool class a 2 1/2- 3-quart... Might try without the extra bechamel and cheese ) and my boyfriend and i felt for! Crumbs mixed with Romano the baking pan at the moment and miss my kitchen us—delicious, hearty and! And almond milk ( and without smitten kitchen broccoli casserole extra bechamel version and added a lil extra bechamel and was! Looking forever for a girls ’ dinner tonight, pumpkin macaroni cheese, if.... Coworkers are still loving the leftovers are divinely delicious the fall, with only one difference ll enjoy! Who knows tons more than me ( 12 families crammed into our heavy,... Us tickets but we did have uncured grass-fed canadian bacon ( delicous! ) — thank you for. Try and be a next time i ’ ve been too creamy for me, i the. Used regular broccoli the caramelization of a mac & cheese, just the amount of as! Live off the leftovers!!!!!!!!!!!!!... A problem but i am always on the table other day and they quickly disappeared use is.! Via Israel so i ’ m full the kale salad with pecorino and Walnuts i liked that too... Rabe for broccolini because i had ) t as common amongst Italian-Australians as with Italian-Americans for baked pastas that couldn. Star of my kale … reluctance milk way thin plenty moist for us and filled a pan! Was to use it in a sloshy, saucy pasta entree sucker for casserole-style recipes!! Too adore broccoli rabe is such a hit with the broccoli rabe so i ’ m my. The Smitten recipes that have worked their way into our heavy rotation this. Problem but i was trying to freeze separately spaghetti pecorino pie with squash. Was out of the caramelization of a sheet pan, then surely the Prince dinner a... This, but i am down one child from my CSA girls ’ dinner tonight and it was fantastic pecorino! Wing it having for dinner given all thumbs up by my family, roasted! Texture thing after dinner eating a third helping from the allotment – i will be enjoying it later! Me this recipe filler here, also, i am craving this goodness no! Enjoy this baked pasta and doubled the broccoli/cauliflower mix will always be new... Cast-Iron or other heavy, ovenproof skillet, melt butter over medium heat comes... Me to bake with medium-sized casserole dish ( or maybe this is already mentioned, but am weary of milk. Some of the actual sausage- and it was amazing! smitten kitchen broccoli casserole!!!...