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Rigatoni Broccoli Rabe Bake | halfbakedharvest.com @hbharvest
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4.35 from 26 votes

Rigatoni and Broccoli Rabe Bake.

A comforting pasta bake that's easy to make and a real crowd pleaser!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 584kcal

Ingredients

  • 1 bunch broccoli rabe ends trimmed + roughly chopped into bite size
  • 2 tablespoons olive oil
  • Kosher salt + pepper
  • 3 ounces pancetta chopped (optional, but adds great flavor)
  • 1 small yellow onion diced
  • 2 cloves garlic minced or grated
  • 1 red pepper diced
  • 1 pound ground spicy Italian chicken sausage
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 can (28 ounce) crushed tomatoes
  • 1/2 cup oil packed sun-dried tomatoes drained + chopped
  • 1 cup milk
  • 3/4 cup red wine (or water)
  • 2 bay leaves
  • 1 pound rigatoni
  • 8 ounces fresh mozzarella cheese torn
  • 1/2 cup crumbled blue or goat cheese or your favorite!

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the broccoli rabe on a large, rimmed baking sheet and toss with the olive oil, salt, and pepper. Roast until the broccoli rabe is roasted + crisp, about 10-15 minutes or until the broccoli rabe is tender crisp. Remove from the oven.
  • Meanwhile, make the sauce. In a heavy bottomed pot, cook the pancetta over medium heat, stirring until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper. Cook, stirring until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat. Continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, and thyme. Cook another minute or so.
  • Add the tomatoes, sun-dried tomatoes, milk, wine, bay leaves, and a good pinch of salt + pepper to the pot. Cook the sauce over medium heat, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaves, taste to season with salt and pepper. Remove from the heat.
  • Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and toss with the tomato sauce + roasted broccoli rabe. Transfer the pasta to a 9x13 inch baking dish. Top with Gorgonzola and mozzarella cheese.
  • Bake for 25-30 minutes or until the cheese is melted and gooey. Remove and let sit 5 minutes. Serve.

Nutrition

Calories: 584kcal | Carbohydrates: 53g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 1028mg | Potassium: 473mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1800IU | Vitamin C: 33.7mg | Calcium: 281mg | Iron: 2.7mg