Friday, December 18, 2009
I love dishes like this baked pasta on busy weeknights. You get your meat, veggie, and carbs in one serving. It's easy and yummy, and nothing beats warm gooey cheese on a cold winter night.
Sausage, Mozzarella and Broccoli Rabe with Shells
Recipe courtesy of Martha Stewart's Everyday Food
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 sprigs thyme
coarse salt and ground pepper
2 garlic cloves, chopped
3 links spicy Italian sausage (3/4 pound total), casings removed
1 tablespoon all-purpose flour
1 can (28 ounces) whole peeled tomatoes
8 ounces medium shell pasta
1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
6 ounces fresh mozzarella, cut into 1/2-inch pieces
1/4 cup grated Parmesan
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, about 15 minutes (reduce heat if browning too quickly). Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned and cooked through. Add flour and cook, stirring constantly, about 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, about 5 minutes to 8 minutes. Season with salt and pepper. Discard thyme.
Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than package instructions. Add broccoli rabe to pot and cook 15 seconds. Drain pasta and broccoli rabe and return to pot. Stir in sausage mixture. Transfer to a 3-quart baking dish or divide among four 16-ounce gratin dishes. Top with mozzarella and Parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.