One-Pot Baked Pasta with Sausage and Broccoli Rabe

So, this dish uses broccoli rabe instead of broccoli- but I’m still including it in my “series.” 🙂 This is a skillet version of one of my favorite classic Italian dishes. It was delightfully cheesy too.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used large garlic cloves and decreased the broiling time to 2 minutes. We ate it with a large green salad. Absolutely delicious!!

Yield: Serves 6

  • coarse salt
  • 12 ounces Fontina and/or aged cheddar cheese (about 4 1/2 cups), divided
  • 6 large garlic cloves
  • 2 large sprigs sage
  • 1 bunch of broccoli rabe
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage
  • ½ teaspoon crushed red pepper flakes
  • 2 cups half-and-half
  • 1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni
  1. Place racks in center and upper third of oven; preheat to 325, preferably on convection.
  2. Bring a large pot of water to a boil, for the pasta. Salt generously.
  3. Grate the Fontina cheese on the large holds of a box grater (you should have about 4½ cups).
  4. Smash the garlic cloves, peel, and coarsely chop.
  5. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 tablespoon).
  6. Trim tough dried ends from the broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
  7. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat.
  8. Remove sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
  9. Add garlic, chopped sage, and red pepper flakes, and cook, stirring, until garlic is golden, about 2 minutes.
  10. Stir in half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
  11. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
  12. Meanwhile, cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type).
  13. During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
  14. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
  15. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
  16. Remove foil and top with remaining cheese.
  17. Toss sage leaves with remaining 1 T oil in a small bowl and arrange over pasta.
  18. Broil until cheese is browned and bubbling in spots, about 2 to 5 minutes (depending on strength of broiler).
  19. Let pasta cool a minute or two before serving.
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Turkey à la King

Is it okay to make a comfort food dish using leftovers from a comfort food meal? Hope so! 😉

This dish reminds me of a chicken dish that I used to make –long ago– for my husband served over waffles. No wonder he loved this upgraded version! It was a wonderful way to use the rest of our leftover Thanksgiving turkey. It would also be fabulous with rotisserie chicken meat.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I doubled the recipe to accommodate all of my leftover turkey. We ate this creamy concoction with my favorite Sweet Potato Biscuits, but it would also be amazing served over waffles, as a crepe filling, or with noodles. My son ate some over toast. Great.

  • 1 stick (8 tablespoons) unsalted butter
  • 2-3 T olive oil
  • 1/4 cup all-purpose flour
  • 2 to 3 1/2 cups turkey or chicken stock, low-sodium if store-bought
  • 1 pound sliced mushrooms, ideally wild (I used cremini mushrooms)
  • 3 cups shredded cooked turkey or rotisserie chicken
  • cup heavy cream or half & half
  • cups frozen peas
  • tablespoons dry sherry
  • coarse salt and freshly ground black pepper, to taste
  • finely chopped parsley, for garnish
  1. Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
  2. Slowly add 1 cup of the stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
  3. Set a large sauté pan over medium-high heat, and add the olive oil.
  4. Add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.
  5. Add the turkey (or chicken), then the warm sauce and cream, and stir to combine.
  6. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
  7. Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, or as a crepe filling or waffle topping, garnished with the parsley.

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Creamy Corn Chowder

Wow. This was delicious. A real celebration of summer farmstand corn. My local farmstand happens to have absolutely wonderful bi-color corn which I used for this special chowder.

A fresh corn broth is made for the base of this soup. It incorporates the corn cobs, shiitake mushroom stems, herbs, as well as parmesan rinds. I think it really makes the finished dish extraordinary.

I adapted this recipe from Bon Appetit, contributed by Rick Martinez. I lightened the recipe by using half and half instead of heavy cream. I also used home-grown jalapeños instead of Fresno chiles and parsley instead of marjoram. I doubled the garlic too, of course. 😉 Fabulous!!

Yield: Serves 8

  • 8 ears of corn
  • 2 Parmesan rinds (about 4 ounces)
  • 4 ounces shiitake mushrooms, stems removed and reserved, caps cut into ¼-inch pieces
  • 2 sprigs thyme
  • 1 bay leaf
  • coarse salt
  • 5 T unsalted butter, room temperature, divided
  • freshly ground black pepper
  • ¼ cup dry white wine
  • 4 ounces thick-cut bacon, cut into ¼-inch pieces (I used 3 thick slices)
  • 1 pound russet potatoes, peeled, cut into ½-inch pieces (I used 1 1/2 large potatoes)
  • 3 shallots, thinly sliced
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, thinly sliced
  • 4 garlic cloves, finely grated or minced
  • 2 Fresno chiles or jalapeños, seeded, finely chopped
  • 2 T all-purpose flour
  • 2 cups heavy cream or half and half
  • 1 T chopped marjoram or parsley, plus more for serving
  • oyster crackers, for serving, optional
  1. Cut kernels from cobs and place in a large bowl. Reserve cobs.
  2. Place cobs in a medium pot and add Parmesan rinds, if using, mushroom stems, thyme, bay leaf, 2 tsp. salt, and 8 cups water.
  3. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until broth is fragrant and reduced by half, 40–50 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids and set broth aside.
  4. Meanwhile, heat 4 T butter in a large heavy pot over medium-high.
  5. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 12–15 minutes. Reserve ½ cup corn for serving; transfer remaining corn to a medium bowl.
  6. Add wine to pot and cook, scraping up browned bits, until liquid is syrupy, about 2 minutes. Scrape into bowl with remaining corn.
  7. Heat remaining 1 T butter in same pot over medium and cook bacon until golden brown and fat has rendered, about 6 minutes.
  8. Add potatoes, shallots, leek, garlic, and chopped mushrooms and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes.
  9. Add chiles and cook until fragrant and softened, about 3 minutes.
  10. Stir in flour and cook until nutty and fragrant, about 1 minute.
  11. Add reserved broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes.
  12. Add half and half (or cream) and corn mixture and cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat and stir in parley. Let sit 15 minutes before serving.
  13. Divide chowder among bowls. Top with additional parsley, oyster crackers, and reserved ½ cup corn; season with pepper.

Note: To make this vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.

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Roasted Poblano Corn Chowder

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Corn chowder made with fresh corn is heavenly. I make a Barefoot Contessa version in the late-summer/early-fall EVERY year. This chowder recipe is from one of my favorite blogs- I have a LONG long LONG list of her recipes bookmarked to try- this one was wonderful and I am sure it’s no exception. I adapted the recipe slightly by increasing the corn, potatoes, and garlic, using half & half in lieu of heavy cream, and by adding optional sour cream and cheese to offset the spiciness. So spicy!! So delicious!! This recipe was adapted from The Novice Gardener.

Servings: 6-8

  • 4 poblano chiles
  • 2 T extra-virgin olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 celery rib, chopped
  • 2 large Yukon-gold potatoes, cut into 1/2 inch cubes
  • 2 cooked chicken breasts, cubed into bite-size pieces
  • kernels from 4 ears of fresh corn
  • 1 tsp cumin powder
  • 4 cups chicken stock
  • 1 cup half and half
  • Fresh herbs (thyme, cilantro, and/or chives), chopped (I used a generous 1/2 cup of cilantro)
  • coarse salt & freshly ground black pepper
  • ricotta salata, for sprinkling, optional
  • sour cream, for serving, optional
  1. Roast poblanos either under the broiler or over direct flame on gas stove, until charred and blistered, about 5 minutes per side. Immediately place in a bag and seal or place in a bowl and cover with plastic wrap for 10 minutes, or until cool enough to handle. Peel the skins and remove seeds and membranes. Rinse chiles and then roughly chop.
  2. Season the chicken breasts with salt and pepper. Broil until cooked through, about 5-7 minutes per side. Cube into bite-sized pieces.
  3. In a large soup pot, heat oil; add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin, salt, and pepper.
  4. Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
  5. Add half & half. Lower heat to a simmer.
  6. Add fresh herbs. Serve with cheese and sour cream, if desired.

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One Year Ago:

If you like this you may also like:

Creamy Mushroom Pappardelle

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I fell in love with this dish when I read about it on What Jessica Baked Next. What initially enticed me about the dish was her beautiful fresh pasta… ironically, I served a loose adaptation of her sauce over store-bought pappardelle. I really wanted to make fresh pasta but ran short on time!! It was sooooo delicious anyway. 🙂 The use of dried pasta made this a dinner-party-worthy quick weeknight meal. (The BEST combination!) I will make this sauce again and serve it with fresh pasta! Fabulous!!

Yield: Serves 6

  • 16 oz pappardelle noodles
  • 2 T avocado oil or extra virgin olive oil, more if needed
  • 2 large shallots, finely chopped
  • 7 cloves of garlic, finely minced
  • 1/4 cup of freshly chopped parsley, plus more for garnish, if desired
  • 4 oz shiitake mushrooms, stemmed, cleaned, and sliced
  • 8 oz cremini mushrooms, cleaned and sliced
  • 10 oz button mushrooms, cleaned and sliced
  • coarse salt and freshly ground black pepper, to taste
  • 4 oz creme fraiche
  • 1 cup half & half
  • 1 T potato starch
  • 1 T fresh chives, sliced into small pieces to sprinkle over the finished dish, if desired
  • freshly grated parmesan, for serving, if desired
  1. Bring a large pot of water to a boil. Add salt.
  2. While the water is heating, heat oil in a large sauté pan. Add the shallots and garlic and sauté for about 5 minutes or until soft. Add the mushrooms; season with salt and pepper. Cook gently on a medium heat for about 5 more minutes, or until mushrooms are lightly browned. Add the parsley.
  3. Add the creme fraiche and half & half. Add the potato starch and bring to a boil. Reduce the heat and gently simmer for about 10 minutes or until it has thickened and reduced somewhat. Adjust seasoning to taste.
  4. Cook the pasta in the salted boiling water according to package directions, then drain fully. Combine with mushroom sauce. Serve immediately garnished with freshly chopped parsley and/or chives and freshly grated Parmesan, if desired.

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One Year Ago:

If you like this you may also like:

Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

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This dish is a quick and creamy comfort meal utilizing a store-bought rotisserie chicken. I lightened the recipe by substituting half of the half & half with milk. I also modified the original recipe by using red wine instead of white, significantly increasing the amount of spinach, and adding cremini mushrooms to the filling as well as Parmesan to the crispy bread topping.
This recipe was adapted from Everyday Food. We ate it with a green salad on the side. Great! 🙂
This week I am bringing this cozy and delicious casserole to Fiesta Friday #8 at the Novice Gardener. Hopefully it will bring some warmth to others experiencing a cold early spring. 🙂
Yield: Serves 6 to 8
  • 4 cups torn bread (I used a baguette and kept the crust)
  • 4 tablespoons extra-virgin olive oil
  • freshly grated Parmesan cheese, to taste (about 2-3 tablespoons)
  • coarse salt and ground pepper
  • 1 1/2 pounds flat-leaf spinach, washed
  • 2 large yellow or sweet onions, chopped
  • 4 garlic cloves, thinly sliced
  • 1 pound cremini mushrooms, sliced
  • 1/2 cup red wine
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 1/2 cups milk (I used whole milk)
  • 1 teaspoon fresh lemon juice
  • 2 1/2 cups shredded rotisserie chicken
  1. Preheat oven to 450 degrees. In a medium bowl, combine bread with 2 tablespoons of oil; season with salt. Add freshly grated Parmesan, if desired. Set aside. In a medium pot, heat 1 tablespoon of oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, about 2 to 4 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
  2. Wipe pot clean and heat 1 tablespoon of oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 3-4 minutes. Add mushrooms; season with salt and pepper. Continue to cook until mushrooms are lightly browned, about 5-8 minutes longer.
  3. Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half and milk. Add lemon juice and bring mixture to a boil over high.
  4. Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 6-quart baking dish.  (The dish can be assembled and refrigerated up to this point, uncooked, a day ahead.) Before baking, top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

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One Year Ago:

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Baked Shells with Cauliflower and Taleggio or Baked Orecchiette with Cauliflower and Fontina

cauliflower taleggio
This is super cheesy, RICH, and DELICIOUS. I substituted Orecchiette pasta for large shells, Fontina for Taleggio cheese, and half and half for the heavy cream. It smelled wonderful- the rosemary really added a special layer of seasoning. This recipe was adapted from Food and Wine, contributed by Dario Barbone and Renato Sardo, a “staff-favorite” recipe. We ate it with a green salad dressed with mustard vinaigrette.
Yield: Serves 6

  • Salt
  • 1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2-5 garlic cloves, minced
  • 2 teaspoons minced rosemary
  • Freshly ground pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups heavy cream (or half and half)
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
  • 1/2 pound Taleggio cheese—rind discarded, cheese cubed (or Fontina)
  • 1 pound large shells, such as conchiglioni (or Orecchiette)
  • 1/4 cup dry bread crumbs (I used panko)
  1. Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.
  2. In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.
  3. Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.
  4. Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp. Let stand for 10 minutes before serving.
MAKE AHEAD: The unbaked assembled pasta dish can be refrigerated overnight. Return the pasta to room temperature before baking.

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