Baked pasta doesn’t need to take every pot in your kitchen or lots of different steps. This weeknight-friendly version uses one skillet, one pot, and plenty of cheese.
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What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Large Pot
$55 $48 At Amazon
Box Grater
$12 At Amazon
Cutting Board
$10 At IKEA
Chef's Knife
$34.53 At Amazon
Cast Iron Skillet
$30 At Amazon
Wooden Spoon
$7 At Amazon
Colander
$11 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Small Bowl
$15 At Amazon
Recipe information
Yield
8 servings
Ingredients
12
6
2
1
¼
1
½
2
1
Preparation
Step 1
Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).
Step 2
Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 4½ cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2" pieces. Leave leafy ends long.
Step 3
Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat. Remove 1 lb. 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.
Step 4
Add garlic, chopped sage, and ½ tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.
Step 5
Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
Step 6
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.
Step 7
Meanwhile, cook 1 lb. pasta shells in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). 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.
Step 8
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.
Step 9
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.
Step 10
Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. oil in a small bowl and arrange over pasta. Broil until cheese is browned and bubbling in spots, about 5 minutes (depending on strength of broiler).
Step 11
Let pasta cool a minute or two before serving.
How would you rate Baked Pasta With Sausage and Broccoli Rabe?
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Reviews (61)
Back to TopI made this last night and it was great! My grocery store didn't have broccoli rabe so I used dandelion greens instead (which they weirdly did have) and it was a great substitution. The only thing I would suggest is starting your pot of water about 15 minutes earlier than you start your sausage/cheese mixture - my mixture ended up sitting for a bit while the water finished heating up and the pasta cooked, and the consistency ended up not as smooth as it started. Otherwise this was a great recipe!
soapnana
Chicago, IL
10/27/2017
This is my new favorite baked mac and cheese. I would definitely recommend using both the Fontina and aged cheddar cheeses, because it gives the dish a bit of extra flavor.
terrrra
San Francisco
11/28/2017
Good one. Really really good.
Adam Rugel
san francisco
12/15/2017
My boyfriend loves this I’ve made it several times now and it’s very easy and delicious. I have a hard time finding broccoli rabe so I substitute a few handfuls of kale and I’ve used spinach when in a pinch.
cpavone
Rochester
5/17/2018
This dish is quite tasty. I made it as a surprise for my husband who loves all things pasta. Our grocery store didn’t have fontina cheese so I used Kerrygold aged cheddar. The store also didn’t have broccoli rabe so I used a couple of handfuls of mixed baby kale and spinach. I love how the sage leaves tossed in olive oil crisp up in the oven. My husband and I can eat a good bit and with this recipe, we actually had leftovers. It is very substantial and delicious.
thetomatoscout
South Carolina
8/3/2018
I added a small diced onion to the sausage mixture & used both cheeses. Whenever I bake a pasta dish like this I always use a “meatier” pasta like Gemeli or Cavatelli because it remains denser (al dente) after baking, Most thinner pastas get too gummy after baking even if they are al dente to start with. Just my theory from past experiences, otherwise a very good dish!
Cmacy
Minnesota
9/12/2018
Made this tonight with campanelle pasta, half fontina half Tillamook sharp cheddar (props to Terrrra), and chopped half a white onion to go in with the garlic. It's now on the permanent rotation; my wife says "Make it again and don't change a thing!" Was a little apprehensive about that big bunch of broccoli rabe and a pound of pasta all fitting in my Lodge 12-inch cast iron skillet but there was room to spare. (And with a pot for boiling the pasta and greens, it's not really one-pot dish, now is it, BA?)
bob_altiz
Phoenix AZ
9/19/2018