Casseruole di Formaggi, Broccoli Raab e Salsicce e Rigatoni
Cheese, Broccoli Raab, Sausage & Rigatoni Casserole
1 Lb. Broccoli Raab 1 1/2 Lb. Sausage - turkey or pork 1/2 Cup Cheese - goat 1/2 Cup Cheese - Parmesan 1/4 Cup Cheese - gorgonzola 6 Whole Tomatoes - chopped coarsely + three more if not using the béchamel sauce 1/2 Cup Olive oil - extra virgin 1 Cup Parsley 1 Lb. Pasta - Ziti (or rigatoni) 1 1/2 Cups Béchamel sauce - Optional (Click for Recipe)
Bring a 2 quart pot of water to a boil, then add the broccoli raab to it. Salt and cook for 5 minutes, then drain. As soon as the broccoli raab is cool, squeeze most of the water from it, and then chop it coarsely. Set aside.
Bring eight quarts of water to a boil for the pasta.
While the raab is cooking sauté the sausage in about 4 tablespoons of olive oil. Cook until browned on all sides - about 6 minutes. Add the broccoli raab to the pan and stir, then continue cooking over medium heat. If necessary, add a small amount of water t keep the ingredients from burning. Once the sausages are cooked, remove from the pan and cut each sausage into 4-5 pieces.
By now, the water for the pasta should be boiling. Cook the ziti (or rigatoni) until very al dente, then drain and set aside.
Add the broccoli raab the sausage, the tomatoes, the parsley and all of the cheeses to a large mixing bowl. Mix thoroughly. Add the pasta to the bowl and mix again, then add the béchamel sauce, if using. If not using the béchamel, add 1/4 cup of extra virgin olive oil and 3 additional chopped tomatoes. Mix to assure that all ingredients are well amalgamated.
At this point the mixture should be the consistency of loose cottage cheese. Add salt and pepper to taste, stir and let sit for 15 minutes. After this time, bake at 350 for 35 minutes, then turn the oven temperature to 425 degrees and bake for an additional 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
Last updated on:10/23/99 08:07:17 PM