Thanks for such a great recipe, Eric!!! I just want you to know that I’ve made this 3 or 4 times in the past couple of months and it’s definitely one of my favorite recipes here. serving for lunch after it came out of the oven, then had seconds, so good. melissa — Thank you! It was a nice addition. I used 350g of pasta, sausage and broccoli (slightly less than your 1 pound) but kept with your full quantity of bechamel sauce – perfect. In any case this is another dish I’ll need to try. This has become my go-to freezer meal to give to new parents while they’re in that BabyBoot Camp stage. I’m guessing from your recipe that it comes to about 2 cups, once the sauce has thickened slightly and cooled? mouth wateringly good!. I think I’d like to try this with kale instead, like Indirect Libre. I haven’t tried one with béchamel or any vegetable in it, so that might be the difference. The Printer Icon won’t work form my phone and when I use it at my Desktop, it prints the entire post rather than just the recipe. this will be a go-to in our house for the holidays for sure! Thank you! Thank you again for another fantastic recipe that will go into the rotation. Warms my heart to know that other people are eating this insanely delicious thing. Five years ago: Marinated Eggplant with Capers and Mint I made this today (Australia) and it was really really tasty and lovely, actually perfect! I did double the béchamel and it was worth it. and I think I went over by a minute or two. I couldn’t find the recommended pasta shapes so I just used a fancy looking rigatoni, but the package didn’t say how long to cook it (??) Ok I made it!! Oh, also, I assembled all of them at once, baked one right away, and baked another 2 days later. If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below. Silly story– I literally googled “allataonce”, thinking it was your grand and fancy ideas for Jacob’s birthday party! I just made it out to the market before most of the streets closed, made a double batch, and served it up to our neighbors with flooded basements while the flash flood sirens wailed in the background. @Deb did u see my comment? So, I hear you. Keep the amounts the same and do it over low heat – you don’t really want to bring the soymilk to a full boil. We had a very, very rare quiet dinner as everyone was hyper-focused on gobbling this one up (husband, 4 year old and 20 month old boys). So simple to put together and I already had nearly all of the ingredients on hand in the kitchen. Thanks for the inspiration! Jun 12, 2020 - Explore Karen Roach's board "Recipes - Pasta" on Pinterest. I just made this for a girls’ dinner tonight, and it was amazing! baked pasta with broccoli rabe and sausage, First published September 11, 2013 on smittenkitchen.com |, Marta@What should I eat for breakfast today, http://www.epicurious.com/recipes/food/views/Baked-Ziti-with-Spinach-and-Tomatoes-2609, http://sharacooks.blogspot.com.au/2011/07/butternut-macaroni-cheese-with-rosemary.html, http://www.amazon.com/gp/product/B0006BDCZ8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006BDCZ8&linkCode=as2&tag=smitten-20, https://smittenkitchen.com/2016/04/perfect-garlic-bread/. Thank you again for a great recipe! This was my first ever bechamel- so glad I gave this recipe a try and didn’t wimp out :). (You can freeze in smaller dishes for solo meals or side dishes; I use Pyrex dishes with covers, but still with a layer of wrap pressed directly onto the pasta to prevent freezer burn.) I bet he brings in some seriously good snacks! I contribute that to the pasta shape being so large/wide. You can do either, so whatever schedule works better for you. I tried this tonight and it was superb! It was easy, delicious, and made a ton for leftovers. Hi! Thanks! I’m going to make it this weekend. This will definitely be going in the rotation. I halved most of the recipe b/c he was the only one who was going to eat it (I don’t eat meat) but I kept the bechamel as is b/c I knew he wouldn’t like it on the dry side. Susan — You definitely need this pan. It gave the bechamel a subtle but nice tang that cut the richness a little. Judy — Okay! Tonight I didn’t have rabe and didn’t wnat to make a lockdown run for just one item, so used roasted cauliflower and onion instead. I think the amount of sauce you use is perfect. Olive or vegetable oil for frying. May 24, 2017 - I’m sorry, I know I have a broccoli rubble problem. I didn’t have mozzarella or whole milk. This is on constant rotation in our house – it reheats well, tastes better as leftovers, it’s a crowd-pleasing potluck dish, and comes together relatively fast. Veganized this recipe last night using veggie sausage and kale, and used a coconut milk bechemel base (added some pumpkin to the bechamel and sausage sautee, lovely!). Sounds yum, I also require vegetables in all regular meals. I make it with Trader Joe’s spinach + fontina + roasted garlic chicken sausage; TJ’s whole wheat rotini; go 1.5 times on the bechamel as suggested; use baby broccoli instead of rabe (and double the amount called for), and add sautéed baby Bella mushrooms. You know, my husband’s mother’s family (Neapolitan) add their ricotta, cold, to their hot baked ziti, instead of baking it in. Been on your table this year and what a great dish without them … so there i combing. An arugula and beet salad a swing round via Israel so i can ’ t wait spirals twists! 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