I think you’re the best kind of “model” human – a REAL one. This looks great! :). A question--always frozen broccoli? Our company will deliver in MALIBU customer all furniture at desired time day.Retail prices, which offers web shop office furniture HOLLYWOOD very all customer.Again small fee may cause certain questions in a relationship final quality. I forgot to get mozzarella, but I don’t think I’ll miss it (too much). . Both my kids (2 and 4) and my husband and I Hoovered happily, twice. how do I make this to freeze ahead of time? (12 families crammed into our house and lots of food needed!) I have made this many times, always a hit with the teenagers. seems more improbable than a meat free version but can you recommend a way to leave out the dairy, for a kosher meat dish? I’m going into labor on Friday (because some how I made it to 41+ weeks) and there’s just not enough time to make this and put it in the freezer. This was scrumptious—definitely one of those “greater-than-the-sum-of-its-parts recipes! It looked really good before going in oven. My daughter really knows what she wants and she has already told me how she wants me to bake her cake!!! This is my go-to meal for friends who are about to have babies (at least in the fall/winter months). We omitted the sausage and added the mushrooms, as we were having it with grilled chicken thighs. Your pasta with garliky broccoli rabe is such a hit for my three boys! Quit laughing. I’m handling it as predicted: with equal measures of bourbon and complaining on the internet. I made this with gluten-free pasta and tapioca flour for the bechamel and it was still great! This will definitely become part of our regular rotation, and next time I’m going to try baking half and freezing half to use later. I will have to try your recipe out soon. for a family with a new baby. So many changes in the Smitten Kitchen household. yummmmm!! Used broccolini because my guy loves it. You know I spend a lot of time in Italy because I have a cottage in Umbria (near tuscany) .. there the flat lasagna pasta is so easy to find. Apologies if I missed this somewhere, but how many does this serve? Well Deb, I had never heard of Baked Ziti before – obviously it isn’t as common amongst Italian-Australians as with Italian-Americans! In a large (10-inch minimum) cast-iron or other heavy, ovenproof skillet, melt butter over medium heat. Three years ago: Grape Foccacia with Rosemary Best baked pasta dish every. Hope you had a great holiday. Why don’t you use 2 Pyrex dishes says miss no-nothing to you who knows tons more than me? Will definitely make it again! I tried to look on the comments for a response to this, but could not find one. Turned out beautifully! Transfer the mixture to a medium-sized casserole dish (or if your skillet is oven-safe, just bake it in that!) My son and husband inhaled it. Had a nice portion leftover for yesterday`s and tomorrow`s lunches. I LOVE this dish, 5 stars! And leftovers heated in a pan with sunny side up egg for breakfast is the move! Will have to try it soon. Thanks for sharing all your wonderful ideas, Deb! I think it’s gummy pasta or a sauce too acidic. Set aside. No one said anything because they were all eating and no one was talking. It is affordable and plentiful. x. I just made this last night and it was super yummy! TJ’s didn’t have broccoli rabe so I used broccolini and kale leaves. highly recommend it! Added onions and used broccoli and spinach. Recipe was great and very tasty – BUT your suggestion about adding more béchamel was a good one. I made this again for the second time and it is so wonderful. The catalog which filled all kinds of items office furniture presents only quality factory products. We just made this for the first time tonight and it was amazing. I had only 12oz of pasta,not a whole pound, so that’s what I used. I want to take this to a new mom. Every blogger deserves a break.Don’t worry, we’ll still be here ;), hi, Here’s a to more mellow October! Love that it’s relatively light, really simple, and looks so incredibly warm and delicious! Just made Smitten Kitchen’s broccoli cheddar casserole... so delicious! It’s slightly bitter and holds up well to cooking. Sounds yum, I also require vegetables in all regular meals. Susan — You definitely need this pan. Just what I needed on a week when I, too, was in the weeds. Definitely a new staple recipe! Tilly — Cold? If I were on death row this would definitely be on my list for last meal. Tilly is right – it is cold here, so perfect timing! Olive or vegetable oil for frying. Thank you for your extraordinary writing. The one change I made was for the parm on top, I mixed it with Italian seasoned panko breadcrumbs to give it extra crunch. and yes, it was 92 here, also. Remove the mushrooms and set aside. Such great sides to this pasta dish! Delicious! 1/2 cup all-purpose flour. What do you think about using merguez sausage and a little aleppo pepper? Almost my perfect dish I think. So delicious, thank you!! You have such a natural talent for writing recipes for wholesome, simple and fulfilling foods. Thank you, SK, for getting me over my fear of raw meat! It was delicious! For anyone wondering, I made this with sliced up vegetarian sausages (browned first just as the recipe says), and it worked well! I think I’ll make it slightly moister, it appeals to my inner child :D, Ahh, looks so comforting! I’d like to make it again for brunch this Sunday, but of course, am taking your advice and only preparing dishes ahead of time. But how wonderful it is! Thanks, Jano! I just made this for a girls’ dinner tonight, and it was amazing! Could get away with half the sausage and a bit more veggie if you want it a little lighter (may want a bit more salt though). It’s GREAT—ideal dish for the freezer. This was amazing. For me this recipe made 4 tins of 2 servings a piece. Ooh ahr re Cornish pasties is right. Made this tonight because I had a bundle of broccolini in the crisper slowly wilting. Many things going on in your life, that’s great. So yum — made it with broccoli and added a bit of onion and garlic-sauteed eggplant because it needed to be used up plus it helped stretch the broccoli. You can Google for the right ratios. We just look for happy places with teachers that have been there for a long time and a ton of messy artwork on the walls. I modified the recipe to include 2 bunches of kale and 1 broccolini and a sweet basil chicken sausage and slightly more cheese and it was killller! Previously, in the baked pasta department: Baked Rigatoni with Tiny Meatballs, Lasagna Bolognese, Mushroom Lasagna and last year’s Baked Orzo with Eggplant and Mozzarella, One year ago: Baked Orzo with Eggplant and Mozzarella Molly — Thanks. I’ve made this a million times — for family, friends, & myself — and don’t know why I’ve never commented. Sweet lord, I am eating this right now and it’s amazing! Hooray! I prefer to drink skim (a consistency thing), but most cooking is better with higher fat milk. My favorite meal in the whole world. SO looking forward to dinner tonight now! Would like to assemble tonight and take to work tomorrow. But, we also don’t buy into the fervor, or try not to; we’re not looking at so-called feeder preschools or any of that madness that gets a lot of press. Obviously I then realized you meant just that everything was happening ALL-AT-ONCE, as it always seems to. How would you freeze/re-heat this? Delicious, will definitely make again. Looks great! I made this as written last night except for the addition of some chopped onions to the sausage mixture and some chili flake to the bechamel. This and your mushroom marsala bake are my favorites, and I made a pan of the latter and froze it while we were away for Christmas break for two weeks. Maybe this is already mentioned, but what degrees for the baking? Top with grated cheddar. Could you, Deb, or another commenter help me out with a question on trimming the broccoli rabe? Can’t wait to try it. This looks really good for the fall, with sausages from the farmers’ market. Abby — Definitely. (all-ah-ton-say? And makes leftovers. Thank you! the one bit i can never leave out: anchovies (paste or whole). I also made the mistake of asking what he wanted to be for Halloween…. A winner, Deb! For those wondering about a non-dairy option, I have had success in a tuna casserole subbing a kind of rioux made from chicken stock, flour, and mayonnaise. I have some sauce left over from another recipe and I wanted to use the extra here, but I couldn’t figure out if I had enough. My boyfriend and I work strange schedules, and this saves the freaking day when we just want to warm something up. I used fresh broccoli florets and blanched them quickly before assembling and baking. I bet he brings in some seriously good snacks! share. I love sauce, order pizza with extra sauce every time, so 1 1/2 times the sauce and just used up all the parm and mozz I had. Just wanted to let you know how appreciated it was. Enjoy your tours! Love that idea! Worth the trip and toll road fees! I think I’ll roast it in the oven first instead of boiling it with the pasta. Phenomenal. In London? I regret nothing. So so so delicious. But, both work so use what you have. Thank you! I too am curious about the freezing possibilities. I can’t tell you how excited I am to devour this. :). Try some steak and kidney pie, or a Cornish pasty! It’s definitely going on the list for autumn. Everybody at home liked it! You had me at casserole dish. Mmmm! I used 350g of pasta, sausage and broccoli (slightly less than your 1 pound) but kept with your full quantity of bechamel sauce – perfect. Lovely looking recipe. 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 (??) I massaged the kale with olive oil and salt, then added it raw into the final mixture before placing into the baking dish. Deb! Deb, you mighty pasta bake hero, you’ve done it again. If they’re really woody at the end, I might trim that, but I find with that 4 to 5 minutes of boiling, the stems are absolutely ready to eat. So, I hear you. All had seconds. This is definitely going on next week’s dinner menu. Again, thank you! All gone. Definitely a keeper recipe! 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. Except, we didn’t have sausage, but we did have uncured grass-fed canadian bacon (delicous!). I am newly in Florida trying to find what I considered basic ingredients in CT is a whole new ballgame! Deb, you rock :) I threw myself a birthday party this weekend and realized that amongst my guests there would be 2 or 3 vegans. Also, @brandon re: bechamel, you can totally make bechamel with olive oil, I make it with olive oil and soy milk for my mom who cannot have any cow’s milk, to make cauliflower au gratin. Went over great with my 11 and 17-year old boys. Thanks. This looks delicious and that also looks like a great pan for it! I reduced the pasta and sausage amounts by a quarter (because I wanted slightly fewer servings), kept the bechamel amounts the same to make it saucier and added in frozen peas and some anchovy and lemon zest to the bechamel. Can't wait to have some tomorrow at dinner. New here? Did you have a less traditional bechamel from using the sausage pan? AND as I do with any pasta dish I made the perfect garlic bread to go with… https://smittenkitchen.com/2016/04/perfect-garlic-bread/. What’s your take on milk substitutes? Thanks for sharing. the sausage!). Then he helped to make the bechamel–and tasted the sausage and bechamel before combining. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. 10/10 would recommend. Thanks for all the recipes, good meals and new traditions. Gina — You can use either. I made this recipe last night. I am doing something wrong? We made this last night and it was sublime! Could I pull this off if I assembled it the night before and stored it in the fridge overnight and then popped it in the oven in the morning? Of all the Smitten recipes that have worked their way into our heavy rotation, this is the undisputed champ. Preheat oven to 350 degrees F. Spray a 9×9-inch baking dish with vegetable oil cooking spray. it’s Deb!” to the empty air. Broccoli cheese rice casserole is easily one of the most comforting side dishes to go alongside everything else, and it could even replace the stuffing should you be so bold as to do that. I must say I wish that I could have Jacob in my preschool class. I only had 1/2 pound of sausage so I added 1/2 a diced onion and 5 oz mushroom to the sauté. I can’t put my finger on what is wrong with the recipes I choose. Oooh this looks lovely, just perfect for the weather we are currently experiencing in London too! Hi Julie — I think it would be delicious! A big hit with the whole family. Can't wait for you to taste it. I substituted broccoli & cauliflower for the rabe and cheddar for the parm and mozzarella, as I had none of the three on hand. Also, how will/would this affect cooking temp and time if assembling and freezing ahead? I always find that your recipes are perfect for the home cook–not too complicated but with interesting twists. I’m such a sucker for casserole-style recipes! S — This is the dish I like very much (have bought two): 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. I had to drive 35 minutes to the whole foods since our neighborhood grocery refuses my request to stock it. I’ve made others before but this just turns out really nice. First time. it’s Deb! Any greens plus prosciutto and beans, butternut squash and man hero cheese and mushrooms- oh! Kati — You could do either. Just made this last night using turkey sausage (the spicy kind) and kale, and it was amazing! Meeting i have never had broccoli rabe and pasta, sausage and other meatless.. The final outcome s house of coffee and spotted this dish, it... Would not! ) ve ever made go with how big the pack was Yom Kippur,... With just the thing to use a wild rice * notes: i did, should. Sausage – what, if anything, should i freeze before baking like the thing. 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