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CHEESY BAKED PENNE WITH BROCCOLI RAAB

Lettuce Grow

NOVEMBER 10, 2021

Servings

6 servings

Difficulty

Easy

Prep Time

10 mins

Cook Time

50 mins

You may love baked penne - but you’ve never tried a twist like this.

Hearty, simple, and picky-eater-approved, this simple pasta bake just might be your new holiday dinner tradition. (Did we mention it’s a sneaky way to get veggies on the table?)

BROCCOLI RAAB

ITALIAN PARSLEY

GENOVESE BASIL

SAGE

1 bunch

broccoli rabe

1 Tbsp

olive oil

1 pound

Penne or other short pasta of choice

1 c

shredded parmesan

1 c

ricotta

8 ounces

shredded mozzarella, divided in half

1/4 c

Italian parsley, chopped (plus extra to garnish)

1 Tbsp

basil, chopped (plus extra to garnish)

1 tsp

sage, chopped

1 24 ounce jar

good marinara sauce

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Boil salted water and cook pasta until al dente, strain and pour pasta back into pot. Add in jar of marinara sauce and mix until pasta is evenly coated.

Step 3

Meanwhile, wash broccoli rabe and roughly cut into bite-sized pieces. Toss with 2 tbsp. olive oil and place on baking sheet. Roast in the oven until tender, about 10 minutes. Toss roasted broccoli rabe into pot with pasta and tomato sauce.

Step 4

In a medium-sized bowl, mix together parmesan, ricotta, half of the mozzarella, parsley, basil, and sage.

Step 5

Pour half of pasta, marinara sauce, and broccoli rabe mixture into a 9x13 glass baking dish. Sprinkle about half of the cheese mixture on top. Pour the rest of the pasta on top of the cheese and sprinkle the remaining cheese in clumps. Cover with foil and bake at 400 degrees Fahrenheit for about 25 minutes. Remove foil and sprinkle remaining shredded mozzarella on top, broil an additional 5 minutes until browned.