Broccoli and sausages lasagna
- theliciousrecipes
Baked Pasta with Broccoli and Sausage
- Gluten Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 52 min
- Serving: 4
PRESENTATION
Baked pasta with broccoli and sausage is like a warm hug on a cold day—super comforting, especially when those chilly winter nights roll around. From Northern Italy, this dish is a classic. It mixes tender broccoli with savory sausage and the special creaminess of melted fontina cheese. And the cheese? It melts into this stringy, rich texture that's really really satisfying.
So, here's the deal: Italians often whip this up for family lunches or big Sunday meals. Why? Because it fills the house with an amazing aroma, seriously good. The golden crust on top? It adds a crisp texture, making it so inviting. Honestly, it's a big hit.
Depending on where you are, there might be different variations with added veggies. But the heart of this sausage and broccoli pasta bake stays the same. This isn’t just any broccoli and sausage casserole; it's part of that awesome Italian tradition called ‘pasta al forno.’ Basically, it's about mixing pasta with winter ingredients and baking them until they all melt together.
What really makes this dish special is its simplicity—seriously, just a few ingredients—and the big flavors you get. Families love it because it’s an easy meal that feels special. Each bite offers a cheesy and savory experience. The broccoli? It adds a fresh touch, so it’s not too heavy.
Thing is, it's one of those family-friendly dinner recipes. Perfect for any night you want something hearty without a ton of effort. Pretty much everyone goes back for seconds. And you know what? Leftovers heat up nicely the next day. For real, it’s a great choice when you want something both simple and satisfying. This dish brings a little bit of Northern Italy's rustic warmth right into your home.
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- INGREDIENTS
- Elbow macaroni 2 ½ cups (320 g)
- Broccoli 3.3 lbs (1.5 kg) - (to clean)
- Sausage 1.1 lbs (500 g)
- Fontina cheese 7 oz (200 g)
- Garlic 1 clove
- White wine 1.8 oz (50 g)
- Thyme to taste
- Rosemary to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
Preparation
How to prepare Baked Pasta with Broccoli and Sausage
To prepare the baked pasta with broccoli and sausage, first clean the broccoli, removing the toughest part of the stem and the outer leaves 1, yielding about 1.3 lbs. Separate the florets from the stems and cut them into even pieces. Bring a pot of salted water to a boil and add the broccoli 2, cooking them for about 15 minutes until they are tender but still a bright green. Drain them with a slotted spoon, letting them cool 3.
Divide the broccoli into two bowls: keep the whole florets in one, and use the pieces in the other for the cream 4. Add a ladle of hot cooking water 5 and blend with an immersion blender 6.
You should obtain a smooth and velvety cream 7. Meanwhile, remove the casing from the sausage and crumble it with your hands 8. In a large pan, heat a drizzle of oil and add the garlic clove 9.
Flavor with a bunch of thyme and rosemary 10. When the oil is hot, add the sausage 11 and brown over high heat for 3-4 minutes, stirring often. Deglaze with white wine 12 and let it evaporate completely.
Remove the garlic and herbs 13, then add the whole broccoli 14, sautéing everything together for a few minutes 15.
Boil the water for the pasta and cook it al dente for 7-8 minutes 16. Meanwhile, grate the fontina using a coarse grater 17 and set aside 18.
Drain the pasta and season it with a drizzle of oil 19, then pour it into the bowl with the broccoli cream 20 and mix to combine well. Add the sausage with the whole broccoli 21.
Gently mix to distribute the ingredients evenly 22. Take a baking dish and add a first layer of pasta 23, then cover with some grated fontina 34.
Continue layering until all the ingredients are used 25. Bake in a preheated static oven at 392°F for 15-20 minutes, until the surface is au gratin and golden 26. Remove your baked pasta with broccoli and sausage from the oven, let it cool for a few minutes, and serve while hot, stringy, and fragrant 27.
Storage
Tip
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