Broccoli Rabe & Cauliflower Rigatoni Bake
Broccoli Rabe & Cauliflower Rigatoni Bake. A big veggies pasta bake…you know I’m alllll about that. Super cheesy, extra creamy, and totally saucy. Filled with broccoli rabe and cauliflower and served with marinara on the side. Baked so it’s perfect crispy on the outside with all that cheesy goodness on the inside. And this is exactly the kind of cozy dinner you need on a cold weeknight…with some wine of course…after all it’s wine Wednesday ;))
Nothing like a Wednesday night pasta bake pick me up. A super cheesy, veggie filed rigatoni pasta bake. Thats cooked perfectly so that the outside is nice and crispy but the inside is warm and saucy. It’s pretty decadent, but you need that to cheer you up on a weeknight, you know? Especially a cold, mid-February weeknight.
If you’re looking for a new pasta bake with veggies…I highly recommend giving this one a try. There’s the broccoli rabe which you know we love in a pasta dish. Plus cauliflower. And I don’t know about you guys, but i’ve never had a broccoli rabe and cauliflower combo. And it was definitely so good. Plus, it’s extra cheesy. And there is nothing bad about too much cheese.
Mid week guys !! I am so excited and starting to plan my menu for the galentines beach weekend…yes another galentines celly….the celebrations never stop !! Stay tuned for the this weekends delicious eats because I am going allllll out.
Ingredients
For the Tomato Sauce
1 (26 ounce) box Pomi chopped tomatoes
4 tablespoons butter
1 onion; sliced
kosher salt
For the Béchamel Sauce
4 tablespoons butter
4 tablespoons flour
4 cup whole milk
kosher salt and white pepper
For the Pasta Bake
1 cauliflower; chopped
1 bunch broccoli rabe
2 garlic cloves; minced
1/2 teaspoon red pepper flakes
kosher salt and pepper
1/4 cup olive oil
4 ounces provolone; chopped
1 cup grated pecorino romano
1 pound rigatoni
Directions
Make the tomato sauce. In a medium saucepan, combine the tomatoes, butter, onion, and salt. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Set aside and keep warm.
Make the béchamel sauce. In another medium saucepan, melt the butter. Add the flour and cook for 1 minute. Whisk in the milk, a little at a time, until it begins to thicken. Season with salt and white pepper. Set aside.
In a large pot filled with salted water, bring the water to a boil and add the cauliflower. Let cook until just tender for about 3 - 5 minutes. Remove the cauliflower with a slotted spoon and transfer to a plate. Add the broccoli rabe to the pot and cook until just wilted for about 2 minutes. Remove with a slotted spoon and drain.
Add the rigatoni to the boiling water. Cook until very firm. Drain and add the pot back to the stove over low heat. Add the olive oil, garlic, and red pepper flakes. When the garlic sizzles, add the cauliflower and broccoli rabe. Stir to combine and cook for about 3 minutes. Add the pasta and béchamel sauce to the pot. Add the provolone and pecorino romano. Stir until combined.
Transfer to an oiled 9x13 inch baking dish. Transfer to a 400 degree oven and cook for about 20 - 30 minutes or until browned on top. Serve topped with tomato sauce.
