Spicy baked pasta with cheddar and broccoli rabe recipe

Ingredients for Spicy baked pasta with cheddar and broccoli rabe

• kosher salt

• 450 g rigatoni, ziti, or fusilli

• 120 ml extra-virgin olive oil, divided

• 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons

• freshly ground black pepper

• 5 ml (or more) crushed red pepper flakes

• 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped

• 240 ml double cream

• 340 g sharp white cheddar, coarsely grated (about 720 g), divided

• 120 g chopped chives, divided

• 120 g coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

How to make Spicy baked pasta with cheddar and broccoli rabe

1. Preheat the oven to 220°C (fan 200°C).

2. Bring a large pot of water to the boil, then add a generous amount of salt.

3. Cook the pasta, stirring occasionally to prevent sticking, until just barely al dente, about 2 minutes less than the package directions.

4. Drain the pasta, reserving 240 ml of the cooking liquid.

5. While the pasta is cooking, heat 75 ml of oil in a large casserole dish or heavy pot over medium–high heat.

6. Add the leeks and season with salt and black pepper. Cook, stirring occasionally, until the leeks are softened but still have some texture, about 8–10 minutes.

7. Add the red pepper flakes to the leeks and stir to combine.

8. Add the broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Cook, stirring occasionally, until the broccoli rabe is bright green and wilted, about 2 minutes. Remove the pot from the heat and set aside.

9. Add the pasta to the reserved broccoli rabe mixture, along with the single cream, three-quarters of the cheese, 120 ml of chives, and the reserved pasta cooking liquid. Mix well. Season with salt and black pepper, and add more red pepper flakes for extra heat if desired (note that the saltiness and spiciness will intensify as the pasta bakes).

10. Transfer the pasta to a 2.5 L baking dish (or, if your casserole dish is ovenproof, leave it in there).

11. In a medium bowl, toss the breadcrumbs with the remaining 75 ml of oil until coated; season with salt and black pepper.

12. Scatter the breadcrumb mixture over the pasta, then sprinkle evenly with the remaining cheese.

13. Bake until the pasta is bubbling across the entire surface and the breadcrumbs are deep golden brown, about 30–35 minutes. Let cool slightly.

14. Scatter the remaining chives over the pasta just before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.