How to Make Baked Pasta
Looking for a new twist on traditional baked pasta dishes? Look no further than this delicious Baked Pasta with Broccoli and Sausage recipe. This cheesy and indulgent pasta dish features a flavorful combination of broccoli and sausage mince, which adds a bit of green and a lot more bite to the dish.
To make it, first, cook the pasta until it’s al dente, then combine it with the broccoli and sausage mince. Next, cover the mixture with a creamy béchamel sauce and a generous amount of mozzarella cheese. Once baked to perfection, this dish is sure to impress even the pickiest eaters.
Each bite is a burst of flavour, with the tender pasta, savoury sausage, and crunchy broccoli complemented by the gooey cheese. It’s a filling and satisfying meal that will have your family and friends asking for seconds. Give this recipe a try and taste the difference a little twist can make!
Watch Baked Pasta video recipe:
How to Make BAKED PASTA with Broccoli Like an Italian
Vincenzo Top Tip to Make Baked Pasta
Bake at the right temperature
Bake the pasta at a high temperature, around 375-400°F, for about 20-25 minutes, or until the cheese is melted and bubbly.
Let it rest before serving
Let the pasta rest for a few minutes before serving. This allows the cheese to set and prevents the pasta from being too hot to eat.
Cook the pasta al dente
Like with any pasta dish, make sure to cook the pasta until it’s al dente, or slightly firm to the bite. Overcooked pasta can become mushy when baked.
Baked Pasta
Print Recipe
Equipment
- Large saucepan
- 5L deep pot
- wooden spoon
- Whisk
- Hand grater
- Rectangular baking tray
Ingredients
- 3-4 Italian pork sausages with fennel
- 1 packet Rigatoni pasta, 500g
- 2 medium size broccoli heads
- Extra virgin olive oil, EVOO
- Small sprig of rosemary
- Fresh mozzarella, cut into cubes
- Parmesan cheese
- INGREDIENTS FOR THE BECHAMEL SAUCE:
- 50 grams Butter, 1/4 cup
- 50 grams Plain flour, 1/4 cup
- 500 ml US milk, 1 Pint
Instructions
- Peel the skin off the sausages and break down the mince into small balls.
- Cut the broccoli into small pieces (stalks too) and boil them for around 15 min.
- Melt 50g of butter in a pan and add 50g flour then whisk well to ensure you minimise lumps.
- Using up to 500ml of milk begin to stir in a small amount at a time over heat.
- Add a sprinkle of nutmeg and keep whisking and adding milk until it becomes creamy. Leave to the side.
- Put a fry pan on the stove at a medium heat. Add a sprig of rosemary and using a wooden spoon, mix it through the oil and around the pan so it infuses.
- Remove the rosemary and then add the broccoli, letting them sauté until they become really soft and squash them down with a wooden spoon. Add the mini sausage balls and make sure they brown well and cook through.
- In the meantime, bring 5L of water to the boil and add a good pinch of rock salt before finally adding the pasta.
- Cook the rigatoni pasta 2 minutes less than the recommended time so it is still al dente (it will continue to cook in the oven) and then strain the water out.
- Using the deep pot you cooked the pasta in, add some broccoli and sausage mix then add a few layers of pasta, another generous amount of the broccoli and repeat until you finish both. Mix well.
- Add some béchamel through and mix together so there are no big lumps.
- Spoon out the pasta mixture onto a baking tray creating a layer. Add some béchamel sauce through the middle along with cubes of mozzarella. This process will make the baked pasta nice and creamy.
- Create another layer and once again add béchamel and mozzarella. Grate fresh parmesan over the top, smothering the pasta. This will crisp up the sides once in the oven and melt through the middle.
- Cook it in the oven for 20 minutes at 220 degrees celsius (428 F).
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Baked Pasta
Once the baked pasta is cooked to perfection with slightly browned edges and melted cheese, it’s time to serve! After removing the tray from the oven, cut the pasta into the sizes of your portions by making slits.
Let it cool for a couple of minutes, and then it’s ready to be enjoyed. For cheese lovers, feel free to add even MORE Parmesan on top for an extra cheesy delight!
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