Rigatoni and Broccoli Rabe Bake.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rigatoni baked with broccoli rabe, pancetta, chicken, tomatoes, and a blend of cheeses. Savory, complex, and deeply flavored with sun-dried tomato and red wine. A crowd-pleasing pasta bake that feels special enough for guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 bunch broccoli rabe (ends trimmed + roughly chopped into bite size)
- 2 tablespoons olive oil
- Kosher salt + pepper
- 3 ounces pancetta (chopped (optional, but adds great flavor))
- 1 small yellow onion (diced)
- 2 cloves garlic (minced or grated)
- 1 red pepper (diced)
- 1 pound ground spicy Italian chicken sausage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 can (28 ounce) crushed tomatoes
- 1/2 cup oil packed sun-dried tomatoes (drained + chopped)
- 1 cup milk
- 3/4 cup red wine (or water)
- 2 bay leaves
- 1 pound rigatoni
- 8 ounces fresh mozzarella cheese (torn)
- 1/2 cup crumbled blue or goat cheese (or your favorite!)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1038mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 329mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1038MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.