Baked pasta shells with sausage and greens recipe

Ingredients for Baked pasta shells with sausage and greens

• 65 ml extra-virgin olive oil

• 450 g sweet or hot Italian sausage, casings removed

• 6 garlic cloves, coarsely chopped

• 15 ml finely chopped sage, plus 10 leaves for serving

• 2.5 g crushed red pepper flakes

• 240 ml single cream

• 340 g Fontina and/or aged cheddar, coarsely grated, divided

• 450 g ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)

• 1 bunch broccoli rabe, stems cut into 5 cm pieces, leafy ends left long

How to make Baked pasta shells with sausage and greens

1. Place the oven racks in the middle and upper third of the oven and preheat to 160°C (fan) or 170°C (conventional).

2. Heat a large, deep ovenproof frying pan over medium-high heat.

3. Pour in 60 ml of oil, then add the sausage and break it up into small pieces. Cook undisturbed for about 4 minutes, until browned underneath.

4. Stir a few times and continue cooking undisturbed for another 3 minutes, until cooked through.

5. Add the garlic, chopped sage, and red pepper flakes to the sausage. Cook while stirring for about 2 minutes, until the garlic is golden.

6. Mix in 150 ml of single cream and simmer for about 2 minutes, until slightly thickened.

7. Reduce the heat to low. Gradually add two-thirds of the cheese a little at a time, stirring constantly and allowing it to melt before adding more. Cook for about 3 minutes, stirring, until the sauce is smooth and thick; season with salt. Remove from heat.

8. Meanwhile, bring a large pot of salted water to the boil. Cook the pasta according to the package instructions, stirring occasionally and adding the broccoli rabe during the last 2 minutes, until very al dente (about 2 minutes less than package directions).

9. Drain the pasta and broccoli rabe in a colander, shaking well. Return them to the pot.

10. Add the sausage mixture to the pasta and toss to coat. Transfer the mixture back to the frying pan.

11. Cover with foil and bake on the middle rack for 30–40 minutes, until the pasta is al dente and the sauce is bubbling.

12. Remove from the oven and heat the grill.

13. Top the pasta with the remaining cheese. Toss the sage leaves with the remaining 15 ml of oil in a small bowl and arrange them over the pasta.

14. Grill on the upper rack for about 5 minutes, until the cheese is browned in spots.

15. Allow to cool slightly 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.