Ingredients for Pasta Bake With Sausage Broccoli And Beans
- Salt and pepper to taste
- Head Of Broccoli
- Garlic Cloves
- Rigatoni Pasta
- 1 tablespoon olive oil, plus more for drizzling
- Turkey Sausage
- Great Northern Beans
- 1 ¼ cups shredded mozzarella cheese
- Skim Milk Ricotta Cheese
- Chicken Stock
- Pecorino Romano Cheese
- Ground Pepper
- 1/2 cup breadcrumbs
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How to Make Pasta Bake With Sausage Broccoli And Beans
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- In a large pot, bring 4 cups of water to a boil. Add 1/2 teaspoon salt, 1 pound broccoli florets, and 2 cloves garlic, minced.
- Simmer for 5 minutes, or until broccoli is tender-crisp.
- Remove broccoli and garlic with a slotted spoon; set aside. Reserve the cooking water.
- Add 1 pound pasta (penne, rotini, or your favorite shape) to the boiling water. Cook for 2 minutes less than package directions, until al dente.
- Meanwhile, in a large Dutch oven over medium-high heat, heat 1 tablespoon olive oil.
- Add 1 pound Italian sausage (removed from casings), and the minced garlic from the broccoli, and cook, breaking it up with a spoon, until browned and cooked through (about 4-5 minutes).
- Transfer sausage to the bowl with the broccoli. Drain most of the oil from the pan, reserving about 2 tablespoons.
- In a large bowl, combine the cooked pasta, sausage mixture, broccoli, 1 (15-ounce) can cannellini beans (drained and rinsed), 1 cup chicken or vegetable stock, 3/4 cup shredded mozzarella cheese, and 1 cup ricotta cheese.
- Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish. Top with 1/2 cup breadcrumbs, the remaining 1/4 cup mozzarella cheese, and a drizzle of olive oil.
- Bake for 25-30 minutes, or until heated through and bubbly, and the topping is golden brown.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
12g
Fat
47g
Carbs
17g
