Baked Fusilli with Ricotta & Broccoli Rabe Recipe

There’s something magical about the moment you pull a bubbling baked pasta from the oven. That golden cheese, the waft of garlic and herbs, the promise of comfort in every forkful. This Baked Fusilli with Ricotta and Broccoli Rabe brings all of that and more. With tender pasta tucked into a cozy tomato base, pops of bright, slightly bitter greens, and creamy clouds of ricotta, it’s the kind of meal that makes you want to linger at the table a little longer.

Behind the Recipe

This recipe was born from a love of balance. The heartiness of baked pasta, the silkiness of ricotta, and the assertive, earthy bite of broccoli rabe all join forces here to create something memorable. I still remember the first time I made it on a chilly Sunday afternoon. The kitchen was filled with warmth and the comforting aroma of garlic and cheese. It felt like a little celebration of simplicity and flavor.

Recipe Origin or Trivia

Baked pasta dishes like this one draw inspiration from Italian cucina al forno, or “oven cuisine.” These hearty meals are a staple in many southern Italian homes, especially during holidays or big family gatherings. Broccoli rabe, known as “rapini” in Italian, adds a traditional twist. It’s been a favorite in Italian kitchens for generations, especially in the Puglia region. Its slight bitterness pairs beautifully with rich cheeses and robust tomato sauces, just like in this dish.

Why You’ll Love Baked Fusilli with Ricotta & Broccoli Rabe

This dish checks every box when it comes to flavor, ease, and comfort. Here’s why it deserves a spot in your dinner rotation:

Versatile: You can swap out veggies, cheeses, or even the pasta shape depending on what you have on hand.

Budget-Friendly: Uses accessible pantry staples and seasonal greens.

Quick and Easy: Comes together with minimal prep and simple steps.

Customizable: Make it meatless or add sausage for more protein. Choose your spice level too.

Crowd-Pleasing: The golden, cheesy topping and creamy interior win over even picky eaters.

Make-Ahead Friendly: Assemble it in advance and bake when ready to serve.

Great for Leftovers: It reheats beautifully and the flavors deepen the next day.

Chef’s Pro Tips for Perfect Results

Here’s how to make this recipe shine every single time:

• Blanch the broccoli rabe: A quick boil takes the bitterness down a notch and brings out its vibrant color.
• Undercook the pasta: It will finish cooking in the oven, so boil it just shy of al dente.
• Layer the ricotta in dollops: Don’t mix it into the sauce. Let it melt in creamy pockets throughout the bake.
• Use whole-milk ricotta: For a richer, silkier texture.
• Top with extra parmesan: It creates that irresistible golden crust you’ll want to dive into.

Kitchen Tools You’ll Need

Let’s make sure your kitchen is ready to roll with these essential tools:

Large pot: For boiling the pasta and blanching the greens.
Colander: To drain pasta and broccoli rabe.
Mixing bowls: For combining ingredients.
9×13-inch baking dish: The perfect size for this bake.
Wooden spoon or spatula: For gentle mixing and layering.
Grater: To freshly grate that parmesan for topping.

Ingredients in Baked Fusilli with Ricotta & Broccoli Rabe

This dish brings together humble ingredients in a way that feels cozy and gourmet all at once. Here’s what you’ll need:

1. Fusilli pasta: 12 ounces. Its spirals hold sauce and cheese beautifully.
2. Ricotta cheese: 1 1/2 cups. Adds creaminess and mild, milky flavor.
3. Broccoli rabe: 1 bunch, trimmed. Brings a tender bite and earthy bitterness.
4. Garlic cloves: 3, minced. Deepens the flavor with savory warmth.
5. Olive oil: 2 tablespoons. Used for sautéing the garlic and coating the broccoli rabe.
6. Crushed red pepper flakes: 1/2 teaspoon. Adds a subtle kick.
7. Parmesan cheese: 1/2 cup, grated. For that golden, salty finish.
8. Salt: 1 teaspoon, or to taste. Enhances all the flavors.
9. Black pepper: 1/2 teaspoon, freshly ground. Adds mild heat and depth.

Ingredient Substitutions

Life’s unpredictable. If you’re missing something, try these easy swaps:

Fusilli pasta: Penne or rigatoni.
Broccoli rabe: Kale or spinach for a milder green.
Ricotta cheese: Cottage cheese or mascarpone.
Parmesan cheese: Pecorino Romano or Grana Padano.
Olive oil: Avocado oil or butter.

Ingredient Spotlight

Broccoli Rabe: This green may look like a cousin to broccoli, but it’s actually closer to turnips. It brings a distinct bitter note that balances out the richness of cheese and pasta.

Ricotta Cheese: Soft, fresh, and lightly sweet, ricotta gives this dish its creamy personality. It melts into the pasta without overpowering.

Instructions for Making Baked Fusilli with Ricotta & Broccoli Rabe

Ready to dive in? Here are the steps you’ll follow to bring this comforting dish to life:

1. Preheat Your Equipment:
Set your oven to 375°F (190°C) and lightly oil your baking dish.

2. Combine Ingredients:
Boil fusilli in salted water until just under al dente. In the last 2 minutes, toss in the broccoli rabe to blanch. Drain and set aside. In a large bowl, mix pasta, broccoli rabe, garlic, olive oil, red pepper flakes, salt, and pepper.

3. Prepare Your Cooking Vessel:
Spread half the pasta mixture into the baking dish. Dot with half the ricotta. Repeat with the remaining pasta and ricotta.

4. Assemble the Dish:
Sprinkle grated parmesan evenly over the top.

5. Cook to Perfection:
Bake uncovered for 20 to 25 minutes until bubbly and golden.

6. Finishing Touches:
Let it rest for 5 to 10 minutes to set. Garnish with extra parmesan if desired.

7. Serve and Enjoy:
Scoop generous portions onto plates and serve warm.

Texture & Flavor Secrets

What makes this dish unforgettable is its cozy layering of textures and balanced flavors. The fusilli gives a satisfying chew, the ricotta melts into creamy puddles, and the parmesan forms a salty crust. Broccoli rabe cuts through the richness with just enough edge, while garlic and red pepper bring heat and depth.

Cooking Tips & Tricks

Here’s how to make it even better:

• Don’t skip the blanching step for broccoli rabe.
• Use fresh ricotta for best texture and flavor.
• Make sure the pasta is well-coated with oil so it doesn’t dry out while baking.

What to Avoid

Avoid these easy-to-make mistakes to keep your pasta bake perfect:

• Overcooking the pasta before baking. It’ll turn mushy.
• Mixing ricotta into the pasta instead of layering it.
• Skipping the rest time after baking. It helps everything hold together.

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

This dish is a great make-ahead option. Assemble it, cover, and refrigerate up to a day in advance. You can also freeze it before baking. To reheat, cover with foil and warm in a 350°F oven until heated through.

How to Serve Baked Fusilli with Ricotta & Broccoli Rabe

Serve it with a crisp green salad or roasted vegetables for balance. Add a piece of crusty bread to mop up any cheesy bits. A glass of sparkling water with lemon makes it feel special.

Creative Leftover Transformations

Give leftovers a fresh spin:

• Make baked pasta muffins in a muffin tin.
• Stir into soup for a hearty addition.
• Toss with a little fresh tomato sauce and sautéed veggies for a whole new meal.

Additional Tips

Want to level up? Try these little tricks:

• Add a pinch of nutmeg to the ricotta for extra depth.
• Layer in caramelized onions for sweetness.
• Use a blend of cheeses like mozzarella or fontina.

Make It a Showstopper

Presentation matters. Use a beautiful ceramic baking dish and top with a little extra parmesan and a sprinkle of fresh herbs right before serving. Let it bubble and brown slightly for that rustic, golden look.

Variations to Try

• Spicy Sausage Twist: Add cooked spicy Italian sausage for a protein boost.
• Extra Veggie Version: Toss in roasted bell peppers or mushrooms.
• Mozzarella Topping: Swap parmesan for melty mozzarella on top.
• Gluten-Free Option: Use your favorite gluten-free pasta.
• Lemon Zest Brightness: Add a bit of lemon zest to the ricotta for a citrusy edge.

FAQ’s

Q1: Can I make this recipe ahead of time?

Yes, you can assemble it a day in advance and bake when needed.

Q2: Is it freezer-friendly?

Absolutely. Freeze before or after baking, tightly covered.

Q3: Can I use a different pasta shape?

Yes, penne, rigatoni, or ziti all work well.

Q4: How do I tone down the bitterness of broccoli rabe?

Blanch it briefly in salted water before baking.

Q5: What can I use instead of ricotta?

Try cottage cheese or mascarpone.

Q6: Can I make it spicier?

Add more crushed red pepper or a dash of hot sauce.

Q7: Is it vegetarian?

Yes, just be sure to use vegetarian-friendly parmesan.

Q8: How long does it last in the fridge?

Up to 3 days in an airtight container.

Q9: Can I bake it in individual ramekins?

Sure! Great for portion control and presentation.

Q10: What if I don’t have broccoli rabe?

Substitute spinach, kale, or chard.

Conclusion

If you’re craving something cozy, cheesy, and just a bit green, this Baked Fusilli with Ricotta and Broccoli Rabe is the answer. It’s comfort food that doesn’t weigh you down, packed with texture, flavor, and soul. Trust me, you’re going to love this. Go ahead and preheat that oven.

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