Description
This cozy baked fusilli combines creamy ricotta, tender broccoli rabe, and golden parmesan for a comforting, flavor-packed dish perfect for weeknights or gatherings.
Ingredients
Scale
- 12 ounces fusilli pasta
- 1 1/2 cups ricotta cheese
- 1 bunch broccoli rabe, trimmed
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
- Cook fusilli in salted boiling water until just under al dente. In the last 2 minutes, add broccoli rabe. Drain and set aside.
- In a large bowl, combine pasta, broccoli rabe, garlic, olive oil, red pepper flakes, salt, and pepper.
- Spread half of the pasta mixture into the baking dish and dot with half the ricotta. Repeat layers with remaining pasta and ricotta.
- Sprinkle grated parmesan cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes until bubbling and golden on top.
- Let rest for 5 to 10 minutes before serving. Garnish with extra parmesan if desired.
Notes
- Undercook pasta slightly to avoid mushiness after baking.
- Blanching broccoli rabe helps reduce bitterness and preserves color.
- Use fresh ricotta for the creamiest texture.
- Make ahead and refrigerate unbaked for up to 24 hours.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 40mg
Keywords: baked fusilli, ricotta pasta bake, broccoli rabe recipe, vegetarian baked pasta, creamy ricotta fusilli