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Cheese Broccoli Raab & Sausage Casserole




Source of Recipe


Internet


List of Ingredients




1 Lb. Broccoli Raab
1 1/2 Lb. Sausage - turkey or pork
1/2 Cup Cheese - goat
1/2 Cup Cheese - Parmesan
1/4 Cup Cheese - gorgonzola
6 Whole Tomatoes - chopped coarsely + three more if not using the béchamel sauce
1/2 Cup Olive oil - extra virgin
1 Cup Parsley
1 Lb. Pasta - Ziti (or rigatoni)
1 1/2 Cups Béchamel sauce - Optional

Recipe



Bring a 2 quart pot of water to a boil, then add the broccoli raab to it. Salt and cook for 5 minutes, then drain. As soon as the broccoli raab is cool, squeeze most of the water from it, and then chop it coarsely. Set aside.

Bring eight quarts of water to a boil for the pasta.

While the raab is cooking sauté the sausage in about 4 tablespoons of olive oil. Cook until browned on all sides - about 6 minutes. Add the broccoli raab to the pan and stir, then continue cooking over medium heat. If necessary, add a small amount of water t keep the ingredients from burning. Once the sausages are cooked, remove from the pan and cut each sausage into 4-5 pieces.

By now, the water for the pasta should be boiling. Cook the ziti (or rigatoni) until very al dente, then drain and set aside.

Add the broccoli raab the sausage, the tomatoes, the parsley and all of the cheeses to a large mixing bowl. Mix thoroughly. Add the pasta to the bowl and mix again, then add the béchamel sauce, if using. If not using the béchamel, add 1/4 cup of extra virgin olive oil and 3 additional chopped tomatoes. Mix to assure that all ingredients are well amalgamated.

At this point the mixture should be the consistency of loose cottage cheese. Add salt and pepper to taste, stir and let sit for 15 minutes. After this time, bake at 350 for 35 minutes, then turn the oven temperature to 425 degrees and bake for an additional 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Bechamel Sauce
2 Tbl. Butter or Margarine
2 Tbl. Flour - all purpose, unbleached
1 Cup Chicken Stock ( A vegetable stock or water may be used if desired.)
1 Cup Milk - 2%

Add the two tablespoons of butter or margarine to an oven proof glass bowl. Cover with a paper towel, and microwave on high for two minutes. Add two tablespoons of flour, mix well and try to get it as smooth as possible, then heat covered on high in the microwave for 1 1/2 minutes.

Add 1/2 cup of chicken stock and 1/2 cup of 2% milk. Stir to break up lumps and microwave on high for 2 minutes. Check after two minutes to see if it needs to be stirred. If so, stir and microwave for another 2 minutes.

Add another half cup of milk and heat on high for 3- 4 minutes. During this time check to see that the sauce is not overflowing the bowl. If it is, reduce the power to 705 and continue. After this time the béchamel should be about as thick as heavy cream. If too thick adjust with chicken broth, and cook until creamy, usually about 2-3 minutes. If too thin cook for another 4 minutes. If still too thin, add a tablespoon of flour dissolved in 1/3 cup of chicken stock. Cook another 4 minutes until creamy.

At this point the béchamel can be seasoned in a number of ways. Add salt to taste, and 1/8 Tsp of black. Alternatively, add 1/4 Tsp of ground nutmeg and 1/8 Tsp of white pepper. (Careful, the white pepper has a strong flavor) Depending upon the recipe, chopped garlic or chopped onions can be added during the last 3 minutes of cooking. Cover the béchamel and set aside. If it thickens too much, add milk, water or chicken stock until it is the consistency of a heavy cream.

Use as you would a bechamel made in the more traditional stovetop method.