Rigatoni Broccoli Bake

 

A not to creamy casserole bursting with bright broccoli and the comforts of garlic cheesy goodness, hits the lighter side of sedate stodgy casseroles. You can pre-cook or steam the fresh broccoli, if a more tender vegetable is your preference, however I found that adding the broccoli raw to the cheesy pasta and then baking, cooked the broccoli to my preference, tender firm.  

  

Rigatoni Broccoli Bake

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3 1/2 cups (875 ml) Rigatoni pasta, about 225 g

 1 1/2 lbs. (680 g) Fresh broccoli, cut up 

or 2 x 300g packages of frozen broccoli, cooked

1/3 cup (75 ml) butter

1/3 cup (75 ml) unbleached all purpose flour

1 teaspoon (5 ml) salt

1/2 teaspoon (2 ml) ground black pepper 

1/2 teaspoon (2 ml) dried thyme

1/4 teaspoon (1 ml) paprika

3 cloves of garlic, peeled and crushed

3 cups (750 ml) milk 

3/4 cup (175 ml) shredded parmesan cheese

1 1/2 cups shredded sharp cheddar cheese

3/4 cup (175 ml) shredded Mediterranean Cheese Medley or Swiss cheese  

Prepare the broccoli by washing and cutting the broccoli florets into pieces or if you using frozen broccoli cook according to package directions. 

Cook pasta according to package directions and your preference, stirring occasionally, until tender but firm. Drain, return to pot and toss the pasta lightly with olive oil. Set aside. 

Preheat oven to 350ºF (180ºC).  

In a medium bowl combine the flour, salt, pepper, thyme, and paprika, whisk together then add the crushed garlic. 

In a large saucepan melt the butter over low to medium heat. Once the butter has melted whisk in the flour mixture, constantly whisking until it begins to bubble. Stir in milk, turn heat to medium and stir constantly to prevent the milk from burning and sticking to the bottom of the saucepan, keep stirring until boiled and the mixture has thickened.

Remove from heat and add the Parmesan cheese to the now thicken milk. Stirring until the Parmesan cheese has melted, then add the Cheddar cheese, stirring until the cheddar cheese as melted, pour the cheese sauce over the cooked pasta. Stir until coated, then add the broccoli and mix well. Pour into a greased 9 x 13 inch baking dish. 

Sprinkle with the Mediterranean Cheese Medley or Swiss cheese. Bake, uncovered, in the preheated oven for about 20 minutes until cheese has melted.

Sausage, Chard & Pasta Bake

Now is the time when casserole dishes get served wholeheartedly with comfort and care. Immersed with warmth and heaped on a plate or in a bowl, undoubtedly melts away the bitter coldness that is trying to settle in. Their wintery disposition plays a big part at our table over the following months. This is a winter warmer full of familiarity and flavour and if you can not find any Swiss chard it may be replace with spinach.  

Sausage, Chard & Pasta Bake

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16 ounces (500g) rigatoni pasta

3 tablespoons olive oil

5 cloves garlic, minced

1 medium onion, chopped

2 cups Swiss chard

1 sausage ring, sliced

1/2 teaspoon red pepper flakes

1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon black pepper

1 can tomato paste

1/2 cup Parmesan cheese, shredded 

Preheat oven to 450ºF (230ºC). 

Cook the pasta according to package directions, tender but not overcooked. Drain the pasta, return it to the pot, and toss with 1 tablespoon olive oil. This will help prevent the pasta from sticking together. 

In a sauté pan or fry pan, heat the remaining 2 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion, cook for about 10 minutes or until the onions are translucent. Next add the Swiss chard and cook for 2 to 3 minutes, just to wilt the chard. Add the slices of sausage and season with the red pepper flakes, basil, salt and pepper. Cook for 5 to 7 minutes to slightly brown the sausage. Add the can of tomato paste and stir to combine and heat through. 

Add the sausage mixture to the pasta and toss everything to combine. Spoon the pasta into a 9 x 13 inch baking dish and place in the preheated oven. Bake uncovered for 10 minutes, then remove the dish from the oven and sprinkle it with shredded Parmesan cheese. 

The ABC of Casseroles

These pocket sized cookbooks can be vital and serve as a quick reference to a recipe. If a one course dinner is all one has time for the ABC's of Casseroles may make it less complicated, more quick and imaginative. We are all living busier lives and the one pot, one pan, one spoon theory definitely comes to mind. Perhaps the casserole of the 1950's superseded all other dishes and rather be a sign of the times it unknowingly has become more like the dish of the future. The demand for less junk food, more organic, comfort home cooked meals is making it's way back the table and ultimately our stomachs. The great thing about casseroles are: they are more or less one dish, less stressful to  make, a rounded meal with a side salad, if pressed for time can be made the day or night before, and the ultimate comfort food. 

The classic Shepherd's Pie, Jiffy Macaroni and Tuna, Cheese Soufflé, and Chicken and Mushroom make up the recipes in this 60 page cookbook. I will share the recipe, Jiffy Macaroni and Tuna, with you from this book.  

Jiffy Macaroni and Tuna

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1 (1 lbs) package elbow macaroni

2 tablespoons butter

1 cup milk

2 tablespoons flour

1/4 pound mild Cheddar cheese

Mustard

Worcestershire sauce

1 (6 oz.) can of chunk-style tuna

1/2 cup bread crumbs

Cook macaroni in boiling, salted water until tender. Drain well. Melt the butter, blend in the flour, then add milk. Stir in cheese, cut in pieces. Bring slowly to boiling point, over low heat, stirring well. Place in top of double boiler over hot water and cook until cheese in entirely melted and sauce thickened. Add a little mustard and Worcestershire sauce. Drain tuna, turn from the can into centre of shallow casserole. Mix macaroni with cheese sauce and arrange around tuna.

Sprinkle with buttered crumbs and heat in 375º oven 15 minutes, or until crumbs are browned and tuna is pipping hot. Garnish with parsley. Serves 6. 

Notes: I presume when this recipe said: "sprinkle with buttered crumbs" they meant bread crumbs... could be a typo however no where does it state to butter bread crumbs. 

Also this recipe gives a great base for making macaroni and cheese. Add some broccoli, mushrooms, red peppers, curry powder... chicken instead of tuna. There are many options with this classic casserole dish. 

Hope everyone had a good weekend! - JW