Baked Pasta Shells with Sausage and Greens

Ingredients

• •¼ cup extra-virgin olive oil
• •1 lb Italian sausage
• •6 cloves garlic
• •1 Tbsp sage
• •½ tsp red pepper flakes
• •2 cups half-and-half
• •12 oz Fontina and/or aged cheddar
• •1 lb pasta shells
• •1 bunch broccoli rabe
• •broccoli rabe stems
• •broccoli rabe leaves

Cooking Instructions

1. 1.

   Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in 1/4 cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.

   7 min

2. 2.

   Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.

   7 min

3. 3.

   Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.

   12 min

4. 4.

   Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven. Heat broiler.

   35 min

5. 5.

   Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.

   5 min