Spicy Baked Pasta With Cheddar and Broccoli Rabe

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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This spicy baked pasta with cheddar and broccoli rabe is a sophisticated take on the classic pasta bake, offering a vibrant balance of flavours. The slightly bitter notes of the broccoli rabe are perfectly offset by the richness of the double cream and sharp white cheddar, while a generous pinch of red pepper flakes adds a warming heat. A crisp panko breadcrumb topping provides a satisfying crunch that makes every mouthful a delight.

As a hearty vegetarian main course, this dish is ideal for those looking for a comforting yet vegetable-heavy dinner. The use of leeks adds a subtle sweetness and depth that elevates the sauce, making it a reliable crowd-pleaser for a family supper or a casual weekend gathering with friends. Serve it straight from the oven for a truly restorative meal.

Ingredients for Spicy Baked Pasta With Cheddar and Broccoli Rabe

ملح كوشير
450g rigatoni, ziti, or fusilli
120 مل زيت زيتون بكر ممتاز، مقسم
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
فلفل أسود مطحون طازج
1 teaspoon (or more) crushed red pepper flakes
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped
240 مل كريمة مزدوجة
350g sharp white cheddar, coarsely grated (about 3 cups), divided
1 cup chopped chives, divided
1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

How to make Spicy Baked Pasta With Cheddar and Broccoli Rabe

Preheat oven to 218°C. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 240ml pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going. Heat 80ml oil in a large Dutch oven or other heavy pot over medium–high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 1/2 cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 45ml oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly.

Scatter remaining chives over pasta just before serving.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.