Baked Penne Pasta with Broccoli, Soppressata & Cheese
Baked penne pasta with broccoli is a family recipe that has been passed down through the generations. Each Sorelle makes it a little different to suit our own family’s tastes. My recipe has small bits of savory sopressata for an added punch of flavor. I featured this dish at our June 13th cooking class ” A Southern BBQ in Southern Italy” and it paired nicely with our baby back ribs, skewered veggies and cool panzanella salad.
This recipe fills two lasagne pans and serves about 10-12 people. Start out with three fresh crowns of broccoli that have been cut into bite size florets. Blanch the broccoli florets in boiling salted water for 2 min and then drain. In a large pot, saute sopressata in a tbsp. of olive oil, add garlic and red pepper flakes. Then add the blanched broccoli to the pot with 3-4 cups of water or chicken broth and let simmer until broccoli is al dente. (firm to the bite) Add salt and pepper to taste.
Boil penne pasta in another pot for 8 minutes and drain well; Pour the drained pasta back into the pot and add the broccoli broth mixture. Mix in both cheeses and place pasta mixture in oiled casserole dish. Top with more grated mozzarella cheese and a sprinkling of olive oil .. bake at 350 for 30 minutes or until top is crispy and cheeses are melted.
Enjoy!! Buon Appetito Kathleen Barbato…3 Italian Sisters♥
- 3 fresh broccoli heads, cut into florets and blanched
- 2 cloves garlic, minced
- 3 tbsp. olive oil
- 1 tsp red pepper flakes
- 1/4 cup minced soppressata sausage (optional)
- 3 cups chicken broth or water
- salt and pepper to taste
- 16 oz cubed mozzarella cheese
- 1/4 cup shredded mozzarella cheese ( for top of casserole)
- 1 cup grated pecorino romano cheese
- 1 1/2 lb penne pasta
- water for boiling pasta
- In large pot, heat olive oil and add soppressata, saute till lightly browned and then add garlic and red pepper flakes saute for one minute more.
- Add broccoli florets, chicken broth or water and season with salt and pepper
- Simmer till broccoli is al dente ( tender but not over cooked)
- Cook penne pasta in large pot of salted boiling water till al dente ( 8 min)
- drain pasta well.
- Place pasta back in large pot and top with broccoli broth. Add cubed mozzarella and pecorino romano cheeses and mix well. adjust seasonings
- Place pasta mixture in large rectangular roasting pan and sprinkle grated mozzarella cheese on top of pasta and drizzle with olive oil
- Bake pasta uncovered in 350 degree oven for approximately 35 min or until cheeses are melted and top is crispy . Serve immediately .. Buon Appetito.
