Baked Cavatelli with Sausage & Broccoli Rabe, Only $2.08 per Serving
One of my goals this year is to of course eat healthier but cook more at home but certainly not at the expense of my wallet. Here is a cost conscious recipe from $10 or Less Dinners magazine.
Baked Cavatelli with Sausage & Broccoli Rabe, $2.08 per serving
Ingredients
- 1 bunch broccoli rabe (about 1 lb.)
- 1 lb. cavatelli or orecchiette
- ¾ lb. hot Italian-sausage links, casings removed
- 2 tsp. olive oil
- 2 garlic cloves, thinly sliced
- 1/8 tsp. crushed red pepper flakes
- 1 pint grape or cherry tomatoes
- 2 Tbsp. cornstarch
- 1½ cups reduced-fat (2%) milk
- 1 can (8 oz.) tomato sauce or 1 cup tomato-basil sauce
- 4 oz. Fontina cheese, cut into ¼ inch cubes
- ¾ cup freshly grated Romano cheese
Directions:
- Preheat oven to 400◦F. Heat large covered saucepot of salted water to boiling on high. Meanwhile, trim stems from broccoli rabe; discard. Coarsely chop remaining broccoli rabe; set aside.
- Add pasta to boiling water, and cook 2 minutes less than label directs. Drain pasta; return to saucepot.
- Meanwhile, in nonstick 12-inch skillet on medium-high, cook sausage 5 minutes, or until browned, breaking up sausage with side of spoon. Discard fat. Add oil, garlic, and crushed red pepper flakes. Reduce heat to medium; cook 2 minutes, or until garlic is golden.
- Stir in broccoli rabe; cover and cook 2 minutes, or until broccoli rabe begins to wilt, stirring. Add tomatoes and cook 5 minutes, or until tomatoes split.
- In 2-cup liquid measuring cup, whisk cornstarch into milk. Stir milk mixture into sausage mixture in skillet; heat to boiling, stirring frequently. Boil 1 minute to thicken slightly.
- Add sausage mixture, tomato sauce, Fontina, and ½ cup Romano to pasta in saucepot; toss to combine. Transfer pasta mixture to 8 individual 1 ½ -cup ramekins; sprinkle with remaining ¼ cup Romano. Place ramekins on large baking sheet or jelly-roll pan for easier handling. Bake 15 minutes, or until center is hot and top is golden.
Category: Recipes
