Italian Classic Combo Casserole
For the ultimate Italian food flavor ever found in healthy casserole recipes, check out this gluten free cooking idea from Anne Colagioia. Made with broccoli rabe, garlic and sausage, this Italian Classic Combo Casserole puts all of your favorite Italian ingredients into one hearty and tasty dinner dish. The final result here is a creamy masterpiece that is far healthier for you than you might think.
Notes
If you’re following a gluten free diet, be sure to use gluten free pasta and gluten free breadcrumbs in the recipe.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne make this main dish casserole recipe, watch this cooking video:
Preparation Time10 min
Cooking Time35 min
Cooking MethodCasserole
Ingredients
- 1 pound hot or sweet Italian sausage, casing removed
- 1 bunch of broccoli rabe, chopped into bite sized pieces
- 3 garlic cloves, minced
- 12 ounces short pasta, cooked one minute shy of the package instructions
- FOR THE BECHAMEL SAUCE:
- 2 cups low fat milk
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1/2 cup Pecorino Romano cheese
- Salt and black pepper, to taste
- Cayenne pepper and nutmeg, to taste
- FOR THE BREADCRUMB TOPPING:
- 1/2 cup fresh breadcrumbs
- 2 tablespoons Pecorino Romano cheese
- 1 tablespoon olive oil
- Italian seasoning, to taste
Instructions
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For the breadcrumb topping, mix the topping ingredients together and set it aside.
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To make the béchamel sauce, in a medium saucepan over a medium-low heat, melt the butter then add the cornstarch and stir until smooth. Continue stirring for about 3 to 4 minutes or until it just starts to turn golden and add the milk.
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Continue stirring as you bring the mixture up to a boil, then lower the heat and stir continuously for about 5 minutes or until the sauce has thickened to a consistency that will coat the back of a wooden spoon.
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Remove the pan from the heat and stir in the cheese, nutmeg, cayenne and salt and pepper then set it aside.
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In a large nonstick skillet crumble and brown the sausage and drain off any excess grease. Add the garlic and sauté for 1 minute then add the broccoli rabe with some salt and pepper and sauté for 3 to 4 minutes.
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Add the cooked pasta and béchamel and stir to combine.
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Transfer the mixture into a greased 9x13 inch casserole dish and broil for 3 to 5 minutes or until the breadcrumbs are crispy and brown. Keep an eye on it since everyone’s oven is different. And then it’s ready to serve.
