Best 11 Spaghetti Pie With Broccoli Rabe Recipes

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Craving a mouthwatering dish that seamlessly blends the flavors of spaghetti, broccoli rabe, and cheese? Look no further! Spaghetti pie with broccoli rabe is a culinary delight that offers a delightful symphony of flavors and textures. Whether you're a seasoned chef or just starting out in the kitchen, this article will guide you through the process of creating this recipe to perfection. Get ready to tantalize your taste buds with this delectable dish that combines the comfort of spaghetti with the vibrant flavors of broccoli rabe, all encased in a crispy, cheesy crust.

Here are our top 11 tried and tested recipes!

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

SPAGHETTI PIE WITH BROCCOLI RABE



Spaghetti Pie with Broccoli Rabe image

Categories     Cheese     Pasta     Pork     Vegetable     Brunch     Bake     Dinner     Lunch     Sausage     Noodle     Fontina     Broccoli Rabe     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (light main course) servings

Number Of Ingredients 8

1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
8 oz sweet or hot Italian sausage, removed from casings
1 tablespoon olive oil
1 large garlic clove, thinly sliced
1/2 teaspoon kosher salt
2 1/2 cups cooked thin spaghetti
4 oz Italian Fontina or Monterey Jack cheese, cut into 1/3-inch cubes
8 large eggs, lightly beaten

Steps:

  • Preheat oven to 400°F.
  • Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.
  • Meanwhile, cook sausage meat in an ovenproof heavy skillet (preferably cast-iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl.
  • Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.
  • Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.

SPAGHETTI WITH BROCCOLI RABE AND GARLIC



Spaghetti with Broccoli Rabe and Garlic image

Categories     Cheese     Garlic     Pasta     Vegetable     Vegetarian     Noodle     Broccoli Rabe     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound spaghetti
1 (1-lb) bunch broccoli rabe, hollow stems discarded and leaves and remaining stems cut into 2-inch pieces
1/2 cup olive oil
5 garlic cloves, finely chopped
1/2 to 3/4 teaspoon dried hot red-pepper flakes (to taste)
3/4 teaspoon salt
Accompaniment: grated parmesan

Steps:

  • Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
  • Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.

SPAGHETTI CARBONARA PIE



Spaghetti Carbonara Pie image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon butter
8 ounces pancetta
1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
1 bunch broccoli rabe
1 pound dried spaghetti
2 large eggs
2 to 3 large yolks
1 1/4 cups whole milk
1 teaspoon black pepper
8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano

Steps:

  • Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
  • Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
  • Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
  • Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
  • Drain the pasta well and let cool slightly.
  • In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
  • Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
  • Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.

RED-WINE SPAGHETTI WITH BROCCOLI RABE



Red-Wine Spaghetti with Broccoli Rabe image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 as a main course or 8 as a first course

Number Of Ingredients 10

1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml - preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
  • Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

BROCCOLI RABE PIE



Broccoli Rabe Pie image

This unique spin on a traditional pizza from from Jim Lahey, author of "My Pizza," features creamy bechamel sauce, provolone cheese, and slightly bitter broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes one 10- to 12-inch pizza

Number Of Ingredients 9

Fine sea salt
5 stalks broccoli rabe, tough ends trimmed, coarsely chopped
All-purpose flour
1 ball Quick Basic Pizza Dough
1/4 cup Jim Lahey's Bechamel Sauce
1 medium clove garlic, chopped
1 ounce provolone cheese, shredded
1 1/2 ounces fresh mozzarella, torn into 5 clumps
1/4 teaspoon chopped fresh Thai pepper, stemmed; seeds removed for less heat, if desired

Steps:

  • Place a pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat oven on bake at 500 degrees for 30 minutes. Switch to broil for 10 minutes. If broiler is on the bottom of the oven, place stone in broiler and preheat on low for 20 minutes; increase heat to high and heat 5 minutes more. If using an electric oven, place stone on a rack about 4 inches from the top heating element; preheat on bake at 500 degrees for 30 minutes. Open oven door a few inches and leave ajar about 30 seconds. Close and switch to broil for 10 minutes.
  • Bring a medium pot of salted water to a boil over high heat; immediately reduce to a simmer and add broccoli rabe. Cook for 10 seconds; drain and set aside.
  • Generously flour dough, hands, and work surface. Press dough down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a round disk of 10 to 12 inches, shaping with the palms of your hands and your fingers; you want some of the bubbles to remain in the dough. It should look slightly blistered. Flour a pizza peel and lift dough onto the center.
  • Spoon bechamel over surface of dough and spread evenly, leaving a 1-inch border. Sprinkle surface with garlic and provolone. Evenly distribute mozzarella over top. Cover with broccoli rabe and sprinkle with Thai pepper and a pinch of salt.
  • Using quick, jerking motions, slide pizza onto stone. Broil until top is bubbling and crust is nicely charred but not burned, about 3 1/2 minutes for gas and about 5 1/2 minutes for electric. Transfer pizza to serving platter; slice and serve immediately.

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)



Pasta with Broccoli Rabe (Cima di Rapa) image

This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
1 (12 ounce) box gluten-free tortiglioni pasta
2 tablespoons extra-virgin olive oil, divided
3 anchovies
1 clove garlic, crushed
2 pounds broccoli rabe, stemmed and cut into large pieces
1 ½ cups toasted plain gluten-free bread crumbs, divided
1 cup grated Pecorino Siciliano cheese, divided
1 tablespoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
  • Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC & BREADCRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs image

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish.

Provided by blucoat

Categories     One Dish Meal

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

salt
1/2 cup extra virgin olive oil, more as needed
3 -4 garlic cloves, peeled and slivered
1 cup breadcrumbs, preferably homemade
1/4 teaspoon red pepper flakes (to taste)
1 lb broccoli rabe, trimmed and washed
1 lb linguine or 1 lb other long pasta
fresh ground black pepper
freshly grated parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Nutrition Facts : Calories 531.3, Fat 20.5, SaturatedFat 3, Sodium 161.2, Carbohydrate 72.4, Fiber 5.3, Sugar 2.7, Protein 14.8

PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE



Pasta With Garlicky Anchovies and Broccoli Rabe image

Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
12 ounces short pasta, such as shells, wagon wheels or rigatoni
2 packed cups parsley, leaves and tender stems
10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin)
1 small bunch scallions, white and green parts, chopped
2 tablespoons capers, drained (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely grated or minced to a paste
1 (1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
1/2 cup chopped fresh tomato (plum, cherry or grape work well)
2 tablespoons unsalted butter, cut into pieces
3/4 teaspoon grated lemon zest
Pinch of red-pepper flakes
Freshly ground black pepper
Ricotta, for serving (optional)

Steps:

  • Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
  • While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
  • Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
  • Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
  • Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
  • Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

BROCCOLI RABE & GARLIC PASTA



Broccoli Rabe & Garlic Pasta image

"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

12 ounces uncooked linguine
1 pound broccoli rabe
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BROCCOLI RABE & GARLIC PASTA FOR 2



Broccoli Rabe & Garlic Pasta for 2 image

"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the rapini less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

6 ounces uncooked linguine
8 ounces broccoli rabe
2 garlic cloves, minced
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup chicken broth, divided
2 tablespoons minced fresh parsley
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Nutrition Facts : Calories 429 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

Tips:

  • Fresh Ingredients: Use fresh broccoli rabe for the best flavor and texture.
  • Tender Pasta: Cook the spaghetti until it's al dente (slightly firm to the bite) to ensure it doesn't overcook in the pie.
  • Sautéed Broccoli Rabe: Sauté the broccoli rabe with garlic and red pepper flakes to enhance its flavor.
  • Seasoning: Don't be afraid to adjust the seasoning to your taste. Add more salt, pepper, or garlic powder if desired.
  • Cheese Blend: Use a combination of ricotta, Parmesan, and mozzarella cheeses for a rich and flavorful filling.
  • Layering: Layer the spaghetti, broccoli rabe, and cheese mixture evenly to ensure each bite is packed with flavor.
  • Baking Time: Bake the pie until the top is golden brown and the cheese is melted and bubbly. This usually takes around 30-35 minutes.
  • Serving: Let the pie cool slightly before slicing and serving. Garnish with fresh herbs like parsley or basil for extra flavor.

Conclusion:

The Spaghetti Pie with Broccoli Rabe is a delicious and versatile dish that combines the classic flavors of spaghetti and broccoli rabe in a unique and satisfying way. With its perfect balance of textures and flavors, this pie is sure to be a hit at any gathering. Whether you're looking for a hearty weeknight meal or a special occasion dish, this recipe is sure to deliver. So, gather your ingredients, preheat your oven, and get ready to indulge in this delicious culinary creation.

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