Spiced baked pasta with cheddar and broccoli rabe from Bon Appétit Magazine, March 2020 (page 29) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gabilovescheese on March 24, 2026

    This is always SO good and SO satisfying! I love the bitter spiciness of the rabe.

  • Maryalicem on March 30, 2020

    This is super delicious, but I did blanch the broccoli rabe before I sautéed it. I've found that this really helps reduce the bitterness of the rabe and enhances the nuttiness. I used spring onions instead of leeks - 'cause that's what I had and I also added garlic to the sauté. I also didn't have chives, but it was still delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.