Broccoli Rabe Pasta Bake

I wanted to make something different to go with the chicken piccata I was making for dinner, and this baked pasta fits the bill. Pasta, sautéed broccoli rabe, and two cheeses baked in a cast iron pan, and cut into wedges like a pie, it’s all kinds of yum! 

• 1 pound penne or ziti
• 1 bunch of broccoli rabe
• 4 tablespoons olive oil, divided
• 2 cloves garlic, finely minced
• salt and freshly ground pepper
• 6 large eggs
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup shredded mozzerella
• 1/4 cup freshly grated parmesan cheese

1. In a large pot of salted water, cook pasta according to the directions on the package, drain, rinse with cold water, and set aside.
2. Trim 3″ off the bottom of the broccoli rabe. Cut the remains in thirds, and wash well. In   a medium sized pot, cook in salted, boiling water for 10 minutes. Drain well, squeezing out as much water as possible.
3. Preheat oven to 425º. In a 10″ oven proof skillet, heat up 2 tablespoons of olive oil, add the garlic, then the broccoli rabe – sauté for 5 minutes, set aside.
4. In a large bowl, whisk eggs with crushed red pepper, mozzarella, and parmesan cheese. Add the pasta and broccoli rabe, stir to combine.
5. Wipe out the skillet, and add remaining 2 tablespoons of olive oil, tilting pan to cover the bottom and sides with oil. Pour pasta/broccoli rabe mixture in the pan, cook over medium heat for 5 minutes then transfer to hot oven and bake for 40 to 45 minutes.

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