Broccoli Rabe and Artichoke Baked Ziti 

Today I propose a tasty and quick baked first course to make with broccoli: pasta au gratin with broccoli and artichokes.

Broccoli rabe and artichoke seem like a match made in heaven. They go well together with pasta or on a loaf of Italian bread. The broccoli and artichoke pieces get into the crevices of the pasta, and when they’re served on bread, the olive oil is immediately soaked up. Even though the bitter and unfamiliar broccoli rabe might not have been a Canadian favorite a few decades ago, when it first appeared it certainly has become a favorite ingredient for Italians and Canadians today.

INGREDIENTS

3 artichokes

1/2 bunch of broccoli rabe

3 tbsp of olive oil

1/2 onion, diced

3 cloves of garlic, minced

12 oz of ground beef 

14.5 oz can of diced tomatoes

24 oz can of tomato sauce

1/4 cup of chopped basil

1 tsp of kosher salt

1 lb of dry ziti noodles

1 cup of grated Parmesan cheese

mozzarella cheese, cubed

Directions

Bring a large pot of water to boil. Enough water to cover three artichokes. Trim the tips of the artichoke leaves (they have sharp spikes). Cutaway the base of the artichoke and any smaller leaves close to the base. Using a serrated knife, slice around 3/4 inch to an inch off the tip of the artichoke. Place the artichokes base side down in the boiling water. Place a small lid over the artichokes to keep them submerged in the water. Boil for 30 minutes, until the outer leaves are easily pulled off. Remove the artichokes from the water and let cool. (Do not discard the artichoke water.) Once the artichokes are cool, remove the outer leaves until you have gotten to the artichoke heart. Cut the artichoke heart into 6 – 8 small pieces. Set the artichoke pieces to the side. Place the broccoli rabe in the artichoke water and boil for 3 – 5 minutes until the broccoli rabe is tender and bright green. Strain and set to the side. Once cool, chop into bite-size pieces.

Preheat the oven to 375ºF. In a large frying pan, heat the oil on medium heat. Add the onions and fry until soft and translucent. Add the garlic and fry until aromatic. Add the ground beef or plant-based crumbles and fry until light brown. Add the diced tomatoes, tomato sauce, and basil. Simmer for 10 minutes. Season with salt. Bring a large pot of water to boil. Add the dry ziti noodles and cook until al dente. You don’t want the noodles too soft because they will further cook down in the tomato sauce. Drain the noodles and add them to a 9 x 13 lasagna pan. Add the tomato meat sauce to the noodles + 1 cup of water and combine. If your pasta sauce seems on the more liquid side, omit the cup of water. Add the Parmesan cheese and combine. Top the ziti with cubed mozzarella cheese and a drizzle of olive oil. Place the lasagna pan into the oven and bake for 20 minutes. Turn the oven to broil and cook for 1 – 2 minutes until the cheese is golden and bubbling. Remove from the oven and serve warm. 

TIP

The baked ziti can be kept in the fridge in a container with a tight-fitting lid for 5 days.