Creamy Broccolini Rigatoni Hotdish
This one-pot meal is comfort food at its finest. It’s a vegetarian pasta packed with leeks and broccolini, which might make it sound more like a health-focused meal than a cozy casserole (though who says supper can’t be both?). But with heavy cream, melty cheese and bread crumbs, this dish is as cozy as they come.
Recipe adapted from: Epicurious
Recipe adapted from: Epicurious
Recipe - HIGHLAND BRIDGE
Creamy Broccolini Rigatoni Hotdish
Prep Time15 Minutes
Servings6
Cook Time25 Minutes
Ingredients
Kosher salt, to taste
1 pound rigatoni
8 tablespoons L&B Extra Virgin Olive Oil, divided
3 large leeks, white and light green parts only, halved lengthwise, thinly sliced and rinsed
Freshly ground black pepper, to taste
½ teaspoons crushed red pepper flakes, plus more for garnish
2 garlic cloves, minced
2 tablespoons dry white wine
3 bunches baby broccolini, trimmed, cut into 1 ½” pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
12 ounces sharp white cheddar cheese, coarsely grated, divided
2 packages L&B Fresh Chives, chopped, divided
1 cup panko bread crumbs
Directions
- Fill a large Dutch oven with water, bring it to a boil over high heat, and then season generously with salt. Cook the pasta according to package instructions, stirring occasionally, until al dente. Reserve 1 cup pasta water, strain the pasta, and set both aside.
- Return the Dutch oven to the stove, add 5 tablespoons of olive oil, and heat over medium. Add the leeks and season with salt and black pepper. Cook, stirring occasionally, until the leeks are softened and starting to brown, 8 to 10 minutes.
- Add the red pepper flakes and garlic, and stir to incorporate.
- Stir in the white wine, scraping the bottom of the pan to deglaze it, and cook for 1 minute.
- Add the broccolini and cook, stirring occasionally, until bright green and fork-tender, 6 to 8 minutes. Transfer the vegetables to a large bowl. Wipe out the Dutch oven.
- Add the butter to the Dutch oven. Once melted and foaming, sprinkle in the flour and cook, while whisking, for 1 minute.
- Slowly pour in the heavy cream and reserved pasta water, while whisking, until combined. Bring to a simmer, cook for 30 seconds, then remove the pot from the heat.
- Sprinkle in ¾ of the cheese, a few tablespoons at a time, whisking and letting the cheese melt between each addition. Season with salt and pepper to taste.
- Add the vegetable mixture, pasta, and ⅔ of the chopped chives to the Dutch oven, and stir to coat in the cheese sauce.
- Heat the oven to broil. In a medium bowl, toss together the bread crumbs and remaining 3 tablespoons of olive oil until well coated. Season with salt and black pepper.
- Scatter half the bread crumbs over the pasta, sprinkle the remaining cheese on top, and finish with the remaining bread crumbs.
- Broil the pasta until the cheese is melted and the bread crumbs are deep golden brown, about 1 to 2 minutes.
- Garnish the pasta with the remaining chives and red pepper flakes, to taste.
- Serve hot. Enjoy your delicious pasta dish!
15 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Barilla Rigatoni Pasta, 16 Ounce
2/$3 Huge Deal
$1.50 was $2.29$0.09/oz
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.59$0.77/oz
Leeks, 1 Each
$1.99
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
Deal
$5.49 was $6.19$3.66/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Waterbrook Clean Cabernet Sauvignon Alcohol Removed Wine, 750 Millilitre
$16.99$0.02/ml
Mann's Sweet Baby Broccolini, 6 Ounce
$4.99$0.83/oz
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
Gold Medal All-Purpose Flour, 10 Pound
$11.99$1.20/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.49$0.41/oz
Cabot Shredded Seriously Sharp White Cheddar Cheese, 8 Ounce
$4.99$0.62/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Kooshy Breadcrumbs Sourdough Plain Panko, 7.5 Ounce
Huge Deal
$3.99 was $4.99$0.53/oz
Directions
- Fill a large Dutch oven with water, bring it to a boil over high heat, and then season generously with salt. Cook the pasta according to package instructions, stirring occasionally, until al dente. Reserve 1 cup pasta water, strain the pasta, and set both aside.
- Return the Dutch oven to the stove, add 5 tablespoons of olive oil, and heat over medium. Add the leeks and season with salt and black pepper. Cook, stirring occasionally, until the leeks are softened and starting to brown, 8 to 10 minutes.
- Add the red pepper flakes and garlic, and stir to incorporate.
- Stir in the white wine, scraping the bottom of the pan to deglaze it, and cook for 1 minute.
- Add the broccolini and cook, stirring occasionally, until bright green and fork-tender, 6 to 8 minutes. Transfer the vegetables to a large bowl. Wipe out the Dutch oven.
- Add the butter to the Dutch oven. Once melted and foaming, sprinkle in the flour and cook, while whisking, for 1 minute.
- Slowly pour in the heavy cream and reserved pasta water, while whisking, until combined. Bring to a simmer, cook for 30 seconds, then remove the pot from the heat.
- Sprinkle in ¾ of the cheese, a few tablespoons at a time, whisking and letting the cheese melt between each addition. Season with salt and pepper to taste.
- Add the vegetable mixture, pasta, and ⅔ of the chopped chives to the Dutch oven, and stir to coat in the cheese sauce.
- Heat the oven to broil. In a medium bowl, toss together the bread crumbs and remaining 3 tablespoons of olive oil until well coated. Season with salt and black pepper.
- Scatter half the bread crumbs over the pasta, sprinkle the remaining cheese on top, and finish with the remaining bread crumbs.
- Broil the pasta until the cheese is melted and the bread crumbs are deep golden brown, about 1 to 2 minutes.
- Garnish the pasta with the remaining chives and red pepper flakes, to taste.
- Serve hot. Enjoy your delicious pasta dish!