Rapini and Besciamella Orecchiette (Broccoli and White Sauce Pasta)

This rapini besciamella orecchiette pasta recipe is pure comfort food, and so easy to make. Perfect for when the colder weather arrives.

This recipe is for a mouth-watering, vegetarian, rapini and besciamella orecchiette baked pasta dish. Interested? I hope so!

Disclosure: I received a Lagostina pastiaola and an 8″ skillet to review, at no charge, and agreed to create an original pasta recipe. As always, all opinions are my own.* PLEASE READ MY OPEN LETTER TO LAGOSTINA*

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I know the title is a mouthful, especially if you can’t read Italian, but stay with me. I bet I’ll have you salivating in about three minutes, while you’re hitting those letters on your keyboard to enter to win this stunning Italian-made, quality cookware. (As you can see, I wrote Italian-made and Lagostina did not inform me of my error. This pot is MADE IN CHINA.)

If you have been following since last December, you’ll remember that I had a giveaway for another stunning Lagostina piece: the Lagostina risotto pot. Click on the photo for the risotto recipe. (This risotto pot IS actually made in Italy.)

Today is my 50th birthday (I can’t believe I’m telling you this), so it seems fitting that I’m starting this giveaway today. I really appreciate appreciate each and every one of my readers, so it’s almost like my birthday gift to you!

I refuse to cook anything in less than top quality cookware now. After hearing of all the different substances like lead and chemicals that have been found in many imported products (like China, where this pot is made), I only want to use quality products from companies I trust (and Lagostina has completely broken my trust; I cannot promote them anymore). This applies for everything in my kitchen that is in someway connected to food; I’d rather be safe than sorry. I was misled to believe this is an Italian made product.

Now onto my recipe. You may not have ever heard of rapini, or broccoli rabe (pronounced RAH-beh) which is an Italian type of broccoli. It is truly one of my favorite greens which is why I included it in this recipe.

You could substitute broccolini, or even normal broccoli, if you cannot find rapini. However, the outcome of the final dish will be quite different and won’t have the same nutritious benefits which come with rapini.

Sautéed rapini is one of my favorite side dishes!

I’ve also added another simpler, 4 ingredient rapini pasta recipe since posting this one.

Rapini Besciamella Orecchiette

(Orrecchiete with Broccoli Rabe in a White Sauce- an original recipe by Christina Conte).      serves 5

FULL PRINTABLE RECIPE BELOW

Ingredients

• rapini (I like Andy Boy)
• extra virgin olive oil
• garlic
• orecchiette
• Kosher or sea salt

Besciamella (white sauce)

• butter
• flour
• whole milk
• salt
• white pepper
• freshly ground nutmeg
• Parmigiano or Pecorino Romano cheese, grated

Directions

Pour the olive oil into the small pan, add the garlic and sauté for about two minutes, then add the rapini with a splash of water and cover. Cook until the thickest past of the rapini is cooked, but still quite firm, about 5 minutes (remember, it should be a little more undercooked as it still has to go into the oven). Set aside.

Put water into the pot (at least 3/4 full) and bring the water to a boil, but while it’s heating, begin to make the white sauce.

In a medium pot over medium heat,  melt the butter and add the flour, constantly stirring. Keep stirring and do not allow to brown, but cook for about 4 to 5 minutes (or else the flour will taste raw in the sauce). Add the milk a little at a time, incorporating it into the flour mixture each time until a sauce begins to form. For more detailed instructions on making a white sauce, see my macaroni and cheese recipe. Add the grated cheese.

Preheat oven to 400°F (200°C)

When the water in the pot comes to a boil, add salt (about 2 tsp) and then add the pasta.

Stir the pasta often so that it doesn’t stick together. Cook until very al dente (9 minutes for this De Cecco pasta). Drain pasta. DO NOT throw away the water from the pasta yet.

Put the pasta in a large bowl, add most of the besciamella sauce, 6 oz of the pasta water and the rapini and stir to combine.

Put in oven-proof dish, top with the remaining besciamella sauce and place in the preheated oven (a little above the center of the oven). Bake the rapini besciamella orecchiette for 20-30 minutes or until the top begins to brown.

Serve hot.

Has this put you in the mood for some rapini besciamella orecchiette?

Another rapini pasta recipe with sausage!

Lagostina refused to replace the pastaiola pot and pans which were made in China with their Italian made pieces. However, my contact at the PR company apologized and sent me the Italian made pasta pot, and another past winner, an Italian made risotto pot (in exchange for her Chinese made skillet).

Lagostina reps also did not apologize for the way the website leads consumers to think that their products are made in Italy.  I think this is a very bad business practice, especially since the cost of the items which are made in China are at the same price point as the Italian made ones. Not cool, Lagostina, it’s a good way to lose a lot of customers.

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Rapini and Besciamella Orecchiette

Servings: 6 servings

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

A creamy, yet nutritious pasta dish that's perfect for a comforting weeknight meal.

4.9 from 59 votes

Print Rate Pin

Ingredients

US CustomaryMetric

• 1 bunch rapini (or bag, I like Andy Boy remove the thick stems, wash and chop)
• 1 ½ Tbsp extra virgin olive oil
• 1 clove garlic (minced)
• 1 lb orecchiette (I like De Cecco best)
• 2 tsp Kosher salt (or sea salt)

Besciamella sauce (white sauce):

• ¼ cup butter
• ½ cup flour (a bit less than)
• 3 ½ cup whole milk
• ⅛ tsp salt (to taste)
• ⅛ tsp white pepper (to taste)
• ⅛ tsp nutmeg (freshly ground, a pinch)
• ½ tsp Parmigiano cheese (or Pecorino Romano cheese, grated, to taste)

Get Recipe Ingredients

Instructions

• Pour the olive oil into the small pan, add the garlic and sautée for about two minutes, then add the rapini with a splash of water and cover.
• Cook until the thickest past of the rapini is cooked, but still quite firm, about 5 minutes (remember, it should be a little more undercooked as it still has to go into the oven). Set aside.
• Put water into the pastaiola (at least ¾ full) and bring the water to a boil, but while it's heating, begin to make the white sauce.
• In a medium pot over medium heat, melt the butter and add the flour, constantly stirring. Keep stirring and do not allow to brown, but cook for about 4 to 5 minutes (or else the flour will taste raw in the sauce).
• Add the milk a little at a time, incorporating it into the flour mixture each time until a sauce begins to form. For more detailed instructions click HERE. Add the grated cheese.
• Preheat oven to 400°F (200°C):
• When the water in the pastaiola comes to a boil, add the 2 tsp of salt and then add the pasta.
• Stir the pasta often so that it doesn't stick together. Cook until very al dente (9 minutes for this De Cecco pasta). Drain pasta. DO NOT throw away the water from the pasta yet.
• Put the pasta in a large bowl, add most of the besciamella sauce, 6 oz (175 ml) of the pasta water and the rapini and stir to combine.
• Put in oven-proof dish, top with the remaining besciamella sauce and place in the preheated oven (a little above the center of the oven). Bake 20-30 minutes or until the top begins to brown.
• Serve hot.

Notes

• Use fresh, quality ingredients for the best results.

Nutrition

Serving: 1 | Calories: 512kcal | Carbohydrates: 72g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 957mg | Potassium: 472mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1.456IU | Vitamin C: 8mg | Calcium: 238mg | Iron: 2mg

Did you Make this Recipe?

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Author: Christina Conte

Course Main Courses

Cuisine Italian

Disclosure: I received a Lagostina Martellata Copper Pastaiola and 8″ skillet to review, at no charge (and a pastaiola to give to my readers), and agreed to create a pasta recipe. As always, all opinions are my own. I am disclosing this in accordance with FTC guidelines.