1 bundle broccoli rabe stems and leaves cut into 1-inch segments
1 pound Italian sausage sweet or spicy, pork or chicken, casings removed
2/3 cup parmesan or pecorino romano cheese grated
6 ounces mozzarella cut into small cubes
2 cups milk full fat is ideal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon table salt
freshly ground black pepper to taste
2 cloves garlic minced
nutmeg Few gratings fresh
Equipment
large pot
large wide saucepan
slotted spoon or spatula
whisk
large bowl
deep 9×13-inch baking dish or 3-quart casserole dish
Directions
Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. Stir occasionally until the pasta and broccoli rabe are cooked. Drain and place in a large bowl.
Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan over medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Remove the sausage with slotted spoon or spatula, leaving any fat behind.
For the bechamel, melt the butter in the same saucepan over medium heat. Once melted, add the flour and stir until smooth. Cook the mixture for a minute, stirring constantly. Gradually add the milk, whisking constantly until smooth. Once smooth, add the salt, garlic, nutmeg, and black pepper. Bring to a low simmer, stirring frequently, for 10 minutes. Taste and adjust seasonings.
Preheat the oven to 400°F.
Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in the mozzarella and half of the grated parmesan or pecorino until combined. Pour into a deep 9×13-inch baking dish or 3-quart casserole dish and coat with remaining parmesan or pecorino.
Bake for 20 to 30 minutes, until the edges and craggy points are bronzed. Eat warm and reheat as needed.