Italian Broccoli Casserole Recipes

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

ITALIAN-STYLE BROCCOLI

Steps:

• In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

ITALIAN BROCCOLI CHEESE BAKE

Steps:

• In a large saucepan, bring 1-in. of water, broccoli and salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and pat dry. , In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until blended., Place half of the broccoli in an 11x7-in. baking dish coated with cooking spray; top with half of the cottage cheese mixture. Repeat layers. Spoon spaghetti sauce over the top; sprinkle with mozzarella cheese. , Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

ITALIAN BROCCOLI CASSEROLE

Steps:

• Cook broccoli according to package directions if frozen, 5-7 minute if fresh.
• Run under cool water to stop cooking process.
• Melt butter in small saucepan.
• Stir in flour.
• Add milk, stirring constantly until smooth.
• Add cheese, stir until melted and thick.
• Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs.
• Combine broccoli, tomato, cheese/egg mixture and oregano.
• Pour into 13 x 9 glass dish that has been sprayed with cooking spray.
• Sprinkle with Parmesan cheese.
• Cook at 350 for 1/2 hour or until bubbly.

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.