Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Baked Ditali & Creamy Tomato Sauce Fill 1 Created with Sketch.

with Broccoli & Garlic Breadcrumbs

Trending
Trending
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This baked ditali captures all the rich, comforting flavors of pasta alla vodka, with a topping of crunchy breadcrumbs to contrast the creamy tomato sauce. For pops of green, we’re adding broccoli to the mix—first boiled right along with the ditali.

Get Cooking
fresh
ingredients
Baked Ditali & Creamy Tomato Sauce with Broccoli & Garlic Breadcrumbs
Title
  • 6 oz Ditali Pasta
  • ½ lb Broccoli
  • 1 Yellow Onion
  • 1 15-Ounce Can Crushed Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • 1 clove Garlic
  • ¼ cup Heavy Cream
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & season the breadcrumbs:
1 Prepare the ingredients & season the breadcrumbs:

Place an oven rack in the center of the oven, then preheat to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and small dice the onion. Tear the cheese into small pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl and add the breadcrumbs. Stir in enough olive oil to moisten; season with salt and pepper.

Cook the pasta & broccoli:
2 Cook the pasta & broccoli:

Add the pasta and broccoli pieces to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is bright green and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the cooking water, drain thoroughly and return to the pot.

Make the sauce:
3 Make the sauce:

While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle before opening) and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Assemble the casserole:
4 Assemble the casserole:

Stir the sauce, capers, and reserved cooking water into the pot of cooked pasta and broccoli; season with salt and pepper. Transfer to a baking dish. Evenly top with the cheese and seasoned breadcrumbs.

Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 8 to 10 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & season the breadcrumbs:
1 Prepare the ingredients & season the breadcrumbs:

Place an oven rack in the center of the oven, then preheat to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and small dice the onion. Tear the cheese into small pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl and add the breadcrumbs. Stir in enough olive oil to moisten; season with salt and pepper.

2 Cook the pasta & broccoli:

Add the pasta and broccoli pieces to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is bright green and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the cooking water, drain thoroughly and return to the pot.

Cook the pasta & broccoli:
Make the sauce:
3 Make the sauce:

While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle before opening) and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

4 Assemble the casserole:

Stir the sauce, capers, and reserved cooking water into the pot of cooked pasta and broccoli; season with salt and pepper. Transfer to a baking dish. Evenly top with the cheese and seasoned breadcrumbs.

Assemble the casserole:
Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 8 to 10 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand for at least 2 minutes before serving. Enjoy!