Baked Ditali & Creamy Tomato Sauce with Broccoli & Garlic Breadcrumbs
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Baked Ditali & Creamy Tomato Sauce

with Broccoli & Garlic Breadcrumbs

40 MIN
3 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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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)
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

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!

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