Craft

Pork Sausage & Beef Ragú Pasta Bake

with Roasted Broccoli & Pistachios

50 MIN

+$4.50/serving 4 Servings

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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
If your oven has a broiler—a section of the oven that provides direct, intense heat—we’ve provided instructions to use it at the very end, allowing the layer of melty mozzarella and fontina that top this savory pasta bake to turn deliciously bubbly and golden brown.
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Nutrition

PER SERVING
Calories

1140 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Usda Prime Ground Beef
10 oz Hot Italian Pork Sausage
1 lb Fresh Cavatelli Pasta (Previously Frozen)
1 14-Oz Can Whole Datterini Tomatoes
½ lb Mushrooms
1 lb Broccoli
1 14.5-Oz Can Crushed Tomatoes
4 oz Fresh Mozzarella Cheese
4 oz Shredded Fontina Cheese
¼ cup Grated Parmesan Cheese
¾ cup Mirepoix
2 Tbsps Roasted Pistachios
⅓ cup Salsa Verde
2 Tbsps Tomato Paste
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the pasta

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly. Transfer the cooked pasta to a large baking dish.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the pistachios. Tear the mozzarella into small pieces. Place the datterini tomatoes in a large bowl and gently break apart with your hands.

3 Cook the beef & sausage

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sausage, and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the baking dish of cooked pasta.

4 Make the sauce

To the pan of reserved fond, add the sliced mushrooms in an even layer. Cook on medium-high, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and mirepoix. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the canned crushed tomatoes (carefully, as the liquid may splatter), crushed datterini tomatoes, and reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Roast the broccoli

Line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

6 Finish & serve your dish

Meanwhile, to the baking dish of cooked pasta, beef, and sausage, add the sauce, half the mozzarella pieces, and half the fontina. Stir to combine. Evenly top with the remaining mozzarella pieces and remaining fontina. Bake 9 to 11 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished pasta bake with the roasted broccoli. Top the broccoli with the chopped pistachios, salsa verde, and parmesan. Enjoy!