Ingredients
Scale
- 1/4 cup plus 1 tablespoon olive oil
- 8 ounces cremini mushrooms, torn into 1-inch pieces
- 2 cups broccoli rabe, cut into 2-inch pieces
- 2 cups half-and-half
- 6 cloves garlic, minced
- 2 teaspoons fresh rosemary leaves, chopped, divided
- 1/4 teaspoon red pepper flakes
- Kosher salt
- Black pepper
- 9 ounces fontina or sharp cheddar cheese, grated, divided
- 2 cups medium pasta (penne, rigatoni, shells)
- 1/2 cup panko bread crumbs
Instructions
- Preheat oven to 325 degrees.
- In a medium heat-proof skillet, like a cast iron, heat 1/4 cup olive oil over medium-high heat. Cook mushrooms, stirring occasionally for 4-5 minutes, until golden and tender. Add garlic, 1 teaspoon rosemary, and red pepper flakes, cook for another 1 minute, until fragrant.
- Pour half-and-half into skillet and season with salt and pepper. Bring half-and-half to a gentle simmer, stirring occasionally. In three batches, add 8 ounces of cheese, mixing in between each batch until cheese has melted into the half-and-half. Add broccoli rabe in two batches, letting broccoli rabe wilt before adding the next batch. Mix in pasta, until fully coated in cheese mixture.
- Bake for 20-25 minutes until pasta is al dente. Remove skillet from oven, mix, and smooth into an even layer. Turn on broiler.
- In a small bowl, mix panko, remaining 1 ounce of cheese, 1 teaspoon rosemary, and 1 tablespoon olive oil. Evenly sprinkle panko mixture over top of pasta. Broil for 2-4 minutes, until the top becomes golden and cheese is melted. Let rest for 5 minutes before serving.