Neapolitan comfort food. This is traditionally made with ziti and rapini, but most pastas will do, perhaps not the really small, soup pastas, such as ditalini, or pastini, break spaghetti into pieces if that’s all you have on hand. I would not recommend mizuna here, it gets stringy when cooked, otherwise I can’t think of a green that wouldn’t be good. As for cheese, perhaps not feta or goat, you want a good melting cheese. Even with the meat, or meat substitute, instead of sausage, cooked, chopped chicken or turkey or beef is good. I don’t like cheese and fish together as a rule, so I can’t say how a can of tuna instead of sausage would be. This is a good, hearty dish.
1 lb pasta
1 large bunch greens
1 lb loose sausage, ground meat, or vegetarian substitute
vegetable oil, if needed
2 c (canned) chopped tomatoes, with juice if canned
1 t dried basil or other dried herb, or 1 T fresh, chopped herb
2 c shredded or grated cheese, provolone if possible; divided
ground black pepper, to taste
1. Preheat oven to 400°F. Grease a 13″ x 9″ baking dish. You can do this anytime during the prep.
2. Cook pasta just a bit shy of al dente. It will cook further in the oven. Drain and place in a large bowl.
3. Cook greens according to your preference. I like to steam it. Drain if necessary and coarsely chop, if you haven’t already chopped it. Set aside.
4. Put sausage in a large skillet. Use some oil first if the meat or meat substitute does not contain much fat. Cook sausage for about 5 minutes, breaking the meat up. Add the tomatoes and dried herb (add the fresh herb just before mixing the whole thing together). Bring just to the boil, then reduce heat and simmer until the sauce thickens, about 10 minutes. Stir in the greens (and fresh herb, if using) and remove skillet from heat.
5. Add the skillet contents to the bowl containing the pasta along with 1 cup of the cheese. Season with salt and pepper. Combine well. Transfer to prepared baking dish. Top with remaining 1 cup of cheese. Bake for about 20 minutes, until the cheese is golden brown and the dish is heated through.