Spaghetti, Broccoli Rabe, and Mozzarella Casserole

Serves 6
You can’t have a casserole comeback without spaghetti casserole! But it’s not just any spaghetti casserole—we added peppery broccoli rabe and creamy mozzarella for a tasty twist on a favorite.  


  • 1
    pound spaghetti
  • 1
    tbsp extra virgin olive oil
  • 1
    clove garlic, minced
  • 1
    bunch broccoli rabe with end stems removed
  • 1
    pinch red pepper flakes, optional
  • 2

  • cup Parmesan cheese, grated
  • 1
    25-ounce jar marinara sauce
  • ½
    tsp salt
  • ¼
    tsp black pepper
  • 8
    ounces fresh mozzarella, sliced


  • 1 Preheat oven to 350°F and grease a 3-quart baking dish.
  • 2 Bring a pot of salted water to boil and cook spaghetti for 5 minutes. Spaghetti will be firm but malleable; strain from water. 
  • 3 In a large sauté pan, heat oil over medium-high heat. Add garlic broccoli rabe, garlic, and red pepper flakes if desired. Sauté until the broccoli rabe is wilted, about 5 minutes.
  • 4 In a large bowl, combine eggs, Parmesan, marinara, salt, and pepper. Add spaghetti and broccoli rabe and toss to combine. Poor into the prepared baking dish and top with mozzarella slices.
  • 5 Place in oven and bake covered for 35 minutes then uncovered for 10 minutes. Serve.