sausage, broccoli rabe, and mozzarella with shells... 50 minutes

the goods:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 sprigs thyme
2 garlic cloves, chopped
3 links spicy Italian sausage, casings removed
1 tablespoon all-purpose flour
1 can (28 ounces) whole peeled tomatoes
8 ounces medium shell pasta
1 bunch broccoli rabe, trimmed and coarsely chopped
6-8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/4 cup grated Parmesan



Preheat oven to 400 degrees.



In a large skillet, heat oil over medium-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes.



Meanwhile, set a large pot of salted water to boil. Cook pasta al dente.



Add garlic and sausage to onion. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes.



Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with a spoon.



Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.



Add broccoli rabe to pasta pot and cook 15 seconds. Drain pasta and broccoli rabe and return to pot.



Stir sausage mixture into pasta and broccoli rabe.



Transfer to a 3-quart baking dish.



Top with mozzarella and Parmesan.



Bake until cheese has melted and liquid is bubbling, about 15 minutes.



Serve with garlic bread. (this is also really great for lunch the next day!)