Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima
This baked pasta from Alison Roman reminds her of broccoli-cheddar soup, “a taste I enjoyed as a child and have been chasing for the better part of my adult life, but better and with lots of texture,” she says. Her recipe offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout. Breadcrumbs are extremely not optional here—they provide much-needed crunchy bits. Serve alongside a crisp salad with a simple vinaigrette to balance out the richness of the pasta.