For the baked broccoli rabe and cauliflower stuffed shells:
2.5cupsprepared arrabbiata or other spicy pasta sauce(24 oz.)
8ozdry jumbo pasta shells(or 8 to 12 oz. dry pasta of choice)
1bunchbroccoli rabe(also known as rapini or broccoli raab), roughly chopped
cauliflower-tofu "ricotta"(above)
Instructions
For the cauliflower-tofu "ricotta":
In a blender or food processor, puree the cauliflower, miso and olive oil until completely smooth. Crumble the tofu into the blender and pulse until the tofu is in very small chunks. Transfer to a mixing bowl.
Stir in the rest of the "ricotta" ingredients and add salt (and other seasonings) to taste.
For the baked broccoli rabe and cauliflower stuffed shells:
Bring a pot of salted water to a boil, and add the dry shell pasta.
Following the instructions for cooking your pasta to al dente, add the broccoli rabe 5 minutes before the pasta will be done.
Remove the pasta and broccoli rabe from the pot and drain them both.
Preheat the oven to 350 degrees Fahrenheit. In a large rectangular glass baking dish, spread a thin layer of pasta sauce on the bottom.
Fill each of the jumbo shells generously with the cauliflower mixture and place in the dish.
When all of the shells have been filled, layer half of the cooked broccoli rabe on top of them. Sprinkle a pinch of salt onto the broccoli rabe. Pour half of the remaining pasta sauce over everything. Repeat with a second layer of broccoli rabe and the rest of the sauce.
If any of the ricotta mixture remains, dollop it on top, and (optional) spray it lightly with oil (so that it will brown on top).
Cover the dish with foil and bake for about 30 minutes, or until hot through. Uncover and broil (or bake at the oven's highest heat), for 5 minutes, or until the top is lightly browned.
Serve hot.
Notes
Broccoli rabe (rapini) has a bitter and peppery taste. It's not very much like broccoli, flavor-wise. If you don't enjoy bitter flavors, you may want to substitute with a less pungent green vegetable, like kale (de-stem, and cook in the pasta water for only 2 minutes instead of 5), or spinach (don't pre-cook at all).This dish works best with a spicy and garlicky sauce to act as a counterpoint to the bitterness of the rapini.