Sausage, Mozzarella And Broccoli Rabe With Shells

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 sprigs thyme
• coarse salt and ground pepper
• 2 garlic cloves, chopped
• 3 links spicy Italian sausage (3/4 pound total), casings removed
• 1 tbsp all-purpose flour
• 1 can (28 oz) whole peeled tomatoes
• 8 oz med shell pasta
• 1 bunch broccoli rabe (about 1 lb), trimmed and coarsely chopped
• 6 oz fresh mozzarella, cut into 1/2 inch pieces
• 1/4 c grated parmesan

1. Preheat oven to 400. In a large skillet, heat oil over med-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 mins (reduce heat if browning too quickly).
2. Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 mins. Add flour and cook, stirring constantly, 30 secs. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 mins. Season with salt and pepper. Discard thyme.
3. Meanwhile, in a large pot of boiling salted water, cook pasta 4 mins less than pkg instructions. Add broccoli rabe to pot and cook 15 secs. Drain pasta and broccoli and return to pot. Stir in sausage mixture. Transfer to a 3-quart baking dish or divide among 4 16-oz grain dishes. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbling, about 15 mins.

olive oil, onion, thyme, salt, garlic, italian sausage, flour, tomatoes, shell pasta, broccoli rabe, fresh mozzarella, parmesan

Taken from www.epicurious.com/recipes/member/views/sausage-mozzarella-and-broccoli-rabe-with-shells-50103305 (may not work)