Baked Pasta with Greens

This is a super sumple baked pasta dish for a weeknight meal. I prefer making a bechamel, but I cannot deny that this is quicker, and serves as a good side dish rather than as a main. 8 tablespoons unsalted butter, cut into 1-inch pieces ½ cup panko bread crumbs 2 cups finely grated Parmesan 1 teaspoon fresh lemon zest (from 1 lemon) Black pepper 1 pound casarecce, cavatappi or other small tubed or curly pasta 1 bunch greens 1 1/2 cup heavy cream 1 small garlic clove, grated 6 ounces fresh mozzarella, cut into 1/2-inch pieces Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it’s melted. In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper. When the water’s boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the cooking, add the greens. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe. Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined. Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.