Rigatoni with Spicy Chicken Sausage, Broccoli Rabe, and Tomatoes

Happy October! A month full of pumpkins, candy, and ...... broccoli rabe! Broccoli rabe is a vegetable that I recently became familiar with after an amazing dinner at a friends house. She used it with sausage and spaghetti and I thought I'd try it in a casserole type dish. I liked it so much, I made it two nights in a row for different guests. The second time I made it, I added tomatoes and definitely recommend the addition of this colorful ingredient. This recipe is easy, full of different flavors, and filling on a cool fall night. Serves 6

Ingredients
1 lb rigatoni
1 bunch broccoli rabe, cleaned and chopped (discard tough ends)
2 cups chicken broth
1 large beefsteak tomato, diced
1/2 lb chicken sausage (I used Whole Foods sausage that I squeezed out of the casing)
2 tbsp greek yogurt
1/4 cup milk (I used 2%)
1 cup shredded mozzarella
1/4 cup grated parmesan
1 tsp red pepper flakes

Preheat oven to 400F
Boil pasta as directed in two cups chicken broth and 3 cups water
With 5 minutes left in boiling add broccoli rabe
Drain

Meanwhile, in a large baking dish combine half of the mozzarella

with the milk, sour cream, and red pepper flakes
While the pasta is still boiling, cook the sausage
I use a fork to stir and make it crumbly
Mine took about 6 minutes on medium heat to cook
Add this to the baking dish
Pour pasta mixture into the baking dish and stir
Top with tomatoes, parmesan and remaining mozzarella

Bake for about 20 minutes, until top is lightly browned