We’ve all heard of “comfort food,” but what is it really? At its most simple, comfort food refers to an emotionally satisfying dish: ice cream, mashed potatoes, french fries, lasagna… The list goes on! Especially in these times, we may look into the fridge at all the healthy food, but when it comes right down to it, what we really want is a hamburger, a big bowl of pasta or a nice big piece of cake.

Comfort foods are usually foods that are high in fat, sugar, and salt, which can make our brains stimulated by these wonderful flavors, but the satiety is often temporary. Put simply, these foods just make us feel good. Let’s face it, sometimes a salad, fruit cup, or glass of water is not our idea of comfort food. With that said, comfort can certainly be healthy too–one of my favorites is chicken soup. It is a great source of vitamins and minerals, and provides a healthy amount of fat. These benefits can help us with the symptoms of colds, flu, and congestion. Hydration is very important in treating these symptoms and chicken soup, as a liquid, helps to hydrate as the broth includes salt and electrolytes that help with retention.

But everybody’s comfort foods are different. Some may enjoy a hot tuna melt, warmed up chocolate chip cookies, or a delicious bucket of chicken wings. Comfort foods can often be associated with members of our family, happy occasions, or our caretakers. Dr. Shira Gabriel found that “there is a strong relationship [between] what you were served as a kid and the food we later on associate with comfort food as adults.”

We are all a little bit stressed and depressed these days. But if you find a healthy comfort food, or at least substitute some healthy ingredients, it can be a nutritious family meal. As Dr. Fernando Gomez-Pinilla states, “Food is like a pharmaceutical compound that affects the brain. The more balanced you make your meals, the more balanced will be your brain functioning.”

This is one satisfying comfort food that may be a healthy alternative for you. This delicious pasta is enhanced by the flavor of the leeks, broccoli rabe, and yummy cheddar cheese. The heavy cream makes it gratifying, and the crushed red pepper flakes give it a nice little kick. The chives are the perfect savory goodness. It is then topped with delightful breadcrumbs that hit the spot for this satiating dish. Use it as a side or main, you will love it either way.

This recipe comes courtesy of Epicurious, and it will make 6 to 8 servings for people who will want to keep this recipe for a day when they need their own comfort food.

Ingredients for Spicy Baked Pasta with Cheddar and Broccoli Rabe:

Kosher salt
1 lb. rigatoni, ziti, or fusilli
8 Tbsp. extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
Freshly ground black pepper
1 tsp. (or more) crushed red pepper flakes
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped
1 cup heavy cream
12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided
1 cup chopped chives, divided
1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

Preheat oven to 425°F.

Bring a large pot of water to a boil, then add a generous amount of salt.

Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions.

Drain pasta, reserving 1 cup pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going.

Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high.

Add leeks and season with salt and black pepper.

Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate.

Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.

Season with salt and black pepper.

Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes.

Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well.

Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there).

Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper.

Scatter over pasta, then sprinkle evenly with remaining cheese.

Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes.

Let cool slightly.

Scatter remaining chives over pasta just before serving.

It’s that simple!