Here are some recipes from The Chew.

Orrecchiette pasta is shaped like little ears.

Mario Batali's Sausage and Broccoli Rabe Pasta

1 pound Orrecchiette Pasta (fresh or dried)
3 tablespoons Extra Virgin Olive Oil (plus more for garnish)
1 1/2 pounds Hot Italian Sausage (casing removed)
1 bunch Broccoli Rabe (rinsed and chopped)
1 teaspoon Red Chili Flakes (optional)
1 cup Pecorino (freshly grated)
Salt and Pepper (to taste)

Bring a large pot of salted water to a boil. Cook pasta about 3 to 4 minutes or 1 minute short of the package instructions and drain, reserving pasta water. Heat a large dutch oven or saute pan with 3 tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon or potato masher, until browned, about 8 minutes. Add the broccoli rabe to the pan, season with salt and pepper and toss to coat in the pan drippings. Saute for 2 to 3 minutes, just until tender. Deglaze with a cup of reserved pasta water, scraping up brown bits from the bottom of the pan. Add the pasta and toss to coat. Cook for 1 minute and remove from the heat. Add the freshly grated Pecorino and a drizzle of olive oil. Toss to coat until creamy. Serve with extra Pecorino and red chili flakes.

Daphne's point of view is more nutritious (she's the daughter of the famous Dr. Oz). These don't sound like traditional lemon bars with the soft layer on top of a crust. This has more flour in the filling than I'd expect (and a lot more eggs), and the crust is cooled completely before adding the filling. Note the directions to say to leave the oven on while the crust cools completely. That's odd and wasteful considering it would take awhile to cool that much.

Daphne Oz's Lighter Lemon Bars
For the Oatmeal Crust:
1/2 cup Coconut Oil (melted)
1/4 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 Lemon (zest; reserve juice for filling)
1 1/2 cups Quick-Cooking Oats (ground)
1/2 teaspoon Salt
For the Filling:
7 large Eggs
2 cups Granulated Sugar
3/4 cup freshly squeezed Lemon juice (about 4 lemons; reserve zest)
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
For Serving:
1/2 cup Confectioners Sugar (plus reserved zest for dusting)

For the Oatmeal Crust: Preheat oven to 350 degrees F. In a large bowl, whisk coconut oil and sugar for about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended. Add the oats and salt and mix just until fully incorporated. Do not over mix the dough.

Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack.

For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice. In a medium bowl, whisk together the flour, baking powder and salt. Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cook for 35 to 40 minutes, or until filling is set. Remove and allow to cool on the wire rack. Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle. For Serving: Dust the confectioner's sugar over and lemon bars and sprinkle the reserved lemon zest.