Baked Pasta with Romanesco Broccoli

Name: Baked Pasta with Romanesco Broccoli
Total time: 7200 s
Yield: Serves 6 servings
Ingredients: 14 oz pasta (tortiglioni) (400 grams); 1 medium Romanesco broccoli; 1 2/3 cups béchamel sauce (400 ml); 1 garlic clove; Extra virgin olive oil; Fresh chili pepper, to taste; Grated Parmesan cheese; 4 1/4 oz smoked provolone cheese (120 grams)

Doris @IncucinaconDorotea

Piemonte, Italia

A dish perfect for Sunday—delicious and comforting, and even kids will love it, I promise!

Doris @IncucinaconDorotea

Piemonte, Italia

A dish perfect for Sunday—delicious and comforting, and even kids will love it, I promise!

Saved

Ingredients

About 1 1/2 hours

Serves 6 servings

14 ozpasta (tortiglioni) (400 grams)
1medium Romanesco broccoli
1 2/3 cupsbéchamel sauce (400 ml)
1garlic clove
Extra virgin olive oil
Fresh chili pepper, to taste
Grated Parmesan cheese
4 1/4 ozsmoked provolone cheese (120 grams)

Saved

Steps

About 1 1/2 hours

1

Cut the Romanesco broccoli into florets, wash, and drain them.
2

In a large skillet, sauté the peeled garlic clove and chili pepper (adjust to your taste) in olive oil.
3

Add the broccoli florets and cook, stirring for a few minutes to season.
4

Cover with boiling water. Add salt and pepper to taste, and cook until the florets are tender. Drain and return them to the skillet.
5

Cook the tortiglioni in salted water, draining them halfway through the cooking time. Add the pasta to the skillet with the broccoli.
6

Over low heat, stir in the béchamel sauce (prepared ahead of time) and some Parmesan cheese. Mix everything well.
7

Transfer to a baking dish and top with diced smoked provolone. Sprinkle with more Parmesan cheese.
8

Bake in a preheated oven at 400°F (200°C) until a golden crust forms. You can also make cute mini portions. Enjoy!