Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Divide the broccoli into small florets and slice the stem into thin pieces. Wash the lemon, finely grate the zest and squeeze out the juice. Grate or finely chop the garlic.
Cook the pasta and broccoli
Bring 3 l of water to a boil in a pot, add 8 g of salt and cook the rigatoni for 8 minutes. Add the broccoli and cook for a further 3 minutes. Before draining, reserve 120 ml of the cooking water; drain the pasta and broccoli.
Mix the lemon sauce
In a bowl, stir together the ricotta, lemon zest and 20 ml of lemon juice. Stir in the garlic, 2 g of salt, black pepper, chilli flakes, 15 ml of olive oil and the reserved 120 ml of warm pasta water. Mix until the sauce is smooth and creamy.
Combine and prepare the topping
Toss the rigatoni and broccoli with the ricotta sauce and spread them in a baking dish. Tear the mozzarella into pieces and distribute it on top. In a small bowl, mix the breadcrumbs, Parmesan and the remaining 10 ml of olive oil; sprinkle the topping evenly over the pasta.
Bake until golden
Bake at 200 °C for 17 to 19 minutes, until the topping is browned and the sauce is gently bubbling around the edges. Let stand for 5 minutes before serving so the portions are easier to scoop.
