Broccoli Baked Pasta Recipe
Baked pasta with broccoli and a plethora of cheese. This baked pasta is a hearty meal! The ultimate in comfort food!
Servings: 4 people
Ingredients
- 250 gr Shells
- 400 ml tomato sauce
- 1 medium sized broccoli
- 200 gr Mozzarella cheese
- 100 gr Sliced smoked Provola cheese
- 1 clove of garlic
- 4 tablespoon of extra virgin olive oil
- 30 gr grated Parmesan cheese
- salt
- chili pepper
- sea salt
Instructions
- Heat 2 tablespoons of oil in a large skillet and fry the garlic. Cook it until softened and golden, stirring occasionally with a wooden spoon.
- Pour into the tomato sauce, season with salt and red chilli pepper and cook for 10 minutes, covered, over a low heat.
- Trim the broccoli woody stem ends with a knife. Divide into small florets, peel and slice the thicker stem.
- Preheat the oven to 180 degrees.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water for 4-5 minutes less what is written in the packaging. Add the broccoli 6 minutes before the conchiglie are ready.
- Drain them and tip back into the same pan, then add the tomato sauce, half of the Parmesan and toss well.
- Now cut the Mozzarella into cubes.
- Grease a pan, pour a layer of pasta into a pan, arrange the Scamorza cheese on top, another layer of pasta, mozzarella and the remaining parmesan.
- Bake for 10 minutes or until golden on top.
- Serve your delicious Baked Pasta!!!!
Notes
Storage
Refrigerate leftovers in a hermetic container for up to 3 days.
Leftovers can be stored in the freezer for up to 3 months.
Heat in the microwave or, alternatively, in an oven lined with aluminum foil to prevent drying.