20 Minute Rigatoni with BROCCOLI and Tomatoes You Need to Try NOW

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Clean the tender stem broccoli, keeping smaller pieces whole and chopping larger pieces in half.

Add olive oil to a saucepan and slice a clove of garlic; add garlic to the pan when the oil is sizzling.

Add the broccoli to the pan, stir, cover, and cook gently on medium heat for about five minutes.

Chop red onion into medium slices and slice pitted green and black olives into circles.

Add the chopped onion, olives, and sun-dried tomatoes to the broccoli mixture, along with a teaspoon of rinsed capers; mix and season for a few minutes.

After three to four minutes, add 300 grams of halved plum tomatoes to the mixture, then add salt and pepper.

Cover and cook gently for about seven to eight minutes.

Boil water in a pot, add salt, and cook the rigatoni for five minutes; do not overcook as it will finish in the oven.

Scoop out some starchy pasta water before draining the rigatoni and add it to the broccoli mixture.

Mix the rigatoni with the broccoli mixture for about 30 seconds, ensuring it remains liquidy.

Remove some better-looking broccoli florets for topping later, then add half of the pasta mixture to a baking dish.

Layer slices of extra mature cheddar cheese over the pasta, then sprinkle grated pecorino cheese on top.

Add the remaining pasta mixture and sauce to the baking dish, spreading evenly.

Top with more mature cheddar cheese and a little more pecorino cheese for the final layer.

Place the reserved broccoli florets on top for decoration.

Cover the dish with aluminum foil and bake at 180°C for a fan oven or 200°C for a conventional oven for 30 minutes (15 minutes covered, 15 minutes uncovered).

Let the dish rest for about 10 minutes after baking before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens