Bring plenty of salted water to the boil. Once the water is boiling, add the Penne Rigate to the pot and cook according to instructions on the pack. After 5 minutes, add the broccoli florets to the water. Drain the pasta 3 minutes before instructions on the pack.
PREP THE SAUCE
Break the sausage meat up and sauté in a fry pan with a little oil, the rosemary, and garlic. Cook for 5 minutes.
COMBINE THE PASTA AND SAUCE
Combine the cooked pasta and broccoli with the Napoletana sauce, tossed with ricotta and half of the Parmigiano Reggiano.
BAKE
Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180°C for 15 minutes. Serve immediately.
