Baked rigatoni filled with broccoli cream

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Ingredient ratios and servings will vary according to the quantity of leftover pasta you have.
Feel free to adapt the recipe to your needs.

Recipe on TikTok by @sfoglinasimonetta

Ingredients 2 Number of Servings

  • 100 grams of rigatoni pasta with 4 cheeses
  • 1 broccoli
  • 2 cloves of garlic
  • Extra virgin olive oil
  • 50 grams of gorgonzola cheese
  • Grated parmesan cheese
  • Salt
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  • Cut one broccoli into small pieces.
  • In a pot, heat a drizzle of oil along with two crushed garlic cloves.
  • Add the chopped broccoli and let it cook with the lid on.
  • Once cooked, blend the broccoli in an immersion blender along with the gorgonzola cheese and a pinch of salt.
  • Pour the contents into a saccapoche bag and fill each rigatone with the cream.
  • Place the rigatoni vertically on a baking sheet and top with a sprinkling of grated cheese.
  • Bake for about 20 minutes on a ventilated heat.
  • With the leftover broccoli mixture, create a base in the dish on which to place the ready-to-eat rigatoni.
  • Decorate to taste with a few broccoli tops.
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