Baked rigatoni filled with broccoli cream

Made with

Barilla Rigatoni
Barilla at Amazon.com
Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Beginner

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
Share ingredients

You copied text to clipboard:

Method

  • 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.
Show more

Related recipes

Beginner Vegetarian Four Cheese Pasta Broccoli Garlic Gorgonzola cheese Grana Padano Cheese Short Second Life Pasta Rigatoni