Method:

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook it until al dente according to package instructions (usually about 8-10 minutes). Drain the pasta and set it aside.

Blanch the Broccoli:

In the same pot, add the broccoli florets and cook them in boiling water for about 3 minutes until bright green and tender. Drain and set aside with the pasta.

Sauté the Aromatics:

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant.

Combine the Ingredients:

In a large mixing bowl, combine the cooked pasta, broccoli, sautéed onions and garlic, ricotta cheese, half of the mozzarella, Parmesan cheese, eggs, salt, black pepper, and crushed red pepper flakes (if using). Mix well until all ingredients are evenly combined.

Assemble the Dish:

Preheat your oven to 180°C (350°F). Grease the baking dish with a little olive oil. Pour the pasta mixture into the dish, spreading it evenly. Top with the remaining mozzarella cheese and sprinkle with some additional Parmesan if desired.

Bake:

Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden and bubbly.

Cool and Serve:

Once done, let the dish stand for about 10 minutes before serving. This helps the pasta set a bit, making it easier to cut and serve.

Variations

Protein Addition: Add cooked chicken, sausage, or cannellini beans for extra protein.

Vegetarian: This recipe is already vegetarian-friendly. You can add other vegetables like spinach, zucchini, or bell peppers.

Gluten-Free: Substitute regular pasta with gluten-free pasta.

Dairy-Free: Use dairy-free cheese alternatives and skip the ricotta for a cashew-based cream.