Pasta casserole with minced meat and broccoli

Ingredients:

Topping

• 1 cup whole milk ricotta
• 0.5 cup fresh basil leaves, chopped
• 0.5 tsp coarse salt

Paste

• 450 g rigatoni pasta
• 1/4 tsp coarse salt + more to taste
• 1 tbsp. l. olive oil
• 450 g raw sweet Italian sausage, casings removed
• 1 large or 2 small heads broccoli, cut into small florets
• 1 clove garlic, peeled and chopped
• 1 can (700 gr.) marinara sauce
• 1 tbsp. freshly grated parmesan
• 1.5 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 200°C.
2. Topping:
   
   Place the ricotta, basil, and salt in a small bowl. Stir with a silicone spatula. Set aside.
3. Paste:
   
   Bring a large pot of water to a boil. Season generously with salt and cook the rigatoni pasta for 5 minutes. Drain thoroughly, reserving 0.5 cups of the water.
4. Meanwhile, heat a large Dutch oven or oven-safe skillet over medium heat. Add the olive oil and sausage. Cook, stirring frequently and breaking up the sausage with the back of a spoon, until browned, about 7 minutes. Add the broccoli and garlic and cook for about 3 minutes. Stir in the tomato sauce and 1/4 teaspoon salt. Add the pasta to the pan and sprinkle with 1/2 cup of Parmesan cheese. Toss thoroughly to coat the pasta with the sauce. Add the reserved pasta cooking water if needed to thin the sauce slightly.
5. Spoon the ricotta mixture evenly over the top and top with some of the pasta. Sprinkle with mozzarella and the remaining 1/2 cup Parmesan cheese and bake until golden brown, about 20 minutes. Let rest for 5 minutes and serve.