Baked pasta with broccoli and bacon: the recipe for an authentic and tasty starter

The baked pasta with broccoli and bacon this is a first lesson breed e deliciousenriched by the addition of Bechamel e smoked cheese. More substantial and elaborate than the classic broccoli pastait is particularly suitable in the winter and perfect for Sunday lunch or for festive occasions.

It’s a version Empty of the classic baked pasta, made with a simple and quick recipe: let’s start with the vinaigrette, which combines the smoothness of broccoli sicilians to the delicacy of bechamel without butter and to the flavor of salami and scamorza, cook the pasta al dente and complete with baking, which will ensure a crispy and golden.

It is perfect even when you have little time available: just prepare it in advance, store it in the fridge and cook it just before serving.

Find out how to make it by following our recipe step by step, and if you are looking for others ideas for cooking and making broccoli tastyalso try the broccoli and speck pasta Oh au gratin broccoli.

How to make baked pasta with broccoli and bacon

To make the broccoli and pancetta pasta, first prepare a light béchamel sauce and delicate, with oil instead of butter 1.

Then, clean the broccoli and cut the florets. Collect them in a saucepan with a high edge, cover them with cold water 2 and boil them for 10-12 minutes from boiling. To quickly carry out this process, you can also consult ours guide to cleaning and cooking broccoli at its best.

In a non-stick pan, brown the chopped onion with a drizzle of oil, add the bacon bits 3 and let it color well.

When the pancetta is golden brown, add the boiled broccoli 4 and leave everything to smell for ten minutes. Finally, season with salt and pepper.

While the flavor of the broccoli and bacon melds together, bring a large pot of salted water to a boil. Then place the pasta 5 and cook it al dente.

Once cooked, drain the pasta, add it to the broccoli and mix 6. Remember to keep a little pasta cooking water and drain very al dente (you have to wait at least 3 minutes late): in fact, they will cook completely in the oven.

In another bowl, however, dilute the ricotta with 1/2 glass of pasta cooking water seven. Separately, cut the smoked cheese into cubes.

Add the ricotta, the scamorza 8 and bechamel pasta with broccoli.

In a lightly oiled ceramic dish, pour the pasta 9 then bake it in a preheated oven at 180°C for about 20 minutes.

After the cooking time, take it out of the oven and serve it hot: the broccoli, pancetta and scamorza baked pasta is ready to be enjoyed. ten.

Tips and variations

For this recipe we have used rigatoni, but it is possible to choose, according to your tastes, also another format of short pastacome i sedan or the broken ziti.

For a pleasant moment crisp note, also add some walnut kernels or slivered almonds on the surface of the dough. To get one au gratin impeccable, you can sprinkle the surface of the dough with Parmesan cheese grated, breadcrumbs and a few tufts of butter then put it all in the oven: it will be one crust really irresistible.

You can stuff this baked pasta with any cheese you prefer. We opted for the scamorza, but casera, asiago, mozzarella or a more delicate cheese are excellent, and if you prefer, you can replace the pancetta with sausage.
To avoid waste, keep the broccoli stalks aside and make a delicious one broccoli pestoperfect as a condiment for a dish like spaghetti with broccoli cream or spread on bread and croutons.

In case there are children at the table, you can decide to remove the pepperwhile if you want to make a vegetarian version of the dishjust omit the bacon.

storage

Baked pasta with broccoli, pancetta and scamorza cheese can be saved in the refrigeratorin an airtight container, for A few days. At the time of consumption, reheat it again, in the oven or in the microwave.