Rigatoni & Broccoli Recipe
Layered with alfredo sauce, parmesan, fontina, gorgonzola, and mozzarella cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Broccoli
Cheese Sauce (Alfredo Base)
Cheeses
Topping & Finish
Method
Pasta & Broccoli
Boil pasta
Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook until al dente, about 9 minutes (check package). Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot.
Blanch broccoli
While pasta cooks, bring a medium saucepan of salted water to a boil (or use same pot before draining). Add 4 cups broccoli florets and blanch 2 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop cooking. Drain and pat dry. If preferred, you may roast broccoli at 425°F for 12 minutes tossed with 1 tsp oil instead of blanching.
Cheese Sauce (Alfredo Base)
Make roux
In a 12-inch skillet or medium saucepan over medium heat, melt 4 tbs unsalted butter. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Sprinkle 3 tbs all-purpose flour over butter and garlic and whisk constantly for 1–2 minutes to cook the raw flour taste and form a roux.
Finish sauce
Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Increase heat slightly and bring to a gentle simmer, whisking, until the sauce thickens, 3–5 minutes. Season with 1 tsp freshly ground black pepper and 1 tsp grated nutmeg (optional). If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until sauce reaches a creamy pourable consistency.
Incorporate cheeses
Reduce heat to low. Stir in 1 cup grated Parmesan until melted and smooth. Add 1 cup shredded fontina and whisk until incorporated. Taste and adjust seasoning — add a pinch of salt if needed (remember the cheeses are salty). Remove from heat.
Assembly & Baking
Combine pasta, broccoli, and sauce
To the pot with drained rigatoni, pour the cheese sauce and fold to coat the pasta evenly. Fold in the blanched broccoli. If mixture seems dry, add up to 1/2 cup reserved pasta water to loosen. Stir in 1 cup shredded mozzarella, reserving about 1/2 cup for the top, and fold in 1 cup crumbled gorgonzola gently so pockets of sharp flavor remain.
Prepare topping
In a small bowl, toss 1 cup breadcrumbs with 1 tbs olive oil until crumbs are evenly moistened. Mix in 2 tbs chopped fresh parsley and 1 tsp lemon zest if using.
Bake
Transfer the pasta mixture to a lightly oiled 9x13-inch baking dish and spread into an even layer. Sprinkle reserved 1/2 cup mozzarella evenly over the top, then scatter the breadcrumb mixture. Bake in the preheated 375°F (190°C) oven for 18–22 minutes until bubbling and golden on top. For a deeper brown crust, broil 1–2 minutes watching carefully to avoid burning.
Rest and serve
Remove from oven and let rest 5–7 minutes. Garnish with additional chopped parsley and an optional sprinkle of grated Parmesan. Serve hot.