Nonna’s Baked Pasta & Broccoli

Name: Nonna’s Baked Pasta & Broccoli (Pasta al forno con broccoli della nonna)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 large head of broccoli, cut into small florets; 2-3 tbsp extra virgin olive oil; 2 large shallots or 1 onion, finely sliced; 2 large shallots or 1 onion, finely sliced; 1 garlic clove, minced; 1 tsp fennel seeds; 1 small fresh red chilli, finely chopped, or ½ tsp dried chilli/hot pepper flakes; 1 small fresh red chilli, finely chopped, or ½ tsp dried chilli/hot pepper flakes; 1 small fresh red chilli, finely chopped, or ½ tsp dried chilli/hot pepper flakes; 400 g/14 oz/4 cups rigatoni; 100 g/3½ oz/1 cup caciocavallo or Parmigiano Reggiano, grated, plus extra to finish; 100 g/3½ oz/1 cup caciocavallo or Parmigiano Reggiano, grated, plus extra to finish; 2 tbsp breadcrumbs; Butter, for greasing and topping; Salt and pepper, to taste; Salt and pepper, to taste

Pasta al forno con broccoli della nonna

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

If there’s one dish I could eat for the rest of my life, this is it. It’s humble, unassuming and deeply comforting. My nonna Maria would make it often, especially when the whole family was gathered. I remember her kitchen so clearly. She had moved the hob/stovetop and oven out to the balcony to make more space indoors, and in my memory, it was always filled with sunlight.

This dish is also an ode to my nonno Pasquale ... Pasqualino, as everyone called him. A man of

Ingredients

Europe
Italy
Sicily
Pasta
Vegetarian
Winter
Spring

Ingredients

Method