Creamy Baked Ziti with Broccoli and Provolone

Creamy Baked Ziti with Broccoli and Provolone

Ingredients

Serves 8

3 medium broccoli heads (about 1½ lbs / 680 gr), trimmed and cut into medium florets

1 lb / 453 gr ziti pasta (I used Garofalo GF penne rigate)

8 oz / 220 gr provolone cheese slices, cut into strips

4 tablespoons grated Parmesan cheese

1 garlic clove

3 tablespoons olive oil

1 teaspoon fine grain salt

¼ teaspoon ground black pepper

Pinch of red pepper flakes (optional)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Bring a large pot of salted water to a boil.

Add broccoli florets and cook for 6-8 minutes or until vegetables are tender.

Using a slotted spoon fish the broccoli out of the water and transfer to the bowl of a food processor (or blender). Leave the pot of water on the hot stove, as you will use it to cook your pasta.

Add garlic, 2 tablespoons of Parmesan cheese, and 1 tablespoon of olive oil to the bowl of the food processor. Pulse until a smooth and creamy mixture is formed. Set aside.

Add pasta to the pot of boiling water and cook until al dente (slightly undercooked), drain, and run under cold water to stop the cooking.

In a large bowl combine pasta, broccoli mixture, olive oil, salt, black pepper, and red pepper flakes (if using).

Butter a 9x13 inch baking dish and layer as follows: ½ of the ziti, ½ of the Provolone cheese, then remaining ziti, and remaining Provolone cheese. Top with grated Parmesan cheese.

Bake for 20 minutes or until golden and bubbling. Serve!