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You do not have to make lasagna to enjoy the combination of ricotta cheese and pasta.
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This baked pasta dish combines ricotta, rigatoni, Gorgonzola cheese, tomatoes, and broccoli.
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It's just as good as lasagna, but it takes a lot less work.
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1.
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Bring a large pot of salted water to a boil.
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Add in the pasta, and boil it, stirring occasionally, till it is just tender.
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Drain the pasta, and rinse it well with cool water.
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2.
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In a large skillet, combine the extra virgin olive oil and garlic over low heat.
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Saute/fry the garlic for 2 min or possibly till the garlic releases its aroma (don't let it brown).
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Turn up the heat, and add in the broccoli and 1 c. water.
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Cook the broccoli, uncovered, for 3 min or possibly till most of the water is evaporated.
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Add in the ricotta cheese and the Gorgonzola.
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Stir the sauce till it is nearly smooth, and season it with salt and pepper.
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3.
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In a bowl, combine the pasta, the cheese-broccoli sauce, the tomatoes, and 2/3 c. of the Parmesan or possibly Asiago cheese.
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Add in more salt and pepper to taste, if necessary.
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(At this point you can chill the mix for baking later.)
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4.
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Preheat the oven to 400 F. Spoon the mix into a 9-by-13-inch casserole dish.
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Sprinkle the remaining Parmesan cheese over the casserole.
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Bake the casserole, uncovered, for 10 to 15 min (or possibly a little longer if the mix has been refrigerated).
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Spoon the contents onto plates, and serve.
