Baked Rigatoni

Preheat oven to 375 degrees F.

Place water for the pasta on to boil.

Lightly oil a 9-by-13 inch gratin or baking dish.

Bring a large pot of water to boil, and add 1/2 teaspoon of salt, broccoli, and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil and add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.

Meanwhile, in a large dutch oven set over medium high heat, heat remaining the oil. Add sausage and garlic cloves from broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4-5 minutes, if using fresh sausage. (If using fully cooked sausage cook until surface is golden, about 2-3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of oil from the pan, leaving about 2 tablespoons.

Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated cheese, mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese and drizzle with olive oil.

(If making in advance, allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator)

Be careful not to use breakfast sausage. If you can’t find Italian style you can add 1/4 teaspoon of fennel seeds to the pan while you cook the sausage.

Beans can be omitted to reduce calories.