Farfalle pasta mixed with three types of cheese and broccoli, then topped with breadcrumbs and more cheese and baked in the oven.
Deborah Lo Scalzo
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500g broccoli florets
500g farfalle pasta
4 processed cheese slices
100g Provolone or Galbanino cheese, cut into little cubes
100g grated Parmesan cheese
50g pitted black olives, sliced
extra virgin olive oil
salt and pepper to taste
2-3 slices of bread, crusts removed
grated Pecorino Romano cheese
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Method Prep:15min › Cook:25min › Ready in:40min
Boil or steam the broccoli until just tender.
Cook the pasta al dente, drain it and then put it back into the pan. Add the broccoli, cheeses, olives, butter and a spoonful of oil. Season to taste. Mix everything and pour the pasta into a greased baking dish.
Toast the the bread and grate as much Pecorino cheese as you want. Crumble the toasted bread and sprinkle it and the grated cheese on top of the pasta.
Bake it in the oven at 180 C / Gas 4 until it forms a nice golden crust. Serve it hot.