Preheat oven to 220 degrees C (425 degrees F).
Peel the skin off the
Italian Pork Sausages with Fennel (4)
and break down the mince into small balls.
Broccoli (2 heads)
into small pieces, stalks too, and then boil for around 15 minutes.
Butter (1/4 cup)
All-Purpose Flour (1/3 cup)
, then whisk well to ensure you minimize lumps. Using
Milk (2 cups)
, bring to stir in a small amount at a time over heat.
Ground Nutmeg (1 pinch)
. Keep adding the milk and whisking until it becomes creamy. Set aside.
Put a frying pan on the stove over medium heat. Add
Extra-Virgin Olive Oil (as needed)
Fresh Rosemary (1 sprig)
and using a wooden spoon, mix it through the oil and around the pan so it infuses.
Remove the rosemary and then add the cooked broccoli. Let it saute until broccoli beomes really soft and squash it down with a wooden spoon. Add the mini sausage balls and make sure they brown well and cook through.
In the meantime, bring five liters of water to boil and add a good pinch of rock salt before adding the
Rigatoni (1.1 lb)
. Cook the pasta for 2 minutes less than the recommended time so it is still al dente. Strain.
Mix together broccoli, sausage, and pasta. Mix well. Add some bechamel sauce through and mix again. Spoon mixture into a baking tray creating a layer. Add some bechamel sauce along with
Fresh Mozzarella Cheese Ball (to taste)
. Layer pasta and cheese to create layers.
Parmesan Cheese (to taste)
over the top. Bake in the oven for 15 minutes.