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.
Cut the Broccoli (2 head) into small pieces, stalks too, and then boil for around fifteen minutes.
Melt Butter (1/4 cup) and add All-Purpose Flour (50 gram), then whisk well to ensure you minimize lumps. Using Milk (500 milliliter), bring to stir in a small amount at a time over heat.
Add Ground Nutmeg (1 pinch). Keep adding the milk and whisking until it becomes creamy. Set aside.
Put a fry pan on the stove over medium heat. Add Extra-Virgin Olive Oil (to taste). Add 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 (500 gram). Cook the pasta two 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.
Grate Parmesan Cheese (to taste) over the top. Bake in the oven for fifteen minutes.