Pasta gratin with broccoli and bacon




  • Prep. 30 min /

  • Cook time 20 min /

  • 4 portions


  • 440 g rigatoni pasta
  • 2 heads of broccoli
  • 250 g provolone, scamorza, cheddar or grated mozzarella
  • 100 g grated parmesan
  • 4 F. Ménard bacon slices cut into pieces
  • 3 tbs. breadcrumbs
  • 1 handful of pine nuts or sliced almonds
  • Olive oil
  • Butter for greasing
  • Salt and pepper


  • Wash and cut the broccoli. Cook them in a pan of lightly salted water until cooked through;
  • Drain the broccoli and mash them with a fork. Place in a bowl and add a drizzle of olive oil. Reserve ;
  • Cook the pasta in boiling salted water or in the same broccoli cooking water for 6 to 8 minutes. Drain when cooked.
  • Add broccoli and bacon pieces;
  • Grease a deep baking dish and preheat the oven to 350 ° F;
  • Pour a first layer of pasta into the baking sheet and add the cheese slices. Sprinkle with parmesan;
  • Cover with a second and third floor, always made of pasta, followed by cheese and parmesan;
  • Sprinkle with breadcrumbs and pine nuts or almonds;
  • Bake the pasta in the oven for about 20 minutes, serve immediately.