Baked Pasta with Broccoli and Pancetta

Method

1. Cut the broccoli into florets. Save the stems for broth.
2. Boil the broccoli for 5-6 minutes.
3. Cut the Valtellina Casera cheese into cubes.
4. Cut the pancetta into small pieces and fry in a pan.
5. Cook the rigatoni in the same water used for the broccoli.
6. Drain the pasta and mix it with the broccoli and pancetta in the pan.
7. In a baking dish, add a drizzle of olive oil, some grated Grana Padano, and half of the pasta mixture.
8. Add cubes of Casera cheese for a super stringy texture, then more grated cheese, and the remaining pasta.
9. Top with more Casera and grated cheese, and a drizzle of olive oil.
10. Bake until golden and bubbly.