Baked Pasta with Broccoli

Method

1. Bring a pot of water to a boil. Remove the woody ends of the broccoli and cut the stalks into halves or quarters. Add the stalks to the boiling water and cook for about 5 minutes.
2. Prepare the broccoli florets by cutting them into small pieces. After 5 minutes, add the florets to the pot and cook for another 3–5 minutes until tender. Test with a knife. Drain the broccoli, reserving the cooking water (about 1 liter).
3. In a separate saucepan, heat a drizzle of olive oil. Add flour and stir until completely dissolved. Cook briefly, then slowly add the reserved broccoli cooking water (without salt, as the water is already seasoned). Stir continuously until the mixture thickens and comes to a boil. Cook for 2–3 minutes, then remove from heat.
4. Add grated Asiago cheese (or your preferred cheese) to the besciamella and mix. Set aside some broccoli florets for the final dish. Blend the remaining broccoli into the besciamella using an immersion blender. Season with salt to taste.
5. Bring the reserved broccoli water back to a boil and cook the pasta (whole wheat recommended) until al dente, about 6 minutes (for whole wheat). Meanwhile, slice additional cheese into small cubes.
6. Drain the pasta. Spread a thin layer of besciamella on the bottom of a baking dish. Add the pasta in an even layer. Distribute the reserved broccoli florets and cubed cheese over the pasta. Cover with the remaining besciamella. Sprinkle with Parmigiano cheese.
7. Bake in a preheated oven at 190°C (375°F) for 20–25 minutes. For the last 5 minutes, turn on the grill to brown the top. Serve hot.