1. 1

   Step 1

   Cook the pasta in salted water according to package instructions until al dente, then drain.

2. 2

   Step 2

   Cut the broccoli into florets and cook in boiling salted water for approx. 4-5 minutes, then drain.

   Timer 5 min
3. 3

   Step 3

   Wash the cherry tomatoes and halve them.

4. 4

   Step 4

   Finely grate the cheddar cheese.

5. 5

   Step 5

   Peel the onion and finely dice it.

6. 6

   Step 6

   Melt the butter in a pot and sauté the diced onion until translucent.

7. 7

   Step 7

   Dust the flour over the onions and cook briefly.

8. 8

   Step 8

   Pour in the vegetable broth and heavy cream while stirring and bring to a boil.

9. 9

   Step 9

   Stir in the mascarpone, ricotta, and half of the cheddar until a smooth sauce forms.

10. 10

    Step 10

    Season the sauce with salt, pepper, and a pinch of sugar.

11. 11

    Step 11

    Mix the pasta, broccoli, and tomatoes with the sauce and transfer to a greased baking dish.

12. 12

    Step 12

    Sear the pork chops in oil on both sides for approx. 2 minutes, season, and place on top of the casserole.

    Timer 4 min
13. 13

    Step 13

    Sprinkle the remaining cheddar over the casserole.

14. 14

    Step 14

    Bake in a preheated oven at 200°C top/bottom heat (or 175°C fan) for approx. 25 minutes.

    Timer 25 min
15. 15

    Step 15

    Wash the basil, shake dry, pluck the leaves, and cut into strips.

16. 16

    Step 16

    Remove the casserole from the oven and serve sprinkled with the basil.

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