Rigatoni Bake with Pork Chops and Broccoli
by Tavolino
A hearty, baked pasta casserole with juicy pork chops, crisp broccoli, and a creamy cheese sauce.
Ingredients
- Pasta 250 g
- Salt to taste
- Broccoli 250 g
- Cherry tomatoes 175 g
- Cheddar cheese 50 g
- Onion 1 piece
- Butter 45 g
- Flour 45 g
- Vegetable broth 650 ml
- Heavy cream 100 g
- Mascarpone 40 g
- Ricotta cheese 50 g
- Pepper to taste
- Sugar 1 pinch
- Pork chop (boneless) 4 slices
- Oil 1-2 tbsp
- Basil 2-3 sprigs
- Fat for the dish as needed
Preparation
- 1
Cook the pasta in salted water according to package instructions until al dente, then drain.
- 2
Cut the broccoli into florets and cook in boiling salted water for approx. 4-5 minutes, then drain.
- 3
Wash the cherry tomatoes and halve them.
- 4
Finely grate the cheddar cheese.
- 5
Peel the onion and finely dice it.
- 6
Melt the butter in a pot and sauté the diced onion until translucent.
- 7
Dust the flour over the onions and cook briefly.
- 8
Pour in the vegetable broth and heavy cream while stirring and bring to a boil.
- 9
Stir in the mascarpone, ricotta, and half of the cheddar until a smooth sauce forms.
- 10
Season the sauce with salt, pepper, and a pinch of sugar.
- 11
Mix the pasta, broccoli, and tomatoes with the sauce and transfer to a greased baking dish.
- 12
Sear the pork chops in oil on both sides for approx. 2 minutes, season, and place on top of the casserole.
- 13
Sprinkle the remaining cheddar over the casserole.
- 14
Bake in a preheated oven at 200°C top/bottom heat (or 175°C fan) for approx. 25 minutes.
- 15
Wash the basil, shake dry, pluck the leaves, and cut into strips.
- 16
Remove the casserole from the oven and serve sprinkled with the basil.