Pasta Gratin with Broccoli and Mozzarella

Ingredients

• 400 g broccoli florets
• Salt
• 500 g rigatoni
• 1 tbsp butter
• 200 ml heavy cream (at least 30% fat)
• pepper (ground)
• nutmeg
• 1 can tuna in its own juice
• 4 tbsp capers
• 1 ball mozzarella (~125 g)

Instructions

1. 1.

   Preheat the oven grill to 225 °C. Wash the broccoli and blanch it in boiling salted water for about 5‑6 minutes. Drain well. Reserve the broccoli cooking liquid, add a little fresh water if needed, and season with salt. Cook the rigatoni in the broccoli broth until al dente.

2. 2.

   Meanwhile, melt the butter gently, pour in the cream, and simmer on low heat for 2‑3 minutes to thicken slightly. Season with salt, pepper, and nutmeg. Drain the tuna and flake it. Rinse the capers under cold water and drain.

3. 3.

   Combine the drained rigatoni with broccoli, capers, and sauce in a baking dish. Distribute the tuna over the pasta and fold gently in. Slice the mozzarella into thin rounds and lay them on top of the pasta. Season again with salt, pepper, and nutmeg. Place under the hot oven grill and bake until the mozzarella is melted, about 10 minutes. Serve immediately.