Ingredients with Measurements:
- 1 lb. Magnocca pasta
- 1 head of broccoli, chopped into small florets
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 1/4 cup of butter
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking broccoli
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the Magnocca pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped broccoli and sauté until tender, about 5-7 minutes.
4. In a separate bowl, mix together the heavy cream and grated Parmesan cheese.
5. In the baking dish, layer the cooked Magnocca pasta and sautéed broccoli.
6. Pour the cream and cheese mixture over the pasta and broccoli, making sure to cover everything evenly.
7. Sprinkle the breadcrumbs on top of the casserole.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
10. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 35g
Protein: 16g
Sodium: 550mg
Sugar: 3g
Substitutions for ingredients:
- Magnocca pasta can be substituted with any other pasta of your choice.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano or Asiago.
- Broccoli can be substituted with any other green vegetable such as spinach or kale.
Variations:
- Add cooked chicken or sausage for a meatier version.
- Add diced tomatoes or sun-dried tomatoes for a burst of flavor.
- Add sliced mushrooms for an earthy taste.
Tips and tricks:
- Make sure to cook the pasta al dente so that it doesn't become mushy in the casserole.
- Use fresh broccoli for the best taste and texture.
- If the casserole is browning too quickly, cover it with foil again and continue baking until it's fully cooked.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil.
Pairings:
Serve the casserole with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
- If the casserole is too dry, add more cream or milk.
- If the casserole is too wet, add more breadcrumbs.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F to ensure that it's safe to eat.
Food history:
Magnocca pasta is a type of pasta that originated in Italy. It's made from durum wheat semolina and has a unique shape that resembles a snail shell.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the casserole as a main dish for dinner or as a side dish for a potluck or holiday gathering.
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