- 1 head of Broccoli
- 1 medium onion- chopped
- Handful of mushrooms
- 1 sm/med container of ricotta (I use the one with the lamb on it)
- 3/4 box of short pasta (Rigatoni used here)
- Mozzarella cheese (either shredded, sliced, or cubed)
- Pasta Sauce (preferable homemade, if not one jar is plenty)
Note: you can use any left over veggies in your fridge for this dish
- Boil water for pasta.
- Roast broccoli in lightly oiled baking sheet at 400 degrees while pasta is cooking. Remove broccoli when lightly browned. (leave oven on)
- Drain pasta & add to oiled cast iron. Add chopped onion & the broccoli. Pour sauce on top and add a few large spoon of ricotta. Gently stir. Top with mozzarella.
- Baked covered with tin foil 15 minutes, then another 5-10 uncovered. Enjoy!