2 ½pounds broccoli, cut into bite-size florets 2tablespoons extra-virgin olive oil, more as needed 1teaspoon cumin seeds (optional) ¾teaspoon kosher salt, more as needed ½teaspoon red pepper flakes, or to taste
12ounces chiocciole or other tube-shaped pasta
⅓cup grated Parmesan cheese
⅓cup panko bread crumbs
1tablespoon finely grated lemon zest
½teaspoon freshly ground black pepper
12ounces best quality, whole milk ricotta
Fresh lemon juice, for serving (optional)
Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.
preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.
For the pasta
Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
Pour 1 cup of the marinara into a rectangular baking dish.
Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.