Baked rigatoni filled with broccoli cream

Cut one broccoli into small pieces.

In a pot, heat a drizzle of oil along with two crushed garlic cloves.

Add the chopped broccoli and let it cook with the lid on.

Once cooked, blend the broccoli in an immersion blender along with the gorgonzola cheese and a pinch of salt.

Pour the contents into a saccapoche bag and fill each rigatone with the cream.

Place the rigatoni vertically on a baking sheet and top with a sprinkling of grated cheese.

Bake for about 20 minutes on a ventilated heat.

With the leftover broccoli mixture, create a base in the dish on which to place the ready-to-eat rigatoni.

Decorate to taste with a few broccoli tops.