Name: Baked fettuccine with broccoli, ricotta and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 400.00 g pasta fettuccine; 450.00 g broccoli florets; 12.00 strips rindless bacon chopped; 300.00 g ricotta cheese; 250.00 ml cream; 1.00 eggs beaten; 4.00 ml salt and freshly ground black pepper to taste; 30.00 ml butter; 125.00 ml parmesan cheese grated

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Ingredients (9)

400.00 g	pasta — fettuccine
450.00 g	broccoli — florets
12.00	strips rindless bacon — chopped
300.00 g	ricotta cheese
250.00 ml	cream
1.00	eggs — beaten
4.00 ml	salt and freshly ground black pepper — to taste
30.00 ml	butter
125.00 ml	parmesan cheese — grated

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Method:

1. Preheat the oven. Cook
the pasta in a large pot of
boiling salted water until al
dente. Drain.

2. Blanch the broccoli in
boiling salted water while the
pasta cooks.

3. Fry the bacon in a pan until
crisp and golden brown and
then drain it on kitchen towel.

4. Beat the ricotta, cream, egg,
salt and black pepper in a
mixing bowl.

5. Grease a heatproof oven dish
with butter and add the pasta.
Place half the ricotta mixture on
top, followed by all the broccoli
and bacon and, lastly, the
other half of the ricotta mixture.
Sprinkle Parmesan cheese on
top and bake for 30 minutes or
until golden brown.