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Learn how to turn leftover cheese into a gourmet pasta dish with this easy recipe for Broccoli and Stilton Tortellinotime! This delicious rigatoni recipe is a great way to use up any extra cheese you have in the fridge while creating a tasty and satisfying meal.

Looking for a delicious way to use up leftover Stilton? In this video, I'll show you how to make a creamy Rigatoni with Stilton, ricotta, and broccoli, a vibrant vegetarian dish that's both comforting and elegant. This recipe transforms simple ingredients into a flavorful pasta dish with a touch of indulgence. Perfect for a cozy dinner or when you're craving something unique! I'll share tips for substitutions, like swapping Stilton for Gorgonzola, and show you how to create a sauce so creamy it clings to every rigatoni perfectly. Whether you're a pasta lover, a vegetarian, or just curious about creative ways to use broccoli, this recipe will leave you inspired.

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INGREDIENTS

Vegetables and Pasta:
1 medium head of broccoli
200g (7 oz) rigatoni pasta

Sauce:
2 tbsp olive oil
1 clove garlic, crushed
1 medium red onion (or white onion), thinly sliced
100g (3.5 oz) ricotta cheese
100g (4 oz) Stilton cheese (or Gorgonzola for an Italian twist)

Seasonings and Spices:
1/4 tsp chilli flakes (optional, adjust to taste)
A pinch of nutmeg
Salt, to taste

Garnish:
20g (3/4 oz) roasted walnut pieces
A drizzle of olive oil

COOKING INSTRUCTIONS

Prepare the Broccoli:
Cut the broccoli florets into small, even pieces. Reserve a few small florets for garnish. Trim the bottom of the stem, peel off the outer layer, and slice the tender part into small chunks.

Cook the Broccoli:
Bring a large pot of salted water to a boil. Add the broccoli and blanch for 7 minutes until tender. Use a slotted spoon to transfer the cooked broccoli to a bowl, reserving the cooking water.

Sauté the Vegetables:
Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic and sliced onion to the cold oil to release more flavor. Sauté until the onions are soft and translucent.

Add Spices and Combine:
Stir in the chilli flakes and nutmeg. Mix to evenly coat the onions with the spices. Add the cooked broccoli (except the reserved florets) to the pan. Mix well and cook for 1-2 minutes to combine flavors. Add 2 ladles of the reserved broccoli cooking water to the pan and stir.

Blend the Sauce:
Use a hand blender to partially blend the mixture, leaving some texture with small broccoli pieces and onions.

Cook the Pasta:
Bring the reserved broccoli water back to a boil. Add the rigatoni and cook until just before al dente according to package instructions (usually 8-9 minutes). Reserve a small cup of pasta water, then drain the pasta.

Finish the Sauce:
Stir the ricotta into the broccoli mixture to create a creamy sauce. Crumble in the Stilton cheese, reserving a small amount for garnish. Mix well until the cheese melts into the sauce.

Combine Pasta and Sauce:
Add the drained rigatoni to the sauce and mix thoroughly. Use the reserved pasta water if needed to loosen the sauce. Cook for 1-2 minutes until the pasta absorbs the flavors.

Plate and Garnish:
Serve the pasta in bowls. Top with the reserved broccoli florets, crumbled Stilton, and walnut pieces. Drizzle with olive oil before serving.

Tips:
For a creamier consistency, add an extra tablespoon of ricotta or a splash of the pasta water.

You can double the sauce recipe to serve 4 people or to have leftovers.

Enjoy your creamy, comforting Broccoli, Stilton and Ricotta Rigatoni.

Key Chapters
00:00 - Introduction to Broccoli, Stilton & Ricotta Rigatoni
00:29 - Preparing the Broccoli
00:50 - Cooking the Broccoli & Sautéing Onions and Garlic
01:32 - Adding Spices and Combining Broccoli
02:27 - Blending the Sauce
03:13 - Finishing the Sauce with Ricotta and Stilton
03:57 - Mixing Pasta with the Sauce
04:40 - Plating and Garnishing