Baked pasta with sausage meatballs, broccoli and bechamel

Peel the skin off the sausages and roll the meat into small balls.

Cut the broccoli into small pieces and boil in water for about 15 minutes.

Melt the butter, add the flour, then add the milk a little at a time, stirring well.

Add a little nutmeg and keep going until the sauce is creamy.

Heat olive oil in the saucepan, flavour it with rosemary leaves, then remove the rosemary.

Add the boiled broccoli to the saucepan, cook a couple of minutes, and squash with a wooden spoon until mushy.

Salt the water with rock salt and boil the pasta.

After about five minutes, add the sausage meatballs to the broccoli and cook until a little brown; they finish cooking in the oven.

Return the cooked pasta to the pan and mix very well with the broccoli and meatballs.

Mix in bechamel a little at a time, a couple of times.

Layer pasta, bechamel and fresh mozzarella, then another layer of pasta spread everywhere.

Top with more mozzarella, bechamel and parmesan.

Bake about 15 minutes at 220C until the top is crispy and the bottom moist.