Crispy Broccoli and Ricotta Pasta Bake

1. Preheat and Roast

Start by preheating your oven to 425 degrees. On a rimmed baking sheet, toss the bite-size broccoli florets with 2 tablespoons of extra-virgin olive oil, 3/4 teaspoon of kosher salt, and the red pepper flakes. If you’re using cumin seeds, add them in as well. Roasting the broccoli caramelizes it, giving it a depth of flavor that's both tender and browned at the edges. Roast for about 18 to 25 minutes, making sure to toss the broccoli halfway through to ensure even cooking.

2. Cook Pasta

While the broccoli roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain it well.

3. Prepare Topping

As the pasta cooks, combine the grated Parmesan cheese, panko bread crumbs, finely grated lemon zest, a pinch of salt, and freshly ground black pepper in a small bowl. This mixture will create a delightful, crispy topping for our bake.

4. Combine and Broil

Once the broccoli is roasted, remove it from the oven and set it to broil. Toss the cooked pasta and roasted broccoli together directly on the baking sheet, seasoning with additional salt and pepper to taste. Dollop the whole milk ricotta evenly over the pasta and broccoli, then sprinkle the Parmesan and panko mixture on top. Drizzle the entire dish generously with extra-virgin olive oil and place it under the broiler for 2 to 3 minutes. Keep a close eye on it, broiling just until the topping is crisped and golden.

5. Serve

If desired, finish with a sprinkle of fresh lemon juice to add a bright, zesty note. Serve immediately and enjoy your deliciously crispy, cheesy broccoli and ricotta pasta bake.