Baked Pasta with Four Cheeses
Pre-heat oven to 350 degrees.
Coat a 10x12 or 9x13 casserole well with butter. Sprinkle with ¼ cup bread crumbs and spread around the pan, as you would flour a cake pan. Discard excess crumbs.
In a large, deep sauté pan heat the olive oil over medium high heat. Add the garlic, red pepper flakes, onion, Prosciutto, and broccoli. Saute for about 5 minutes. Add the optional salt and pepper and stir for one more minute.
Add the stock and the cream and bring to a boil. Reduce heat and simmer (stirring occasionally) until the broccoli becomes fork tender, about 5 minutes. With a slotted spoon, remove the broccoli and set aside.
Whisk in the flour/butter paste. On a low simmer, continue whisking until sauce just begins to thicken and reduce slightly, about 8 minutes. The sauce will still be fairly liquid.
While the sauce is simmering, add the pasta to the water and cook for a few minutes less than the directions on the package (the pasta will continue to cook while in the oven). Drain.
When the sauce is ready, add the cooked broccoli and pasta to the sauce. Toss well and simmer over low heat, stirring constantly, until the pasta is well coated, about 1-2 minutes.
Pour the entire contents of the pan into a large metal mixing bowl. Add the Gorgonzola, Swiss, provolone and ¼ cup of the Parmesan cheese. Mix well to incorporate all the cheeses.
Pour this mixture into the prepared casserole. Sprinkle 1/8 cup breadcrumbs and the remaining ¼ cup Parmesan cheese evenly on top.
Bake in the pre-heated oven for 10 minutes.
Broil for 2 minutes to brown the top.