Quick, easy, and perfect for a busy weeknight evening, this cheesy gluten-free baked pasta dish by our friend Peggy Curry of Curry Girls Kitchen is one of her greatest all-time crowd pleasers.
Preheat the oven to 350°F. Fill a large pot with water, add a hefty pinch of salt, then bring the water to a boil.
While waiting for the water to boil, heat a large skillet over medium heat until hot. Add the olive oil and ground meat. Cook, stirring frequently until the meat is no longer pink, 3 to 5 minutes Set aside.
To the boiling water, add the pasta and cook to al dente firmness, which will be slightly less time than recommended in the package instructions; add the broccoli to the pasta 3 minutes before the completion of the pasta's cooking time. Remember the pasta will continue to soften in the oven.
Drain the pasta and broccoli into a large colander, reserving 1 tablespoon of the cooking water.
Transfer the pasta, broccoli, and reserved cooking water into a 9- by 13-inch baking dish. Mix in the marinara sauce and the cooked meat. Top with the shredded cheese.
Bake until light brown and bubbly, 20-30 minutes. Serve.