1) Steam the broccoli florets and then let them flavor with half of the burro, salt, pepper and thyme in a pan scrubbed with the garlic. Blend them to cream and then mix them with 100 g of stracchino, the mascarpone cheese and 60 g of parmesan.

2) Boil i rigatoni in boiling salted water. Meanwhile, grease a 22 cm diameter springform pan and adhere a disc of parchment paper cut to size to the bottom. Similarly cover the inner edge with a strip of paper 70 cm long and high as the mold. Drain the rigatoni al dente, cool them under running water, drain them well and spread them on a plate.

3) Transfer the mixture of broccoli in a pastry bag with a 1 cm smooth tip and stuff the rigatoni, placing them gradually in the mold, standing up next to each other starting from the edge. In the center of the mold, place a 7-8 cm diameter pastry ring (greased on the outside and covered with a strip of paper), so that the rigatoni take the shape of a donut and are very compact.

4) Work on the stracchino cream left with the milk and pour it over the rigatoni. Complete with the remaining Parmesan and the butter remaining in bows and bake at 190 ° for 20 minutes: switch to grill mode in the last few moments.