Preheat the oven to 350˚F.

Bring a large pot of water to a rolling boil over high heat. Once the water reaches a boil, salt it so it takes like a seasoned soup. Add the broccoli and cook until bright green and tender, about 5 minutes. Drain and set aside, but keep the water at a rolling boil.

In a large bowl with an immersion blender or in a high speed blender, combine the broccoli and The Lemon Temptress. Add a splash of cooking water (about ½ cup) to the jar and shake to loosen up any bits of sauce in the jar. Add that to the broccoli and blend until smooth. Set aside.

Add the pasta to the boiling water and cook until very al dente.

Meanwhile, in an oven safe baking dish, add a drizzle of olive oil and set over medium heat. Add the sausage and cook, crumbling it with a wooden spoon as it cooks to break it into bite-sized pieces, until brown and cooked through, 5 to 7 minutes. Alternatively, cook it in a skillet, then transfer it to a baking dish.

Drain the al dente pasta and add it to the baking dish with the sausage.Pour the broccoli cream over the pasta and mix well until everything is evenly coated.

Scatter the mozzarella on top, followed by a generous layer of grated Parmigiano.

Bake in a preheated oven at 180°C (350°F) for 20–30 minutes, until bubbly and golden on top.