Blanch the broccoli in salted water and remove from the water. Cook the pasta in the broccoli water according to the instructions on the packet. Mix the pasta and broccoli together in a baking dish.
Mix the cream with the cream cheese and season with salt, pepper and Provence herbs. Pour the sauce over the casserole.
Cut the mozzarella into fine slices and pour over the gratin together with the Emmentaler.
Baked in the oven for about 20-30 minutes at 160 ° until the cheese browns.
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