Broccoli and ricotta conchiglioni

Name: Broccoli and ricotta conchiglioni
Cuisine: Italian
Ingredients: 300g conchiglioni pasta; 1/4 cup (60ml) extra virgin olive oil; 1 head broccoli, cut into florets; 400g fresh ricotta; 3/4 cup (60g) grated parmesan; 1 cup basil leaves, plus extra to serve; 1/4 cup (40g) pine nuts, toasted; 2 garlic cloves, crushed; Zest of 1 lemon; 2 cups (500ml) tomato sugo; 1 cup (70g) coarse day-old sourdough breadcrumbs; Dressed mixed salad leaves, to serve