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Cheesy Broccoli Rigatoni

Source of Recipe

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List of Ingredients

12 oz. uncooked rigatoni or medium tube pasta
3 garlic cloves, minced
1/4 C. butter or stick margarine
1/4 C. all-purpose flour
1 tsp. salt
2-1/2 C. fat-free, 2%, or whole milk
dash crushed red pepper
1 T. olive oil
5 C. fresh broccoli florets
2 C. (8 oz.) shredded mozzarella cheese, divided


Recipe

Cook pasta according to package directions. Meanwhile, in a saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.

Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover & simmer 3-4 minutes or until crisp-tender. Drain and rinse with cold water.

In a 13-in. x 9-in. x 2 in. baking dish coated with non-stick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350° 25-30 minutes or until heated through. Yield: 10 servings