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Cheesy Broccoli Rigatoni




Source of Recipe


toh


List of Ingredients




12 ounces uncooked rigatoni or medium tube pasta
3 garlic cloves, minced
1/4 cup butter or stick margarine
1/4 cup all-purpose flour
1 teaspoon salt
2-1/2 cups fat-free milk
1 tablespoon olive or canola oil
5 cups broccoli florets
2 cups (8 ounces) shredded part-skim 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 the 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 and simmer for 4-5 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 nonstick 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° for 25-30 minutes or until heated through. Yield: 10 servings.