This Cheesy Broccoli Rigatoni is a cheese and veggie packed pasta side dish that always brings compliments. Add chicken or shrimp and you’ll have a well-balanced entree.
This pasta dish always turns out delicious. It’s very creamy, and the broccoli is a nice added touch.
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Cheesy Broccoli Rigatoni
Ingredients
- 12 ounces uncooked rigatoni pasta
- 3 garlic cloves minced
- 1/4 cup butter cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 1/2 cups nonfat milk
- 5 cups fresh broccoli florets
- 2 cups shredded part-skim mozzarella cheese divided
Instructions
- Cook the pasta according to the package directions.
- Meanwhile, in a large saucepan, saute the garlic in the butter over medium heat for 2 minutes. Stir in the 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 the pasta and toss with oil; set aside.
- Add 1 inch of water to a large saucepan; add the broccoli. Bring to a boil. Reduce the heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
- In a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat with the remaining layers.
- Top with the remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
Enjoy!
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Recipe based on one by Crafty Lady 13
Photo by Lainey6605