Cheesy Broccoli Rigatoni
Ingredients
- 12 ounces uncooked rigatoni
- 3 cloves garlic, minced
- 1/4 cup butter, cubed
- 1/4 cup all purpose flour
- 1 tsp salt
- 2 1/2 cups milk
- 1 Tbsp olive oil
- 5 cups fresh broccoli florets
- 2 cups shredded mozzarella, divided
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a large 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
- Add 1 inch 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 greased 9x13 baking dish, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining cheese and sauce.
- Cover and bake at 350 for 25-30 minutes or until heated through.