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Cheesy Broccoli Rigatoni

Add chicken or italian sausage for protein

Ingredients

  • 16 oz. rigatoni or large tube pasta
  • 3 garlic cloves, minced
  • 1/2 C butter, cubed
  • 1/2 C all-purpose flour
  • 1 t salt
  • 2 3/4 - 3 C milk
  • 1 T olive oil
  • 4 C fresh broccoli florets, cut
  • 2 C (8 oz.) shredded mozzarella cheese, divided
  • italian sausage

Directions

  1. Cook pasta. 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 utnil thickened. Remove from the heat; set aside. Drain pasta and toss with oil. Set aside.
  2. In large saucepan, bring 1 inch of water and broccoli to a boil. Reduce heat; cover and simmer 5-8 minutes or until crisp-tender. Drain and rinse with cold water.
  3. Pam pan. In 13 x 9 pan, layer 1 cup white sauce, half of the pasta adn broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350F 12 minutes, broil to make cheese golden for 2-3 minutes on medium broil.