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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree, Lisa Csiki of North Windham, Connecticut suggests. The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs! Ingredients:
12 ounces uncooked rigatoni or large tube pasta |
3 garlic cloves, minced |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 tablespoon olive oil |
2-1/2 cups fat-free milk |
5 cups fresh broccoli florets |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. 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.
2. In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water.
3. In a 13-in. x 9-in. baking dish coated with 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.
4. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 10 servings.
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