Ingredients Jump to Instructions ↓

  1. 12 ounces uncooked rigatoni or large tube pasta

  2. 3 garlic cloves, minced

  3. 1/4 cup butter, cubed

  4. 1/4 cup all-purpose flour

  5. 1 teaspoon salt

  6. 1 tablespoon olive oil

  7. 2-1/2 cups fat-free milk

  8. 5 cups fresh broccoli florets

  9. 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Instructions Jump to Ingredients ↑

  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. 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. 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. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 10 servings.


Send feedback