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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
3. 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.
4. 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 remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
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