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Cheesy Broccoli Rigatoni
"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!"
10 Servings
Prep: 15 min. Bake: 25 min.
Ingredients
12 ounces uncooked rigatoni
or
large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups (8 ounces) shredded part-skim mozzarella cheese,
divided
Directions
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
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.
© Taste of Home 2009
2 of 2
Cheesy Broccoli Rigatoni
(continued)
Directions (continued)
Yield: 10 servings.
Nutrition Facts:
One serving (1 cup) equals 280 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 434 mg sodium, 34 g carbohydrate, 2 g fiber, 14 g protein.
Diabetic Exchanges:
2 starch, 1 lean meat, 1 vegetable, 1 fat.
© Taste of Home 2009