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Cheesy Broccoli Rigatoni

 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 ServingsPrep: 15 min. Bake: 25 min.


  • 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 olive oil
  • 2-1/2 cups fat-free milk
  • 5 cups fresh broccoli florets
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided


  • 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.

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Cheesy Broccoli Rigatoni (continued)

Directions (continued)

  • Yield: 10 servings.
Nutritional 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.