Cheesy Broccoli Rigatoni Recipe

4.5 9 14
Cheesy Broccoli Rigatoni Recipe
Cheesy Broccoli Rigatoni Recipe photo by Taste of Home
Publisher Photo

Cheesy Broccoli Rigatoni Recipe

Read Reviews
4.5 9 14
Publisher Photo
"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!"
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
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 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

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.
Originally published as Cheesy Broccoli Rigatoni in Light & Tasty June/July 2001, p56

Nutritional Facts

1 cup: 280 calories, 11g fat (6g saturated fat), 27mg cholesterol, 434mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 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
  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.
Originally published as Cheesy Broccoli Rigatoni in Light & Tasty June/July 2001, p56

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Reviews forCheesy Broccoli Rigatoni

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MY REVIEW
PrplMonky5 User ID: 6612040 249384
Reviewed Jun. 13, 2016

"My husband and I really liked this. I think it would be really good with some other veggies in it too. I cut the recipe in half, but forgot to cut the cheese in half, so it was extra cheesy :) Other than that, I followed the recipe. It tasted homemade to me, but in a good way. Tasted fresh. Next time I will think about adding other veggies, maybe some corn to get a sweet crispness."

MY REVIEW
ClockworkOiDoll User ID: 7211957 86924
Reviewed Aug. 18, 2013

"This recipe is not only easy, it is SO GOOD. When I decided to make this I expected it to just be ok.. it is a lot more than "ok", the sauce and cheese make it sooo good. I wind up using more pasta sometimes so I double the sauce usually. If you are considering try this, do it. You will not even miss the meat! Great for "meatless monday""

MY REVIEW
Kavslayer User ID: 6103712 72881
Reviewed May. 17, 2013

"Very Good Recipe that we will make again. Has a simple flavor of the Garlic and dairy, not a lot of other flavors but delectable none the less. We added a chicken breast that I grilled to the top so there was some meat with it as a complete meal. If you are not making this for 4 adults or more try to make Half the recipe there is a lot of leftovers which is fine but not everyone wants so much left."

MY REVIEW
LoriRW User ID: 3299736 98289
Reviewed Nov. 29, 2012

"Made this for Thanksgiving and it got rave reviews and there was only about 2 servings left at the end of the day. Had great flavor and was creamy. Since I love cheese, I may had another more flavorful cheese to the recipe and a little more garlic. Otherwise, YUM!"

MY REVIEW
ConnieK User ID: 282614 30651
Reviewed Jul. 6, 2012

"Love this. What a great and different way to have pasta and broccoli. I also like to add about 2 cups of cooked meat to this to make it a main dish. turkey, chicken, and ham work well. I might try this next time with shrimp or crab, what a treat that will be!!!"

MY REVIEW
Joscy User ID: 2694585 204293
Reviewed Jun. 12, 2012

"Although my husband is a *meat and potatoes* type man, I like to fix this meatless dish, which he enjoys (**but not too often; add some meat to it for a really enjoyable meal**)."

MY REVIEW
kboo127 User ID: 5327712 72880
Reviewed Aug. 2, 2010

"I may make this again and put on own touches on it. Family was not impressed."

MY REVIEW
Katriana84 User ID: 2820887 87159
Reviewed Mar. 22, 2010

"Delicious recipe! It's a very tasty way to fix broccoli. I also like to add 3 cups of cooked cubed chicken to the recipe to make it a main course."

MY REVIEW
cntbailey User ID: 1507453 98147
Reviewed Jan. 6, 2009

"My husband loves this one. He is more of a meat and potato man. This recipe has become part of our monthly menu!"

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