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Categories:Viewed: 89 - Published at: 6 years ago
Ingredients
- 4 Tbsp. butter
- 2 to 3 cloves garlic, chopped fine or pressed
- 4 Tbsp. flour
- 2 c. milk
- 1/2 tsp. salt
- 1 bunch fresh broccoli, cut into florets (5 c.)
- 2 Tbsp. olive oil, divided
- 12 oz. rigatoni, cooked as pkg. directs
- 8 oz. Mozzarella cheese
Method
- Make a sauce, melting butter in a heavy, medium saucepan.
- Add garlic and cook until softened.
- Stir in flour.
- Cook until mixture is smooth and bubbly.
- Stir in milk and salt.
- Cook and stir until thickened.
- Remove from heat.
- Cook broccoli florets 2 minutes in boiling water, drain and rinse.
- Return to pan.
- Toss with 1 tablespoon olive oil and set aside.
- Toss cooked rigatoni with 1 tablespoon olive oil.
- Place 3/4 cup sauce into oiled 13 x 9 x 2-inch baking dish.
- Put 1/2 of the rigatoni over sauce and scatter 1/2 of the broccoli on top.
- Drizzle 3/4 cup sauce over all and repeat with remaining rigatoni, broccoli and sauce.
- Sprinkle evenly with shredded cheese.
- Bake 25 to 30 minutes in 350° oven.
