RIGATONI, BROCCOLI, MOZZARELLA MELT
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- 1 Tbsp
- 3 clove
- pressed garlic cloves
- 4 Tbsp
- all purpose flour
- 12 oz
- 2 c
- 1 bunch
- fresh broccoli
- 2 Tbsp
- olive oil, divided
- 8 oz
- shredded mozzarella cheese
1Melt butter and add garlic. Stir in flour until smooth and bubbly. Turn temp to medium and add milk, stirring until thick.Cool and set aside.
2Remove florets from broccoli, (5 cups approx). Cook in boiling water 2 minutes.Drain and rinse, and toss with 1TB olive oil and set aside.
3Cook rigatoni and rinse with cold water. Toss with 1 TB olive oil in colander.
4Preheat oven to 350 degrees.
Lightly grease a 13 X 9 X 21/2" oval baking dish.
Measure about 3/4 cup of reserved sauce in prepared dish.
Place about 1/2 rigatoni over sauce,and scatter 1/2 broccoli over rigatoni.
Drizzle 3/4 cup sauce over all.
Repeat with remaining rigatoni, broccoli, and sauce.
Sprinkle evenly with shredded cheese.
Bake for 25-30 minutes until mozzarella is melted and bubbly.