★★★★★ 1 vote5
3 clovepressed garlic cloves
4 Tbspall purpose flour
1 bunchfresh broccoli
2 Tbspolive oil, divided
8 ozshredded mozzarella cheese
How to Make RIGATONI, BROCCOLI, MOZZARELLA MELT
- Melt 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.
- Remove florets from broccoli, (5 cups approx). Cook in boiling water 2 minutes.Drain and rinse, and toss with 1TB olive oil and set aside.
- Cook rigatoni and rinse with cold water. Toss with 1 TB olive oil in colander.
- Preheat 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.