"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!"
Cheesy Broccoli Rigatoni
Cheesy Broccoli Rigatoni
Prep Time
15 min
Cook Time
25 min
Yield
10 servings
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 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 13x9-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.
Nutrition 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.
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