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Broccoli Rigatoni

Broccoli Rigatoni

Broccoli Rigatoni

Broccoli Rigatoni


12 ounces uncooked rigatoni 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 nonfat milk

5 cups fresh broccoli florets

2 cups shredded part-skim mozzarella cheese, divided


Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. 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 heat; set aside. Drain pasta and toss with oil; set aside.

Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.

In a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese.

Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.

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