Creamy Baked Broccoli Rigatoni
This creamy, cheesy baked rigatoni dish features tender broccoli florets enveloped in a rich, velvety white sauce and topped with melted mozzarella. It's a comforting and satisfying pasta casserole perfect for a family dinner.
Instructions
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1
Preheat oven to 350°F. Cook the rigatoni according to package directions until al dente. Drain and toss with olive oil.
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2
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
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3
Whisk in the flour and salt until well combined. Gradually pour in the milk, whisking constantly, and bring the mixture to a boil. Reduce heat and simmer for 2-3 minutes, stirring frequently, until the sauce has thickened.
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4
In a separate saucepan, bring 1 inch of water to a boil. Add the broccoli florets, cover, and simmer for 5-8 minutes until crisp-tender. Drain and rinse with cold water.
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5
In a 9x13 inch baking dish coated with cooking spray, layer half of the cooked rigatoni, half of the broccoli, and half of the white sauce. Top with 1 cup of the shredded mozzarella. Repeat the layers.
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6
Bake for 25-30 minutes, or until the cheese is melted and the casserole is heated through. Let stand for 5 minutes before serving.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
