Vegetarian

Broccoli Rigatoni Bake takes several minutes to prepare.

Broccoli Rigatoni Bake takes several minutes to cook.

Broccoli Rigatoni Bake makes 10 servings.

The ingredients for Broccoli Rigatoni Bake are:

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 Crisco® Extra Virgin Olive Oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Here is how you make Broccoli Rigatoni Bake:

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 the heat; set aside. Drain pasta and toss with oil; set aside. Add 1 in. 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-in. x 9-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. 1 cup = servingNumber of Servings: 10Recipe submitted by SparkPeople user SEESKO.

The nutritional information for Broccoli Rigatoni Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 336.2

• Total Fat: 14.1 g
• Cholesterol: 39.7 mg
• Sodium: 520.6 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 2.6 g
• Protein: 19.1 g