Broccoli Rigatoni Bake

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Nutritional Info
  • 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

View full nutritional breakdown of Broccoli Rigatoni Bake calories by ingredient
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Great side dish or add chicken for a great main coarse. Great side dish or add chicken for a great main coarse.
Number of Servings: 10


    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


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 = serving

Number of Servings: 10

Recipe submitted by SparkPeople user SEESKO.

TAGS:  Vegetarian Meals |

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