Wednesday, May 5, 2010
12 oz. penne pasta
1 large head broccoli, cut into small florets
1/4 c. grated Parmesan or Romano cheese
1 garlic clove, minced
1 T. olive oil
Salt and pepper
3 T. butter
2 T. flour
1 1/4 c. 2% milk
1/4 t. Italian seasoning
3/4 c. Mozzarella cheese, shredded
1 T. breadcrumbs
Cook penne pasta according to package directions. During last 5 minutes of cooking, add cut-up broccoli; drain. Toss the pasta and broccoli with Parmesan, garlic and oil. Season lightly with salt and pepper. Pour into greased 2-quart baking dish; sprinkle with Mozzarella. In a small saucepan, melt butter over medium-high heat. Add the flour and stir until smooth. Cook for 2-3 minutes, stirring constantly. Reduce heat to medium and slowly add milk. Cook for 5-7 minutes or until sauce has thickened. Stir in Italian seasoning. Pour white sauce into baking dish to cover cheese and pasta. Sprinkle breadcrumbs on top. Bake 20-25 minute or until heated through.
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Tips: This pasta/broccoli combo was a nice pairing for a casserole and of course cheese goes with these two items wonderfully. The original recipe called for several "fancy" items that are not found in my pantry so I adapted it. It also called for whole milk and heavy cream which would really pack on the fat & calories. If you keep either one of these regularly, feel free to substitute. I used the Kraft Romano cheese (the one that comes in the canister) so if you keep this or the Parmesan on hand either one can be used. Be sure to watch your baking time so the pasta around the edges doesn't get over-baked. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday, Crazy Daisy's Tuesday Tastes & Breastfeeding Moms Unite's Vegetarian Foodie Friday.
Recipe adapted from Bake until Bubbly: The Ultimate Casserole Cookbook