Ingredients
- 8 oz rigatoni
- 1 1/4 lbs broccoli, stems and florets separated
- 3 Tbsp unsalted butter, plus more for greasing casserole
- 3 Tbsp flour
- 2 cups hot whole milk
- 3/4 cup freshly grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 8 oz mozzarella, diced
- 1/4 cup dried breadcrumbs
- olive oil
Instructions
Heat the oven to 400 degrees. Heat a large pot of well-salted water to a boil over high heat. Add rigatoni; cook, 6 minutes. Cut the broccoli stems into 1-inch pieces. Add stems to the pot with the pasta; cook, 2 minutes. Add florets; cook about 5 minutes longer. (Never cook broccoli longer than 7 minutes.) Drain pasta and broccoli; transfer to a bowl.
Melt 3 tablespoons butter in a saucepan over medium heat. Stir in flour; cook, stirring, 2 minutes. Remove saucepan from heat; pour in milk slowly, whisking all the time. Return to heat; add Parmesan cheese. Cook until thicker, about 10 minutes. Season with 1/4 teaspoon salt, pepper and cayenne. Taste for seasoning, adding more salt if needed.
Add the mozzarella and half the sauce to the rigatoni and broccoli; toss. Pour into a buttered 10-inch casserole dish; spread evenly. Spoon remaining sauce on top. Sprinkle with breadcrumbs. Drizzle with a little olive oil. Bake until golden and crispy on top, about 20 minutes.
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