Prep 30 mins
Cook 25 mins
From Pillsbury's web site. An easy way to dress up traditional comfort food. I made this for a bridesmaid's luncheon and it was well received. You could add cooked chicken for an easy one-dish meal.
- 8 ounces uncooked ziti pasta or 8 ounces penne
- 2 cups frozen broccoli florets
- 2 cups milk
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon hot pepper sauce
- 1 clove garlic, minced
- 6 ounces shredded provolone cheese
- 1⁄2 cup roasted red pepper, drained,chopped (from a jar)
- 2 tablespoons Italian style breadcrumbs
- 2 teaspoons margarine or 2 teaspoons butter, melted
- In large saucepan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of cooking time.
- Drain; return to saucepan.
- Heat oven to 350°F Spray a 2-quart casserole dish with nonstick cooking spray.
- In a medium saucepan, combine 1/2 cup of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.
- Stir in remaining 1 1/2 cups milk.
- Cook over medium heat until mixture boils and thickens, stirring frequently.
- Remove from heat.
- Add cheese; stir until melted.
- Add cheese sauce to cooked ziti and broccoli; mix well.
- Stir in roasted peppers.
- Spoon into sprayed casserole.
- In small bowl, combine bread crumbs and melted margarine; mix well.
- Sprinkle over top of casserole.
- Bake at 350°F for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.
This was good, but it was kind of bland. We agreed it needed some more garlic (maybe some pepper) and more hot pepper sauce. However, we will definitely experiment with this again. Reviewed for My-3-Chefs 2009.