Cheesy Broccoli Rigatoni

This cheese and veggie packed pasta side dish always brings compliments. Add chicken or shrimp and you'll have a well-balanced entree. Found in the Taste of Home Parties, Potlucks & Barbecue cookbook.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 12  ounces  uncooked rigatoni pasta
• 3  garlic cloves, minced
• 1⁄4 cup butter, cubed
• 1⁄4 cup all-purpose flour
• 1  teaspoon salt
• 1  tablespoon olive oil
• 2 1⁄2 cups nonfat milk
• 5  cups fresh broccoli florets
• 2  cups  shredded part-skim mozzarella cheese, divided

Directions

1. Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
3. Add 1 inch 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.
4. in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.