Rigatoni Broccoli Bake

 

A not to creamy casserole bursting with bright broccoli and the comforts of garlic cheesy goodness, hits the lighter side of sedate stodgy casseroles. You can pre-cook or steam the fresh broccoli, if a more tender vegetable is your preference, however I found that adding the broccoli raw to the cheesy pasta and then baking, cooked the broccoli to my preference, tender firm.  

  

Rigatoni Broccoli Bake

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3 1/2 cups (875 ml) Rigatoni pasta, about 225 g

 1 1/2 lbs. (680 g) Fresh broccoli, cut up 

or 2 x 300g packages of frozen broccoli, cooked

1/3 cup (75 ml) butter

1/3 cup (75 ml) unbleached all purpose flour

1 teaspoon (5 ml) salt

1/2 teaspoon (2 ml) ground black pepper 

1/2 teaspoon (2 ml) dried thyme

1/4 teaspoon (1 ml) paprika

3 cloves of garlic, peeled and crushed

3 cups (750 ml) milk 

3/4 cup (175 ml) shredded parmesan cheese

1 1/2 cups shredded sharp cheddar cheese

3/4 cup (175 ml) shredded Mediterranean Cheese Medley or Swiss cheese  

Prepare the broccoli by washing and cutting the broccoli florets into pieces or if you using frozen broccoli cook according to package directions. 

Cook pasta according to package directions and your preference, stirring occasionally, until tender but firm. Drain, return to pot and toss the pasta lightly with olive oil. Set aside. 

Preheat oven to 350ºF (180ºC).  

In a medium bowl combine the flour, salt, pepper, thyme, and paprika, whisk together then add the crushed garlic. 

In a large saucepan melt the butter over low to medium heat. Once the butter has melted whisk in the flour mixture, constantly whisking until it begins to bubble. Stir in milk, turn heat to medium and stir constantly to prevent the milk from burning and sticking to the bottom of the saucepan, keep stirring until boiled and the mixture has thickened.

Remove from heat and add the Parmesan cheese to the now thicken milk. Stirring until the Parmesan cheese has melted, then add the Cheddar cheese, stirring until the cheddar cheese as melted, pour the cheese sauce over the cooked pasta. Stir until coated, then add the broccoli and mix well. Pour into a greased 9 x 13 inch baking dish. 

Sprinkle with the Mediterranean Cheese Medley or Swiss cheese. Bake, uncovered, in the preheated oven for about 20 minutes until cheese has melted.