Baked Rigatoni With Broccoli

By nlhartman

From Minneapolis Star Trib

Ingredients

• 8 oz. rigatoni
• 1 1/4 lb. broccoli, stems and florets separated
• 3 T. unsalted butter, plus more for greasing casserole
• 3 T. flour
• 2 c. hot whole milk
• 3/4 c. freshly grated Parmesan cheese
• 1/4 t. salt, or to taste
• Freshly ground black pepper
• 1/4 t. cayenne pepper
• 8 oz. mozzarella cheese, diced
• 1/4 c. dried breadcrumbs
• Olive oil

Preparation

Step 1

Preheat 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 T. 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 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.