Ingredients
- 2 slices whole-wheat bread (1oz)
- 1 heat broccoli (1 lb) cut into florets, stems peeled and cut into ½-inch pieces
- 8 oz whole-wheat fusilli pasta
- 1 Tbsp plus 1 tsp extra-virgin olive oil
- 1 medium onion (5oz), finely chopped (about 1 cup)
- 3 Tbsp flus 1 ½ tsp all-purpose flour
- 1 tsp ground mustard
- 4 cups skim milk
- ¼ cups skim milk
- ¼ cup part-skim ricotta cheese, pureed
- 2 oz grated parmesan cheese (1 cup)
- Coarse salt and freshly ground pepper
Preparation
Step 1
1)Preheat oven to 425°. Process bread in a food proce3ssor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.
2)Cook broccoli in a large pot of boiling water until slightly tender, about 25 minutes. Transfer to a bowl using a slotted spoon, reserving wat4er in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain.
3)Add oil and onion to clean pot over medium heat. Sauté, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, ste4ady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 tsp salt. Season with pepper.
4)Stir in broccoli and pasta. Transfer to a six 1 ½ cup remekins or an 8 ½ x 11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25-30 minutes.