Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, rigatoni broccoli bake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Top with remaining sauce and cheese. Top with remaining sauce and cheese. Course: Main Course Cuisine: American Keyword: pasta bake.
Rigatoni Broccoli Bake is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Rigatoni Broccoli Bake is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook rigatoni broccoli bake using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rigatoni Broccoli Bake:
- Make ready 250 grams Rigatoni
- Get 1/3 cup Butter or Margerine
- Get 1/3 cup Flour
- Make ready 3 cup Milk
- Prepare 3/4 cup grated parmesan cheese
- Get 1 tsp salt
- Get 1/2 tsp garlic salt
- Take 1/8 tsp nutmeg
- Make ready 1/8 tsp thyme
- Make ready 1 1/2 cup grated sharp cheddar cheese
- Make ready 1 1/2 lb fresh broccoli (frozen works)
- Make ready 3/4 cup grated italiano cheese
It's one of those party favorites too as it can be prepared in bulk and in advance. Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!
Instructions to make Rigatoni Broccoli Bake:
- Cook rigatoni el dente, meanwhile cook Broccoli in a separate pot
- Melt butter in saucepan, mix in flour, stir until it starts bubbling
- Stir in milk. Stir until it boils and thickens
- Add parmesan cheese, all the spices and sharp cheddar cheese
- Drain pasta and broccoli once cooked, put the cheese sauce, paata and broccoli together and mix
- Put mixture into a baking pan and sprinkle italiano cheese on top.
- Bake uncovered at 350°F oven until cheese is melted
- Serves 12-15 average pieces
Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just. Remove foil; sprinkle casserole with mozzarella. Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender.
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