2002 Cheesy Broccoli Rigatoni

By boandozzy

One serving (1 cup) equals 280 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 434 mg sodium, 34 g carbohydrate, 2 g fiber, 14 g protein.

Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Cheesy Broccoli Rigatoni in Light & Tasty June/July 2001, p56

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Ingredients

• 12 ounces uncooked rigatoni or large tube 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 fat-free milk
• 5 cups fresh broccoli florets
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside.

In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water.

In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese.

Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 10 servings.