Cheesy Broccoli Rigatoni

Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided

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

Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 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.

What I did differently from the recipe:
We ended up not using any oil, but I doubt that made a difference. We had to add more flour to the sauce than the recipe stated - I didn't think it was thick enough. I probably added about 1/8 more cup, and could have easily added 1/4 cup to 1/2 cup depending on how fast it thickened. We also sprinkled some shredded Parmesan on top, because - YUM!

What I'll do differently next time:
Same with the flour.

Verdict:
Thumbs up! This was really quick and easy, and so good. I love casseroles more than I used to. They have a bad rep, but this proves they can be delish!

Printable version:

Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided

Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 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.