Rigatoni, Broccoli And Mozzarella Melt

• 4 Tbsp. butter
• 2 to 3 cloves garlic, chopped fine or pressed
• 4 Tbsp. flour
• 2 c. milk
• 1/2 tsp. salt
• 1 bunch fresh broccoli, cut into florets (5 c.)
• 2 Tbsp. olive oil, divided
• 12 oz. rigatoni, cooked as pkg. directs
• 8 oz. Mozzarella cheese

1. Make a sauce, melting butter in a heavy, medium saucepan.
2. Add garlic and cook until softened.
3. Stir in flour.
4. Cook until mixture is smooth and bubbly.
5. Stir in milk and salt.
6. Cook and stir until thickened.
7. Remove from heat.
8. Cook broccoli florets 2 minutes in boiling water, drain and rinse.
9. Return to pan.
10. Toss with 1 tablespoon olive oil and set aside.
11. Toss cooked rigatoni with 1 tablespoon olive oil.
12. Place 3/4 cup sauce into oiled 13 x 9 x 2-inch baking dish.
13. Put 1/2 of the rigatoni over sauce and scatter 1/2 of the broccoli on top.
14. Drizzle 3/4 cup sauce over all and repeat with remaining rigatoni, broccoli and sauce.
15. Sprinkle evenly with shredded cheese.
16. Bake 25 to 30 minutes in 350u0b0 oven.

butter, garlic, flour, milk, salt, fresh broccoli, olive oil, rigatoni, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553803 (may not work)