Mostaccioli-Broccoli Bake Recipe

Name: Mostaccioli-Broccoli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 c. mostaccioli or penne macaroni; 1/4 c. margarine; 1/4 c. flour; 2 c. milk; 1/2 c. grated fresh Parmesan cheese; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/8 tsp. thyme; 1/8 tsp. nutmeg; 3 c. cooked, drained (cut up) broccoli; 1/2 c. shredded Swiss cheese

Servings: persons

2 3/4 c. mostaccioli or penne macaroni
1/4 c. margarine
1/4 c. flour
2 c. milk
1/2 c. grated fresh Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. thyme
1/8 tsp. nutmeg
3 c. cooked, drained (cut up) broccoli
1/2 c. shredded Swiss cheese

1
Cook mostaccioli according to package directions; drain. Rinse with cold water.
2
In medium saucepan, melt margarine.
3
Stir in flour until blended.
4
Add milk; cook until thickened, stirring constantly.
5
Stri in Parmesan cheese, salt, garlic powder, thyme and nutmeg.
6
Remove from heat.
7
In a large bowl, combine mostaccioli, cheese sauce and broccoli.
8
Spoon into a 12 x 9-inch baking dish.
9
Sprinkle Swiss cheese over top.
10
Bake at 375u00b0 for 10 to 15 minutes until thoroughly heated.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 c. mostaccioli or penne macaroni, 1/4 c. margarine, 1/4 c. flour, 2 c. milk, and more.

Yes, Mostaccioli-Broccoli Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mostaccioli-Broccoli Bake

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