Rigatoni Broccoli Bake Recipe

Name: Rigatoni Broccoli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Rigatoni; 1/3 cup Butter or Margerine; 1/3 cup Flour; 3 cup Milk; 3/4 cup grated parmesan cheese; 1 tsp salt; 1/2 tsp garlic salt; 1/8 tsp nutmeg; 1/8 tsp thyme; 1 1/2 cup grated sharp cheddar cheese; 1 1/2 lb fresh broccoli (frozen works); 3/4 cup grated italiano cheese

Servings: persons

250 grams Rigatoni
1/3 cup Butter or Margerine
1/3 cup Flour
3 cup Milk
3/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp garlic salt
1/8 tsp nutmeg
1/8 tsp thyme
1 1/2 cup grated sharp cheddar cheese
1 1/2 lb fresh broccoli (frozen works)
3/4 cup grated italiano cheese

1
Cook rigatoni el dente, meanwhile cook Broccoli in a separate pot
2
Melt butter in saucepan, mix in flour, stir until it starts bubbling
3
Stir in milk.
4
Stir until it boils and thickens
5
Add parmesan cheese, all the spices and sharp cheddar cheese
6
Drain pasta and broccoli once cooked, put the cheese sauce, paata and broccoli together and mix
7
Put mixture into a baking pan and sprinkle italiano cheese on top.
8
Bake uncovered at 350F oven until cheese is melted

679

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 12 ingredients. The key ingredients include: 250 grams Rigatoni, 1/3 cup Butter or Margerine, 1/3 cup Flour, 3 cup Milk, and more.

Yes, Rigatoni Broccoli Bake falls under the Pasta & Noodles 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.

Rigatoni Broccoli Bake

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