Rigatoni Pasta Bake
Italian Broccoli and Carrots
Ingredients
- 1 (16-oz) pkg rigatoni
- ¼ cup butter
- ¼ cup all purpose flour
- 2½ cups milk
- 2 large eggs
- ½ cup heavy cream
- 1 (24-oz) jar pasta sauce
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (3-oz) pkg real crumbled bacon
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions; drain well.
- Meanwhile, melt butter in a large saucepan over medium heat; whisk in flour until smooth. Gradually add milk. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened, stirring frequently. Season with salt and pepper, if desired.
- Whisk together eggs and cream in a large bowl until blended. Add pasta; toss. Spoon half of pasta mixture into a lightly greased 3-quart baking dish.
- Layer with pasta sauce, 1 cup cheese, remaining pasta mixture, white sauce, 1 cup cheese, and bacon.
- Bake 30 to 40 minutes or until bubbly. Sprinkle with basil.
Side Dish Ingredients
- 2 tsp Italian seasoning
- 2 (12-oz) pkg broccoli florets and baby carrots
- 2 Tbsp butter
Side Dish Instructions
- Cook vegetables according to package directions; toss with butter and seasoning. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
811
|
74
|
885
|
| Fat (g) | 39 | 4 | 43 |
| Sat. Fat (g) | 19 | 2 | 21 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 76 | 9 | 85 |
| Fiber (g) | 5 | 3 | 8 |
| T. Sugs (g) | 15 | 3 | 18 |
| A. Sugs (g) | 2 | 0 | 2 |
