Cheesy Rigatoni Bake
Garlicky Broccoli
Ingredients
- ½ (16-oz) pkg rigatoni (or use penne pasta)
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- ¼ tsp salt
- ½ cup 2% reduced-fat milk
- 1 large egg, lightly beaten
- ½ (24-oz) jar pasta sauce
- 1 cup freshly shredded mozzarella cheese, divided
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions; drain and cool slightly.
- Meanwhile, melt butter in a small saucepan over medium-low heat; whisk in flour and salt. Cook 2 minutes, stirring constantly. Gradually add milk, stirring until smooth. Bring to a simmer; cook 1 to 2 minutes or until sauce is thickened, stirring constantly. Set aside.
- Combine pasta and egg in a large bowl. Place half of pasta mixture in a greased 9-inch square baking dish. Layer with pasta sauce and ½ cup cheese.
- Top with remaining pasta mixture, white sauce, and ½ cup cheese. Bake 30 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp butter
- 1 clove garlic, sliced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam broccoli according to package directions.
- Melt butter in a large skillet over medium heat; add garlic, salt, and pepper. Cook 30 seconds. Add broccoli, and cook 1 minute, stirring constantly.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
467
|
102
|
569
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 23 | 4 | 27 |
| Carb (g) | 69 | 6 | 75 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 758 | 285 | 1043 |
Vegetarian Meal Plan
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