Rigatoni Pasta Bake
Italian Broccoli
Ingredients
- 1 (16-oz) pkg rigatoni
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 1 tsp salt
- 2½ cups milk
- 2 large eggs, lightly beaten
- ½ cup heavy cream
- 2 cups pasta sauce
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (3-oz) pkg 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 saucepan; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 to 4 minutes or until thick.
- Combine pasta, beaten eggs, and heavy cream; spoon half of pasta into a greased baking dish.
- Layer with pasta sauce, 1 cup cheese, remaining pasta, white sauce, 1 cup cheese and bacon.
- Bake 30 to 40 minutes or until bubbly. Sprinkle with basil.
Side Dish Ingredients
- 2 (12-oz) pkg frozen broccoli
- 2 Tbsp butter, softened
- 1 tsp garlic salt
- ½ tsp Italian seasoning
Side Dish Instructions
- Cook broccoli according to package directions. Toss with butter, garlic salt, and seasoning in a large bowl.
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