Rigatoni Pasta Bake
Italian Broccoli
Ingredients
- ½ (16-oz) pkg rigatoni
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ½ tsp salt
- 1¼ cups milk
- 1 large egg, lightly beaten
- ¼ cup heavy cream
- 1 cup pasta sauce
- 1 cup shredded mozzarella cheese
- ½ (3-oz) pkg crumbled bacon
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions; drain well.
- Meanwhile, melt butter in a small 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 egg, and heavy cream; spoon half of pasta into a greased baking dish.
- Layer with pasta sauce, ½ cup cheese, remaining pasta, white sauce, ½ cup cheese, and bacon.
- Bake 25 to 35 minutes or until bubbly. Sprinkle with basil.
Side Dish Ingredients
- 1 (12-oz) pkg frozen broccoli
- 1 Tbsp butter, softened
- ½ tsp garlic salt
- ¼ 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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