Rigatoni Pasta Bake
Italian Broccoli
Ingredients
- 1 (16-oz) pkg rigatoni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tsp salt
- 2½ cups milk
- 2 large eggs
- 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 large saucepan over medium heat; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened, stirring occasionally.
- Whisk together eggs and heavy 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 (12-oz) pkg frozen broccoli florets
- 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
780
|
79
|
859
|
| Fat (g) | 37 | 4 | 41 |
| Sat. Fat (g) | 19 | 2 | 21 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 74 | 6 | 80 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 1529 | 391 | 1920 |
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