www.monthlymealplanner.com

Baked Ziti with Broccoli by Rose Daughtry serves: 4

Broccoli, cheese, ziti noodles, etc.

Ingredients:

1/2 lbs

ziti lunghe

1 1/4 lbs

broccoli, florets reserved, stems saved for another purpose

1/2 c

freshly grated parmesean cheese

garlic clove, finely chopped

1 tblsp

extra-virgin olive oil plus more for drizzling

salt and freshly ground black pepper

2 tblsp

unsalted butter

2 tblsp

all-purpose flour

1/4 c

whole milk, warmed

1/4 c

heavy cream, warmed

1/4 lbs

caciocavalio cheese or provolone cheese, sliced

2 tblsp

dry bread crumbs

Directions:

1. Preheat the oven to 350 degrees. Lightly butter a 9x5-inch-deep round baking casserole or oven-proof terrine.
2. Bring a large pot of abundantly salted water to a vigorous boil and add the pasta. After about 5 minutes, add the broccoli and cook until the pasta is three-quarters cooked (follow the package instructions) and then drain well. Toss the pasta and broccoli with the parmesean, garlic, and 1 tblsp of olive oil. Season lightly with salt and pepper. Place in the baking casserole.
3. In a small saucepan, melt the butter over medium-high heat. Add the flour and stir to form a roux. Continue to cook, stirring, for 2 to 3 minutes. Remove from the heat and slowly whisk in the warm milk and cream. Return the saucepan to medium heat and cook the white sauce, stirring occasionally, until dense, 10 to 15 minutes.
4. Layer the caciocavallo cheese overthe pasta and cover with the white sauce. Sprinkle the top with the bread crumns and drizzle some olive oil over the top. Bake until the top is golden brown, 30 to 35 minutes. Serve hot.