Baked Rigatoni With Broccoli And Gorgonzola
- 8 ounce dry rigatoni
- 2 Tbsp. extra virgin olive oil
- 3 x garlic cloves, chopped
- 1/2 bn broccoli cut into florets, (about 4 c.)
- 1 1/3 c. ricotta cheese whole-lowfat milk or possibly part skim
- 3 ounce Italian or possibly Wisconsin Gorgonzola cheese, crumbled (about 1/2 c.) Salt and freshly grnd black pepper, to taste
- 2 x tomatoes cut into 8 wedges each
- 1 c. grated Parmesan or possibly Asiago cheese
- Serves 4
- You do not have to make lasagna to enjoy the combination of ricotta cheese and pasta. This baked pasta dish combines ricotta, rigatoni, Gorgonzola cheese, tomatoes, and broccoli. It's just as good as lasagna, but it takes a lot less work.
- 1. Bring a large pot of salted water to a boil. Add in the pasta, and boil it, stirring occasionally, till it is just tender. Drain the pasta, and rinse it well with cool water.
- 2. In a large skillet, combine the extra virgin olive oil and garlic over low heat.
- Saute/fry the garlic for 2 min or possibly till the garlic releases its aroma (don't let it brown). Turn up the heat, and add in the broccoli and 1 c. water.
- Cook the broccoli, uncovered, for 3 min or possibly till most of the water is evaporated. Add in the ricotta cheese and the Gorgonzola. Stir the sauce till it is nearly smooth, and season it with salt and pepper.
- 3. In a bowl, combine the pasta, the cheese-broccoli sauce, the tomatoes, and 2/3 c. of the Parmesan or possibly Asiago cheese. Add in more salt and pepper to taste, if necessary. (At this point you can chill the mix for baking later.)
- 4. Preheat the oven to 400 F. Spoon the mix into a 9-by-13-inch casserole dish. Sprinkle the remaining Parmesan cheese over the casserole.
- Bake the casserole, uncovered, for 10 to 15 min (or possibly a little longer if the mix has been refrigerated). Spoon the contents onto plates, and serve.
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