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Baked Ziti with Broccoli
by Jes Mostek
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  ***This meal is for when you have about 2 minutes to get dinner on the table.
***Simply heat the broccoli, cheese whiz and roast beef in the microwave and you have supper all ready!

Baked Ziti with Broccoli
by Rose Daughtry
serves: 4
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  Broccoli, cheese, ziti noodles, etc.
  1/2 lbs   ziti lunghe
  1 1/4 lbs   broccoli, florets reserved, stems saved for another purpose
  1/2 c   freshly grated parmesean cheese
  1   garlic clove, finely chopped
  1 tblsp   extra-virgin olive oil plus more for drizzling
  1   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
  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.
  • Main Dishes
  • Pasta/Rice/Potatoes

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