Broccoli Pasta Hotdish

Serve as a main dish, or as a side dish with poultry or ham.

1 head broccoli, cut florets and stems into about 1/2” pieces

Salt and pepper

1/2 lb. penne, fusilli, or rotini pasta

Olive oil

2 Tbsp. minced onion

2 Tbsp. flour

1/2 tsp. ground (dry) mustard

1 3/4 c. milk

1/4 c. ricotta cheese

1 c. grated parmesan

1/2 c. panko or toasted fine bread crumbs

Preheat oven to 375. Grease a 1½ - 2 quart shallow baking dish.

Cook pasta in boiling water, until firm al dente, drain and toss with 1 tsp. olive oil.

Meanwhile, steam broccoli until just barely firm-tender, about 1- 2 minutes.

Saute the onion in 2 tsp. olive oil until softened. Whisk flour and mustard into milk and then slowly add to the skillet. Bring to a boil, whisking, until thickened, about 3-5 minutes. Remove from heat, add cheeses; season with salt and pepper

Stir broccoli and pasta into the sauce.* Spoon into the prepared baking dish and sprinkle top with panko or bread crumbs.

Bake until bubbling and browned, about 20-30 minutes.

*Add some diced pieces of cooked ham if you wish at this point.

Recipe created or adapted by Liz Talley, Urban Graze

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