Monday, March 17, 2008
Three Cheese Rigatoni with Broccoli
Source: Vegetarian Planet (slightly modified)
Makes about 6 servings
8 oz. uncooked rigatoni
2 TB olive oil
3 garlic cloves, finely chopped
2 crowns broccoli, cut into florets
15 oz. ricotta
4 oz. gorgonzola or goat cheese (use gorgonzola for a sharper taste)
2 tomatoes, chopped
salt & pepper to taste
parmesan to top
1. Preheat oven to 375. In large pot, cook rigatoni according to package directions; drain & return to pot.
2. Meanwhile, in large saucepan saute garlic in olive oil; turn up heat and add broccoli & 1 cup water; cook until most water is evaporated. Add gorgonzola or goat cheese; stir until smooth. Add broccoli mixture to pot along with ricotta & tomatoes. Spoon into 9 x 13 baking dish; top with parmesan. Cover & bake 30 minutes.