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.

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