Broccoli Pasta Bake (Story)

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* Easy - Prep time is just 20 minutes with simple ingredients. * Healthy - A vegetarian dish that is packed full of broccoli. * Cheesy and crunchy  * Versatile * Great for weeknights

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– Extra-virgin olive oil – Yellow onion – All-purpose flour – Skim or 2% milk – Whole grain mustard – Garlic and Italian seasoning – Red pepper flakes (optional)

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– Sharp cheddar cheese and parmesan cheese – Rigatoni or penne pasta – Broccoli – Panko breadcrumbs – Fresh parsley

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Step 1. Heat the olive oil in a large saucepan over  medium-low heat. Add the onion and cook until onion is soft and  translucent, about 10 minutes.

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Step 2. Whisk in flour and combine until a paste is formed. Pour in milk slowly and continue to whisk for another minute.

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Step 3. Stir in mustard, garlic, Italian seasoning,  salt, pepper, and red pepper flakes (if using). Simmer for 2-3 minutes  and remove from heat. Add ⅔ cup of cheddar cheese, ¼ cup of parmesan  cheese, and stir until well incorporated.

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Step 4. Cook the pasta according to the package  instructions, minus 3 minutes. About 2 minutes before pasta is ready to  be drained, add the broccoli florets and cook in pasta for remaining 2  minutes.

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Step 5. Drain pasta and broccoli (but reserve 3 Tablespoons of pasta water to whisk into onion/milk mixture) and transfer into large baking dish.

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Step 6. After adding reserved pasta water to sauce, pour sauce over pasta and broccoli, and gently combine. In a small bowl, mix together the breadcrumbs along with the  remaining cheddar and parmesan cheese. Sprinkle mixture on top of pasta  and cover the dish with foil.

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Step 7. Bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the top is golden brown and cheese is melted. Step 8. Garnish with parsley, if using. Serve immediately.

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SERVE  AND  ENJOY!

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