I was told this is a keeper! Everyone really enjoyed it. This quick and easy dish went great with fresh beets from the farmer's market, a salad and Italian bread. I will definitely be making this again soon.
salt and pepper
8 oz penne pasta (I used about 10-12 oz)
2 cups chopped broccoli florets
5 TBS unsalted butter
1/2 cup panko breadcrumbs (or other coarse bread crumbs)
1/4 cup flour
3 cups low-fat milk, at room temperature
1/2 tsp paprika
1 cup Gruyere or Swiss cheese, grated
2 cups shredded sharp Cheddar, grated (I used white cheddar)1/4 cup grated Parmesan
4 oz ham, cut into 1 inch strips (I used 8 oz of ham)
Preheat oven to 375 degrees. Grease a 9x13 baking dish. Bring a pot of salted water to a boil. Cook pasta for 7 minutes (or a little less). Add broccoli; cook 3 to 4 minutes longer. Drain, rinse with cold water; drain again. Pour into greased casserole dish.
Stir sauce into pasta and broccoli. Sprinkle with remaining 1/2 cup Cheddar. Sprinkle reserved panko on top of cheese. Bake until crumbs are browned and sauce is bubbling, 30 minutes.
Let stand for 5 minutes before serving.
(I felt that the pasta was a little too done. You may not want to cook for as long as noted above)
Serves: 6-8
Source: All You - Eat Well, Save Big Cookbook
Janice
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