Pasta with Broccoli & Two Cheeses

Pastas and Stir-fries.
If you prefer a sauce with a little texture, skip the pureeing of the ricotta cheese.

Pasta with Broccoli & Two Cheeses


Quantity Ingredients
5 cups broccoli florets
8 ounces penne pasta
1 cup part-skim ricotta cheese
2 cups 1% milk
3 tbsp all-purpose flour
4 ounces smoked mozzarella cheese, shredded
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 cup sun-dried tomatoes (not oil-packed)


1. Preheat oven to 400��F. Lightly oil 9- x13-inch glass baking dish. 2. In large pot of boiling water, cook pasta according to package directions, adding broccoli for last 2 minutes of cooking time. Drain. Transfer broccoli and pasta to large bowl. 3. Meanwhile, in blender or food processor, puree ricotta until smooth; set aside. 4. In medium saucepan, whisk milk into flour. Cook, whisking, over medium heat for 3 to 5 minutes, or until lightly thickened. Whisk in ricotta, mozzarella, salt, and cayenne. 5. In small saucepan of boiling water, cook sundried tomatoes 4 minutes or until softened. When cool enough to handle, coarsely chop and stir into cheese mixture. 6. Add cheese mixture to broccoli and pasta and toss to combine. Spoon pasta mixture into prepared baking dish and bake 20 minutes or until top is lightly golden. Nutrition Information per serving: 447 calories, 12g total fat, 6.9g saturated fat, 4.9g dietary fiber, 40mg cholesterol, 657mg sodium.