is a satisfying, rich tasting casserole.
|2 t||olive oil|
|2 c||penne pasta|
|2 t||dried basil|
|3 clv||garlic (minced)|
|3 c||broccoli (1-inch florets)|
|3 c||marinara sauce (purchased or homemade)|
|1 c||mozzarella cheese (coarsely shredded, packed)|
|1⁄2 c||ricotta cheese (low-fat)|
|4 T||parmesan cheese (grated)|
|salt and pepper (to taste)|
Preheat oven to 375°F. Heat oil in small skillet over low heat; add garlic and cook, stirring for one minute. Do not allow garlic to brown. Set aside. Cook penne in large pot of boiling salted water until almost tender. Add broccoli; cook 1 minute. Drain.
Mix marinara sauce, half of the mozzarella, ricotta cheese, basil, 2 tablespoons Parmesan, and the sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper to taste. Transfer mixture to a lightly oiled baking dish. Sprinkle remaining mozzarella and Parmesan over the top. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.
This dish can be assembled in advance. Prepare the recipe as written, but cool the garlic, pasta and broccoli before combining with the sauce and cheese. Assemble the dish, cover and refrigerate up to 24 hours. Remove from refrigerator and bake 45 minutes, covered with foil, or until the sauce is bubbly and the cheese has melted.