V.P. & Pasta-Baked Rigatoni with Broccoli and Gorgonzola

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Baked Rigatoni with Broccoli and Gorgonzola

 

Recipe By :Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories : The Global Noodle

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried rigatoni

2 tablespoons olive oil

3 garlic cloves -- minced

1/2 bunch broccoli -- cut into florets (about 4 cups)

1 1/3 cups ricotta cheese -- whole-milk or part-skim

3 ounces Italian or Wisconsin Gorgonzola (or

Stilton or Blue D'Auvergne) cheese -- crumbled (about

1/2 cup)

Salt and fresh-ground black pepper to

taste

2 tomatoes -- each cut into 8 wedges each

1 cup grated Parmesan or Asiago cheese

 

Bring a large pot of salted water to a boil. Add the pasta, and boil it,

stirring occasionally, until it is just tender. Drain the

pasta, and rinse it well with cold water.

 

In a large skillet combine the olive oil and garlic over low heat. Sauté th

garlic for 2 minutes or until the garlic releases its

aroma (do not let it brown). Turn up the heat, and add the broccoli and 1 cup

water. Cook the broccoli, uncovered, for 3 minutes

or until most of the water is evaporated. Add the ricotta cheese and the

Gorgonzola. Stir the sauce until it is nearly smooth, and

season it with salt and pepper.

 

In a bowl, combine the pasta, the cheese-broccoli sauce, the tomatoes, and 2/3

cup of the Parmesan or Asiago cheese. Add more salt

and pepper to taste, if necessary. (At his point you can refrigerate the

mixture for baking later.)

 

Preheat the oven to 400º. Spoon the mixture into a 9-by-13-inch casserole dish.

Sprinkle the remaining Parmesan cheese over the

casserole. Bake the casserole, uncovered, for 10 to 15 minutes (or a little

longer if the mixture has been refrigerated). Spoon

the contents onto plates, and serve.

 

Source:

" Vegetarian Plant "

S(Formatted by):

" KETS on 3/30/01 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 617 Calories; 32g Fat (45.2% calories

from fat); 32g Protein; 54g Carbohydrate; 4g Dietary

Fiber; 76mg Cholesterol; 768mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat;

1 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 5770 0 0 3562