Ingredients:
8 ounces uncooked ziti pasta or 8 ounces penne
2 cups frozen broccoli florets
2 cups milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
6 ounces shredded provolone cheese
1/2 cup roasted red peppers, drained,chopped ( from a jar)
2 tablespoons Italian style breadcrumbs
2 teaspoons margarine or 2 teaspoons butter, melted
Directions:
In large saucepan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of cooking time.
Drain; return to saucepan.
Heat oven to 350 F Spray a 2-quart casserole dish with nonstick cooking spray.
In a medium saucepan, combine 1/2 cup of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.
Stir in remaining 1 1/2 cups milk.
Cook over medium heat until mixture boils and thickens, stirring frequently.
Remove from heat.
Add cheese; stir until melted.
Add cheese sauce to cooked ziti and broccoli; mix well.
Stir in roasted peppers.
Spoon into sprayed casserole.
In small bowl, combine bread crumbs and melted margarine; mix well.
Sprinkle over top of casserole.
Bake at 350 F for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.