Ingredients:
3 tablespoons oil ( can use more)
2 tablespoons fresh minced garlic
3 cups broccoli florets
2 1/2 cups penne pasta, uncooked
2 cups favorite marinara sauce
1 cup mozzarella cheese, grated
2 cups ricotta cheese, divided
1/2 cup chopped fresh basil
1 cup mozzarella cheese ( can use more)
1/3 cup grated parmesan cheese, plus
3 tablespoons grated parmesan cheese
salt and black pepper
Directions:
Set oven to 400 degrees.
Grease an 11 x 7-inch baking dish.
In a medium skillet heat oil, then add in garlic; saute for 1 minute, then add in the broccoli florets; saute for a couple of minutes, then remove to a bowl.
Cook the penne in a large pot of boiling salted water until JUST firm tender; drain.
In a large bowl, mix together marinara sauce, 1 cup mozzeralla cheese, 3/4 cup ricotta, fresh basil and 3 tablespoons Parmesan cheese; mix well to combine.
Add in the cooked penne and the broccoli/garlic mixture; toss to combine, then season with salt and pepper.
Transfer the mixture to prepared baking dish.
Spoon and then spread with 1-1/4 cups ricotta cheese (you do not have to cover completely with ricotta).
Sprinkle with about 1 cup (or more) mozzeralla cheese, then sprinkle with about 1/3 cup Parmesan cheese over the mozza cheese.
Bake for about 20 minutes uncovered or until the cheese melts.
Let stand for about 5-8 minutes before serving.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.