Baked Pasta with Broccoli and Béchamel sauce

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 2 tablespoons of Redoro Extra Virgin Olive Oil
• 1 1/2 cups broccoli florets
• 1/2 cup of béchamel sauce
• 4 medium size slices of mozzarella cheese cute in cubes.

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Millerighe pasta and cook about 4 min less than the package directions, then drain.
2. Boil the broccoli in hot salted water until they soften.
3. Using a blender, blend half of the broccoli with some of the water and 2 tablespoons extra virgin olive oil. Blend until creamy.
4. In a baking tray, mix the pasta with the broccoli cream, the rest of the blroccoli florets, the bèschiamel sauce and the mozzarella cubes.
5. Bake in the oven at 350 degrees F for about 20 minutes, until bubbly.

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