Steps to Prepare Jamie Oliver Rigatoni Bake with Broccoli

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rigatoni bake with broccoli. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Sprinkle with cheese, toss and serve immediately. Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish.

Rigatoni Bake with Broccoli is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Rigatoni Bake with Broccoli is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook rigatoni bake with broccoli using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Rigatoni Bake with Broccoli:

1. Make ready 540 grams Rigatoni
2. Prepare 1/3 cup Butter
3. Prepare 1/3 cup all-purpose flour
4. Prepare 3 1/2 cup milk
5. Take 3/4 cup fresh parmesan
6. Prepare 1 1/2 tsp garlic powder
7. Get 1 tsp ground nutmeg
8. Make ready 1 tsp thyme
9. Prepare 1 1/4 tsp fresh oregano chopped
10. Take 1 1/2 cup sharp cheddar, grated
11. Make ready 1 cup broccoli
12. Get salt and pepper

The the broccoli will be very fork tender. Remove with a slotted spoon and add to the bowl with the broccoli and sausage. Add the olive oil mixture to the bowl with the pasta and toss to combine. Serve immediately with finely grated parmesan and more olive oil, if desired.

Instructions to make Rigatoni Bake with Broccoli:

1. In a large pot bring 4 liters of water to a boil. Season the water and add your pasta. Boil for about ten minutes.
2. In a large sauce pan on med./high melt your butter. Once melted, stir in your flour and mix until nice and smooth.
3. Once you have a nice smooth consistency, add the milk slowly. Stir regularly. Once this starts to thicken up, add your fresh grated Parmesan cheese, still stir.
4. Reduce heat to low and add the garlic, thyme, oregano and nutmeg. Continue to stir to make sure everything gets mixed well. Add salt and pepper to taste.
5. Next, add 1¼ cup of the sharp cheddar, and continue to stir thoroughly on low heat. Remove from heat, cover and set aside.
6. In a large greased baking dish, add the cooked rigatoni and your bite size broccoli. Next pour your mixture over the rigatoni and broccoli and stir thoroughly until everything is coated.
7. Once your dishes mix thoroughly add the remaining sharp cheddar, fresh Parmesan cheese and salt and pepper.
8. Place the baking dish in the oven at 350°F for 20 minutes.
9. Remove from oven, set aside for 2 minutes and serve.

Add the olive oil mixture to the bowl with the pasta and toss to combine. Serve immediately with finely grated parmesan and more olive oil, if desired. Using a slotted spoon, transfer to a large bowl. Heat a large pot of well-salted water to a boil over high heat. In a pot of salted boiling water, cook the rigatoni until al dente.

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