Best 8 Cheesy Broccoli Rigatoni Recipes

CHEESY CHICKEN BROCCOLI PASTA

Steps:

• Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.
• Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.
• Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.
• Uncover the pot and stir in the broccoli. Continue cooking for a couple more minutes until all the liquid evaporates. Stir in the nutmeg and cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.
• Serve while warm.

BROCCOLI WITH RIGATONI

Steps:

• Cook pasta according to package directions. Drain.
• In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
• Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

CHEESY BROCCOLI RIGATONI

Steps:

• Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
• Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
• Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
• in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

QUICK CHEESY BROCCOLI

Steps:

• Prepare broccoli according to package directions; drain. Combine bread crumbs, cheese, salt, pepper and garlic powder; sprinkle over broccoli.

RIGATONI WITH BROCCOLINI AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
• Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
• Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

BROCCOLI RIGATONI

Steps:

• Cook pasta according to directions.
• Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
• Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
• Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
• Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.

CHEESY BROCCOLI CASSEROLE

Steps:

• cook broccoli until it comes apart and color is nice and green, drain.
• Arrange in a 9x9 or 8x8 greased pan.
• Top with cubed cheese.
• Melt the butter, add a couple drops of worcestershire sauce, crush the ritz crackers and add.
• Sprinkle over the casserole.
• Bake 325- 45min.