As noted on Gourmet.com, the continuing downward spiral of the economy in 2009 means home cookin' kicks it up a notch. And nothing says cozy comfort food like a casserole. Cheap and easy to prepare, and supremely satiating. Woes and worries about the economy, be gone!
Always one to be riding the trends without even trying, I made a swashbuckling good casserole this weekend. Roasted broccoli combined with the oozing mozzarella cheese, thick rigatoni noodles and zesty tomato sauce pulled off the job without a hitch. And all for less than $10. Check out this recipe and hightail it to your nearest food emporium for the goods.
Baked Rigatoni with Broccoli and Cheese
1 groovy casserole with a lid
1 lb of Barilla rigatoni
1 cup of your favorite tomato sauce
4 broccoli crowns
1 cup of mozzarella, cut into 1 inch half slices
Kosher salt
Pepper
2 TB extra virgin olive oil
2 cloves of garlic, chopped
Preheat oven to 375 degrees. Cook rigatoni according to package directions. Butter a casserole. Add a layer of cooked noodles, top with half of the sauce, half the broccoli and the cheese. Add 1 TB of olive oil, a pinch of salt, 1 clove of garlic. Layer the rest of the noodles, broccoli, and sauce. Add the remaining olive oil, another pinch of salt, the other clove of garlic and top with the rest of the cheese. Sprinkle with pepper and cover with lid. Bake for thirty minutes or until cheese is throroughly melted and broccoli roasted. Serve with a good solid red wine, like Pinot Noir.
Serves 4
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