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Broccoli Beef Alfredo Rigatoni Bake
Andre Lewis

Broccoli Beef Alfredo Rigatoni Bake

A peppery Parmesan cream sauce binds rigatoni, browned beef and enough broccoli to make the pan feel balanced. Blanch the florets in the pasta water during the final two minutes, then drain them well. The sauce should look slightly loose before baking because the tubes keep drinking it.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound rigatoni
  • 5 cups small broccoli florets
  • 1 pound 90% lean ground beef
  • 1 small onion diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 garlic cloves minced
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1 1/2 cups grated Parmesan divided
  • 2 cups shredded mozzarella

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil rigatoni 2 minutes short of done, adding broccoli for the final 2 minutes; drain well.
  2. Brown the beef and onion and drain. Melt butter in the skillet, add garlic for 30 seconds and flour for 1 minute.
  3. Whisk in milk, salt and pepper and simmer until lightly thick. Stir in 1 cup Parmesan.
  4. Fold in beef, pasta, broccoli and 1 cup mozzarella. Spread in the dish and top with remaining mozzarella and Parmesan.
  5. Bake for 25 to 30 minutes until bubbling and browned. Rest 10 minutes.