Rigatoni Broccoli Bake
8 ounces rigatoni
2 1/2 quarts boiling water
1 tablespoon cooking oil
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups milk
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon thyme
1 1/2 cup grated sharp cheddar cheese
1 1/2 pounds fresh broccoli, cut up
3/4 cup grated Swiss cheese
Cook rigatoni in boiling water, cooking oil and first amount of salt in large
uncovered saucepan until tender but firm, about 12 to 15 minutes.
Meanwhile, melt butter in saucepan. Mix in flour. Stir in
milk until it boils and thickens. Add Parmesan cheese, second amount of salt,
garlic salt, thyme and cheddar cheese. Stir.
Drain rigatoni. Return pasta to pot.
Add cheese sauce and cooked broccoli. Mix well.
Pour into greased 9 x 13 inch pan, Sprinkle with Swiss
Bake uncovered in 350F oven to melt cheese, about 20 minutes.
Serves 12 to 15.