Broccoli And Ziti Casserole Recipes

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

BROCCOLI AND ZITI CASSEROLE

Steps:

• Heat olive oil in skillet. Sauté garlic until softened, not brown. Stir broccoli into garlic oil; set aside. In casserole (9x13), layer half tomato sauce, half the ziti, half Parmesan cheese and all Mozzarella, all broccoli, all Ricotta. Then layer remaining ziti. Add sauce, crumbs, wheat germ and remaining Parmesan. Cover and bake at 350℉ (180℃) for 35 minutes (10 minutes longer if dish has been refrigerated before cooking). Uncover during the last 15 minutes of cooking. Sauce should be bubbling and top lightly brown.

CHICKEN BROCCOLI ZITI BAKE

Steps:

• Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside.
• Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool.
• Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.
• Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.

ZITI CHICKEN AND BROCCOLI

Steps:

• In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
• In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
• Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!