Broccoli and Pasta Casseroles

Broccoli and Pasta Casseroles (Adapted from Whole Living)

2 slices whole-wheat bread
8 ounces dry multi-grain or whole-wheat medium shell pasta
1 one-pound head broccoli, cut into florets, stems peeled and sliced into 1/2" pieces
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
3 tablespoons plus 2 teaspoons all-purpose flour
1 teaspoon ground mustard
4 cups milk
1/4 cup ricotta cheese
3 ounces (about 3/4 cup) fresh grated Parmesan cheese
1 teaspoon salt
fresh ground black pepper

Preheat oven to 425 degrees.

Place bread into a food processor and pulse until coarse crumbs form. Spread crumbs out onto a baking sheet and bake until lightly toasted, about 6 to 8 minutes. Remove from the oven and set aside.

In a large pot of boiling, salted water, add pasta and cook according to package directions. Two minutes before the pasta is ready, add broccoli and continue to cook for the remaining 2 minutes. Drain well.

Meanwhile, in a medium saucepan, heat oil over medium. Add onion - cook until softened, about 6 minutes. Whisk in flour and ground mustard - cook, stirring, for 1 minute. Gradually whisk in milk. Bring mixture to a boil and cook, whisking, for 5 minutes. Remove from the heat and stir in ricotta and Parmesan cheeses - season with 1 teaspoon salt and fresh ground black pepper.

Add pasta and broccoli into the pan, stirring well to coat. Evenly divide mixture between 4 individual baking dishes coated with nonstick spray. Sprinkle the tops evenly with the toasted breadcrumbs. Place into the oven and bake until the sauce is bubbly and the tops have browned, about 20 to 30 minutes. Remove and let cool slightly before serving.

Makes 4 servings.

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