4 tbsp. butter
2 or 3 pressed garlic cloves
4 tbsp. all-purpose flour
2 c. milk
1/2 tsp. salt
1 bunch fresh broccoli
2 tbsp. olive oil, divided
12 oz. rigatoni
8 oz. shredded Mozzarella cheese (2 c.)

Melt butter in medium saucepan. Add garlic and cook over low heat until garlic is softened. Stir in flour and cook, stirring constantly until mixture is smooth and bubbly. Stir in milk and salt. Cook until mixture boils and thickens. Remove from heat.

Remove florets from broccoli and cook in slightly salted water until crisp- tender (2 minutes). Drain and rinse with cold water. Toss with 1 tablespoon olive oil.

Cook rigatoni as package directs, drain and toss with oil. Lightly grease a 13 x 9 x 2 1/2 inch baking dish. Layer rigatoni, sauce and broccoli. Top with cheese. Bake in 350 degree oven for 25 to 30 minutes until hot through and cheese is melted and bubbly.