2 tbsp. butter
1 lg. onion, chopped
2 cloves garlic, minced
7 oz. Mueller's pasta curls, cooked 4 min. & drain
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 container (15 oz.) part skim ricotta cheese
1 1/2 c. (6 oz.) shredded part skim mozzarella cheese, divided
1/4 c. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. dried oregano
1/2 c. skim milk
3 eggs

In a large skillet, melt butter over medium heat. Add onion and garlic, sauté 8 minutes or until golden. Remove from heat.

In 8 x 8 x 2 inch baking dish, toss pasta, broccoli, sauteed onion and garlic, ricotta, 1 cup mozzarella, Parmesan, basil, salt and oregano until well mixed.

In small bowl beat milk and eggs until blended. Pour over pasta. Sprinkle remaining cheese.