Recipe by Joan Piotti
"This is a fast, easy pasta dish for garlic lovers. It can be served as a main dish or a side dish (for parties, etc.)."
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1 (16 ounce) package
1 (16 ounce) package
chopped frozen broccoli, thawed
2 (8 ounce) packages
shredded mozzarella cheese, divided
salt and pepper to taste
I added boneless chicken breast to the broccoli and garlic, just to make it a little more of a meal. My kids loved it, so for that reason it will have a space in my recipe box. In my opinion, this was good but a little dry. Maybe adding a can of cream of mushroom soup would give it the little extra moisture that it needs.
Very easy and fast! Came out good... but next time id use less olive oil, it came out a bit too greasy, but still good thanks!
I thought this recipe was too dry also. A sauce would definitely help. Thanks anyway.
Ingredients looked like I couldn't go wrong, but it came out very sticky with cheese, and dry - it needed some type of sauce, I think... anyway, I saved it by pulling the broccoli out and simply mixing it with some spiral pasta and butter and herbs...
I thought this made a great meal. I served it along side of a very meaty baked pasta dish for an "Italian Night" dinner party. My friends are VERY picky eaters and they all loved it. It was simple and good. I don't think it was too dry at all - just make sure that you don't discard the oil in which the brocoli is cooked. As the brocoli is cooking, it makes some water, a little bit of which can also be tossed in with the pasta. All in all, I really liked this recipe and will definitely make it again. I served it with some vegetarian eggplant marinara on the side for those who like things saucy.
I also added some chicken breast to make it more of a meal. It wasn't too dry to eat, but I liked the idea of adding an alfredo sauce.
I thought it was too dry. It works better as a side dish rather than a main dish.
This recipe has great potential but was just alright as is. 16oz pasta for 6 people is quite a bit, so I stirred in just enough of the cooked pasta to be better balanced with the broccoli. Quite a few other reviews said it was dry; I foresaw that and added in some butter, which helped but wasn't enough. The cheese was in melted globs throughout the dish. I think making a roux and creating a sauce would fix that. I added Parmesan cheese too. Really good flavors but I think making a little sauce would really help. Made for Western Region Allstars Faceless Frenzy July 2012
* Percent Daily Values are based on a 2,000 calorie diet.
John's Broccoli and Ziti Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 281
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