Polly-O Cooking with Cheese/1977

Cheese Baked Macaroni with Broccoli or Eggplant
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 bunch fresh broccoli or 2 packages (10 ounces each) frozen broccoli 1 pound elbow macaroni, cooked 3 tablespoons butter
1 tablespoon olive oil 1 container (15 ounces) Ricotta 1 pound Mozzarella, diced
1/2 cup grated Parmesan or Romano cheese 2 eggs



1 Preheat oven to 376 F. Cook broccoli in small amount or boiling salted water. Drain, cool and cut into small spears. Saute broccoli in butter and olive oil in a medium size skillet until well saturated, stirring constantly. Sprinkle bottom of a 3-quart, buttered casserole with grated cheese; cover with a layer of macaroni, then a layer of broccoli. Top with a layer of ricotta and a layer of mozzarella. Sprinkle with Parmesan cheese and dot with butter. Continue alternating layers until all ingredients are used, finishing with a layer of macaroni. Break eggs into a separate bowl, add 2 tablespoons grated Parmesan cheese and beat well. Pour over macaroni, dot with butter and bake, uncovered, until macaroni has a golden crust.

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