Categories: casserole, pasta

Ingredients

• 3 Cups Bechamel Sauce
• 1 Pound Rigatoni or Penne Pasta
• 1 Small Head Of Broccoli, Washed, And Floret's Cut Into Bite Sized pieces
• 1 Cup Diced Cooked Ham
• 1 Cup Grated Swiss Cheese
• 1 Cup Grated Gruyere Cheese (Or Other Tasty Cheese Of Choice)
• Topping:
• 3 oz. Parmesan, Freshly Grated
• 1/2 Cup Seasoned Bread Crumbs
• 2 Tablespoons Olive Oil

Directions

1. Blanch the broccoli until tender crisp. Drain well. Heat the béchamel over low heat, and add the swiss and gruyere cheeses. Stir until the cheeses have completely melted. Cook the pasta for three minutes less than the package recommendations. Drain the pasta, and add to the sauce, mixing well. Fold in the diced ham, and broccoli, and place in an ovenproof dish large enough to hold the pasta mixture. Mix the breadcrumbs with the parmesan and the oil, and sprinkle it over the pasta. Bake in a preheated 400 degree F. oven until bubbly. Let sit 5 minutes and serve.

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