Creamy Broccoli Pasta Casserole
8 ounces uncooked multigrain penne pasta
1 1/2 (14 oz) cups fresh or frozen small broccoli florets
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
4 ounces cream cheese (fat free)
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves, finely crushed
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
3/4 cups shredded Mozzarella cheese
1 1/2 cups chopped cooked chicken breast
1 1/2 cups shredded sharp cheddar cheese
Preheat the oven to 350°F.
In a large pot of boiling water add 2 teaspoons salt and one tablespoon olive oil. Add pasta and cook until its tender. Drain & set aside for now.
Cook broccoli in microwave for 6 minutes. Drain any water.
In a large saucepan melt butter or margarine; stir in flour and milk and whisk until mixture boils and thickens. Add cream cheese, salt, garlic powder, oregano, rosemary, and thyme and stir until well blended.
Add cooked broccoli, drained pasta, chicken, and shredded mozzarella to cheese sauce. Mix well. Spoon into a greased 9 x 13-inch baking dish. Cover with shredded cheese.
Bake uncovered for 20 minutes. Let stand 10 minutes before serving.