Italian Macaroni and Cheese Casserole

Ingridients:

2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)
2 cups Frozen Broccoli Florets
2 cups milk
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco hot pepper sauce
1 garlic clove, minced
1-1/2 cups (6 oz.) shredded Provolone cheese
1/2 cup roasted red bell peppers (from 7.5 oz. jar),
drained, chopped
2 TB Italian bread crumbs
2 tsp. stick margarine or butter, melted

Preparation:

In large sauce pan, cook ziti to desired doneness as
directed on
package, adding broccoli during last minute of cooking
time. Drain;
return to saucepan.

Preheat oven to 350° F.

Spray 2 quart casserole with nonstick cooking spray.
In medium sauce pan, combine 1/2 cup of the milk,
flour, salt, hot pepper sauce and garlic; stir with
wire whisk until smooth.

Stir in remaining 1-1/2 cups milk. Cook over medium
heat until mixture boils and thickens, stirring
frequently. Remove from heat. Add cheese; stir until
melted.

Add cheese sauce to cooked ziti and broccoli; mix
well. Stir in roasted peppers. Spoon into sprayed
casserole.

In small bowl, combine bread crumbs and melted
margarine; mix well. Sprinkle over top.

Bake at 350° F., for 20 to 25 minutes or until
casserole is bubbly and crumbs are golden brown.

Makes: 4 (1-1/2-cup) servings.