Ziti With Broccoli Potatoes Recipes

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JOHN'S BROCCOLI AND ZITI CASSEROLE



John's Broccoli and Ziti Casserole image

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.).

Provided by Joan Piotti

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 35m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package ziti pasta
½ cup olive oil
1 (16 ounce) package chopped frozen broccoli, thawed
6 cloves garlic, minced
2 (8 ounce) packages shredded mozzarella cheese, divided
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium heat. Saute broccoli and garlic until tender. In a large bowl, toss together broccoli, cooked pasta, and 1 1/2 packages of shredded mozzarella. Place in a 9x13 inch baking dish. Sprinkle with remaining mozzarella.
  • Bake in preheated oven for 20 to 25 minutes, or until cheese is melted and lightly browned.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 63.2 g, Cholesterol 47.8 mg, Fat 31.3 g, Fiber 4.8 g, Protein 30.3 g, SaturatedFat 10.3 g, Sodium 485.8 mg, Sugar 4 g

BAKED ZITI WITH BROCCOLI



Baked Ziti With Broccoli image

Provided by zz3kids

Time 2h

Yield 4

Number Of Ingredients 12

1/2 pound ziti
1 1/4 pound broccoli, florets only
1/2 cup freshly grated Parmesan cheese
1 clove garlic, finely chopped
1 tablespoon olive oil, plus more for drizzling
salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk, warmed
3/4 cup heavy cream, warmed
1/4 pound provolone cheese, sliced
2 tablespoons dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F. Lightly butter a 9x5-inch round baking casserole. Bring a large pot of abundantly salted water to a vigorous boil and add pasta. After about 5 minutes, add the broccoli and cook until pasta is three-quarters cooked (follow package instructions) and then drain well. Toss pasta and broccoli with Parmesan, garlic and 1 tablespoon of olive oil. Season lightly with salt and pepper. Place in prepared casserole dish. In a small saucepan, melt butter of over medium-high heat. Add flour and stir to form a roux. Continue to cook, stirring, for 2 to 3 minutes. Remove from heat and slowly whisk in warm milk and cream. Return saucepan to medium heat and cook white sauce, stirring occasionally, until dense, 10 to 15 minutes. Layer provolone cheese over pasta mixture and cover with white sauce. Sprinkle top with bread crumbs and drizzle some olive oil over top. Bake until top is golden brown, 30 to 35 minutes.

ZITI WITH FRESH BROCCOLI SAUCE



Ziti With Fresh Broccoli Sauce image

This is a simple recipe that is really healthy to boot! Serve with some crusty garlic bread and freshly grated parmesan or romano cheese.

Provided by VickyJ

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 garlic cloves, peeled and halved
1/2 cup olive oil
1 bunch broccoli, trimmed and ends of stalks removed
salt and pepper
1 lb ziti pasta, cooked and drained

Steps:

  • Place garlic in heavy skillet; pour in enough oil to cover garlic.
  • Cook over med heat until garlic begins to brown.
  • Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender.
  • Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency.
  • Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.

CHICKEN BROCCOLI ZITI



Chicken Broccoli Ziti image

This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn't skimp on flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 17

3 tablespoons butter (divided)
1 tablespoon olive oil
1 pound boneless (skinless chicken breasts, cut into ½-inch strips)
½ teaspoon kosher salt (divided)
1/4 teaspoon black pepper (divided)
1 small yellow onion (chopped)
3 cloves garlic (minced (about 1 tablespoon))
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes (optional; or reduce to 1/8 teaspoon if sensitive to spice)
1 14-ounce can low-sodium chicken broth
1 1/2 cups nonfat milk (plus additional as needed)
6 ounces dry whole wheat ziti pasta or similar pasta (such as penne, rigatoni, or fusilli (about 2 1/4 cups))
1 medium head broccoli (cut into florets (about 3 cups))
1 14 ounce can artichoke hearts in water (drained, cut into quarters, and patted dry)
2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
1/4 cup grated Parmesan cheese (plus additional for serving)
2 tablespoons chopped fresh parsley (plus additional for serving)

Steps:

  • Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
  • Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
  • Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
  • Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 514 kcal, Carbohydrate 31 g, Protein 37 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 1067 mg, Fiber 7 g, Sugar 9 g

BROCCOLI AND ZITI CASSEROLE



Broccoli and Ziti Casserole image

Delicious and succulent casserole is perfect for a dinner with the whole family together. 37

Categories     Vegetarian     Main Dish     Casseroles     Cheese     Broccoli

Time 1h

Yield 8

Number Of Ingredients 20

olive oil
garlic cloves
broccoli florets
tomato sauce
pasta, ziti
Parmesan cheese
mozzarella cheese
ricotta cheese
bread crumbs
wheat germ
olive oil
garlic cloves
broccoli florets
tomato sauce
pasta, ziti
Parmesan cheese
mozzarella cheese
ricotta cheese
bread crumbs
wheat germ

Steps:

  • Heat olive oil in skillet. Sauté garlic until softened, not brown. Stir broccoli into garlic oil; set aside. In casserole (9x13), layer half tomato sauce, half the ziti, half Parmesan cheese and all Mozzarella, all broccoli, all Ricotta. Then layer remaining ziti. Add sauce, crumbs, wheat germ and remaining Parmesan. Cover and bake at 350℉ (180℃) for 35 minutes (10 minutes longer if dish has been refrigerated before cooking). Uncover during the last 15 minutes of cooking. Sauce should be bubbling and top lightly brown.

Nutrition Facts :

HEALTHY STEAMED BROCCOLI RECIPE



Healthy Steamed Broccoli Recipe image

If you're looking for crisp and vibrant broccoli to serve as a side dish, steamed broccoli is an excellent option. It takes minutes to prepare and comes out perfect every time.

Provided by Izzy

Time 15m

Number Of Ingredients 3

1 large head broccoli (3/4 lb or 350 grams)
salt (to taste)
black pepper (freshly ground)

Steps:

  • Add about an inch of water to a saucepan, bring to boil over high heat.
  • Meanwhile, clean your broccoli and cut the stem away from the crown. Slice the florets into 2-inch pieces.
  • Peel the team and cut crosswise into ½-inch thick slices.
  • When the water is boiling, place the broccoli florets in a steamer basket inside the pot.
  • Cover the steamer, reduce heat to medium and steam for 5-7 minutes.
  • Remove from heat as soon as you can pierce your broccoli stalk with a fork.

ZITI CON BROCCOLI DI RAPE E SALSICCE (ZITI WITH BROCCOLI DI RABE AND SAUSAGE)



Ziti con Broccoli di Rape e Salsicce (Ziti with Broccoli di Rabe and Sausage) image

Provided by Food Network

Number Of Ingredients 11

1/2 pound sweet Italian sausage
2 pounds broccoli di rape
3 tablespoons coarse salt
1 pound ziti
1/4 cup olive oil
3 large cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon hot pepper flakes
2 teaspoons unsalted butter
1 cup chicken stock
1/2 cup grated Parmigiano cheese

Steps:

  • Grill or broil the sausage in advance. When cooled, slice it thin and set aside. Wash and drain the broccoli di rape and set it aside. In a large pot, put 10 quarts water on to boil, with 3 tablespoons coarse salt added, and immediately start preparing the sauce. Add the ziti to the pot when the water boils and cook until al dente. In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic, and saute, uncovered, until golden, about 2 minutes. Add the broccoli di rape, 1/4 teaspoon salt, and pepper flakes, cover, and stream 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock, and cook over high heat, uncovered, about 3 minutes, until the liquids are slightly reduced. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the cheese, toss again, serve immediately, and distribute the remaining cheese over the pasta.

291284 -- ZITI CASSEROLE



291284 -- Ziti Casserole image

. 65

Categories     Vegetables     Main Dish     Casseroles     Cheese     Mushrooms     Broccoli     Walnuts

Time 1h

Yield 16

Number Of Ingredients 22

mushrooms
broccoli florets
carrots
pasta, ziti
light cream (half&half)
cheddar cheese, very old, sharp
Parmesan cheese
walnuts
butter
salt
black pepper
mushrooms
broccoli florets
carrots
pasta, ziti
light cream (half&half)
cheddar cheese, very old, sharp
Parmesan cheese
walnuts
butter
salt
black pepper

Steps:

  • Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat. Stir-fry mushrooms caps and stems 1 minute until coated. Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue stirring and slowly add light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup sharp Cheddar cheese. Add ½ teaspoon salt and ¼ teaspoon pepper. Stir 2 to 3 minutes until sauce thickens and bubbles. Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place into a 2-quart baking dish . Cover tightly with foil and refrigerate. Bake at 375℉ (190℃) for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.

Nutrition Facts :

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