Ingredients
| ½ cup (125 mL) | cooked broccoli florets |
| 2 cups (500 mL) | prepared Penne Rigate with Tuna and Arrabbiata Sauce |
| ¼ cup (60 mL) | shredded mozzarella cheese |
| ¼ cup (60 mL) | grated parmesan cheese |
| ¼ cup (60 mL) | goat’s cheese |
| ¼ cup (60 mL) | breadcrumbs |
| cooking spray |
Steps
- Preheat oven to 350°F. Spray 4-6 oz. ramekins with cooking spray.
- In a large bowl mix together cooked broccoli, penne rigate, mozzarella and parmesan cheese. Divide between ramekins. Top with goat’s cheese and breadcrumbs.
- Bake for 30 minutes or until mini casseroles are golden and bubbly. Serve warm or at room temperature.
Nutritional Information
Calories per serving: 144, Fat 7 g, Cholesterol 15 mg, Sodium 324 mg, Carbohydrates 12 g, Fibre 2 g, Sugars 1.5 g, Protein 8 g
- Broccoli is an excellent source of Vitamin A, C, Iron and Calcium.
- Goat cheese is an excellent source of Riboflavin (B2), Phosphorus and Protein.