Serves 4 – 6.
1 lb elbow macaroni
1 C broccoli florets
4 C mozzarella cheese, divided
1 3/4 C milk
1 1/2 C freshly grated Parmigiano Reggiano cheese, divided
1/4 C minced onion
4 eggs, lightly beaten
1 t salt
Freshly ground black pepper to taste
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1. Bring a large pot of water to a boil.
2. Preheat oven to 350 degrees.
3. Cook pasta according to package directions. Add broccoli during the last 2 minutes of cook time.
4. Drain and mix together pasta, broccoli, 3 C of mozzarella, milk, 3/4 C Parmigiano, onion, eggs and seasonings in a large bowl.
5. Spoon mixture into a lightly greased 9 x 13″ baking dish.
6. Sprinkle with remaining cheeses. Cover and bake for 40 minutes. Remove and let rest 10 minutes before serving.
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