Pasta, Sausage, Broccoli and Bean Bake

Our family really likes this recipe, even those who aren't big on veggies.

1 large head of broccoli, cut into small florets

3 garlic cloves, peeled

1 box rigatoni

1 pound Italian style turkey sausage with fennel, removed from casings

1 can great northern beans, rinsed and drained

8 ounce bag shredded mozzarella

¾ cup ricotta cheese

½ cup chicken stock

½ cup Pecorino Romano cheese, grated (can substitute grated Parmesan)

1 teaspoon salt

½ teaspoon ground pepper

3 Tablespoons breadcrumbs

1 Tablespoon olive oil

Preheat oven to 375°. Spray a 9 x 13 baking dish with cooking spray.

In a large pot, bring water to a boil and add broccoli and garlic. Boil the broccoli and garlic for 5 minutes. With a slotted spoon, remove broccoli and garlic to a bowl. Add pasta to boiling water used to cook the broccoli. Cook the pasta 2 minutes less than the package directions. Drain pasta and return to pot.

In a large skillet over medium high heat, add the sausage and garlic cloves from the broccoli bowl. Cook, stirring frequently until meat is fully cooked and no longer pink. Discard the garlic.

To the pot of pasta, add the cooked sausage, broccoli, beans, chicken stock, ¾ bag mozzarella, ¼ cup Pecorino Romano, ricotta, salt and pepper. Gently toss and transfer to the prepared baking dish. Top with breadcrumbs, remaining Pecorino Romano and mozzarella cheeses. Drizzle with olive oil.

Bake for 25 minutes until heated through and crusty on top.