Gratin de rigatoni aux légumes en confettis

Ingrédients

• 2 3/4 cup chicken broth, low-sodium
• 2 cup heavy whipping cream
• 3 clove garlic
• 1 pound pasta, rigatoni
• 1 cup chopped carrot
• 1 bunch broccoli
• 1 cup green peas, frozen
• 2 cup Parmesan cheese, grated
• 2 cup mozzarella cheese, shredded

Préparation

1. 1

   Preheat oven to 375 F.

2. 2

   In a large pot, bring the broth, cream, crushed garlic, and pasta to a boil.

3. 3

   Add the chopped carrots, then reduce the heat to low and cover until the pasta and carrots are tender, and most of the liquid is absorbed.

4. 4

   Stir in the broccoli florets, peas, and grated Parmasan cheese. Stir to melt the cheese, and remove from heat.

5. 5

   Layer half the pasta into a large baking dish, then sprinkle 1 cup of Mozzarella cheese on top. Repeat with the second half of the pasta and the remaining Mozzarella.

6. 6

   Bake at 375 for 15-20 minutes until warm and bubbly. Serve immediately with a green salad or a piece of fruit.