2 1/4 cups uncooked ziti pasta
2 cups frozen broccoli florets
2 cups milk
1/4 cup flour
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. garlic powder
1 1/2 cups shredded provolone cheese (6oz)
1/2 cup roasted red bell peppers (jar, chopped)
2 Tbs Italian bread crumbs
2 tsp. butter, melted
1. In large saucepan, cook pasta as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan and cover to keep warm.
2. Meanwhile, heat oven to 350. Spray 2-quart casserole dish with cooking spray. In medium saucepan, stir 1/2 cup of the milk, the flour, the salt, hot pepper sauce and garlic with wire whisk until smooth. Stir in remaining 11/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat and stir in cheese until melted.
3. Add cheese sauce to cooked pasta and broccoli; mix well. Stir in roasted bell peppers. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over top.
4. Bake 20-25 minutes or until casserole is bubbly and crumbs are golden brown.