What's for supper Saturday

One of my New Year's resolutions was to add new dinners to my recipe box. It's tough during the week to try new recipes so I've been using my weekends to try new things. Because I don't love cooking I have a couple pre-reqs. for recipes I'll attempt: (1) cook time less than 1 hour (2) I know of all the ingredients on the list. I will share anything that comes out delicious!

Broccoli and Pasta Casserole (from: Martha Stewart)
serves 6
2 slices whole-wheat bread
1 lb. broccoli, cut up
8 oz. whole-wheat fusilli pasta
1 tbsp. + 1 tsp. extra virgin olive oil
1 med. onion, finely chopped (~1 cup)
3 tbsp. + 1½ tsp. all-purpose flour
1 tsp. ground mustard
4 cups skim milk
¼ cup part-skim ricotta cheese, pureed
1 cup grated Parmesan cheese
salt & pepper

1.) Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 min.

2.) Cook broccoli in a large pot of boiling water until slightly tender, about 2 min. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 min. Drain pasta.

3.) Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 min. Add flour and ground mustard. Cook, stirring constantly, for 1 min. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking for 5 min. Remove from heat. Add cheeses and 1 tsp. salt. Season with pepper.

4.) Stir in broccoli and pasta. Transfer to 6, 1½-cup ramekins or an 8½ x 11-inch baking dish; top with bread crumbs. Bake at 425^o until bubbling and tops are browned, 25-30 min.