| 1 box | PLUS® Elbows |
| 1 cup | broccoli florets |
| 4 cups (16 ounces) | low-moisture part-skim mozzarella cheese, divided |
| 1-3/4 cups | 2% milk |
| 1-1/2 cups (6 ounces) | freshly grated Parmigiano Reggiano cheese, divided |
| 1/4 cup | finely chopped onion |
| 4 | eggs, slightly beaten |
| 1 teaspoon | salt |
| a dash | freshly ground black pepper |
PREHEAT oven to 350.
BRING a large pot of water to a boil.
COOK Elbows for 7 minutes. Add broccoli and contine cooking 2 additional minutes. Drain.
MIX together, Elbows, broccoli, 3 cups of mozzarella cheese, milk, 3/4 cup of Parmigiano cheese, onion, eggs and seasonings in a large bowl.
SPOON mixture into a lightly greased 13 x 9 inch baking dish.
SPRINKLE with remaining Parmigiano and mozzarella cheeses. Cover and bake in a 350 degree oven for 40 minutes. Remove and let rest 10 minutes before serving.
To make half the recipe, divide all ingredients in half and bake in a 2 quart casserole.