1 lb. plum tomatoes
10 oz. frozen broccoli
1 T. olive oil
2 T. butter
3 T. flour
4 c. milk, warm
2 c. grated aged Asiago cheese
2 c. grated sharp cheddar cheese
2 T. dijon mustard
1 1/2 t. salt
2 t. fresh black pepper
2 t. dried thyme
1 box penne cooked & drained (we used whole wheat)
Tip: to add crunch, sprinkle 3 T. each of grated Asiago & bread
crumbs over top of casserole before baking.
Heat oven to 400. Slice the tomatoes 1/4" thick. Toss tomatoes in olive oil and roast on parchment lined baking pan for 30 minutes. Steam broccoli keeping it slightly crisp.
Whisk the butter and flour in a pot over medium-high heat until foamy. Add the milk and whisk until thickened and bubbly, about 3 minutes. Remove from heat.
Whisk in the chesses, mustard, salt, pepper, & thyme. Stir in the pasta & broccoli. Spread in 9"x13" baking dish. Top with tomatoes & bake about 30 minutes.