Directions

1. Preheat the oven to 375° F. Remove the green béchamel sauce from the refrigerator and let it come to room temperature. Bring a large pot of salted water to a boil. Stir in the pasta and cook for 10 - 12 min. You want it to be slightly undercooked at this stage. Reserve half a cup of the pasta water and strain.

2. Place the béchamel sauce into a large bowl and whisk until smooth (if the sauce is still cold, add a tablespoon or two of the reserved pasta water to thin it out). Stir in the mozzarella and white cheddar, followed by the broccoli and peas and lastly the pasta.

   Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

   Serve and enjoy!