Easy Baked Rotini & Broccolini

1 pound Rotini pasta, cooked & drained (reserve 1/2 cup pasta cooking water)
1 pound blanched or steam fresh brocollini pieces (stems & flowers)
3/4 cup extra virgin olive oil
1 tablespoon fresh garlic, grated
12 ounces mozzarella cheese, grated
Salt & freshly grated black pepper
2 tablespoons Romano cheese, grated

Preheat oven to 375 degrees.

Cook the pasta according to package directions, reserving 1/2 cup of the water from cooking the pasta.

Cut the brocolini flowers and stems into 1 inch pieces, blanch or stem until crisp tender.

Place large frying pan over medium heat, when hot add oil and garlic. Allow the garlic to infuse the oil, and lighly brown the garlic. Do not allow garlic to burn. Add the broccolini and the cooked pasta. Season with salt and freshly ground black pepper, saute until the pasta is infused the garlic oil.

Lightly oil a 9x13 inch ovenproof casserole dish. Coat dish lightly with olive oil spray. Add the pasta and brocollini mixture. Cover with shredded mozzarella, sprinkle with Romano cheese. Bake until bubbly and lightly golden brown on top, about 20 minutes. Serve hot.

COOKS NOTES: Rotini pasta is corkscrew pasta, it literally means twists. The twisted shape allows it to hold sauce and is a kid-friendly shape. Add a bit of reserved pasta water if needed during the saute of the pasta.