3 cups (8 ounces) penne pasta
2 cups broccoli florets
1 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoons pepper
1 cup (8 ounces) ricotta cheese
2 cups (8 ounces) shredded Wisconsin mozzarella cheese
1 cup pitted, sliced Kalamata or ripe olives
1 (16-ounce) jar spicy tomato pasta sauce
Preheat the oven to 375°F.
In a 4-quart Dutch oven, cook the pasta according to the package directions; add the broccoli during the last 5 minutes of cooking. Rinse, drain, and place the pasta and broccoli back in the pan. Add the remaining ingredients, except the pasta sauce; mix well.
In a 3-quart casserole, pour the pasta sauce; top with the pasta mixture. Bake for 15 to 20 minutes or until heated. Broil for 8 to 10 minutes, or until the cheese is golden brown.