Broccoli And Pasta Casseroles

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2 slices whole-wheat bread (1 ounce)

1 head broccoli (1 pound), cut into florets, stems peeled and cut into 1/2-inch pieces

8 ounces whole-wheat fusilli pasta

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 medium onion (5 ounces), finely chopped (about 1 cup)

3 tablespoons plus 1 1/2 teaspoons all-purpose flour

1 teaspoon ground mustard

4 cups skim milk

1/4 cup part-skim ricotta cheese, pureed

2 ounces grated Parmesan cheese (1 cup)

Coarse salt and freshly ground pepper

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