1/2 Head fresh broccoli 1 medium onion, sliced 4 ounces fresh mushrooms, sliced 8 ounces lowfat mozzarella cheese, shredded 4 tablespoons grated Romano cheese 1 tablespoon olive oil 1 egg, beaten 1/2 teaspoon thyme 1/2 teaspoon dry basil 3/4 teaspoon salt 3 slices bacon, diced 4 cloves garlic, crushed 1/2 pound ziti pasta freshly ground black pepper
Cut the broccoli into 2 inch bite size pieces. Peel the stalk of the broccoli and cut it into 2 inch pieces. Place the broccoli in a steamer and steam for 10 minutes. Do not over cook them. Transfer to a bowl and set aside. In a small bowl, add the crushed garlic and salt. Mash into a paste and set aside. In a small skillet, cook the bacon until crisp. Remove and drain on paper towels.
Heat the olive oil in a medium skillet. Add the onion, garlic, bacon, thyme, basil, mushrooms and black pepper. Saute until limp and all water has gone. In the meantime, bring a large pot of water to a rapid boil. Add the ziti and stir. Cook for 10-12 minutes or until tender. Drain and return the ziti to the pot. Add the egg and stir to blend. Stir in the broccoli and mushroom mixture.
Transfer half the pasta to a 9x9 baking dish. Sprinkle the layer with half of the Mozzarella cheese and Romano cheese. Add the remaining half of pasta to the baking dish and sprinkle with the cheeses. Bake covered in a preheated 350: F oven for 30 minutes.