2 Teaspoon(s) olive oil
3 Each(s) garlic cloves, minced
2 Cup(s) penne pasta
3 Cup(s) 1-inch broccoli florets
2 Cup(s) purchased marinara sauce
1 Cup(s) (packed) coarsely grated low-fat mozzarella cheese
1/2 Cup(s) low-fat ricotta cheese
1/2 Cup(s) chopped fresh basil
2 Tablespoon(s) grated Parmesan cheese
Stir oil and garlic in a small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender; about 11 minutes. Add broccoli; cook 1 minute. Drain.
Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sauteed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.
Preheat oven to 400F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.