• ½  Head fresh broccoli
• 1  Medium onion, sliced
• 3-4  Ounces fresh mushrooms, sliced
• 8  Ounces lowfat Mozzarella cheese, shredded
• 4  Tablespoons grated Romano cheese
• 1  Tablespoon olive oil
• 1  Egg, beaten
• ½  Teaspoon thyme
• ½  Teaspoon dry basil
• ¾  Teaspoon salt
• 3  Slices bacon, diced
• 4  Cloves garlic, crushed
• ½  Pound ziti pasta
• Freshly ground black pepper

     1. 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.
 
     2. In a small bowl, add the crushed garlic and salt. Mash into a paste 
         and set aside.
 
     3. In a small skillet, cook the bacon until crisp. Remove and drain on
         paper towels.
 
     4. Heat the olive oil in a medium skillet. Add the onion, garlic, bacon,
         thyme, basil, mushrooms and black pepper. Sauté until limp and
         all water has gone.
 
     5. 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.
 
     6. 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.
 
     7. Bake covered in a preheated 350º F oven for 30 minutes.