Tomato and Broccoli Bake
Print This Recipe

---

Topped with cheese, this colorful casserole makes a hearty side dish that complements chicken, fish, or many barbecued entrées. INGREDIENTS 4-ounces cavatelli or medium-shell macaroni 1 cup shredded Cheddar cheese 1 tablespoon all-purpose flour 1 medium onion, thinly sliced 1 clove garlic, minced 2 tablespoons butter 5 medium tomatoes, peeled, seeded, and chopped 1/4 cup snipped parsley 1/4 teaspoon dried oregano, crushed 1/4 teaspoon dried basil, crushed 1/4 teaspoon salt 2 cups fresh or frozen chopped broccoli (I have also used fresh asparagus) Cook pasta in boiling salted water for 8 to 10 minutes or until tender. Drain well. Meanwhile, combine 1/2 cup cheese and flour. Set aside. In a large saucepan cook onion and garlic in butter until tender, but not brown. Stir in the tomatoes, parsley, oregano, basil, and 1/4 teaspoon salt. Bring to boiling. Add broccoli. Simmer, covered, for 4 minutes. Stir in cooked pasta and cheese-flour mixture. Transfer to an 8 x 8 x 2-inch baking dish. Bake, covered, in a 375 degree oven for 15 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes more. Makes 6 to 8 servings