Cheesy Broccoli Pasta Bake
Cheesy Broccoli Pasta Bake, an easy, delicious cheesy vegetarian pasta recipe. Parmesan and Gruyere make it a creamy yummy family favorite.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup cooked short pasta (I used penne pasta)
- 4 cup broccoli florets (raw)
- 3/4 cup tomato puree (passata/conserva)
- 1/2 cup water
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp salt
- 1-2 clove garlic chopped
- 1 cup Fontina/Fontal cheese (gruyere or provolone are a good substitute)
- 1/2 cup Parmesan Cheese
Instructions
- 1
Pre-heat oven to 350F (180C). Lightly oil an 8 x 6 inch (20x15 cm) baking dish.
- 2
In a large pan heat the olive oil and garlic (for approximately 1 minute) then add the tomato puree (passata), water, basil, oregano and salt, simmer on medium heat for approximately 10-15 minutes, until thickened.
- 3
While the sauce is cooking, cook the pasta in salted boiling water for approximately 4 minutes then add the broccoli florets and continue to boil for approximately 3-4 minutes, drain well, do not rinse.
- 4
Add the pasta and broccoli to the sauce, add half the Fontina and 1/2 the Parmesan cheese and toss gently, place in the prepared baking dish and top with the remaining Fontina and Parmesan cheese. Bake approximately 20 minutes, serve immediately. Enjoy!