Tomato And Broccoli Bake - cooking recipe

Ingredients

2 c. fresh or frozen broccoli, chopped
4 oz. (1 1/2 c.) cavatelli or elbow macaroni
1 medium onion, thinly sliced
1 clove garlic, minced
2 Tbsp. margarine or butter
5 medium tomatoes, peeled, seeded and chopped
1 c. snipped parsley
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1 c. shredded Cheddar cheese (4 oz.)

Preparation

Thaw broccoli if frozen.
In a large kettle or Dutch oven, cook pasta, uncovered, in boiling water for 8 to 10 minutes, or until tender; drain.
Set aside.
In a 3-quart saucepan, cook onion and garlic in hot margarine.
Add fresh broccoli (add frozen later), tomatoes, parsley, bouillon granules, salt, oregano and basil.
Bring to boiling; reduce heat.
Cover; simmer 3 minutes. Stir in pasta and 1/2 cup of cheese.
(Add thawed broccoli.) Transfer to an 8 x 8 x 2-inch baking dish.
Bake, covered, at 375\u00b0 for 15 minutes.
Sprinkle with remaining cheese and bake, uncovered, 5 more minutes.
Serves 6 to 8.