Tomato And Broccoli Bake - cooking recipe

Ingredients

4 oz. cavatelli or medium shell macaroni
1 c. (4 oz.) shredded Cheddar cheese
1 Tbsp. all-purpose flour
1 medium onion, thinly sliced
1 clove garlic, minced
2 Tbsp. margarine or butter
5 medium tomatoes, peeled, seeded and chopped
1/4 c. snipped parsley
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
2 c. fresh or frozen chopped broccoli

Preparation

Cook pasta in boiling salt water 8 to 10 minutes or until tender.
Combine 1/2 cup cheese and flour, set aside.
In a large saucepan cook onion and garlic in butter or margarine until tender but not brown.
Stir in tomatoes, parsley, oregano, basil and 1/4 teaspoon salt. Bring to boiling.
Add broccoli.
Simmer, covered. Transfer to an 8 x 8 x 2-inch baking dish.
Bake, covered, in a 375\u00b0 oven for 15 minutes.
Sprinkle with remaining cheese.
Bake, uncovered, for 5 minutes more.
Makes 6 to 8 servings.