Tomato And Broccoli Bake - cooking recipe

Ingredients

2 c. fresh or frozen chopped broccoli
4 oz. cavatelli or elbow macaroni (1 1/2 c.)
1 medium onion, thinly sliced
1 clove garlic, minced
2 Tbsp. margarine or butter
5 medium tomatoes, peeled, seeded and chopped
1 c. snipped fresh parsley
1 tsp. instant chicken bouillon granules
1/2 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, cook pasta, uncovered, in boiling salted water for 8 to 10 minutes or until tender; drain and set aside.