Two-cheese and broccoli pasta bake
Nutrition Info.(per serve)
300g penne pasta
4 cups broccoli
1 red onion, diced
400g can chopped no-added-salt tomatoes with basil
2 tablespoons tomato purée
1 cup water
1 cup capsicums, from a jar, drained, roughly chopped
100g feta cheese
1/3 cup grated edam cheese
1/3 cup fresh flat-leaf parsley
Total fat 11g
Saturated fat 5g
Dietary fibre 8g
1 Preheat oven to 180°C. Cook pasta following packet directions adding broccoli 3 minutes before finished cooking. Drain, set aside. Remove broccoli and roughly chop.
2 Heat oil in a heavy-based pan. Add onion and stir-fry for 5 minutes. Add tomatoes, purée, water, capsicums, pasta and broccoli. Simmer for 2-3 minutes.
3 Pour into an ovenproof dish and top with feta and edam cheeses.
4 Bake for 20 minutes until cheese has melted and pasta bake is bubbling hot.
5 Top with chopped parsley and serve immediately.
- Frozen capsicums can also be used.
- Make it gluten free: Use gluten-free pasta and check tomatoes and tomato purée are gluten free.