Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked short pasta (I used penne pasta)
  • 4 cups broccoli florets (raw)
  • 3/4 cup tomato puree (passata/conserva)
  • 1/2 cup water
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1-2 cloves garlic chopped
  • 1 cup Fontina/Fontal cheese (gruyere or provolone are a good substitute)
  • 1/2 cup Parmesan Cheese

Instruction

  • Pre-heat oven to 350F (180C). Lightly oil an 8 x 6 inch (20x15 cm) baking dish.
  • 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.
  • 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.
  • 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!