Jacqueline'S Grown Up Macaroni

• topping
• 1 cup or so of chopped broccoli
• 2 or 3 (depending on size) slices of stale bread, toasted
• 2 large cloves garlic smashed and peeled
• 1/4 cup pine nuts, walnuts, pecans or a mix or whatever is in the cupboard
• 1 tablespoon olive oil
• 1 dash salt
• cheesy macaroni
• 8 ounces macaroni or other small pasta (I like orecchiette)
• 1 14 oz can of tomatoes, drained well
• 3 handfuls fresh spinach or chard or arugula
• 3 ounces hard sharp cheese, grated, divided; a mix of gruyere and parmesan is good but use what you have (it will probably make a packed and heaped cup by volume)
• 3 ounces chevre or soft feta
• 1/3 cup sour cream
• pepper

1. Preheat oven to 350. Put macaroni on to boil.
2. Put all topping ingredients into a food processor and blend till it makes a moist mass; put in a bowl and set aside. It will look like a lot; that is good.
3. Blend tomatoes and greens in the now empty food processor. In a bowl mix sour cream, chevre, and most of the grated cheese (hold back a bit to sprinkle on top). Stir the tomato and spinach mix through till it is all creamy looking. Add the now drained pasta. Add pepper. I like a lot of pepper. Put in a baking dish big enough to hold it all. Dump the broccoli crumb mixture over the top, smooth out and press down. Sprinkle over it the cheese you have left and another drizzle olive oil if it looks dry.
4. Bake for 15 or 20 minutes, till it crisps a bit over the top, and the macaroni bubbles a little at the edges, but don't let it get too brown.

topping, broccoli, bread, garlic smashed, pine nuts, olive oil, salt, cheesy macaroni, macaroni, tomatoes, fresh spinach, cheese, chevre, sour cream, pepper

Taken from food52.com/recipes/78582-jacqueline-s-grown-up-macaroni (may not work)