Tomato And Broccoli Bake

• 2 c. fresh or frozen broccoli, chopped
• 4 oz. (1 1/2 c.) cavatelli or elbow macaroni
• 1 medium onion, thinly sliced
• 1 clove garlic, minced
• 2 Tbsp. margarine or butter
• 5 medium tomatoes, peeled, seeded and chopped
• 1 c. snipped parsley
• 1 tsp. instant chicken bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. dried oregano, crushed
• 1/4 tsp. dried basil, crushed
• 1 c. shredded Cheddar cheese (4 oz.)

1. Thaw broccoli if frozen.
2. In a large kettle or Dutch oven, cook pasta, uncovered, in boiling water for 8 to 10 minutes, or until tender; drain.
3. Set aside.
4. In a 3-quart saucepan, cook onion and garlic in hot margarine.
5. Add fresh broccoli (add frozen later), tomatoes, parsley, bouillon granules, salt, oregano and basil.
6. Bring to boiling; reduce heat.
7. Cover; simmer 3 minutes. Stir in pasta and 1/2 cup of cheese.
8. (Add thawed broccoli.) Transfer to an 8 x 8 x 2-inch baking dish.
9. Bake, covered, at 375u0b0 for 15 minutes.
10. Sprinkle with remaining cheese and bake, uncovered, 5 more minutes.
11. Serves 6 to 8.

frozen broccoli, cavatelli, onion, clove garlic, margarine, tomatoes, parsley, instant chicken, salt, oregano, dried basil, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=893096 (may not work)